Deck 7: Food Safety: Microbiological Risks

Question 1

Which of the following statement is TRUE? Food prepared and displayed without refrigeration:

A) for more than two hours should be consumed immediately
B) for over four hours should be refrigerated
C) after two and up to four hours should be refrigerated
D) for two hours should be thrown out and never consumed
E) should never be consumed regardless of how long it was displayed

Answer 1

A

Question 2

A food with a water activity a_w of 0.65 and stored at a temperature of 1^oC is likely to be most vulnerable to spoilage by which of the below organisms?

A) bacteria (thermophile)
B) yeast (psychrophile)
C) mould (xerophile)
D) bacteria (halophile)
E) yeast (thermophile)

Answer 2

B

Question 3

Home food preservation via canning and jarring of foods has become more popular. Which of the following organisms is especially dangerous when foods are incorrectly canned and jarred?

A) Salmonella typhi
B) Vibrio cholerae
C) Staphylococcus aureus
D) E. coli
E) Clostridium botulinum

Answer 3

E

Question 4

Which of the following foods is considered the most likely to be potentially hazardous from pathogenic microorganisms?

A) dried apricots
B) brie cheese
C) irradiated dried herbs
D) apples
E) beef jerky

Question 5

Indicate if the following are true or false:
A. Cooked chicken left on the bench at room temperature for 2 hours is safe to eat.

Question 6

In your capacity as a food safety officer you have been asked to speak at a seminar for the general public. One of the audience members asks what HACCP means, as they have heard the term used, but have not understood what it is. How would you answer this? (Remember, as a public seminar, try to avoid overly technical terms in your answer and keep your answer as clear and concise as possible.) (3 marks total - 1 mark for correct identification of Hazard and Critical Control Point, 1 mark for why it is important, 1 mark for using language relevant.)

Question 7

In a kitchen where raw chicken is stored, prepared and cooked, think of what specific steps could be taken for the chicken within in each of the four elements of food hygiene and handling to reduce risk of foodbourne illness.

Question 8

A friend has recently found out she is pregnant. What foods and beverages should she avoid and why? (10 marks for 10 items including foods at risk of listeria and fish items containing heavy metals)

Question 9

Identify and explain the WHO's five keys to safe food.

Question 10

Your dad refuses to eat raw oysters. Is he justified?