The Food and Nutrition testbanks consist of multiple choice questions that test your knowledge of the topics covered in the book. You can use these questions to check your understanding as you read through each chapter, or practise for your exam.
No apparent growth
Rapid growth
A balance between cell growth and death
Cell death and a decline in population
None of the above
Water in food which is available to allow micro-organism growth
The rate of osmosis into the microbial cells
Osmolarity of the food
The water bound to food particles
The salt content of the food
Vibrio parahaemolyticus
Staphylococcus aureus
Campylobacter species
Listeria monocytogenes
Clostridium perfringens
Fresh salads
Yoghurt
Bread
Soft cheeses
Cooked fish
Presence of additives
Contamination from pesticides
Food-borne micro-organisms
Food processing
Food colours
Bacillus cereus
Campylobacter jejuni
Listeria monocytogenes
Escherichia coli
Clostridium perfringens
Egg white
Cheese
Seafood
Honey
Nuts
Foods can be preserved by keeping micro-organisms in the lag phase
Food poisoning can be prevented by thorough cooking of foods
Poor temperature control is a major cause of food poisoning and spoilage
Most food borne micro-organisms grow well at temperatures between 5-60 degrees Celsius
Food poisoning and spoilage is often due to inappropriate food handling
Drink running stream water only
Filter water through sand before drinking
Boil water rapidly for one minute before drinking
Add salt before drinking
Think again: natural water is not fit for consumption
Refrigerate if not purchased within one hour of preparation
Refrigerate the rolls if not consumed within four hours of preparation
Discard the rolls if not purchased within two hours of preparation
Discard the rolls if not purchased within four hours of preparation
Toast if not purchased within two hours of preparation
In the sink submerged in cold water
In the microwave
On the sink overnight
During the cooking process—thawing is not required
On the top shelf in the refrigerator where it is coldest
Identification of processes in food production where the risk of contamination is high
Development and implementation of a plan to control identified risks
The use of reliable parameters to monitor the process
Immediately acting to correct identified hazards
All of the above
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