Which of the following is not a chemical sanitizer used in commercial food establishments?

Which of the following is not a chemical sanitizer used in commercial food establishments?
 a. chlorine
  b. iodine
  c. quaternary ammonium compounds
  d. organic acids
  e. fluorine

Q. 2

Which of the following statements is false regarding references and information credibility?
 A) References typically contain author affiliations.
  B) References add credibility to an information source.
  C) References are common in refereed publications.
  D) All of the above
  E) None of the above

Q. 3

The main goal of nutrition therapy for COPD is to _____.
 a. decrease blood glucose
 b. increase lipid levels
 c. decrease mucus production
  d. prevent muscle wasting
 e. promote gas exchange

Q. 4

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____F for at least _____ seconds.
 a. 145; 15
  b. 155; 30
  c. 165; 15
  d. 175; 30

Q. 5

Which of the following credentials would not add credibility to an author of nutrition information?
 A) Registered dietitian
  B) Medical doctor
  C) Nutritionist
  D) Doctorate degree in nutrition
  E) None of the above

Q. 6

Alpha-1-antitrypsin deficiency _____.
 a. is an inherited disorder
 b. accounts for the majority of cases of COPD
 c. is detrimental only if the person is also a smoker
  d. causes the production of excess mucus
 e. inhibits oxygen and carbon dioxide exchange

Q. 7

Which of the following is not a safe option when cooling foods?
 a. blast chiller
  b. ice-water bath with stirring
  c. placing the food in large, deep containers
  d. dividing the food into small portions
  e. all of the above answers are safe options for cooling foods