District Safety & Sanitation Test
What we put in our mouth has a high effect on our health a lot of times. With increased cases in food poisoning, it is important to ensure that any food handler does so in a hygienic manner. Below is a district safety and sanitation test that most food handlers need to pass to ensure they pass. Give it a try!
Questions and Answers
- 1.
Food contaminated with harmful bacteria always has an odor or an off flavor.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Food contaminated with harmful bacteria does not always have an odor or an off flavor. Some harmful bacteria, such as Salmonella or E. coli, can grow and multiply in food without causing any noticeable changes in taste or smell. This is why it is important to practice proper food safety measures, such as cooking food thoroughly and storing it at the correct temperature, to prevent foodborne illnesses.Rate this question:
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- 2.
Utensils used for raw food should be washed with hot soapy water and rinsed before using them for cooked food.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Raw food has a higher risk of containing harmful bacteria that can cause foodborne illnesses. Washing utensils used for raw food with hot soapy water helps to remove any potential bacteria and prevent cross-contamination. Rinsing them afterwards ensures that there is no residue left behind. Therefore, it is important to wash utensils before using them for cooked food to maintain food safety and prevent the spread of bacteria.Rate this question:
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- 3.
Dull knives cause more accidents than sharp ones.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Dull knives are more likely to slip or require more force to cut, increasing the chances of accidents. When a knife is dull, it can easily slip off the surface of the object being cut and cause injury. Additionally, using a dull knife often leads to applying more pressure, which can result in the knife slipping or the person losing control of the knife, leading to accidents. Therefore, it is true that dull knives cause more accidents than sharp ones.Rate this question:
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- 4.
Food should be reheated to at least 165°
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Food should be reheated to at least 165°F to ensure that any harmful bacteria or pathogens present in the food are killed. Reheating food to this temperature helps to prevent foodborne illnesses and ensures that the food is safe to consume. It is important to use a food thermometer to accurately measure the internal temperature of the food before consuming it.Rate this question:
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- 5.
Any surface that comes in contact with raw food must be cleaned & sanitized.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
This statement is true because raw food can contain harmful bacteria that can spread to surfaces it comes in contact with. Cleaning and sanitizing these surfaces helps to remove any potential contamination and reduce the risk of foodborne illnesses.Rate this question:
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- 6.
Bacteria must have food, carbon dioxide, and the right temperature in order to grow.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Bacteria do not require food, carbon dioxide, and the right temperature in order to grow. They can grow in a wide range of conditions and can obtain energy from various sources, including organic matter, sunlight, and inorganic compounds. Therefore, the statement is false.Rate this question:
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- 7.
In the kitchen you need separate towels for wiping hands and wiping dishes.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
It is important to have separate towels for wiping hands and wiping dishes in the kitchen to maintain proper hygiene. Using the same towel for both purposes can lead to cross-contamination, as the towel used for wiping hands may carry bacteria or food particles that can transfer to the dishes. Having separate towels helps to prevent the spread of germs and ensures that dishes are cleaned properly.Rate this question:
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- 8.
Mixing two or more household cleaning products together may release poisonous gases.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Mixing two or more household cleaning products together can indeed release poisonous gases. This is because many cleaning products contain chemicals that can react with each other and produce toxic fumes. For example, mixing bleach with ammonia can create chlorine gas, which can cause respiratory problems and even be fatal. It is important to always read and follow the instructions on cleaning product labels and avoid mixing different products to ensure safety.Rate this question:
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- 9.
Food poisoning symptoms usually begin a few hours after eating.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Food poisoning symptoms usually begin a few hours after eating. This is because it takes time for the bacteria or toxins present in contaminated food to multiply and cause an infection in the body. Once ingested, these harmful substances need time to reach a sufficient level to cause symptoms. Therefore, it is true that food poisoning symptoms typically start a few hours after consuming contaminated food.Rate this question:
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- 10.
FIFO is a method to rotate refrigerated, frozen, and dry food during storage.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
FIFO stands for "First In, First Out," which means that the oldest items in storage should be used or sold first before newer ones. This method is commonly used in the food industry to ensure that perishable items are used before they expire. By rotating the stock based on the FIFO principle, businesses can minimize waste and ensure that food is fresh and safe for consumption. Therefore, the statement that FIFO is a method to rotate refrigerated, frozen, and dry food during storage is true.Rate this question:
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- 11.
