Pre- Assessment : Food Safety And Sanitation
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The process of making something clean is called :
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Cross- contamination
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Pathogen
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Sanitize
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Temperature danger zone
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This test is designed to formatively assess the students background knowledge of food safety and sanitation.
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- 2.
In order to multiply , most bacteria need:
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Cold and dry conditions
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Being placed on top of the refrigerator
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Warm and moist conditions
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Temperature above 165 degrees
Correct Answer
A. Warm and moist conditionsExplanation
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.Rate this question:
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- 3.
Spreading bacteria to clean food from contaminated work surfaces, hands, utensils, or food is called:
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Botulism
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Cross-contamination
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Hygiene
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Food-borne illness
Correct Answer
A. Cross-contaminationExplanation
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.Rate this question:
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- 4.
The " temperature danger zone" is:
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40 degrees-140 degrees F .
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65 degrees - 140 degrees F
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0- 100 Degrees F.
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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.Rate this question:
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- 5.
Which of the following is at lowest risk of foodborne illness?
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Adolescents
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Alcoholics
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Elderly people
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Pregnant women
Correct Answer
A. AdolescentsExplanation
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.Rate this question:
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- 6.
Which of these can be beneficial microorganisms:
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Fungi
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Yeast
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Bacteria
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All of the above
Correct Answer
A. All of the aboveExplanation
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.Rate this question:
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- 7.
Perishable foods can be left out at room temperature for :
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There is no safe time for foods to be left out
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More than four hours
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No more than two hours
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As long as you want as long as they are covered
Correct Answer
A. No more than two hoursExplanation
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.Rate this question:
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- 8.
The abbreviation for the government agency that is concerned with cause and control of disease:
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CDC
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FDA
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FFA
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USDA
Correct Answer
A. CDCExplanation
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.Rate this question:
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- 9.
Growth of bacteria can be prevented by:
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Thawing food, that's covered , on the countertop
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Putting perishable foods in the refrigerator
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Keeping cooked food out for less than 8 hours
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All of the above
Correct Answer
A. Putting perishable foods in the refrigeratorExplanation
Bacteria growth can be prevented by properly refrigerating perishable foods. Keeping food out at room temperature (like on the countertop) for extended periods, even if covered, can allow bacteria to multiply rapidly. Perishable items should always be stored in the refrigerator to slow down bacterial growth. Cooked food should also not be left out for more than 2 hours, not 8, to ensure food safety.Rate this question:
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- 10.
Double vision, muscle paralysis and breathing problems are symptons of :
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E. Coli
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Botulism
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Staphylococcus aureua
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Salmonella
Correct Answer
A. BotulismExplanation
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.Rate this question:
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Sep 04, 2024Quiz Edited by
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Nov 01, 2011Quiz Created by
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