Ch. 6 - Microorganisms Flashcards
1
Q
Most viral food-borne diseases are the result of:
A
Poor personal hygiene practice
2
Q
A food-borne parasite found in under-cooked pork is:
A
Trichinella spiralis
3
Q
Raw, marinated or partially cooked fish is made safe by:
A
Freezing for specified times and temperatures.
4
Q
Which of the following time and temperature combination is recommended:
A
-31 °F or lower for 15 hours
5
Q
The most popular chemical sanitizer is:
A
Chlorine
6
Q
Food held under refrigeration must be at or below:
A
41 degrees
7
Q
The reason for refrigerating potentially hazardous foods is to:
A
Slow the growth of bacteria
8
Q
Heat is effective in destroying microorganisms when the following factors are considered:
A
Time and temperature
