A Trivia Quiz On Water And Sanitation!

Cross-contamination refers to the transfer of microorganisms from one food or surface to another. This can occur when bacteria or other harmful microorganisms are transferred from raw or contaminated food to other foods, utensils, or surfaces during food preparation or handling. It can lead to the spread of foodborne illnesses if proper food safety practices are not followed.

The given scenario describes a situation where three friends became ill after eating a sausage pizza that had been time-temperature abused. This indicates that the food they consumed was contaminated and caused them to fall ill. Therefore, the correct answer is a foodborne illness outbreak.

Cranberry juice is not considered potentially hazardous food because it has a low pH level and high acidity, which inhibits the growth of bacteria. On the other hand, ground beef, raw oysters, and garlic-and-oil dressing are all examples of potentially hazardous foods as they have a higher risk of bacterial contamination and can cause foodborne illnesses if not handled and stored properly.

The "flow of flood" refers to the path that food travels through an establishment. This means it refers to the movement of food from the moment it enters the establishment, through storage, preparation, cooking, and serving. It is important to ensure that food flows smoothly and safely through each step of the process to prevent contamination and ensure food safety.

Dried parsley is not considered a potentially hazardous food because it does not contain the same characteristics that make other foods potentially hazardous. Potentially hazardous foods are those that have a high moisture content and a neutral or slightly acidic pH, which create an environment for bacterial growth. Dried parsley has a low moisture content and a low pH, making it less susceptible to bacterial growth and therefore not considered potentially hazardous.

Baked potatoes are more likely to cause foodborne illness compared to the other options because they are often prepared and stored at room temperature for extended periods of time. This allows bacteria like Clostridium botulinum to grow and produce toxins that can cause illness. Frozen corn, sliced cucumber, and instant soup mixes are typically processed and stored under conditions that inhibit bacterial growth, reducing the risk of foodborne illness.

If plant food is heat-treated, it is considered potentially hazardous food. Heat treatment can create an environment conducive to the growth of harmful bacteria, such as Salmonella or E. coli, which can cause foodborne illnesses. Therefore, heat-treated plant food may pose a higher risk to human health compared to non-heat-treated plant food.

Chopped celery is not considered a potentially hazardous food because it has a low pH level and a low water activity, making it less likely to support the growth of harmful bacteria. Potentially hazardous foods are those that have the right conditions for bacterial growth, such as high protein or moisture content. Sliced watermelon, alfalfa sprouts, and baked pears have higher moisture content and can support bacterial growth if not stored properly.