Chapter Two Test

Question 1

Cross- contamination

Answer 1

The transfer of bacteria or other contaminants from one food,work surface,or piece of equipment to another

Question 2

Toxins

Answer 2

Byproducts of living bacteria that can cause illness if consumed in sufficient quantities

Question 3

Sanitize

Answer 3

Means that harmful substances are reduced to safe levels

Question 4

Direct contamination

Answer 4

The contamination of raw foods in their natural settings or habitats

Question 5

Infection

Answer 5

Illness caused by the ingestion of live pathogenic bacteria that continue life inside the intestinal track

Question 6

Log phase

Answer 6

A period of accelerated growth for bacteria

Question 7

Lag phase

Answer 7

A period usually following transfer from one place to another during which bacteria do not experience much growth

Question 8

Bacteria

Answer 8

Bacteria are small single-celled organisms. Bacteria are found almost everywhere on Earth and are vital to the planet’s ecosystems. Some species can live under extreme conditions of temperature and pressure.

Question 9

Clean

Answer 9

Means that the item has no visible soil on it

Question 10

Food- borne illness

Answer 10

when a person gets sick from eating food that has been contaminated with a harmful micro-organism.

Question 11

Fungi

Answer 11

any of a group of spore-producing organisms feeding on organic matter, including molds, yeast, mushrooms, and toadstools.

Question 12

Microorganisms

Answer 12

Single celled organisms as well as tiny plants and animals that can be seen only through a microscope.

Question 13

Parasite

Answer 13

an organism that lives in or on an organism of another species (its host) and benefits by deriving nutrients at the other’s expense.

Question 14

Pathogen

Answer 14

A pathogen is defined as an organism causing disease to its host.

Question 15

Personal hygiene

Answer 15

It means being careful not to cough or sneeze on others, cleaning things that you touch if you are unwell, putting items such as tissues (that may have germs) into a bin, and using protection (like gloves or condoms) when you might be at risk of catching an infection.

Question 16

Virus

Answer 16

Viruses are microscopic organisms that can infect hosts, like humans, plants or animals. They’re a small piece of genetic information (DNA or RNA) inside of a protective shell

Question 17

Define and explain two unwanted bacteria

Answer 17

Vibrio cholera- bacteria that needs an aquatic environment to survive, found in aquatic shell fish, and untreated water, spreads through consumption.symptoms include diarrhea,vomiting, and leg cramps. Contaminants include shell fish and vegetables that have been washed with unsanitary water.

Listeria monocytogenes- can survive over a wide range of environments but like warm weather and unrefrigerated foods as well as ones with low ph. Can be found in unpasteurized milk, meat, poultry, ready to eat fridge food. Spreads through ingestion of food with listeria and if pregnant it can be spread to your child.

Question 18

What are the 4 C’s of food safety

Answer 18

Cleaning,cooking,chilling,combating cross contamination

Question 19

Personal hygiene examples

Answer 19

Wash your hands, wear clean clothes, keep hair tied back, do not sneeze or cough around food.

Question 20

Hand washing

Answer 20

Handwashing is critical in fighting disease transmission, sing happy birthday (atleast 20 seconds), wash up your arms and in between fingers

Question 21

danger zone

Answer 21

40-140 f or 4-60 C

Question 22

fridge temperature

Answer 22

between 35-38°F

Question 23

freezer temperature

Answer 23

0 °F or -17.8 °C

Question 24

shelf temperature

Answer 24

50°F to 70°F

Question 25

thawing food

Answer 25

thawing in a fridge at 4 C degree or below ,thawing in cold water an replacing the water, and microwaving as long as you cook right after

Question 26

how does bacteria multiply

Answer 26

multiplies within the danger zone on foods, foods die when cooked at 100 degree Celsius, below 0 degree f bacteria will grow but not survive.

Question 27

MIcrobes- how do they contaminate food

Answer 27

Microbes can be transferred from one food to another by using the same knife, cutting board or other utensil without washing the surface or utensil in between uses.

Microbial spoilage is caused by microorganisms like fungi (moulds, yeasts) and bacteria. They spoil food by growing in it and producing substances that change the colour, texture and odour of the food.

Question 28

3 compartment sink use- 6 steps

Answer 28

-scrape foods into garbage
-wash with soap and water
-rinse
-sanitize with bleach
-air-dry