Quiz Chapter 2

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  • 1/27 Questions

    Bacteria grow especially well in food that is

    • 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
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About This Quiz

Quiz Chapter 2 explores key aspects of food safety, focusing on foodborne illnesses and conditions favoring pathogen growth. It assesses knowledge on handling and cooking practices to prevent illnesses such as trichinosis and salmonellosis, emphasizing the importance of proper food safety protocols.

Food Safety Quizzes & Trivia

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  • 2. 

    What does the "A" in FAT TOM stand for?

    • Additives

    • Alkalinity

    • Acidity

    • Activity

    Correct Answer
    A. Acidity
    Explanation
    The "A" in FAT TOM stands for Acidity. FAT TOM is an acronym used in food safety to identify the conditions necessary for bacterial growth. Acidity refers to the level of acidity or pH in the environment. Bacteria generally thrive in neutral to slightly acidic conditions, so maintaining a proper level of acidity can help prevent bacterial growth and food spoilage.

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  • 3. 

    A foodborne illness often caused by contaminated chicken and eggs is

    • Bacillus cereus gastroenteritis

    • Salmonellosis

    • Norovirus gastroenteritis

    • Cyclosporiasis

    Correct Answer
    A. Salmonellosis
    Explanation
    Salmonellosis is a foodborne illness commonly caused by consuming contaminated chicken and eggs. The bacteria Salmonella is responsible for this infection and can lead to symptoms such as diarrhea, abdominal pain, fever, and vomiting. Proper cooking and handling of poultry and eggs are crucial to prevent the spread of Salmonella and reduce the risk of salmonellosis.

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  • 4. 

    In which of the following types of food are bacteria most likely to grow?

    • Calorie-Rich food

    • Moist food

    • Hot food

    • Frozen food

    Correct Answer
    A. Moist food
    Explanation
    Bacteria are most likely to grow in moist food because moisture provides an ideal environment for their growth and reproduction. Bacteria require water to survive and multiply, and moist food provides the necessary moisture content. In contrast, calorie-rich food, hot food, and frozen food are not as conducive to bacterial growth. Calorie-rich food may provide energy for bacteria, but without moisture, their growth is limited. Hot food and frozen food can inhibit bacterial growth due to high temperatures and low temperatures respectively. However, moist food provides the perfect conditions for bacteria to thrive.

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  • 5. 

    The temperature danger zone is between

    • 0F-212F (-18 to 100C)

    • 32F to 100F (0-38C)

    • 41F to 135F (5-57C)

    • 70F to 125F (21-52C)

    Correct Answer
    A. 41F to 135F (5-57C)
    Explanation
    The correct answer is 41F to 135F (5-57C). This range is considered the temperature danger zone because it is the range in which bacteria can grow and multiply rapidly. Temperatures below 41F (5C) slow down bacterial growth, while temperatures above 135F (57C) kill most bacteria. Therefore, it is important to keep food out of this temperature range to prevent foodborne illnesses.

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  • 6. 

    The temperature danger zone is the 

    • 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

    Correct Answer
    A. Temperature range in which most foodborne microorganisms grow well
    Explanation
    The temperature danger zone refers to the temperature range in which most foodborne microorganisms grow well. This means that if food is kept within this range, bacteria and other pathogens can multiply rapidly, increasing the risk of foodborne illnesses. It is essential to keep hot food outside of this temperature danger zone to prevent the growth of harmful microorganisms.

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  • 7. 

    The acidity or alkalinity of food is measured by its

    • Water activity

    • Level of aerobic microorganisms

    • PH level

    • Temperature

    Correct Answer
    A. pH level
    Explanation
    The correct answer is pH level. pH is a measure of how acidic or alkaline a substance is. In the context of food, pH is used to determine its acidity or alkalinity. Foods with a pH below 7 are considered acidic, while those with a pH above 7 are alkaline. pH level is an important factor in food safety and preservation, as it affects the growth of microorganisms and the stability of certain nutrients.

