Question 1

The objective of cleaning and sanitizing food-contact surfaces is to remove food (nutrients)that bacteria need to grow and to kill any bacteria that are present.

Accepted Answer

This statement is true. Cleaning and sanitizing food-contact surfaces is essential in preventing the growth and spread of harmful bacteria in food preparation and processing facilities. Removing food residues and killing any bacteria present helps to improve food safety and prevent foodborne illness outbreaks.

Question 2

Of all the microorganisms,_____ are the greatest threat to food safety.&#10;A)fungi&#10;B)parasites&#10;C)viruses&#10;D)bacteria

Accepted Answer

Bacteria are the greatest threat to food safety because they are the most common microorganisms found in food and can cause food poisoning and other illnesses if not handled or cooked properly. Fungi and parasites can also cause illness, but they are less common in food. Viruses are also a concern, but they cannot grow in food and are typically spread through contaminated surfaces or from person to person.

Question 3

Few food-borne illnesses can be avoided even if food is handled properly.

Accepted Answer

Proper handling and cooking of food can greatly reduce the risk of food-borne illnesses. However, it is not possible to completely avoid all food-borne illnesses as some can be caused by factors outside of our control, such as contamination during farming or processing.

Question 4

Water pH ranges generally from _____.&#10;A)2.0 to 4.5&#10;B)3.0 to 12.0&#10;C)5.0 to 8.5&#10;D)6.5 to 12.0

Accepted Answer

The pH of water generally ranges from 5.0 to 8.5. This is considered to be the optimal pH range for most aquatic organisms and is also the recommended range for drinking water by the Environmental Protection Agency (EPA) in the United States. pH values below 5.0 or above 8.5 can have negative effects on aquatic life and may indicate pollution or other environmental issues.

Question 5

_____ are unwanted substances that become part of a food product.&#10;A)Chemical contaminants&#10;B)Biological dangers&#10;C)Physical hazards&#10;D)All of the above

Accepted Answer

The answer of _____ are unwanted substances that become part...

Question 6

Rodents carry many diseases and parasites that can be transmitted to humans.

Accepted Answer

Rodents such as mice and rats can spread diseases like salmonella, hantavirus, and leptospirosis through their droppings, urine, and saliva. They can also carry fleas, ticks, and mites that can transmit diseases to humans. It's important to take precautions to prevent rodent infestations and to safely clean up any areas where rodents have been present.

Question 7

Microorganisms produce toxins and can cause infections.

Accepted Answer

Microorganisms such as bacteria and viruses have the ability to produce toxins which can cause various infections in humans and other organisms.

Question 8

Most pathogenic bacteria can grow under refrigeration conditions.

Accepted Answer

Most pathogenic bacteria have significantly reduced growth rates or may not grow at all under refrigeration conditions, which are typically around 4°C (39°F). Refrigeration is a common method to slow down the growth of bacteria and extend the shelf life of perishable foods.

Question 9

A _____ is an organism whose genes have been artificially altered through genetic engineering.&#10;A)transgenic organism&#10;B)transient food&#10;C)genetic deviation&#10;D)crossgenic nutrient

Accepted Answer

A transgenic organism is an organism that has received genetic material from another species through genetic engineering. This genetic material may not have been naturally inherited or acquired through reproduction. Transgenic organisms are often used in research, agriculture, and biotechnology. The other choices are not commonly used terms in biology and genetics.

Question 10

The United States has the safest food supply in the world.

Accepted Answer

The United States has one of the most comprehensive food safety systems in the world. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) work together to ensure the safety of the U.S. food supply through regulations, inspections, and enforcement measures. While there are still occasional outbreaks of foodborne illness, the overall safety of the U.S. food supply is considered to be very high.

Question 11

Food-borne illness frequency is not know because a great majority of cases go unreported.

Accepted Answer

The answer of Food-borne illness frequency is not know because...

Question 12

Organisms need _____ in order to grow.&#10;A)bound water&#10;B)free moisture&#10;C)fat&#10;D)nonfermentable carbohydrates

Accepted Answer

The answer of Organisms need _____ in order to grow.&#10;A)bound...

Question 13

Microorganisms no longer pose a challenge to the food industry.

Accepted Answer

The answer of Microorganisms no longer pose a challenge to...

Question 14

Insects seek _____.&#10;A)dry,dark places to hide&#10;B)coolness,dryness,and light&#10;C)coolness,dryness,and darkness&#10;D)heat,moisture,and darkness

Accepted Answer

The answer of Insects seek _____.&#10;A)dry,dark places to hide&#10;B)coolness,dryness,and light&#10;C)coolness,dryness,and...

Question 15

_____ is generally defined as unwanted matter on food-contact surfaces.&#10;A)COP&#10;B)Waste&#10;C)Food soil&#10;D)Remains

Accepted Answer

The answer of _____ is generally defined as unwanted matter...

Question 16

Water comprises approximately _____ of cleaning and sanitizing solutions.&#10;A)nearly 93 percent&#10;B)approximately 90 percent&#10;C)up to 95 percent&#10;D)95 percent to 99 percent

Accepted Answer

The answer of Water comprises approximately _____ of cleaning and...

Question 17

What acronym can be used to remember the six conditions that lead to food danger?&#8203;&#10;A)FAT-TOM&#10;B)SAD-SUE&#10;C)BIG-BOB&#10;D)DUM-DAN

Accepted Answer

The answer of What acronym can be used to remember...

Question 18

The official definition of sanitizing food product contact surfaces is a process that reduces contamination by _____.&#10;A)99.999 percent in 30 seconds&#10;B)90 percent in 5 seconds&#10;C)99.999 percent in 60 seconds&#10;D)90 percent in 30 seconds

Accepted Answer

The answer of The official definition of sanitizing food product...

Question 19

The Food and Drug Administration has adapted a food-safety program developed in the 1960s for astronauts for much of the U.S.food supply.

Accepted Answer

The answer of The Food and Drug Administration has adapted...

Question 20

Biotechnology is new.

Accepted Answer

The answer of Biotechnology is new....

Deck 26: Food Safety