Lesson 2 - PHYSICAL hazards until Last Page

Question 1

are foreign objects like metal shavings, staple wires, glass bits, dirt, etc.

Answer 1

Physical hazards

Question 2

Give the exact order of ranking of food hazards

Answer 2

1. biological hazards
2. nutritional problems
3. environmental contaminants
4. natural toxins
5. pesticide residues
6. food additives

Question 3

Who are the high risk populations?

Answer 3

[1] infants and young children
[2] pregnant women
[3] elderly people
[4] people taking medications
[5] people with weakened immune systems

Question 4

Conditions bacteria need to grow and multiply

Answer 4

Food, acidity, temperature, time, oxygen, and moisture

Question 5

Most bacteria prefer what range/type of pH?

Answer 5

Neutral to slightly alkaline pH (6.5 to 7.5)

Question 6

yeast prefer what type of environment?

Answer 6

3.5 to 4.5 pH

Question 7

Molds tolerate a wider pH range of, specifically of?

Answer 7

3.5 to 8.0 pH

Question 8

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

Answer 8

Temperature abuse

Question 9

Bacteria that grow within the range of 32F (0C) to 70F (21C)

Answer 9

Psychrophilic bacteria

Question 10

These grow at temperatures between 70F (21C) to 110 F (43C)

Answer 10

Mesophilic bacteria

Question 11

Bacteria that grows best at above 110F (43C)

Answer 11

Thermophilic bacteria

Question 12

Under ideal conditions, bacterial cells double in number every?

Answer 12

25 to 30 minutes

Question 13

When do pathogens start to multiply

Answer 13

4 hours at the TDZ

Question 14

Microbes that require molecular oxygen

Answer 14

aerobes

Question 15

microbes who do not require oxygen

Answer 15

anaerobes

Question 16

those that can grow either in the presence or absence of oxygen

Answer 16

facultative anaerobes/aerobes

Question 17

microbes that cannot live in the presence of oyxgen

Answer 17

obligate anaerobes

Question 18

It is the amount of water available for bacterial activity

Answer 18

Moisture

Question 19

5 ways to prevent biological contaminants

Answer 19

[1] purchase foods only from reputable suppliers
[2] do not use wild mushrooms
[3] maintain good personal hygiene
[4] observe proper hand washing
[5] clean and sanitize equipment