Microorganisms: Food Handlers

Question 1

True or False? All miro - organsisms are harmful.

Answer 1

False

Question 2

True or False? Bateria does not grow well in acidic conditions.

Answer 2

True

Question 3

True or False? You can tell that food is contaminated with a micro - organisms by look, taste or smell.

Answer 3

False

Question 4

Which of the following miro- organisms multiply in food?
Bacteria
Parasites
Protozaons
Viruses

Answer 4

Bacteria

Question 5

Bacteria will mulitply every minutes at room temperature.
5 - 10
15 - 20
25 - 30
35 - 40

Answer 5

15 - 20 minutes

Question 6

The most common way viruses contaminate food
Unwashed hands
Inadequate cooking temperatures
Inadequate hot holding temperatures
Cross - contamination from raw meat juices

Answer 6

Unwashed hands

Question 7

Mytoxins are toxins produced by what?
Bacteria
Mold
Parasites
Yeast

Answer 7

Mold

Question 8

High heat or cooking temperatures kill
Bacteria
Mold
Spores
Toxins

Answer 8

Bacteria

Question 9

What is the danger zone?

Answer 9

A temperature range between 4C and 60C (40 F and 140F )

Question 10

In a temperature range from 0C to 4C bateria will:
Be detroyed
Survive but not multiply
Survive and grow rapidly
Survive and multiply slowly

Answer 10

Survive and multiply slowly

Question 11

Foods with a pH below 3 are
Acidic
Alkaline
Moist
Neutral

Answer 11

Acidic

Question 12

The easiest way to reduce the growth of bacteria in food is to control the :
Acidity level
Protein level
Moisture level
Time and temperature

Answer 12

Time and temperature

Question 13

Which of the following is a hazardous food that supports the growth of bacteria:
Cereal
Jam
Pickles
Pork

Answer 13

Pork

Question 14

Bacteria grow in food with a pH of
3
7
10
16

Answer 14

7

Question 15

If your food premises receives a complaint of a foodborne illness, what should you do?

Answer 15

Record the details

Question 16

True or False? Micro - Organisms are organisms that can only be seen with a microscope.

Answer 16

True

Question 17

What are Pathogens?

Answer 17

Pathogens are a mo that can cause illness or diease

Question 18

What are the 6 types of MO?

Answer 18

1. Mold
2. Yeast
3. Parasites
4. Protozoa
5. Viruses
6. Bacteria

Question 19

What are molds and yeasts known as?

Answer 19

spoliage organisms

Question 20

How are mold colonies seen on food?

Answer 20

They are seen as fuzzy growths on food.

Question 21

What does mold need to grow and reproduce?

Answer 21

They require moisture to grow and reproduce.

Question 22

True or False? Some molds make toxins called mytoxins that can cause serious illness or infections.

Answer 22

True

Question 23

Where do parasites live?

Answer 23

They can live on or in humans or animals.

Question 24

True or False? Parasites need a microscope to be seen.

Answer 24

False. They can be seen to the naked eye.

Question 25

What happens when you ingest a parasite?

Answer 25

They grow inside you, lay eggs and cause illness.

Question 26

True or False? Parasites do not grow in food.

Answer 26

True. It is recommended that fish that is to be consumed raw, be frozen for a number of days.

Question 27

What are Protozoa?

Answer 27

Protozoa are small parasites that are more likely than most other micro organisms to infect someone who eats or drinks contaminated food or water. Ex; Cryptosporidium and Giardiasis

Question 28

What are Viruses?

Answer 28

Viruses are smaller than bacteria and do not grow in food because they need humans or animals to grow. Human hands are the most common way that viruses get into food.

Question 29

How can Foodborne infections happen?

Answer 29

They happen when someone ingests food contaminated by bacteria. The bacteria will pass through the body, down to the intestines where they will begin to multiply.

Question 30

What are the symptoms of foodborne infections?

Answer 30

Symptoms will affect the lower body which include diarrhea and cramps. Ex: Salmonella, Camplyobacter

Question 31

How can foodborne intoxications occur?

Answer 31

They happen when bacteria produce a toxin as they grow on food.

Question 32

True or False? The symptoms of a foodborne intoxication start a week after consuming the contaminated food.

Answer 32

False. They will start within the same day or two of eating the food.

Question 33

What are the symptoms of a foodborne illness?

Answer 33

Symptoms will affect the upper body, including vomiting, nausea and headaches. Ex; C.botulinum

Question 34

What is a spore?

Answer 34

A spore is the resting stage of the live bacteria and can grow into active bacteria when good conditions to grow are available.

Question 35

What are carriers

Answer 35

Carries are people or things that can carry micro - organisms

Question 36

How can people transfer the germs?

Answer 36

People can transfer germs onto the food that they’re preparing, it is possible for a person to have an infection without showing any symptoms or signs.

Question 37

What are some factors for bacterial growth?

Answer 37

Time/Temperature
Presence
Lack of Oxygen
Moisture
pH
Protein

Question 38

What is the danger zone?

Answer 38

4C - 60C (40F and 140F)

Question 39

What are potentially hazardous foods?

Answer 39

They are those that support bacterial growth, because they are rich in protein, have high moisture content and have a nuetral pH. Like meats, dairy products, some raw vegetables etc.