Sanitation Flashcards
All bacteria need the following for survival:
- Time
- Moisture
- Proper pH
- Atmosphere
- Food
- Temperature
Moulds,yeasts and fungi are examples of a:
Biological hazard
Pathogens are transferred from raw to cooked foods mainly by:
Food handlers
Bacteria can be :
A) facultative
B) anaerobic
C) aerobic
D) all of the above
D) all of the above
Facultative: with or without oxygen
Anaerobic: without oxygen
Aerobic: with oxygen
Under ideal conditions, most bacteria can reproduce every __ to __ minutes.
Reproduce every 15-30 minutes
Latex gloves reduce the need to wash your hands.
True or False?
False
What is an acceptable sanitizing solution?
4.5L of lukewarm water and 15 ml of chlorine bleach.
Parasites have been virtually eradicated in food.
True or False?
False
Biological hazard is caused by chemical contamination.
True or False?
False.
It is caused by several micro-organisms, such as bacteria , fungi, parasites and viruses.
Toxins are readily seen with naked eyes.
True or False?
False
Clostridium perfringens is associated with infected food handlers.
True or False?
False.
Its associated with reheated meats, sauces, stews and casseroles.
Keep cooked food at temperatures 60 C (140 F ); reheat leftovers to 75 C (170 F)
Botulism is anaerobic.
True or False?
True
Bacteria prefer an acidic environment.
True or False?
False.
They prefer a neutral environment with a pH of 6.6 to 7.5.
Growth is usually halted at pH 4.6 or less.
Listeria is associated with deli meats.
True or False?
True
Hepatitis A is often associated with shellfish from polluted waters.
True or False?
True
