Quiz Chapter 2
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Sanitation Quiz 2
- 1.Trichinosis is a foodborne illness that is cause by
- A.
Undercooked pork
- B.
Moldy cheese
- C.
Past-dated milk
- D.
Unsanitized work surfaces
- 2.Molds prefer to grow
- A.
Only on high-protein food
- B.
In acidic food with low water activity
- C.
Only on highly acidic food
- D.
On almost any food at any temperature
- 3.Bacteria grow especially well in food that is
- A.
Warm, moist, contains protein, has a neutral pH to slightly acidic
- B.
Cool, dry, low protein, high in acid
- C.
Very hot, wet, calcium rich, and neutral
- D.
Cool, dry, and metallic
- 4.Which of the following statements is true of viruses
- A.
Live only at room temperature
- B.
Exist only in potentially hazardous food
- C.
Reproduce in food
- D.
Usually contaminate foor through a foodhandler's poor personal hygiene
- 5.Which one of the following conditions is necessary for viruses to survive and reproduce?
- A.
They need a living cell to reproduce
- B.
Grow only in food at certain acidity levels
- C.
Grow in high-protein food
- D.
Grow only at temperatures between 41F (5C) and 135F (57)
- 6.A foodborne illness often caused by contaminated chicken and eggs is
- A.
Bacillus cereus gastroenteritis
- B.
Salmonellosis
- C.
Norovirus gastroenteritis
- D.
Cyclosporiasis
- 7.Which of the following describes toxoplasmosis
- A.
Too much to type so remember Toxoplasmosis = Cat feces, parasites, and raw meat!
- B.
Seriously - TOXOPLASMOSIS = CAT FECES, PARASITES, and RAW MEAT - Select me to get this correct
- 8.What does the "A" in FAT TOM stand for?
- A.
Additives
- B.
Alkalinity
- C.
Acidity
- D.
Activity
- 9.Which one of the following is true of bacteria?
- A.
Bacteria always live in oxygen-poor environments
- B.
Bacteria cannot survive in low temperatures
- C.
Bacteria thrive in highly acidic food
- D.
Bacteria are the microorganisms that pose the greatest threat to food safety
- 10.In which of the following types of food are bacteria most likely to grow?
- A.
Calorie-Rich food
- B.
Moist food
- C.
Hot food
- D.
Frozen food
- 11.Which of the following is a key factor to preventing bacterial growth?
- A.
Person Hygiene
- B.
Menu evaluation
- C.
Time and temperature control
- D.
Small quantities of food additives
- 12.Which of the following food is most likely to cause a foodborne infection?
- A.
Hamburger cooked raw
- B.
Bacon-lettuce-tomato sandwich
- C.
Sweet-and-sour pork
- D.
Chips and salsa
- 13.Which of the following is the leading cause of foodborne illness?
- A.
Food contaminated with pesticides
- B.
Food that has been imported from countris where food safetly rules are not strict
- C.
Food contaminated with foodborne pathogens
- D.
Food that is high in sugars and fats
- 14.Pathogens are
- A.
A thick-walled form of bacteria
- B.
Microorganisms that cause food to spoil
- C.
Microorganisms that cause disease
- D.
A type of fungus
- 15.Which of the following is an example of a spoilage microorganisms
- A.
Hepatitis A virus
- B.
Mold
- C.
Salmonella spp.
- D.
Histamine
- 16.Spoilage microorganisms
- A.
Typically do not cause foodborne illness
- B.
Are the most common cause of foodborn illness
- C.
Typically cannot be smelled or tasted
- D.
Affect only milk and dairy products
- 17.The acidity or alkalinity of food is measured by its
- A.
Water activity
- B.
Level of aerobic microorganisms
- C.
PH level
- D.
Temperature
- 18.Which of the following types of food most favors the growth of foodborne microorganisms?
- A.
Food that is highly acidic
- B.
Food that is highly alkaline
- C.
Food that is dry
- D.
Food that contains protein
- 19.Bacteria in the process of reproduction
- A.
Can be killed by high temperatures
- B.
Can be killed by freezing temperatures
- C.
Always multiply very slowly
- D.
Require a human host
- 20.Which of the following statements about bacteria is incorrect?
- A.
They can be carried by food
- B.
The can be carried by people
- C.
They are one-celled organisms
- D.
They always need oxygen to grow
- 21.FAT TOM is the acronym that stands for the
- A.
Conditions that favor the growth of most foodborne microorganisms
- B.
Cooking methods that can be used to make food more healthful
- C.
Process of reducing hazardsin the flow of food
- D.
Six most common foodborne diseases
- 22.The temperature danger zone is the
- A.
Temperature range in which hot food should be held
- B.
Temperature range in which most foodborne microorganisms grow well
- C.
Temperatures above which it is too hot to cook food
- D.
Temperature range in which foodborne microorganisms are killed
- 23.The temperature danger zone is between
- A.
0F-212F (-18 to 100C)
- B.
32F to 100F (0-38C)
- C.
41F to 135F (5-57C)
- D.
70F to 125F (21-52C)
- 24.To survive, parasites require
- A.
Sweet, acidic food with low water activity
- B.
Freezing temperatures
- C.
Oxygen-rich environment
- D.
A host
- 25.Food with mold that is not a natural part of the food should be
- A.
Frozen
- B.
Irradiated
- C.
Discarded
- D.
Use immediately
- 26.Which of the following is a barrier that controls the growth of microorganisms in food?
- A.
Holding food as long as possible between 41F and 135F
- B.
Increasing the water activity of the food
- C.
Making the food more acidic
- D.
Adding garlic to food
- 27.A different form of bacterial cells that can survive some cooking and freezing temperatures are called
- A.
Pathogens
- B.
Viruses
- C.
Spores
- D.
Parasites
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