Question 1

Which of the following is the best way to tell whether food from a bulging can is safe to eat?
A) Taste a small amount to look for off flavors.
B) Smell the food without tasting to look for undesirable or off aromas.
C) Look for discoloration of the food.
D) None of these. Bulging cans should simply be regarded as unsafe and should be disposed of.

Accepted Answer

Bulging cans are a sign of potential bacterial contamination, including the risk of botulism, a serious foodborne illness. The safest approach is to regard bulging cans as unsafe and dispose of them without attempting to taste, smell, or visually inspect the contents for safety.

Question 2

Pathogens are most specifically __________ bacteria.
A) harmless
B) beneficial
C) undesirable
D) disease-causing

Accepted Answer

Pathogens are specifically disease-causing organisms, which include certain bacteria that can lead to illness in humans or other hosts.

Question 3

All bacteria are __________.
A) harmless
B) beneficial
C) undesirable
D) none of these

Accepted Answer

Bacteria can be harmful, beneficial, or neutral, so none of the specific descriptors listed applies to all bacteria.

Question 4

Bacteria __________.
A) multiply by splitting in half
B) can double in number every 15 to 30 seconds
C) can multiply to a million in less than 30 minutes
D) all of these

Accepted Answer

Bacteria multiply by binary fission, a process where a single cell splits into two identical cells. The doubling time for bacteria is typically longer than 15 to 30 seconds, and reaching a million in less than 30 minutes is not feasible for most bacteria.

Question 5

Which of the following conditions can affect the growth of bacteria?
A) food and moisture
B) acidity and alkalinity
C) temperature, air, and time
D) all of these

Accepted Answer

All of the conditions listed, including food and moisture, acidity and alkalinity, and temperature, air, and time, can affect the growth of bacteria. These factors influence bacterial metabolism, reproduction, and survival.

Question 6

The temperature range of the Food Danger Zone is _____.
A) between 40° and 140° F ° (4° to 60°C)
B) a factor that affects the growth of only anaerobic bacteria
C) the range of temperature in which bacterial growth is slowest
D) all of these

Accepted Answer

The Food Danger Zone is defined as the temperature range between 40° and 140° F (4° to 60°C), where bacteria can grow rapidly.

Question 7

Which of the following is not one of the three principles of food protection from bacteria?
A) Kill bacteria.
B) Stop bacteria from growing.
C) Keep bacteria from spreading.
D) Promote the locomotion of bacteria.

Accepted Answer

Promoting the locomotion of bacteria is not a principle of food protection. The principles are aimed at killing bacteria, stopping their growth, and preventing their spread to ensure food safety.

Question 8

Which pair of phrases makes the following sentence true when inserted in the blanks? Intoxication is caused by __________, and infection is caused by __________.
A) poisons produced by bacteria, bacteria that attack the body
B) bacteria that attack the body, poisons produced by bacteria
C) physical contamination, metals (e.g., lead, copper, and zinc)
D) metals (e.g., lead, copper, and zinc), physical contamination

Accepted Answer

Intoxication is caused by poisons produced by bacteria, and infection is caused by bacteria that attack the body. Intoxication refers to the effects of toxins produced by bacteria, while infection involves the invasion and multiplication of pathogenic bacteria within the body.

Question 9

Which of the following is both an intoxication and caused by anaerobic bacteria?
A) botulism
B) hepatitis
C) trichinosis
D) salmonella

Accepted Answer

Botulism is caused by the bacterium Clostridium botulinum, which is anaerobic. The disease results from the toxin produced by the bacteria, leading to an intoxication.

Question 10

Which of the following source ? food-borne disease combinations is correct?
A) shellfish $\rightarrow$ trichinosis
B) pork $\rightarrow$ infectious hepatitis
C) poultry $\rightarrow$ streptococcal infections
D) food workers $\rightarrow$ staphylococcus food poisoning

Accepted Answer

Staphylococcus food poisoning is often associated with food handlers who contaminate food due to poor hygiene practices.

Question 11

Physical contamination may __________.
A) not be toxic
B) cause injury or discomfort
C) result from pieces of glass, metal shavings, stones, soil, insect parts, or hair
D) all of these

Accepted Answer

Physical contamination may cause injury or discomfort, result from pieces of glass, metal shavings, stones, soil, insect parts, or hair, and may not be toxic.

Question 12

"TCS Foods" is another term for __________________. A) foods that are totally cooked, convenient, and safe B) foods with a low water activity (a_w) C) foods containing potential allergens D) potentially hazardous foods

Accepted Answer

"TCS Foods" stands for Time/Temperature Control for Safety Foods, which are foods that require time and temperature control to prevent the growth of microorganisms and the production of toxins. These are considered potentially hazardous foods.

