Exam 2: Food Safety and Sanitation

How can you detect if food is contaminated?

What is the proper procedure for cooling foods?

Under ideal conditions bacteria can divide every:

What is the range of the temperature danger zone?

In microorganisms,the period of accelerated growth that follows the period of adaptation to new conditions is the:

Which of the following most likely represents a chemical contamination?

What are four examples of safe behaviour in a professional kitchen?

After which situation should food handlers wash their hands?

Most food-borne illnesses go undiagnosed because the symptoms may not appear for a week or more.

Bacteria can thrive in an environment that has a low pH,such as lemon juice.

What is the time-and-temperature principle?

A bacterial illness that has characteristics of both intoxication and infection is known as a __________.

The correct ratio for a sanitizing solution is 15mL of bleach per 4.5 L of water.

Frozen foods should be stored at a temperature of __________ or lower.

What five conditions do bacterial intoxications and infections need in order to thrive?

Which of the following is not a leading cause of food-borne illnesses?

What is HAACP a system for?

Which of the following is a virus that often enters the food supply chain through shellfish harvested from polluted waters?

Some bacteria,known as __________,thrive on oxygen while others,known as __________,do not require oxygen.

What is salmonella?