Food sanitation

Question 1

The primary tenet of food service sanitation.

Answer 1

Absolute cleanliness

Question 2

It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers.

Answer 2

Food sanitation

Question 3

Any substance whether simple, mixed, or compounded, that is used as food, drink, and confectionery or condiments.

Answer 3

Food

Question 4

It is the overall quality of food fit for consumption.

Answer 4

Safety

Question 5

It is a health of being clean and conducive to health.

Answer 5

Sanitation

Question 6

It is the absence of visible soil or dirt and is not necessarily sanitized.

Answer 6

Cleanliness

Question 7

It is the branch of biology that deals with microorganisms and their effect on other microorganisms.

Answer 7

Microbiology

Question 8

Organism of microscopic or submicroscopic.

Answer 8

Microorganisms

Question 9

A microbial infection resulting from ingestion of contaminated foods.

Answer 9

Food infection

Question 10

A type of illness caused by toxins. Under favourable condition, certain bacteria produce chemical compounds called toxins.

Answer 10

Food intoxication

Question 11

It means the original nutritional value, texture, flavor of the food are damaged, the food becomes harmful to people and unsuitable to eat.

Answer 11

Food spoilage

Question 12

A disease carried or transmitted to people by food.

Answer 12

Food borne illness

Question 13

It is the responsibility in every person who is involve in food service.

Answer 13

Food safety

Question 14

Food borne illness is the greatest danger to food safety. It could result to illnesses or diseases to an individual that would affect their overall health, work, and personal lives.

Answer 14

Individual

Question 15

A food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.

Answer 15

Establishment

Question 16

A microbial contaminant that may cause a food borne illness.

Answer 16

Biological contamination

Question 17

Any foreign object that accidentally find its way into food.

Answer 17

Physical contamination

Question 18

A chemical substance that can cause food borne illness. Substances normally found in restaurants.

Answer 18

Chemical contamination

Question 19

The main causes of food borne illness:

Answer 19

Cross contamination, time - temperature abuse, and poor personal hygiene

Question 20

This occurs when microorganisms are transferred from one surface or food to another.

Answer 20

Cross contamination

Question 21

This occurs when contaminated hands handle cooked or ready to eat foods.

Answer 21

Hand to food contamination

Question 22

When harmful organisms from one food contaminate other foods.

Answer 22

Food to food contamination

Question 23

Happens when the food is exposed to temperature danger zone (41°F - 140°F) for more than 4 hours.

Answer 23

Time - temperature abuse

Question 24

Food handlers are carriers of disease causing bacteria. Food service personnel can contaminate food.

Answer 24

Poor personal hygiene

Question 25

They are disease causing microorganisms.

Answer 25

Pathogens

Question 26

They are single celled organisms responsible for the decay of many plant and animal diseases.

Answer 26

Bacteria

Question 27

The smallest of the microbial food contaminants, viruses rely on a living host to reproduce.

Answer 27

Virus

Question 28

An organism that needs a living host to survive.

Answer 28

Parasite

Question 29

It can be single celled or multi cellular microorganisms that can cause food spoilage and lives by absorbing nutrients from organic matter.

Answer 29

Fungi

Question 30

The potential of hydrogen. A measure of the acidity or alkalinity of a solution.

Answer 30

pH

Question 31

It is formed by some bacteria, thickens walls to protect from adverse condition such as extreme acidity and temperature.

Answer 31

Spore

Question 32

It is a condition favorable for bacteria to grow and multiply rapidly.

Answer 32

Vegetative space

Question 33

A form of asexual reproduction where in new bud or bump is formed with the mother cell.

Answer 33

Budding reproduction

Question 34

The amount of moisture available in food for microorganisms to grow.

Answer 34

Water activity

Question 35

Where they breakdown foods so they look, taste and smell bad.

Answer 35

Spoilage bacteria

Question 36

These are spherical shaped bacteria.

Answer 36

Coccus or cocci

Question 37

These are rod shaped bacteria.

Answer 37

Bacillus or bacilli

Question 38

Bacteria adapt themselves to growth conditions. It is the period where individual bacteria are maturing and not yet able to divide.

Answer 38

Lag phase

Question 39

It is a period characterized by cell doubling.

Answer 39

Log phase

Question 40

This phase is reached as the bacteria begin to exhaust the resources that are available to them.

Answer 40

Stationary phase

Question 41

Bacteria run out of nutrients and die.

Answer 41

Death or decline phase

Question 42

Temperature danger zone

Answer 42

Temperature range 41°F - 140°F (5°C - 60°C). Food borne bacteria grow and reproduce.

Question 43

Foods that have not been to a safe temperature or kept at the proper temperature.

Answer 43

Temperature abuse

Question 44

They grow within the temperature range of 32°F - 70°F.

Answer 44

Psychrophilic bacteria

Question 45

They grow within the temperature range of 70°F - 110°F.

Answer 45

Mesophilic bacteria

Question 46

They grow best above temperature range of 110°F.

Answer 46

Thermophilic bacteria