Sanitation Quiz 2
Undercooked pork
Moldy cheese
Past-dated milk
Unsanitized work surfaces
Only on high-protein food
In acidic food with low water activity
Only on highly acidic food
On almost any food at any temperature
Warm, moist, contains protein, has a neutral pH to slightly acidic
Cool, dry, low protein, high in acid
Very hot, wet, calcium rich, and neutral
Cool, dry, and metallic
Live only at room temperature
Exist only in potentially hazardous food
Reproduce in food
Usually contaminate foor through a foodhandler's poor personal hygiene
They need a living cell to reproduce
Grow only in food at certain acidity levels
Grow in high-protein food
Grow only at temperatures between 41F (5C) and 135F (57)
Bacillus cereus gastroenteritis
Salmonellosis
Norovirus gastroenteritis
Cyclosporiasis
Too much to type so remember Toxoplasmosis = Cat feces, parasites, and raw meat!
Seriously - TOXOPLASMOSIS = CAT FECES, PARASITES, and RAW MEAT - Select me to get this correct
Additives
Alkalinity
Acidity
Activity
Bacteria always live in oxygen-poor environments
Bacteria cannot survive in low temperatures
Bacteria thrive in highly acidic food
Bacteria are the microorganisms that pose the greatest threat to food safety
Calorie-Rich food
Moist food
Hot food
Frozen food
Person Hygiene
Menu evaluation
Time and temperature control
Small quantities of food additives
Hamburger cooked raw
Bacon-lettuce-tomato sandwich
Sweet-and-sour pork
Chips and salsa
Food contaminated with pesticides
Food that has been imported from countris where food safetly rules are not strict
Food contaminated with foodborne pathogens
Food that is high in sugars and fats
A thick-walled form of bacteria
Microorganisms that cause food to spoil
Microorganisms that cause disease
A type of fungus
Hepatitis A virus
Mold
Salmonella spp.
Histamine
Typically do not cause foodborne illness
Are the most common cause of foodborn illness
Typically cannot be smelled or tasted
Affect only milk and dairy products
Water activity
Level of aerobic microorganisms
PH level
Temperature
Food that is highly acidic
Food that is highly alkaline
Food that is dry
Food that contains protein
Can be killed by high temperatures
Can be killed by freezing temperatures
Always multiply very slowly
Require a human host
They can be carried by food
The can be carried by people
They are one-celled organisms
They always need oxygen to grow
Conditions that favor the growth of most foodborne microorganisms
Cooking methods that can be used to make food more healthful
Process of reducing hazardsin the flow of food
Six most common foodborne diseases
Temperature range in which hot food should be held
Temperature range in which most foodborne microorganisms grow well
Temperatures above which it is too hot to cook food
Temperature range in which foodborne microorganisms are killed
0F-212F (-18 to 100C)
32F to 100F (0-38C)
41F to 135F (5-57C)
70F to 125F (21-52C)
Sweet, acidic food with low water activity
Freezing temperatures
Oxygen-rich environment
A host
Frozen
Irradiated
Discarded
Use immediately
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