Chapter 2

Question 1

Define Microbe

Answer 1

A living thing too small to be seen without a microscope.

Question 2

Define pathogen

Answer 2

They are Microbes which cause illness and sometimes death.

Question 3

List 5 types of microbes (BVPPF)

Answer 3

Bacteria, Viruses, parasites, protozoa, Fungi

Question 4

Give 2 examples of Bacteria

Answer 4

Salmonella, E. coli

Question 5

Name 2 types of viruses

Answer 5

Hepatitis A, Norovirus

Question 6

Name 2 types of parasites

Answer 6

Trichina, Roundworms

Question 7

Name 2 types of protozoa

Answer 7

Giardia Lamblia, Cryptosporidium

Question 8

Name 2 types of fungi

Answer 8

mold, mushrooms

Question 9

What is food intoxication?

Answer 9

Bacteria multiplys and makes toxins in the food that make a person sick. Most toxins are not killed by heat.

Question 10

What is food infection?

Answer 10

Bacteria grows and multiplies in food which makes a person sick. Most bacteria can be killed by high heat.

Question 11

Explain how/why spores are produced

Answer 11

Bacteria reduces a hard coating to protect themselves from stressful conditions such as high heat, dryness, cold and chemicals.

Question 12

Toxins are ____, _____ and ______.

Answer 12

odourless, tasteless and colourless.

Question 13

Some _____ can be killed by high heat while others can not.

Answer 13

toxins

Question 14

We must prevent toxins from releasing in food by managing ______ and ________.

Answer 14

time and temperature

Question 15

List 6 conditions under which bacteria multiplies most rapidly

Answer 15

F- food
A- acid
T- temperature
T- Time
O- oxygen
M- moisture

Question 16

What types of food does bacteria thrive on?

Answer 16

Moist and high protein foods like meat, milk, eggs and fish support the growth of pathogenic bacteria.

Question 17

What does bacteria need to grow?

Answer 17

Some only need simple nutrients while others require protein.

Question 18

What foods have the best environment for bacteria to grow?

Answer 18

Vegetables, eggs, meats. and soft cheeses.

Question 19

What PH level is best for bacterial growth?

Answer 19

Near neutral.

Question 20

What is the danger zone?

Answer 20

The temperature range in which bacteria can grow and multiply the fastest.

Question 21

What is boiling temperature?

Answer 21

100*C

Question 22

What is boiling temperature?

Answer 22

100*C

Question 23

What is the range of cooking and reheating temperatures?

Answer 23

74C - 100C

Question 24

What is the range of temperature is safe for hot holding?

Answer 24

61C - 74C

Question 25

What is the temperature range in the danger zone?

Answer 25

4C - 60C

Question 26

What is the temperature used for chilling and thawing?

Answer 26

3*C

Question 27

What is the temperature range safe for freezing?

Answer 27

0C - 3C

Question 28

What is the temperature range for storing frozen?

Answer 28

-18C - -1C

Question 29

How does time affect bacteria?

Answer 29

Every 20 minutes bacteria will double.

Question 30

How can vacuum packaging still be unsafe?

Answer 30

Anaerobic bacteria🙄

Question 31

What types of food have high levels of moisture?

Answer 31

meat, produce and soft cheese.

Question 32

Name and describe the 3 components of cycle transmission.

Answer 32

Food handler: dirty hands, sneezing, coughing, etc.
Environment: contaminated surfaces, insects, rodents, etc.
Food: Potentially hazardous foods like raw meat, poultry, etc.

Question 33

What is direct transmission + example.

Answer 33

When microbes transfer directly from the source of contamination to the food. Example: raw meat drips on fresh produce.

Question 34

What is indirect transmission + example.

Answer 34

When there is an intermediate step between the source of contamination and the food.
Example: cutting board used for raw meat and then fresh produce without being sanitized in between.