Food Safety And Microorganisms Flashcards
TRUE or FALSE?
Yeast usually grow well in a slightly basic medium and in presence of some source of energy, such as sugar and water
FALSE (Need an acidic medium)
TRUE or FALSE?
Yeast and molds can easily grow in dried food with less than 10% moisture content
FALSE (Yeasts need at least 20% moisture in food to remain viable)
TRUE or FALSE?
Molds generally represent a far greater potential for food spoilage than do yeasts
TRUE
What is the difference between water activity and water content?
Water activity is a measure of the availability of FREE WATER for biological reactions. Water content is a measurement of BOUND AND FREE water
What is the effect of freezing, solutes, drying on water activity?
Freezing, solutes and drying decrease water activity
TRUE or FALSE?
Foods may be contaminated with numbers of pathogens which are too low to cause diseases; however, when not properly refrigerated or held too long at room temperature, the microorganisms may grow to sufficient numbers to cause disease
TRUE
TRUE or FALSE?
Mishandling is probably the most common problem in many food-borne outbreaks
TRUE
TRUE or FALSE?
Some plants develop toxins, or poisons as they grow
TRUE
TRUE or FALSE?
The leaves of the tomato plant are safe to eat
FALSE (They are highly toxic)
TRUE or FALSE?
Oxalic acid in chard, beet greens, spinach, and rhubarb can cause illness when they are eaten
TRUE
TRUE or FALSE?
Oxalic acid in chard, beet greens, spinach, and rhubarb can cause illness when they are eaten
FAlSE (The amount of oxalic acid is small enough that body (liver) can detoxify it)
Sucrose is added to batters and doughs to provide food for the yeast. The enzyme __________, catalyzes the breakdown of sucrose to its to component sugars, glucose, and fructose
Sucrase
The enzyme __________, catalyzes the breakdown of starch chain to produce maltose
Amylase
TRUE or FALSE?
Temperature control is vital to maintain viable yeast for the desired gas production at a reasonable fermentation rate
TRUE (High temperature above 110 degrees F (43 degrees C) can kill the yeast)
TRUE or FALSE?
The Salmonella bacteria are rod-shaped spore-former and are not heat resistant
FALSE
TRUE or FALSE?
The Salmonella bacteria can grow either with or without oxygen
TRUE
TRUE or FALSE?
It is recommended to cook all ground beef to the well-done stage (68.2 degrees C)
TRUE
Prevention of E. coli poisoning can be accomplished by:
Proper cooking and preventing cross contamination from raw foods and food handlers
TRUE or FALSE?
Frozen storage kill Salmonella bacteria in food
FALSE
TRUE or FALSE?
Persons may be carriers of disease organisms without exhibiting symptoms of the disease
TRUE
TRUE or FALSE?
Listeria monocytogenes can grow at refrigeration temperature
TRUE
TRUE or FALSE?
Listeria monocytogenes could be very serious and cause human death
TRUE
TRUE or FALSE?
Campylobacter jejune is part of intestinal microfloral of mammals and birds
TRUE
Fecal matter from healthy __________ and __________ is probably the major source of C. Jejuni in our foods
Mammals and birds
TRUE or FALSE?
Shigella dysenteriae is more dangerous than Salmonella bacteria or other Shigella bacteria
TRUE (Severe diarrhea)
TRUE or FALSE?
Listeria bacteria can only be found in dairy products
FALSE (Found in raw fruits and vegetables, poultry, water, soil)
Most cases of botulism are caused by…
Home-canned foods
What is infant botulism?
Infant botulism caused by C. botulinum growing in infants’ intestine and producing the toxin
TRUE or False?
Spoilage and pathogenic bacteria can detected organoleptically
FALSE
TRUE or FALSE?
Salmonella bacteria can infect other animals as well as humans
TRUE (Pets such as cats and dogs)
TRUE or FALSE?
All bacteria are destroyed at once when they are heated and a temperature is reached at which they are destroyed
FALSE (Log Cycle)
TRUE or FALSE?