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  • 8. 

    Which of the following food is most likely to cause a foodborne infection?

    • Hamburger cooked raw

    • Bacon-lettuce-tomato sandwich

    • Sweet-and-sour pork

    • Chips and salsa

    Correct Answer
    A. Hamburger cooked raw
    Explanation
    The correct answer is hamburger cooked raw. This is because consuming raw or undercooked meat, such as a raw hamburger, can increase the risk of foodborne infections. Raw meat may contain harmful bacteria like E. coli or Salmonella, which can cause illness if not properly cooked. The other options, bacon-lettuce-tomato sandwich, sweet-and-sour pork, and chips and salsa, are not typically associated with a higher risk of foodborne infections compared to raw or undercooked meat.

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  • 9. 

    Trichinosis is a foodborne illness that is cause by

    • Undercooked pork

    • Moldy cheese

    • Past-dated milk

    • Unsanitized work surfaces

    Correct Answer
    A. Undercooked pork
    Explanation
    Trichinosis is a foodborne illness caused by consuming undercooked pork. This is because the pork may contain Trichinella spiralis, a parasitic worm that can infect humans. When pork is not cooked at a high enough temperature, the worms are not killed and can cause infection when ingested. Therefore, undercooked pork is the most likely cause of trichinosis.

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  • 10. 

    Food with mold that is not a natural part of the food should be 

    • Frozen

    • Irradiated

    • Discarded

    • Use immediately

    Correct Answer
    A. Discarded
    Explanation
    Food with mold that is not a natural part of the food should be discarded because mold can produce harmful toxins that can cause foodborne illnesses. Consuming moldy food can lead to symptoms such as nausea, vomiting, diarrhea, and in severe cases, even organ damage. Discarding the moldy food is the safest option to prevent any potential health risks.

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  • 11. 

    Which of the following describes toxoplasmosis

    • 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

    Correct Answer
    A. Seriously - TOXOPLASMOSIS = CAT FECES, PARASITES, and RAW MEAT - Select me to get this correct
    Explanation
    Toxoplasmosis is a disease caused by a parasite called Toxoplasma gondii. It can be contracted by coming into contact with cat feces that contain the parasite, consuming undercooked or raw meat contaminated with the parasite, or through exposure to contaminated soil or water. The given answer emphasizes the main sources of toxoplasmosis transmission, which are cat feces, parasites, and raw meat.

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  • 12. 

    Which one of the following conditions is necessary for viruses to survive and reproduce?

    • 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)

    Correct Answer
    A. They need a living cell to reproduce
    Explanation
    Viruses are obligate intracellular parasites, meaning they require a living cell to reproduce. Unlike other organisms, viruses lack the necessary cellular machinery to carry out essential life processes on their own. Instead, they invade host cells and hijack their cellular machinery to replicate and produce more viruses. This dependence on a living cell is crucial for the survival and reproduction of viruses. Without a host cell, viruses cannot replicate and therefore cannot survive.

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  • 13. 

    Which of the following is a key factor to preventing bacterial growth?

    • Person Hygiene

    • Menu evaluation

    • Time and temperature control

    • Small quantities of food additives

    Correct Answer
    A. Time and temperature control
    Explanation
    Time and temperature control is a key factor to preventing bacterial growth. Bacteria multiply rapidly in the temperature danger zone (between 41°F and 135°F) and need time to grow to dangerous levels. By controlling the time that food spends in this temperature range and ensuring that it is cooked and held at the correct temperatures, the growth of bacteria can be prevented. This helps to reduce the risk of foodborne illnesses caused by bacterial contamination.

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  • 14. 

    Which of the following is an example of a spoilage microorganisms

    • Hepatitis A virus

    • Mold

    • Salmonella spp.

