Pre- Assessment : Food Safety And Sanitation

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Pre- Assessment : Food Safety And Sanitation - Quiz

This test is designed to formatively assess the students background knowledge of food safety and sanitation.


Questions and Answers
  • 1. 

    In order to multiply , most bacteria need: 

    • A.

      Cold and dry conditions

    • B.

      Being placed on top of the refrigerator

    • C.

      Warm and moist conditions

    • D.

      Temperature above 165 degrees

    Correct Answer
    C. Warm and moist conditions
    Explanation
    Most bacteria require warm and moist conditions to multiply because these conditions provide an ideal environment for their growth and reproduction. Warm temperatures increase the metabolic rate of bacteria, allowing them to multiply at a faster rate. Moist conditions provide the necessary water and nutrients for bacteria to survive and reproduce. Cold and dry conditions, being placed on top of the refrigerator, and temperatures above 165 degrees are not favorable for bacterial growth and reproduction.

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  • 2. 

    The abbreviation for the government agency that is concerned with cause and control of disease: 

    • A.

      CDC

    • B.

      FDA

    • C.

      FFA

    • D.

      USDA

    Correct Answer
    A. CDC
    Explanation
    The correct answer is CDC, which stands for the Centers for Disease Control and Prevention. This government agency is responsible for protecting public health and safety by controlling and preventing the spread of diseases. They conduct research, provide health information, and develop guidelines and recommendations to address various health issues. The CDC plays a crucial role in monitoring and responding to disease outbreaks, as well as promoting healthy behaviors and preventing injuries and disabilities.

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  • 3. 

    Double vision, muscle paralysis and breathing problems are symptons of : 

    • A.

      E. Coli

    • B.

      Botulism

    • C.

      Staphylococcus aureua

    • D.

      Salmonella

    Correct Answer
    B. Botulism
    Explanation
    Double vision, muscle paralysis, and breathing problems are symptoms commonly associated with botulism. Botulism is caused by the toxin produced by the bacterium Clostridium botulinum. This toxin affects the nerves and interferes with the communication between nerves and muscles, leading to muscle weakness, paralysis, and difficulty in breathing. E. Coli, Staphylococcus aureus, and Salmonella are bacteria that can cause various gastrointestinal symptoms, but they do not typically cause the specific symptoms mentioned in the question.

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  • 4. 

    Which of the following is at lowest risk of foodborne illness? 

    • A.

      Adolescents

    • B.

      Alcoholics

    • C.

      Elderly people

    • D.

      Pregnant women

    Correct Answer
    A. Adolescents
    Explanation
    Adolescents are at the lowest risk of foodborne illness because they generally have a stronger immune system compared to other groups listed. Their bodies are better able to fight off infections and illnesses caused by contaminated food. Additionally, adolescents tend to have healthier eating habits and are more likely to follow proper food handling and preparation practices, reducing their risk of exposure to harmful bacteria or pathogens.

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  • 5. 

    Spreading bacteria to clean food from contaminated work surfaces, hands, utensils, or food is called: 

    • A.

      Botulism

    • B.

      Cross-contamination

    • C.

      Hygiene

    • D.

      Food-borne illness

    Correct Answer
    B. Cross-contamination
    Explanation
    Cross-contamination refers to the process of spreading bacteria from one surface or object to another, resulting in the contamination of the clean food. This can occur when bacteria from contaminated work surfaces, hands, utensils, or other food come into contact with the clean food, increasing the risk of food-borne illnesses. It is important to practice proper hygiene and food safety measures to prevent cross-contamination and ensure the safety of the food we consume.

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  • 6. 

    Perishable foods can be left out at room temperature for : 

    • A.

      There is no safe time for foods to be left out

    • B.

      More than four hours

    • C.

      No more than two hours

    • D.

      As long as you want as long as they are covered

    Correct Answer
    C. No more than two hours
    Explanation
    Perishable foods can be left out at room temperature for no more than two hours. This is because perishable foods are more susceptible to bacterial growth and spoilage when left at room temperature. After two hours, the risk of bacteria multiplying and causing foodborne illnesses increases significantly. It is important to refrigerate perishable foods promptly to ensure their safety and maintain their quality.

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  • 7. 

    The " temperature danger zone"  is: 

    • A.

      40 degrees-140 degrees F .

    • B.

      65 degrees - 140 degrees F

    • C.

      0- 100 Degrees F.

    • D.

      180 degrees - 350 degrees F.

    Correct Answer
    A. 40 degrees-140 degrees F .
    Explanation
    The correct answer is 40 degrees-140 degrees F. This temperature range is considered the "temperature danger zone" because it is within the range where bacteria can grow most rapidly. Temperatures below 40 degrees F slow down bacterial growth, while temperatures above 140 degrees F kill most bacteria. Therefore, it is important to keep perishable foods out of this danger zone to prevent foodborne illnesses.

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  • 8. 

    The process of making something clean is called : 

    • A.

      Cross- contamination

    • B.

      Pathogen

    • C.

      Sanitize

    • D.

      Temperature danger zone

    Correct Answer
    C. Sanitize
    Explanation
    Sanitize is the correct answer because it refers to the process of making something clean by removing dirt, germs, and bacteria. It involves using cleaning agents or methods that kill or reduce the number of microorganisms present on surfaces, objects, or hands. Sanitizing is an important practice in maintaining hygiene and preventing the spread of diseases.

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  • 9. 

    Which of these can be beneficial microorganisms: 

    • A.

      Fungi

    • B.

      Yeast

    • C.

      Bacteria

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    Fungi, yeast, and bacteria can all be beneficial microorganisms. Fungi, such as certain types of mushrooms, can help decompose organic matter and improve soil fertility. Yeast is used in baking and brewing processes to help with fermentation. Bacteria, including probiotics, can support digestion, boost the immune system, and help maintain a healthy balance of microorganisms in the body. Therefore, all three options can have positive effects and be considered beneficial microorganisms.

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  • 10. 

    Growth of bacteria can be prevented by: 

    • A.

      Thawing food, that's covered , on the countertop

    • B.

      Putting perishable foods in the refrigerator

    • C.

      Keeping cooked food out for less than 8 hours

    • D.

      All of the above

    Correct Answer
    D. All of the above
    Explanation
    All of the mentioned actions can prevent the growth of bacteria. Thawing food on the countertop can lead to the growth of bacteria as it provides a favorable environment for bacterial multiplication. Putting perishable foods in the refrigerator helps to maintain a lower temperature, which inhibits bacterial growth. Keeping cooked food out for less than 8 hours prevents the food from reaching the temperature danger zone, where bacteria can multiply rapidly. Therefore, all of these actions are effective in preventing the growth of bacteria.

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