Because you use latex to prevent the spread of germs, it is okay to leave them on when changing to a new task in the kitchen.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Leaving latex gloves on when changing to a new task in the kitchen is not okay because it can still spread germs. It is important to change gloves between tasks to prevent cross-contamination and maintain hygiene.Rate this question:
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- 12.
You should wash your hands after you have touched your face or your hair.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Washing hands after touching the face or hair is important because these areas can harbor bacteria, dirt, and oils. Touching the face or hair can transfer these contaminants to the hands, and if not washed, they can be easily spread to other surfaces or objects, increasing the risk of infection or contamination. Therefore, it is recommended to wash hands after touching the face or hair to maintain proper hygiene and reduce the spread of germs.Rate this question:
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- 13.
Kitchen knives should be washed & stored separately from other utensils in the kitchen.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Kitchen knives should be washed and stored separately from other utensils in the kitchen to prevent cross-contamination. Knives can easily harbor bacteria, and if they are washed and stored with other utensils, there is a risk of transferring bacteria to those utensils. By keeping knives separate, the risk of cross-contamination is minimized, ensuring food safety in the kitchen.Rate this question:
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- 14.
Pour baking powder over the flames of a grease fire.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Pouring baking powder over the flames of a grease fire is not the correct action to take. Baking powder is not effective in extinguishing grease fires and can actually make the fire worse by causing it to spread. The correct action to take in the event of a grease fire is to smother the flames by covering the pan with a lid or using a fire extinguisher specifically designed for grease fires.Rate this question:
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- 15.
Wipe up spills on the floor right away.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
It is important to wipe up spills on the floor right away because leaving spills unattended can create a slipping hazard and potentially cause accidents or injuries. By promptly cleaning up spills, we can maintain a safe and clean environment.Rate this question:
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- 16.
Climb up on the counter to get items from the top shelf.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The given statement is false because it suggests climbing up on the counter to get items from the top shelf, which is not a safe or recommended practice. Climbing on the counter can lead to accidents and injuries, and it is generally advised to use a step stool or ladder to reach high shelves instead.Rate this question:
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- 17.
Use electric appliances with wet hands
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Using electric appliances with wet hands is dangerous and can lead to electric shock or electrocution. Water is a good conductor of electricity, and when it comes into contact with an electric appliance, it can create a path for the electric current to flow through the body. This can result in severe injury or even death. Therefore, it is important to always ensure that your hands are dry before using any electric appliances to minimize the risk of accidents.Rate this question:
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- 18.
Keep cabinet doors open so everything is in easy reach.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Keeping cabinet doors open would actually make it difficult to reach items as they would obstruct the path. Therefore, the correct answer is False.Rate this question:
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- 19.
Keep pets out of the kitchen while you’re cooking.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
It is important to keep pets out of the kitchen while cooking to ensure their safety and prevent any accidents or injuries. Cooking involves various hazards such as hot stoves, boiling liquids, sharp objects, and toxic ingredients that can pose a risk to pets. By keeping them out of the kitchen, we can minimize the chances of them getting hurt or causing any mishaps while we focus on preparing food.Rate this question:
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- 20.
You can still pass harmful bacteria to another person or food even if you’re not showing symptoms yourself.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Even if a person is not showing symptoms of an infection caused by harmful bacteria, they can still be carriers of the bacteria and transmit it to others or contaminate food. Bacteria can be present in the body without causing any visible symptoms, but can still be spread through various means such as direct contact or through contaminated surfaces or objects. Therefore, it is possible to pass on harmful bacteria even without showing symptoms.Rate this question:
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- 21.
Jaundice is a symptom of Hepatitis A.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Jaundice is a symptom of Hepatitis A because when a person has Hepatitis A, it means that their liver is infected with the Hepatitis A virus. This infection can cause inflammation and damage to the liver, leading to a buildup of bilirubin in the bloodstream. Bilirubin is a yellow pigment that is normally processed by the liver, but when the liver is damaged, it cannot effectively remove bilirubin from the blood. As a result, the excess bilirubin can accumulate in the body, causing a yellowing of the skin and eyes, which is known as jaundice. Therefore, it is true that jaundice is a symptom of Hepatitis A.Rate this question:
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- 22.
When food is cooking on the stove top, keep pan handles turned towards you so that you can hold the pan easier and so handles do not get hot.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The correct answer is False. When food is cooking on the stove top, it is important to keep pan handles turned away from you to prevent accidental spills or burns. Turning the handles towards you can make it more difficult to hold the pan and increases the risk of the handles getting hot.Rate this question:
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- 23.
