Foodborne Hazards Awareness Quiz
Foodborne Hazards Awareness Quiz
Are you aware of the dangers that can lurk in your food? Test your knowledge about foodborne hazards with our engaging quiz!
This quiz covers various aspects of food safety, including:
- Types of foodborne hazards
- Symptoms of foodborne illnesses
- Prevention methods
Which of the following defines the term foodborn hazards ?
Dangers caused by the production of food
Hazards that can cause illness or injury when consumed along with the food
Risks that might lead to the development of illnesses through cooking
None of the above
Which of the following is the most important type of foodborne hazards in any food establishment?
Chemical hazards
Physical Hazards
Biological hazards
Literary hazards
Examples of physical hazards include:
Glass, metal, hair
Glass , razors, bacteria
Metal, human secretions, jewelry
Jewelry, metal, chemical toxins
Examples of biological hazards include:
Fungi, mushrooms, human waste
Viruses, fungi, parasites, human hair
Parasites, fungi, bacteria, viruses
None of the above
Toxic substance that occur naturally in food OR maybe added during food processing are known as:
Biohazards
Biological Hazards
Physical hazards
Chemical hazards
Examples of chemical hazards include:
Pesticides, antibiotics, bacteria
Pesticides, food allergens, Heavy metal🤟🝼
Cleaning compounds, hair, fertilizers
Lead, mercury, venus
Which of the following is not true about bacteria ?
It is a single celled microogranism
May cause foodborne illnesses
Are reported in more cases of foodborne illnesses than any other hazard
Are destroyed by adequate cooking
They are spread extremely slowly
Occurs naturally in environment where foods are grown
Require food, moisture, and warmth to multiply
How could one keep the number of bacteria to a minimum during distribution and storage?
Through proper cooling
By splashing dettol everywhere
Keep the storage room warm
It is impossible to control the number of bacteria
Vegetative cells are harder to destroy than spores
True
False
Spores help bacteria survive in extreme environmental conditions
True
False
Spores can grow and reproduce like other living organisms
True
False
Spores can survive several weeks in extreme conditions
True
False
Ingested spores are very harmful
True
False
Spores that germinate within food under suitable environmental conditions are harmful if consumed
False
True
Spores germinate to vegetative cells when:
Heated, sufficiently nourished, and kept in the temperature danger zone for more than hours
The same answer on the left but more than two hours
The same answer above but less than 4 hours
It's a. The answer's a.
To prevent spore germination, one must:
Keep spicy food caliente, and bland foods bland
Keep hot food hot, and cold food cold
Cook as irresponsibly as possible cause caring's for losers
Heat all types of food
Memorize whatever's yes and no in this table.
No answer
Which of the following is NOT a general symptom of food borne illness?
Diarrhea
Fatigue
Fever
Vomitting
Dehydration
Abdominal pain
Nausea
None of the above
You could get infected by eating a living microorganism within food
True
False
Salmonella is most commonly found in which of the following mediums:
Beef and elk meat
Bluberries
Poultry and eggs
Milk and salmon
After a microorganism is ingested it burrows into
The lining of the the digestive tract
The blood stream
The liver and kidneys
The heart
The microorganisms then spread to other parts of the body via the:
Blood stream
Liver
Heart valves
None of the above
When a microorganism contaminates a food, multiply within in and produce chemical was or toxin, it is called:
Intoxication
Infection
Toxin-mediated infection
Poisoning
Toxin-mediated infection occurs before the food enters the body, while intoxication occurs after the food is ingested
True
False
The time between time a person eats contaminated food and when they first show symptoms of disease is referred to as:
Infection time
Intoxication time
Onset time
Poisoning time
Which of the following is NOT a factor in which onset time depends on
Age
Health Status
Body weight
Amount of contaminant ingested
Severity of contaminant ingested
Which of the two degrades food and affect its taste and smell
Spoilage
Disease causing
Which of the following phases is critical to prevent from occurring/developing?
Lag phase
Log phase
Stationary phase
Decline phase
In which two phases is there little to no change of number of cells during bacterial growth?
Log and lag
Lag and stationary
Decline and stationary
Log and decline
In which of the following phases does the bacteria rapidly die?
Lag phase
Log phase
Decline phase
Stationary
Which of the following is NOT among the six parameters that must be controlled to prevent bacterial multiplication?
Time
Temperature
Acidity
Basicity
Oxygen
Food
Moisture
Food with a high fat content is safer (in terms of safety from bacterial multiplication) to consume than food with higher protein contents
False
True
A temperature range between 5 C to 60 C is ideal for bacterial multiplication prevention
True
False
The ideal PH range for harmful bacteria to grow in are between 4.6 to 7.0
False
True
What is the ideal temperature range for PSYCHROPHILIC bacteria
21-43
0-21
43-88
0-100 real quick... I'm sorry
What is the ideal temperature range for MESOPHILIC bacteria?
21-43
0-34
43-60
None of the above
What is the ideal temperature range THERMOPHILIC bacteria?
>88
>77
>0
>43
It is best to keep cold foods under 5 C, and hot foods about 60
False
True
When food is not heated to a safe temperature or kept within the temperature danger zone it is called:
Irresponsibility from the food industry
Anti-food safety
FATTOM
Temperature abuse
The most critical factors that affect bacterial growth in foods are:
Money and time
Time and temperature
Temperature and cleanliness
None of the above
Bacteria that cannot have oxygen is described as:
Oxyphobic
Aerobic
Anaerobic
Abdorobic
Bacteria that MUST have oxygen to grow is described as:
Anaerobic
Aerobic
Oxyphilic
Roborobic
Bacteria that can survive with or without oxygen are called facultative anaerobic
False
True
The amount of water that is in a food is equal to the amount of water that is available for usage by the microorganism
False
True
On the Aw scale, at what range does disease-causing bacteria grow in food?
0.2-0.5
>0.7
0.33<
>0.85
Which of the following is NOT a method of deceasing Aw in food
Drying
Adding dye
Adding salt or sugar
All of the above
Which of the following is NOT a property of PHF?
Temperature below 5 C and above 60 C
High in protein /carb
PH level >4.6
Aw level >0.85
Which of the following is NOT an example of a PHF?
Berries
Meat
Poultry
Dairy
Ready-to-eat foods are not required to be washed, cooked, or additionally prepared by the consumer
True
False
Hard or soft foreign objects in food that can cause illness and injury are referred to as:
Chemical hazards
Biological hazards
Physical hazards
Physiological hazard
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