Test 1 definitions

Question 1

The measure of acidity or alkalinity of a substance

Answer 1

pH

Question 2

Consists of harmful organisms that cause foodborne illnesses

Answer 2

biological hazard

Question 3

The amount of water available for microbial growth in a product

Answer 3

water activity

Question 4

Bacteria that requires oxygen

Answer 4

aerobic bacteria

Question 5

Any illness caused by eating contaminated food

Answer 5

foodborne illness

Question 6

The creation and practice of clean and healthy food-handling habits

Answer 6

sanitation

Question 7

The Unwanted presence of harmful substances or levels of dangerous microorganisms in food

Answer 7

contamination

Question 8

Bacteria that thrive without oxygen

Answer 8

anaerobic bacteria

Question 9

An organism that lives in and feeds on the body of another live creature

Answer 9

parasite

Question 10

A microscopic fungus that consumes sugar and expels alcohol and carbon dioxide gas

Answer 10

yeast

Question 11

Occurs when the body interprets a normally harmless protein as a dangerous substance

Answer 11

allergy

Question 12

Single-celled organisms that reproduce by dividing

Answer 12

bacteria

Question 13

List the composition of a chemical product, proper procedures for storage and handling, and what to do in case of an emergency

Answer 13

Material safety data (MSDS)

Question 14

Foods that support bacterial growth

Answer 14

potentially hazardous

Question 15

Illness resulting from ingestion of bacteria that creates or contains toxins, or poisonous substances, that are harmful to humans

Answer 15

intoxication

Question 16

Temperature range in which bacteria produce rapidly

Answer 16

temperature danger zone

Question 17

The temperature range in which bacteria produce rapidly:

Answer 17

41 °F-135 °F or 5°C-57.2 °F

Question 18

Any chemical that contaminates food

Answer 18

chemical hazard

Question 19

A very small organism that invades another cell and causes it to reproduce the virus

Answer 19

virus

Question 20

Solid materials that pose a danger to the consumer when present in food

Answer 20

physical hazard

Question 21

A thick-walled, “Supersurvival unit”

Answer 21

spore

Question 22

Bacteria that can grow either with or without oxygen

Answer 22

facultative bacteria

Question 23

Illness resulting from live bacteria

Answer 23

infection

Question 24

An organism that is dangerous to humans

Answer 24

pathogen

Question 25

The name for a large family of single-celled fungi

Answer 25

mold