    • Histamine

    Correct Answer
    A. Mold
    Explanation
    Mold is an example of a spoilage microorganism because it can grow on various types of food and cause it to spoil. Mold reproduces by producing spores, which can spread and contaminate other areas of the food. It can cause visible changes in the appearance, texture, and smell of the food, making it unfit for consumption. Mold can also produce toxins that can be harmful to human health if ingested. Therefore, mold is considered a spoilage microorganism that can lead to food spoilage and deterioration.

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  • 15. 

    FAT TOM is the acronym that stands for the 

    • 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

    Correct Answer
    A. Conditions that favor the growth of most foodborne microorganisms
    Explanation
    FAT TOM is an acronym that stands for the conditions that favor the growth of most foodborne microorganisms. This acronym helps to remember the important factors that contribute to the growth of bacteria, such as Food, Acidity, Time, Temperature, Oxygen, and Moisture. These conditions are crucial for the proliferation of microorganisms and can lead to foodborne illnesses if not properly controlled.

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  • 16. 

    Which of the following statements is true of viruses

    • Live only at room temperature

    • Exist only in potentially hazardous food

    • Reproduce in food

    • Usually contaminate foor through a foodhandler's poor personal hygiene

    Correct Answer
    A. Usually contaminate foor through a foodhandler's poor personal hygiene
    Explanation
    Viruses usually contaminate food through a foodhandler's poor personal hygiene. This means that viruses can be transmitted to food when a foodhandler who is infected with a virus fails to follow proper hygiene practices, such as washing their hands thoroughly before handling food. This can result in the spread of viruses to the food, which can then cause illness if consumed by others. It is important for foodhandlers to maintain good personal hygiene to prevent the contamination of food with viruses.

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  • 17. 

    Pathogens are

    • A thick-walled form of bacteria

    • Microorganisms that cause food to spoil

    • Microorganisms that cause disease

    • A type of fungus

    Correct Answer
    A. Microorganisms that cause disease
    Explanation
    The correct answer is microorganisms that cause disease. Pathogens are microorganisms such as bacteria, viruses, fungi, or parasites that can cause diseases in plants, animals, and humans. They invade the host's body and reproduce, leading to an infection or illness. These microorganisms can be transmitted through various means, including direct contact, contaminated food or water, or through the air. Understanding pathogens and how they cause disease is crucial in preventing and treating infectious diseases.

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  • 18. 

    To survive, parasites require

    • Sweet, acidic food with low water activity

    • Freezing temperatures

    • Oxygen-rich environment

    • A host

    Correct Answer
    A. A host
    Explanation
    Parasites require a host to survive because they depend on the host for their essential nutrients and resources. They cannot produce their own food or obtain it from non-living sources, so they rely on living organisms, known as hosts, to provide them with the necessary sustenance. Without a host, parasites would not be able to obtain the nutrients they need to survive and reproduce.

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  • 19. 

    Bacteria in the process of reproduction

    • Can be killed by high temperatures

    • Can be killed by freezing temperatures

    • Always multiply very slowly

    • Require a human host

    Correct Answer
    A. Can be killed by high temperatures
    Explanation
    Bacteria can be killed by high temperatures because heat denatures their proteins and disrupts their cell membranes. This can lead to the destruction of their cellular structure and ultimately their death. High temperatures can be achieved through processes like boiling, autoclaving, or using heat sterilization methods.

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  • 20. 

    Molds prefer to grow

    • Only on high-protein food

    • In acidic food with low water activity

    • Only on highly acidic food

    • On almost any food at any temperature

    Correct Answer
    A. In acidic food with low water activity
    Explanation
    Molds prefer to grow in acidic food with low water activity because these conditions provide an ideal environment for their growth. Acidic conditions inhibit the growth of competing microorganisms, allowing molds to thrive. Additionally, low water activity prevents the growth of other spoilage organisms, creating a favorable environment for molds. This preference for acidic food with low water activity explains why molds are commonly found in certain types of foods, such as cured meats and aged cheeses.