When removing food from the stove top, take the pan off the stove first, and then turn the burner off.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
It is important to turn off the burner before removing the pan from the stove top to prevent any accidents or burns.Rate this question:
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- 24.
When cooking in the oven, use a dish towel to remove the casserole pan from the oven.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Using a dish towel to remove a casserole pan from the oven is not recommended because dish towels are not designed to handle high temperatures and can easily catch fire. It is safer to use oven mitts or heat-resistant gloves to protect your hands and prevent any accidents or injuries.Rate this question:
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- 25.
The “danger zone” is between 40 degrees and 140 degrees for food.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The "danger zone" refers to the temperature range in which bacteria can grow and multiply rapidly in food. This range is typically between 40 degrees and 140 degrees Fahrenheit. Temperatures below 40 degrees can slow down bacterial growth, while temperatures above 140 degrees can kill most bacteria. Therefore, it is important to keep perishable foods out of this danger zone to prevent foodborne illnesses.Rate this question:
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- 26.
When a knife is not in use during cooking, place it on the counter top with the handle facing towards you.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Placing a knife on the counter top with the handle facing towards you when it is not in use during cooking is a safe practice. This position ensures that you have better control and visibility of the knife when you need to use it again. It also minimizes the risk of accidentally grabbing the sharp blade and injuring yourself.Rate this question:
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- 27.
Take off rings if you are mixing food with your hands.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Taking off rings when mixing food with your hands is important for hygiene and safety reasons. Rings can harbor bacteria and other contaminants, which can easily be transferred to the food during the mixing process. Additionally, rings can pose a risk of getting caught or snagged on utensils or other objects, potentially causing injury. Therefore, it is recommended to remove rings before handling food to ensure cleanliness and prevent any accidents.Rate this question:
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- 28.
People with weakened immune systems are at greater risk for food-borne illness.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
People with weakened immune systems are at greater risk for food-borne illness because their bodies may not be able to effectively fight off harmful bacteria or viruses that can be present in contaminated food. This includes individuals with conditions such as HIV/AIDS, cancer, diabetes, or those who are undergoing chemotherapy or taking immunosuppressive medications. These individuals may have a harder time recovering from food poisoning and may experience more severe symptoms. It is important for them to take extra precautions when handling and consuming food to reduce their risk of illness.Rate this question:
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- 29.
When shopping make sure that frozen foods are bought first.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
It is not necessary to buy frozen foods first when shopping. The order in which items are purchased does not affect their quality or freshness. Therefore, the statement is false.Rate this question:
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- 30.
The food borne illness that comes from undercooked ground beef and fecal matter is called E-Coli.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Undercooked ground beef can contain harmful bacteria such as E-Coli, which can cause foodborne illness when consumed. Fecal matter can also be a source of E-Coli contamination. Therefore, it is true that the foodborne illness that comes from undercooked ground beef and fecal matter is called E-Coli.Rate this question:
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- 31.
Place meat and milk on the door of the refrigerator.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
It is not recommended to place meat and milk on the door of the refrigerator because the temperature on the door fluctuates more than in the main compartment. This can lead to a higher risk of bacterial growth and spoilage of the meat and milk. It is better to store them in the main compartment of the refrigerator where the temperature is more stable.Rate this question:
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- 32.
When lifting the cover of a hot pan, tilt it so the steam flows out the back and away from your face.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
It is important to tilt the cover of a hot pan when lifting it to prevent the steam from flowing towards your face. Tipping the cover away from you allows the steam to escape in the opposite direction, reducing the risk of burns or injuries to your face. This safety measure is especially crucial when dealing with hot liquids or foods that can produce a significant amount of steam. Therefore, the statement is true.Rate this question:
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- 33.
To prevent the growth and spread of bacteria, use sanitizers and paper towels to clean kitchen surfaces.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Using sanitizers and paper towels to clean kitchen surfaces is an effective way to prevent the growth and spread of bacteria. Sanitizers help to kill bacteria on surfaces, while paper towels can be disposed of after use to avoid spreading bacteria to other areas. This practice helps maintain a clean and hygienic environment in the kitchen, reducing the risk of foodborne illnesses caused by bacteria. Therefore, the statement is true.Rate this question:
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- 34.
The safest cutting boards are those made out of porous materials.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because porous materials, such as wood or bamboo, can absorb liquids and harbor bacteria, making them less safe for cutting food. Non-porous materials, such as plastic or glass, are safer as they are easier to clean and less likely to harbor bacteria.Rate this question:
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- 35.