Molds are sometimes allowed to grow on sides of beef for purpose tenderizing meat
TRUE (Also for flavour development)
HACCP is a(n) ____________________, designed to prevent _____________________ from occurring
Food-safety program; food borne illness
The most common cause of botulism is:
Improperly home-canned food (vegetable/meat)
Up to 50% of all healthy adults carry ____________________. It lives in the throat and nasal passages and in small cuts, so it can easily transmitted to foods through sneezing, coughing, and hand contact (Common cause of sinus infections and infected pimples)
Staphylococcus aureus
____________________ is a facultative bacteria that can survive in a wide pH range (4.8-9); and it grows in a wide temperature range (4-45 degrees C). (Unique bacteria, one of the few bacteria that can thrive in the refrigerator)
Listeria monocytogenes
Hepatitis A infection occurs more frequently after food is contaminated with __________ matter
Fecal
Bacteria are one of the most common causes of food-borne illness in food establishments because:
a) Under ideal conditions, they grow very rapidly
b) Bacteria are found naturally in many foods
c) Bacteria can be easily transferred from one source to another
e) All of the above
e) All of the above
Bacteria that cause food-borne illness will grow on foods that have a pH of __________ and a water activity (aw) of __________
5-7; 0.85
Some bacteria form spores to help them
a) Reproduce
b) Move more easily from one location to another
c) Survive adverse environmental conditions
d) Grow in high moisture foods
e) c and d
c) Survive adverse environmental conditions
Which of the following is not considered a potentially hazardous food group?
a) Red meats
b) Fish and shellfish
c) Poultry and eggs
d) Dried grains and spices
e) None of the above
d) Dried grains and spices
The most effective way to control the growth of bacteria in a food establishment is by controlling:
a) Time and temperature
b) pH and oxygen condition
c) Temperature and water activity
d) Time and food availability
a) Time and temperature
If a utensil is sanitary, it:
a) Is free of visible soil
b) Has been sterilized
c) Is a single-service item
d) Has had disease-causing germs reduced to safe levels
e) None of the above
d) Has had disease-causing germs reduced to safe levels
After proper cooking, all foods that are to be held hot must be held at:
a) 165 degrees F (74 degrees C) or above
b) 140 degrees F (60 degrees C) or above
c) Room temperature until served
d) 120 degrees F (49 degrees C) or above
b) 140 degrees F (60 degrees C) or above
The Hazard Analysis Critical Control Point (HACCP) system should be employed:
a) Whenever potentially hazardous foods are prepared, regardless of the type of food establishment
b) Only in institutional food facilities that provide food for very young or frail elderly customers
c) Only in convenience stores where mechanical dishwashing equipment is not available
d) Only when foods are sold by a food establishment for consumption off-site
a) Whenever potentially hazardous foods are prepared, regardless of the type of food establishment
For which of the following products would it not be necessary to develop a HACCP flow chart?
a) Chicken salad
b) Tuna salad
c) Seafood salad
d) Citrus fruit salad
d) Citrus fruit salad
A hazard, as used in connection with a HACCP system is:
a) Any biological, chemical, or physical property that can cause an unacceptable risk
b) Any single step at which contamination can occur
c) An estimate of the likely occurrence of a hazard
d) A point at which loss of control may result in an unacceptable health risk
a) Any biological, chemical, or physical property that can cause an unacceptable risk
Which of the following statements about HACCP programs is false?
a) The HACCP system attempts to anticipate problems before they happen and establish procedures to reduce the risk of food-borne illness
b) The HACCP system targets the production of potentially hazardous foods from start to finish
c) Records generated by the HACCP system can also be used to aid in food-borne disease investigations
d) All of the above
e) None of the above
e) None of the above
Which of the following statements is false?
a) A critical control point is a point, step, or procedure in food preparation where controls can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels
b) Many steps in food production are considered control points, but only a few qualify as critical control points
c) There must be at least two critical control points in the flow of food in order for a HACCP system to be implemented
d) All of the above
c) There must be at least two critical control points in the flow of food in order for a HACCP system to be implemented
