Only without oxygen at an ideal temp 43? C c. Just with fresh air at an suitable temperature of 43? C d. Simply without o2 at an best temperature of 39? C 7. Which of the pursuing groups of dangers are most likely to cause a foodborne disease break out? a. Viruses and bacteria b. Organisms and molds c. Vibrio spp. and Shigella spp. d. Chemical substance and physical hazards almost 8. Bacteria expand best in a narrow heat range known as the temperatures danger area. The temperature danger area is among: a.
-18? C and 104? C b. -8? C and 65? C c. five? C and 60? C d. a few? C and 100? C. Bacteria that cause foodborne illness is only going to grow upon foods which have pH for _____ or perhaps above and a water activity (AW) above____. a. 3. a couple of; 0. 85 b. four. 6; 0. 85 c. 6. a few; 0. eighty d. almost eight. 0; 0. 75 10. Which with the following bacteria produce a toxin that is very likely to cause death if consumed? a. Campylobacter jejuni m. Clostridium botulinum c. Shiga-toxin producing Escheria coli d. Listeria monocytogenes 11. A lot of bacteria form spores to help these groups: a.
Reproduce n. Move easily from one position to another c. Survive adverse environmental circumstances d. Develop high acid foods 12.
Which in the following is known as a histamine poisoning? a. Ciguatoxin b. Scombrotoxin c. Mycotoxin d. Paralytic Shellfish Poisoning (PSP) 13. Which with the following is usually not regarded as a probably hazardous meals group? a. Red lean meats b. Fish and shellfish c. Poultry and ova d. Dried up grains and spices 14. The most effective way to regulate the growth of bacteria within a food business is by controlling: a. As well as temperature n. pH and oxygen circumstances c. Temperature and normal water activity g. Time and food availability 15. Food in the mind illness can easily caused by: a. Poor personal hygiene n.
Cross contamination c. Heat abuse d. All the above 16. Regarding meals thermometers, which in turn statement is false? a. Be arranged b. Evaluate temperatures between 5? C and 57? C c. Measure temperature ranges between -18? C and 104? C d. End up being approved for use in foods 17. Good personal hygiene has a. Using hands sanitizers rather than washing hands b. Keeping hands and clothes expending sanitary c. Wearing desirable uniforms m. Cleaning and sanitizing food-contact surfaces 18. Cross toxins is a expression used to describe the transfer of a foodborne threat from 1 food to another: a.
By a food worker’s hand b. From a cutting panel c. Coming from a cutting knife blade m. All of the above 19. Following proper cooking, all foods that are to be held sizzling must be kept at: a. 74? C or previously mentioned b. 57? C or above c. Room temperature until offered d. 49? C or perhaps above twenty. Food personnel should wash their hands after which from the following? a. Taking out the trash w. Touching all their faces c. Handling raw food m. All of the previously mentioned Section W (10 marks) Answer both True/ Phony. 1 . The Hazard Evaluation Critical Control Point Method is only utilized to monitor foodstuff processing in manufacturing plants. () 2 .
Recognition of foodstuff protection managers and personnel refers to testing done for health problems. () 3. The term food establishment includes any site wherever food can be processed, prepared, sold or perhaps served. () 4. Bacteria and viruses cause most foodborne illness. () five. One of the potentially hazardous foodstuff is lower melons. () 6. You will find two types of bacteria which might be spore creating and non-spore forming. () 7. Clostridium botulinum simply cannot cause death. () almost eight. E. Coli can be found in the intestines of warm-blooded pets or animals. () being unfaithful. Prevention of cross contaminants can be done keeping raw food and ready-to-eat food jointly during storage space. ) 12. Bacteria have 25 moments to increase in numbers. () Section C (20 marks) Briefly explain on each of your answer. 1 .
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