For food safety, frozen foods should be thawed on the kitchen counter.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Thawing frozen foods on the kitchen counter is not safe for food safety. This is because when food is left at room temperature, it enters the temperature danger zone (between 40°F and 140°F) where bacteria can grow rapidly and cause foodborne illnesses. To thaw frozen foods safely, it is recommended to use methods such as thawing in the refrigerator, using cold water, or using the microwave.Rate this question:
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- 36.
The best way to know if meats are thoroughly cooked is by measuring the internal temperature of the meat.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Measuring the internal temperature of meat is indeed the best way to determine if it is thoroughly cooked. This is because different types and cuts of meat have specific internal temperature requirements to ensure they are safe to eat. By using a meat thermometer to measure the internal temperature, one can accurately determine if the meat has reached the appropriate temperature for doneness and kill any harmful bacteria that may be present.Rate this question:
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- 37.
Perishable foods should not be left out at room temperature more than four hours.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Perishable foods should not be left out at room temperature for more than four hours because they can quickly spoil and become unsafe to consume. Bacteria can multiply rapidly in perishable foods when they are left at room temperature, increasing the risk of foodborne illnesses. It is important to refrigerate perishable foods promptly to maintain their freshness and prevent the growth of harmful bacteria.Rate this question:
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- 38.
Range-top or electric-skillet fires with grease should be put out with baking soda.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Range-top or electric-skillet fires with grease should be put out with baking soda because baking soda is a non-toxic and effective agent for extinguishing grease fires. When baking soda is applied to a grease fire, it releases carbon dioxide which helps to smother the flames and prevent the fire from spreading. Additionally, baking soda does not conduct electricity, making it safe to use on electric-skillet fires. Using water on a grease fire can actually cause the fire to spread and make the situation worse, so baking soda is the recommended method for extinguishing these types of fires.Rate this question:
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- 39.
Changes in color, flavor, and texture that result when food loses moisture in the freezer is called freezer burn.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Freezer burn refers to the changes in color, flavor, and texture that occur when food loses moisture in the freezer. This happens when the food is not properly sealed or wrapped, allowing air to come into contact with the food. The air causes the moisture in the food to evaporate, leading to dryness and changes in its overall quality. Therefore, the statement "Changes in color, flavor, and texture that result when food loses moisture in the freezer is called freezer burn" is true.Rate this question:
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- 40.
Freezing foods stops bacterial growth, but does not kill it.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Freezing foods slows down the growth of bacteria, but it does not kill them. When food is frozen, the low temperature inhibits the growth and reproduction of bacteria, preventing them from causing spoilage or foodborne illnesses. However, once the food is thawed, the bacteria can become active again and continue to multiply if the proper food safety measures are not followed. Therefore, it is important to handle and cook frozen foods properly to ensure they are safe to consume.Rate this question:
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- 41.
Poisonous substances produced by organisms.
- A.
Sanitation
- B.
Toxins
- C.
Food-borne Illness
- D.
Botulism
Correct Answer
B. ToxinsExplanation
Toxins are poisonous substances that are produced by organisms. They can cause harm or illness when ingested, inhaled, or come into contact with the body. In the context of the given options, toxins are relevant as they are directly related to the production of poisonous substances by organisms. The other options, sanitation, food-borne illness, and botulism, are related concepts but do not specifically refer to the poisonous substances themselves.Rate this question:
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- 42.
Bacteria often found in improperly home-canned foods that cause sever illness or death.
- A.
Sanitation
- B.
Toxins
- C.
Food-borne Illnesses
- D.
Botulism
Correct Answer
D. BotulismExplanation
Botulism is a type of food-borne illness caused by bacteria commonly found in improperly home-canned foods. It can lead to severe illness or even death. The bacteria produce toxins that affect the nervous system, causing symptoms such as muscle weakness and paralysis. Therefore, botulism is the correct answer in this case.Rate this question:
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- 43.
Also know as food poisoning.
- A.
Sanitation
- B.
Toxins
- C.
Food-borne Illness
- D.
Botulism
Correct Answer
C. Food-borne IllnessExplanation
The term "food-borne illness" refers to a condition caused by consuming contaminated food, leading to symptoms like nausea, vomiting, diarrhea, and abdominal pain. It is also known as food poisoning. This term encompasses various types of illnesses caused by bacteria, viruses, parasites, or toxins present in the food. Botulism is a specific type of food-borne illness caused by the toxin produced by the bacterium Clostridium botulinum. Sanitation plays a crucial role in preventing food-borne illnesses by ensuring the cleanliness and safety of food handling and preparation processes.Rate this question:
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- 44.
