Exam 4: Food Safety

Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?

Most biological hazards are inactivated by

A spore is an encapsulated, active form of some microorganisms that is resistant to environmental factors that would normally result in their death.

Which of the following infections can result from eating undercooked pork?

Unlike bacteria, _____ exhibit "bloom" on foods.

A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may transmit _____ to foods if he practices poor personal hygiene habits.

Which of the following is the most common one-celled animal that frequently infects humans through contaminated water?

The number one cause of foodborne illnesses in the United States is bacteria.

The most common cause of botulism is

Which of the following statements regarding calibration of thermometers is correct?

When metal is found in foods, from where does it typically originate?

To ensure maximum effect from handwashing, all of the following should be employed, except

Most outbreaks of foodborne illness occur in

Which of the following cheeses have to be discarded if mold is discovered on them?

Sources of _____ contamination include pet turtles, iguanas, and other reptiles.

Salmonella is one of the few bacteria who can thrive at refrigerator temperatures.

It is necessary to wash hands for at least 60 seconds with hot soapy water to prevent the spread of foodborne illnesses.

HACCP stands for Hazard Analysis and Critical Control Points .

Raw meat and feces from infected cats are two major sources of which parasite?