Only without oxygen at an ideal temperature 43? C c. Only with oxygen at an ideal temperature of 43? C d. Only without oxygen at an ideal temperature of 39? C 7. Which of the following groups of hazards are most likely to cause a foodborne disease outbreak? a. Bacteria and viruses b. Parasites and molds c. Vibrio spp. and Shigella spp. d. Chemical and physical hazards 8. Bacteria grow best within a narrow temperature range called the temperature danger zone. The temperature danger zone is between: a.
-18? C and 104? C b. -8? C and 65? C c. 5? C and 60? C d. 5? C and 100? C . Bacteria that cause foodborne illness will only grow on foods that have pH at _____ or above and a water activity (AW) above____. a. 3. 2; 0. 85 b. 4. 6; 0. 85 c. 6. 5; 0. 80 d. 8. 0; 0. 75 10. Which of the following bacteria produce a toxin that is more likely to cause death if consumed? a. Campylobacter jejuni b. Clostridium botulinum c. Shiga-toxin producing Escheria coli d. Listeria monocytogenes 11. Some bacteria form spores to help them: a.
Reproduce b. Move easily from one location to another c. Survive adverse environmental conditions d. Grow in high acidic foods 12.
Which of the following is a histamine poisoning? a. Ciguatoxin b. Scombrotoxin c. Mycotoxin d. Paralytic Shellfish Poisoning (PSP) 13. Which of the following is not considered a potentially hazardous food group? a. Red meats b. Fish and shellfish c. Poultry and eggs d. Dried grains and spices 14. The most effective way to control the growth of bacteria in a food establishment is by controlling: a. Time and temperature b.
pH and oxygen conditions c. Temperature and water activity d. Time and food availability 15. Food borne illness can caused by: a. Poor personal hygiene b.
Cross contamination c. Temperature abuse d. All the above 16. Regarding food thermometers, which statement is false? a. Be calibrated b. Measure temperatures between 5? C and 57? C c. Measure temperatures between -18? C and 104? C d. Be approved for use in foods 17. Good personal hygiene includes a. Using hand sanitizers instead of washing hand b. Keeping hands and clothes clean and sanitary c. Wearing attractive uniforms d. Cleaning and sanitizing food-contact surfaces 18. Cross contamination is a term used to describe the transfer of a foodborne hazard from 1 food to another: a.
By a food worker’s hand b. From a cutting board c. From a knife blade d. All of the above 19. After proper cooking, all foods that are to be held hot must be held at: a. 74? C or above b. 57? C or above c. Room temperature until served d. 49? C or above 20. Food workers should wash their hands after which of the following? a. Taking out the trash b. Touching their faces c. Handling raw food d. All of the above Section B (10 marks) Answer either True/ False. 1. The Hazard Analysis Critical Control Point System is only used to monitor food processing in manufacturing plants. () 2.
Certification of food protection managers and workers refers to screening done for health problems. () 3. The term food establishment includes any site where food is processed, prepared, sold or served. () 4. Bacteria and viruses cause most foodborne illness. () 5. One of the potentially hazardous food is cut melons. () 6. There are two types of bacteria that are spore forming and non-spore forming. () 7. Clostridium botulinum cannot cause death. () 8. E. Coli can be found in the intestines of warm-blooded animals. () 9. Prevention of cross contamination can be done by keeping raw food and ready-to-eat food together during storage. ) 10. Bacteria take 25 minutes to multiply. () Section C (20 marks) Briefly explain on each answer. 1.
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