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Which of the following is an INCORRECT or UNNECESSARYapplication of the four steps to food safety?
	a. Clean: Rinse fresh fruit before it is peeled. b. Separate: Separate raw meats from canned foods in thegrocery cart. c. Chill: Refrigerate leftovers within three hours afterpreparation. d. Cook: Heat leftovers and casseroles to a minimum of165°F.

12.	Which of the following CORRECTLY matches the food with itsrecommended safe minimum internal temperature?
	a. Chicken—165°F b. Hamburger patty—145°F c. Pork roast—160°F d. Beef steak—140°F

13.	Which of the following CORRECTLY lists the maximum cold holdingtemperature, and the minimum hot holding temperature for perishablefoods?
	a. 35°F, 141°F b. 35°F, 135°F c. 41°F, 120°F d. 41°F, 135°F

14.	Which of the following is NOT true of the various approaches offood production?
	a. Up to 5% of total content of certified \"organic\" foods canbe nonorganic ingredients. b. GMO foods are not allowed at any level in foods that arecertified organic. c. Production of genetically modified foods can help reducefood insecurity. d. Organic foods are less often contaminated with pathogensthan standard foods.

15.	Which of the following is TRUE regarding food additives?
	a. The regulation of food additives falls under thejurisdiction of the USDA. b. The vast majority of food additives are completely safe forhuman consumption. c. Food additives that appear to have been used safely foryears are not on the Generally Regarded as Safe (GRAS) list. d. Additives that might inadvertently enter foods duringproduction are not allowed.