Question 13

Which pair of words or phrases makes the following sentence true when they are inserted in the blanks? __________ food should be kept at a temperature of __________.
A) Hot, 140°F (60°C) or higher
B) Frozen, 40°F (4°C) or lower
C) Refrigerated, 0°F (-18°C) or lower
D) all of these

Accepted Answer

Hot food should be kept at a temperature of 140°F (60°C) or higher to prevent bacterial growth and ensure food safety.

Question 14

Which of the following types of food should be refrigerated at the lowest temperature?
A) fish and seafood
B) poultry and meat
C) egg, milk, and cream
D) raw vegetables and fruit

Accepted Answer

Fish and seafood require the lowest temperature for refrigeration among the options listed to prevent spoilage and the growth of harmful bacteria.

Question 15

The purpose of the seven-step Hazard Analysis Critical Control Point system (or HACCP) is to __________ any dangers of food contamination.
A) control
B) identify
C) monitor
D) all of these

Accepted Answer

The seven-step Hazard Analysis Critical Control Point (HACCP) system is designed to control, identify, and monitor hazards to prevent food contamination, encompassing all these actions.

Question 16

The purpose of double-breasted jackets is to __________.
A) give a stylish, professional appearance to food workers
B) protect the wearer from spilled or splattered hot foods or fat
C) give food workers extra buttons on which to hang small utensils
D) both protect the wearer from spilled or splattered hot foods or fat and give food workers extra buttons on which to hang small utensils

Accepted Answer

Double-breasted jackets are primarily designed to protect the wearer from spilled or splattered hot foods or fat, which is a common hazard in kitchen environments. The design allows the jacket to be buttoned on either side, providing a quick way to cover stains or splashes and continue working cleanly.

Question 17

On the basis of the following four statements, which food worker is least likely to cut him/herself or another person in the kitchen.
A) John: "When I drop a knife, I try to catch it before it can land on my foot and cut it."
B) Mary: "When I wash my knives, I never soak them by putting them in the sink and covering them with water."
C) Luke: "I don't like to use very sharp knives because I am more likely to cut myself with a sharp knife than a dull one."
D) Ruth: "When I walk from one part of the kitchen to another with my knife, I hold it in front of me with the blade pointed away from me so that everyone can see I am carrying a knife."

Accepted Answer

Mary's practice of not soaking knives in water reduces the risk of accidental cuts when reaching into the sink, making her the least likely to cut herself or others.

Question 18

Which of the following is a potential hazard in the kitchen?
A) loose, untucked apron strings
B) lifting with back muscles instead of leg muscles
C) plugging in a piece of equipment with its switch "on"
D) all of these

Accepted Answer

All the options listed are potential hazards in the kitchen, including loose apron strings that can catch on objects, improper lifting techniques that can cause injury, and plugging in equipment with the switch "on" which can lead to electrical hazards.

Question 19

Which of the following combinations of types of fires is paired correctly with its possible sources?
A) Class A - wood, paper, cloth, and ordinary combustibles
B) Class B - switches, motors, and electrical equipment
C) Class C - grease, oil, gasoline, and solvents
D) all of these

Accepted Answer

Class A fires involve ordinary combustibles such as wood, paper, and cloth. Class B fires involve flammable liquids like grease, oil, and gasoline. Class C fires are electrical fires, involving electrical equipment. Therefore, only the description for Class A fires is correctly paired with its sources.

Question 20

To call a food contaminated means that ______________________
A) the food contains harmful bacteria.
B) the food contains poisonous chemicals.
C) the food contains a harmful substance that was not originally in the food.
D) the food is guaranteed to make the eater sick.

Accepted Answer

Contaminated food contains a harmful substance that was not originally present, which could include bacteria, chemicals, or other harmful agents.

Quiz 2: Sanitation and Safety

Which of the following is the best way to tell whether food from a bulging can is safe to eat?

Pathogens are most specifically __________ bacteria.

All bacteria are __________.

Bacteria __________.

Which of the following conditions can affect the growth of bacteria?

The temperature range of the Food Danger Zone is _____.

Which of the following is not one of the three principles of food protection from bacteria?

Which pair of phrases makes the following sentence true when inserted in the blanks? Intoxication is caused by , and infection is caused by .

Which of the following is both an intoxication and caused by anaerobic bacteria?

Which of the following source ? food-borne disease combinations is correct?

Physical contamination may __________.

"TCS Foods" is another term for __________________.

Which pair of words or phrases makes the following sentence true when they are inserted in the blanks? food should be kept at a temperature of .

Which of the following types of food should be refrigerated at the lowest temperature?

The purpose of the seven-step Hazard Analysis Critical Control Point system (or HACCP) is to __________ any dangers of food contamination.

The purpose of double-breasted jackets is to __________.

On the basis of the following four statements, which food worker is least likely to cut him/herself or another person in the kitchen.

Which of the following is a potential hazard in the kitchen?

Which of the following combinations of types of fires is paired correctly with its possible sources?

To call a food contaminated means that ______________________