Question

Which of the following is recommended to reduce the risk of foodborne illness?

Group of answer choices

Washing all fruits and vegetables with soap.

Drying hands with a paper towel rather than a dish towel.

Using the same cutting board for raw meats and vegetables.

Using a sponge to wipe counter tops.

Answer 1

P: option" 6 is corect, as the hisk of as the hish of be Sreduced by food born ill ness can dryi rg dish towel. option @ is wrong as + he uarhing of fruits and vegetables should be done with the gobp water but not with water o p tion © is urong, cutting the raw meat and vegetables should be dore with difforent board cutters bacteria prvent to as virus uhich' Spread from and the vegetables. option © is uurong as the cleanivg counter tops should be of wiped with with the cloth but A porqe