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  • 21. 

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

    • Pathogens

    • Viruses

    • Spores

    • Parasites

    Correct Answer
    A. Spores
    Explanation
    Spores are a different form of bacterial cells that have the ability to survive extreme conditions such as cooking and freezing temperatures. Unlike pathogens, viruses, and parasites, which are also capable of causing diseases, spores have a unique protective outer layer that allows them to withstand harsh environments. This resilience enables them to remain dormant until conditions become favorable for growth and reproduction. Therefore, spores are the correct answer in this case.

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  • 22. 

    Which of the following types of food most favors the growth of foodborne microorganisms?

    • Food that is highly acidic

    • Food that is highly alkaline

    • Food that is dry

    • Food that contains protein

    Correct Answer
    A. Food that contains protein
    Explanation
    Food that contains protein most favors the growth of foodborne microorganisms because protein provides a rich source of nutrients for microorganisms to thrive. Bacteria, yeast, and molds require protein to grow and reproduce, and they can break down proteins into amino acids, which they use as an energy source. Therefore, food that contains protein is more likely to support the growth of foodborne microorganisms compared to other types of food.

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  • 23. 

    Which of the following is a barrier that controls the growth of microorganisms in food?

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

    • Increasing the water activity of the food

    • Making the food more acidic

    • Adding garlic to food

    Correct Answer
    A. Making the food more acidic
    Explanation
    Making the food more acidic is a barrier that controls the growth of microorganisms in food. Acidic conditions can inhibit the growth of many microorganisms, as they are unable to survive or reproduce in highly acidic environments. By increasing the acidity of the food, the pH level becomes unfavorable for the growth of microorganisms, thus preventing their growth and proliferation. This can be achieved by adding acidic ingredients such as lemon juice, vinegar, or citric acid to the food.

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  • 24. 

    Which of the following is the leading cause of foodborne illness?

    • 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

    Correct Answer
    A. Food that has been imported from countris where food safetly rules are not strict
    Explanation
    Food that has been imported from countries where food safety rules are not strict is the leading cause of foodborne illness. This is because in countries with lax food safety regulations, there is a higher likelihood of contamination, improper handling, and inadequate inspection of food products. This increases the risk of foodborne pathogens such as bacteria, viruses, and parasites entering the food supply chain and causing illness when consumed.

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  • 25. 

    Which of the following statements about bacteria is incorrect?

    • They can be carried by food

    • The can be carried by people

    • They are one-celled organisms

    • They always need oxygen to grow

    Correct Answer
    A. They are one-celled organisms
    Explanation
    Bacteria are actually one-celled organisms, so the statement that they are one-celled organisms is correct.

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  • 26. 

    Spoilage microorganisms

    • 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

    Correct Answer
    A. Typically cannot be smelled or tasted
    Explanation
    Spoilage microorganisms typically cannot be smelled or tasted because they do not produce any noticeable odor or flavor changes in the food. These microorganisms are responsible for causing food to deteriorate in quality, such as making it look or smell bad, but they do not generally cause foodborne illness. Foodborne illnesses are more commonly caused by pathogenic microorganisms, which are different from spoilage microorganisms. These pathogenic microorganisms can cause illness even in small amounts and may produce toxins that can cause symptoms such as nausea, vomiting, and diarrhea.

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  • 27. 

    Which one of the following is true of bacteria?

    • 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

    Correct Answer
    A. Bacteria cannot survive in low temperatures
    Explanation
    Bacteria cannot survive in low temperatures because they are typically mesophilic organisms, meaning they prefer moderate temperatures. Low temperatures can inhibit their metabolic activities and growth, leading to their inability to survive. However, it is important to note that some bacteria, known as psychrophiles, have adapted to thrive in cold environments, but they are the exception rather than the rule.

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  • Mar 22, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Aug 23, 2010
    Quiz Created by
    Mrgoodwin23
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