taleo.net$/$AICC$/$AICCFrameset$.$asp?classid$=$&rootclass $=$& resume $=$& debug $=$& page $=1$& chapter $=1$& sessionid $=3-$D$6$BF$2631-95$

DOD

NDLER

FINAL EXAM

Question $22$ of $4$

Why are certain foods considered to be potentially hazardous?

$$ a$)$ they contain enough protein and moisture to allow bacteria to grow rapidly

$$ b$)$ they have been exposed to pesticides or radiation

$$ c$)$ they are from a source that has not been approved by the health department