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Quiz Chapter 2

27 Questions
Sanitation Quizzes & Trivia

Sanitation Quiz 2

Questions and Answers
  • 1. 
    Trichinosis is a foodborne illness that is cause by
    • A. 

      Undercooked pork

    • B. 

      Moldy cheese

    • C. 

      Past-dated milk

    • D. 

      Unsanitized work surfaces

  • 2. 
    • A. 

      Only on high-protein food

    • B. 

      In acidic food with low water activity

    • C. 

      Only on highly acidic food

    • D. 

      On almost any food at any temperature

  • 3. 
    Bacteria grow especially well in food that is
    • A. 

      Warm, moist, contains protein, has a neutral pH to slightly acidic

    • B. 

      Cool, dry, low protein, high in acid

    • C. 

      Very hot, wet, calcium rich, and neutral

    • D. 

      Cool, dry, and metallic

  • 4. 
    Which of the following statements is true of viruses
    • A. 

      Live only at room temperature

    • B. 

      Exist only in potentially hazardous food

    • C. 

      Reproduce in food

    • D. 

      Usually contaminate foor through a foodhandler's poor personal hygiene

  • 5. 
    Which one of the following conditions is necessary for viruses to survive and reproduce?
    • A. 

      They need a living cell to reproduce

    • B. 

      Grow only in food at certain acidity levels

    • C. 

      Grow in high-protein food

    • D. 

      Grow only at temperatures between 41F (5C) and 135F (57)

  • 6. 
    A foodborne illness often caused by contaminated chicken and eggs is
    • A. 

      Bacillus cereus gastroenteritis

    • B. 

      Salmonellosis

    • C. 

      Norovirus gastroenteritis

    • D. 

      Cyclosporiasis

  • 7. 
    Which of the following describes toxoplasmosis
    • A. 

      Too much to type so remember Toxoplasmosis = Cat feces, parasites, and raw meat!

    • B. 

      Seriously - TOXOPLASMOSIS = CAT FECES, PARASITES, and RAW MEAT - Select me to get this correct

  • 8. 
    What does the "A" in FAT TOM stand for?
    • A. 

      Additives

    • B. 

      Alkalinity

    • C. 

      Acidity

    • D. 

      Activity

  • 9. 
    Which one of the following is true of bacteria?
    • A. 

      Bacteria always live in oxygen-poor environments

    • B. 

      Bacteria cannot survive in low temperatures

    • C. 

      Bacteria thrive in highly acidic food

    • D. 

      Bacteria are the microorganisms that pose the greatest threat to food safety

  • 10. 
    In which of the following types of food are bacteria most likely to grow?
    • A. 

      Calorie-Rich food

    • B. 

      Moist food

    • C. 

      Hot food

    • D. 

      Frozen food

  • 11. 
    Which of the following is a key factor to preventing bacterial growth?
    • A. 

      Person Hygiene

    • B. 

      Menu evaluation

    • C. 

      Time and temperature control

    • D. 

      Small quantities of food additives

  • 12. 
    Which of the following food is most likely to cause a foodborne infection?
    • A. 

      Hamburger cooked raw

    • B. 

      Bacon-lettuce-tomato sandwich

    • C. 

      Sweet-and-sour pork

    • D. 

      Chips and salsa

  • 13. 
    Which of the following is the leading cause of foodborne illness?
    • A. 

      Food contaminated with pesticides

    • B. 

      Food that has been imported from countris where food safetly rules are not strict

    • C. 

      Food contaminated with foodborne pathogens

    • D. 

      Food that is high in sugars and fats

  • 14. 
    Pathogens are
    • A. 

      A thick-walled form of bacteria

    • B. 

      Microorganisms that cause food to spoil

    • C. 

      Microorganisms that cause disease

    • D. 

      A type of fungus

  • 15. 
    Which of the following is an example of a spoilage microorganisms
    • A. 

      Hepatitis A virus

    • B. 

      Mold

    • C. 

      Salmonella spp.

    • D. 

      Histamine

  • 16. 
    Spoilage microorganisms
    • A. 

      Typically do not cause foodborne illness

    • B. 

      Are the most common cause of foodborn illness

    • C. 

      Typically cannot be smelled or tasted

    • D. 

      Affect only milk and dairy products

  • 17. 
    The acidity or alkalinity of food is measured by its
    • A. 

      Water activity

    • B. 

      Level of aerobic microorganisms

    • C. 

      PH level

    • D. 

      Temperature

  • 18. 
    Which of the following types of food most favors the growth of foodborne microorganisms?
    • A. 

      Food that is highly acidic

    • B. 

      Food that is highly alkaline

    • C. 

      Food that is dry

    • D. 

      Food that contains protein

  • 19. 
    Bacteria in the process of reproduction
    • A. 

      Can be killed by high temperatures

    • B. 

      Can be killed by freezing temperatures

    • C. 

      Always multiply very slowly

    • D. 

      Require a human host

  • 20. 
    Which of the following statements about bacteria is incorrect?
    • A. 

      They can be carried by food

    • B. 

      The can be carried by people

    • C. 

      They are one-celled organisms

    • D. 

      They always need oxygen to grow

  • 21. 
    FAT TOM is the acronym that stands for the 
    • A. 

      Conditions that favor the growth of most foodborne microorganisms

    • B. 

      Cooking methods that can be used to make food more healthful

    • C. 

      Process of reducing hazardsin the flow of food

    • D. 

      Six most common foodborne diseases

  • 22. 
    The temperature danger zone is the 
    • A. 

      Temperature range in which hot food should be held

    • B. 

      Temperature range in which most foodborne microorganisms grow well

    • C. 

      Temperatures above which it is too hot to cook food

    • D. 

      Temperature range in which foodborne microorganisms are killed

  • 23. 
    The temperature danger zone is between
    • A. 

      0F-212F (-18 to 100C)

    • B. 

      32F to 100F (0-38C)

    • C. 

      41F to 135F (5-57C)

    • D. 

      70F to 125F (21-52C)

  • 24. 
    To survive, parasites require
    • A. 

      Sweet, acidic food with low water activity

    • B. 

      Freezing temperatures

    • C. 

      Oxygen-rich environment

    • D. 

      A host

  • 25. 
    Food with mold that is not a natural part of the food should be 
    • A. 

      Frozen

    • B. 

      Irradiated

    • C. 

      Discarded

    • D. 

      Use immediately

  • 26. 
    Which of the following is a barrier that controls the growth of microorganisms in food?
    • A. 

      Holding food as long as possible between 41F and 135F

    • B. 

      Increasing the water activity of the food

    • C. 

      Making the food more acidic

    • D. 

      Adding garlic to food

  • 27. 
    A different form of bacterial cells that can survive some cooking and freezing temperatures are called
    • A. 

      Pathogens

    • B. 

      Viruses

    • C. 

      Spores

    • D. 

      Parasites

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