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Risk Management > MIDTERM > Flashcards

MIDTERM Flashcards

1
Q

single-cell organisms
and they multiply by splitting into
two.

A

BACTERIA

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2
Q

This process is known as

A

BINARY FISSION

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3
Q

Given ideal conditions, they can
double their number every 20
minutes.

A

TRUE

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4
Q

one or g anism c an
multiply to millions.

A

TRUE

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5
Q

IT TAKES ABOUT per gram of
food to cause food poisoning.

A

ONE MILLION ORGANISMS

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6
Q

are actively
growing and multiplying.

A

VEGETATIVE STATE

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7
Q

A hard, resistant body formed within the bacterial cell.

A

SPORES

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8
Q

Some types of bacteria can produce spores where the
conditions for multiplication are unfavourable, for
exampl e whe r e they run out of food, or whe r e
temperature or acidity levels change.

A

SPORES

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9
Q

Spores
can survive very unfavourable conditions for long period of time. They are resistant to heat
and cold so they can survive cooking and freezing. They are also resistant to many of the
chemical disinfectants used to kill bacteria.

A

TRUE

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10
Q

THERE ARE 2 MAIN TYPES OF BACTERIA FOUND IN
FOOD THAT FORM SPORES:

A

BACILLI AND CLOSTRIDIUM

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11
Q

WHAT ARE THE 4 BACTERIA ACCORDING TO SHAPE?

A

Staphylocci, Bacilli, VIBRIOS, Spirochete

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12
Q

spiral-shaped BACTERIA

A

SPIROCHETE

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13
Q

curved rods BACTERIA

A

VIBRIOS

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14
Q

rod-shaped BACTERIA

A

BACILLI

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15
Q

spherical BACTERIA

A

STAPHYLOCCI

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16
Q

These are spiral shaped and can be found in dirty water and cause Weil’s disease.

A

SPIROCHETE

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17
Q

These are curved rods which can cause cholera.

A

VIBRIOS

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18
Q

These are spherical, one example is Staphylococcus Aureus.

A

STAPHYLOCCI

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19
Q

These are rod shaped and one example is Salmonella.

A

BACILLI

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20
Q

are the smallest microorganisms.

A

VIRUSES

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21
Q

the person, animal, or plant infected with the microorganism.

A

HOST ORGANISM

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22
Q

multi-cellular organisms. They will grow on most food
whether they are dry or moist, high in sugars or salt, acid or alkaline.

A

MOULDS

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23
Q

consisting of more than one cell.

A

MULTI CELLULAR

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24
Q

very simple, single-cell fungi.

A

YEASTS

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25
Q

THEY REPRODUCE BY BUDDING

A

YEASTS

26
Q

break down the sugars and carbohydrates in food.

A

YEASTS

27
Q

They grow fastest
in humid conditions at temperatures between 20°C and 30°C.

A

MOULDS

28
Q

Bacteria, yeasts, and moulds can all spoil food.

A

TRUE

29
Q

is usually spoiled by moulds or yeasts which can grow in acidic
conditions, after being damaged during storage or transportation.

A

FRUITS

30
Q

can be spoiled by moulds or bacteria. Again, this is often as a
result of damage during storage or transportation.

A

VEGETABLES

31
Q

is being broken down by enzymes and can also be spoiled by
bacteria.

A

MEAT

32
Q

spoiled in a similar way to meat, though the process is usually much
more rapid.

A

FISH

33
Q

are usually spoiled by bacterial growth that causes the
product to sour. These bacteria are present in the raw milk and can still
survive. If left, moulds can also grow.

A

MILK/MILK PRODUCTS

34
Q

are usually affected by moulds and yeasts because
of the high sugar levels.

A

BREAD

35
Q

can spoil if bacteria have not been properly destroyed before
canning, where the can is not properly sealed, and where the can itself is
eroded by acids in the food.

A

CANNED FOOD

36
Q

Smells and tastes off.

Starts to curdle so bits are found in the milk.

A

MILK

37
Q

Become soft and discoloured.
May have black spots. Smell rotten.

A

VEGETABLES

38
Q

Smells
‘
off’
and discolours.

A

FISH

39
Q

Surface slime and discoloration. Smells off.

Produces gases that may burst vacuum packs.

A

PROCESSED MEATS

40
Q

Surface slime. Green discoloration. White spots. Smells OFF

A

FRESH MEATS

41
Q

Fruity, sickly smell. Soft sticky texture.

Internally bread discolours to yellow or brown.

A

BREAD

42
Q

include rodents, insects, or birds that cause damage to, or
contamination of food products.

A

FOOD PESTS

43
Q

They are attracted by the presence of food and the warmth and shelter offered
by food premises.

A

FOOD PESTS

44
Q

An agile animal with pointed nose, long tail
and large ears. Also known as the ships

’
rat

and tends to be confined to areas around
ports. Prefers fruit and vegetables.

A

BLACK RAT

45
Q

All rodents can carry
pathogenic and
spoilage organisms
which will
contaminate food.

A

BLACK RAT

46
Q

Larger and more common than the black
rat with small ears and shorter tail.

A

BROWN RAT

47
Q

Droppings, urine, fur
or dead bodies may
be deposited in food.

A

BROWN RAT

48
Q

Small with painted head, large ears and a
very long tail. They breed rapidly and will
nibble food and non-food items. They
prefer cereal foods.

A

HOUSE MOUSE

49
Q

Damage to premises
by gnawing
woodwork, metal
pipes, electric cables,
etc.

A

HOUSE MOUSE

50
Q

Houseflies, bluebottles, green bottles,
and fruit flies are all concern in food
premises. They feed by regurgitating
enzymes on to the food to break it
down, then suck up the food. They
feed on rubbish, and human and
animal faeces as well as foodstuffs.
They breed rapidly in warm weather.

A

FLIES

51
Q
  • Carry pathogens or spoilage bacteria on
    their bodies
  • Defecate on food as they eat
  • Regurgitate parts of previous meals
    which could be contaminated
  • Lay eggs in food
  • Maggots hatch, eat and pupate in food
  • Adult flies may die on the food
A

FLIES

52
Q

Wasps favour sweet foods and are
particularly common around food
premises in late summer and early
autumn.

A

WASPS

53
Q
  • Can carry pathogens picked up from
    rubbish
  • Can cause panic among staff in busy
    food premises
A

WASPS

54
Q

Food premises attract black ants and pharaoh’s ants. Black ants will infest food premises in
their search for sweet foods. Pharaoh’s ants
are smaller and pale yellow. They live in warm
premises and, as well as sweet food, will feed
on high protein foodstuff such as meat.

A

ANTS

55
Q

Spread pathogens picked
up from rubbish

A

ANTS

56
Q

The oriental cockroach is brown with a flat
body and about 25 mm length. They are often
found in damp conditions and feed on waste
food.

A

COCKROACHES

57
Q

Fish-shaped, grey bodies with very large
antennae. Live in damp conditions and often
found under carpets or wallpaper.

A

SILVER FISH

58
Q

Also known as book lice, they are very small
and brown or cream in colour. Generally feed
on moulds from walls, containers and food,
though will eat foodstuffs such as flour. Breed
quickly in warm, damp conditions.

A

PSOCIDS

59
Q

The most common of the weevils, they are
generally found in stored grain on farms but
will infest foods such as pasta and flour. Lay
eggs in food and the pupae feed on it as they
hatch.

A

GRAIN WEEVILS

60
Q

Any birds that gain access to food
premises are pest. Most often they
are pigeons and sparrows, but other
birds can cause problems.

A

BIRDS

Risk Management (5 decks)

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