Taking necessary precautions to keep bacteria down to as small a number as possible.
- A.
Sanitation
- B.
Toxins
- C.
Food-borne Illness
- D.
Botulism
Correct Answer
A. SanitationExplanation
Sanitation refers to the practice of maintaining cleanliness and hygienic conditions to prevent the growth and spread of bacteria. By taking necessary precautions to keep bacteria down to a minimum, such as proper cleaning and disinfection of surfaces, utensils, and equipment, the risk of contamination and foodborne illnesses can be significantly reduced. Therefore, the given answer "Sanitation" aligns with the explanation provided.Rate this question:
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- 45.
Tiny living creatures that can be seen only with a microscope.
- A.
Microorganisms
- B.
Botulism
- C.
Toxins
- D.
Sanitation
Correct Answer
A. MicroorganismsExplanation
The given correct answer is "Microorganisms". This refers to tiny living creatures that can only be seen with a microscope. Microorganisms include bacteria, viruses, fungi, and protozoa. They are found in various environments and play important roles in nature, such as decomposing organic matter and aiding in nutrient recycling. Some microorganisms can also cause diseases in humans, animals, and plants. Understanding microorganisms is crucial for fields like microbiology, medicine, and environmental science.Rate this question:
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- 46.
Bacteria often carried by pets, insects, rodents and farm animals
- A.
165 degrees
- B.
Spores
- C.
Danger Zone
- D.
Salmonella
Correct Answer
D. SalmonellaExplanation
Salmonella is a type of bacteria that can be commonly found in pets, insects, rodents, and farm animals. It is known to cause foodborne illnesses in humans. The other options, such as 165 degrees (which may refer to the recommended cooking temperature for certain foods), spores (which are reproductive structures of certain microorganisms), and danger zone (which refers to the temperature range in which bacteria can multiply rapidly in food), do not directly relate to the presence of salmonella bacteria. Therefore, Salmonella is the correct answer in this context.Rate this question:
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- 47.
Seed-like single cells that will develop into bacteria if the conditions are right.
- A.
Spores
- B.
Danger Zone
- C.
Salmonella
- D.
0 degrees
Correct Answer
A. SporesExplanation
Spores are seed-like single cells that have the potential to develop into bacteria if the conditions are favorable. They are a survival mechanism used by certain microorganisms to withstand harsh environments such as extreme temperatures, lack of nutrients, or exposure to chemicals. When conditions become favorable, spores can germinate and grow into fully functional bacteria. This process allows microorganisms to persist and survive in unfavorable conditions until they can thrive and reproduce.Rate this question:
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- 48.
The temperature range in which bacteria grows the fastest.
- A.
165 degrees
- B.
0 degrees
- C.
Danger Zone
- D.
Spores
Correct Answer
C. Danger ZoneExplanation
The correct answer is "Danger Zone." The danger zone refers to the temperature range in which bacteria can multiply rapidly, increasing the risk of foodborne illness. This range is typically between 40 degrees Fahrenheit (4 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius). Temperatures within this range provide optimal conditions for bacterial growth and can lead to food spoilage and contamination if proper food handling and storage practices are not followed.Rate this question:
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- 49.
Temperature that stops the growth of bacteria, but allows bacteria to survive.
- A.
165 degrees
- B.
40-140 degrees
- C.
0 degrees
- D.
Danger Sone
Correct Answer
C. 0 degreesExplanation
At 0 degrees, the temperature is freezing, which inhibits the growth of bacteria. However, some bacteria can still survive at this temperature, albeit in a dormant state. This is why refrigeration is commonly used to slow down bacterial growth and preserve food.Rate this question:
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- 50.
Temperature that destroys most bacteria.
- A.
0 degrees
- B.
165 degrees
- C.
40-140 degrees
- D.
Danger Zone
Correct Answer
B. 165 degreesExplanation
The correct answer is 165 degrees because at this temperature, most bacteria are destroyed. This is because high temperatures denature the proteins in bacteria, causing them to break down and die. It is important to cook food thoroughly to this temperature to ensure that harmful bacteria are killed and to prevent foodborne illnesses.Rate this question:
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Current Version
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Mar 19, 2023Quiz Edited by
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Sep 27, 2012Quiz Created by
Catherine Halcomb
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