Untitled Lesson

Multiple Choice

Which of the following best describes a pathogen?

• A helpful microorganism

• A harmful microorganism

• A type of plant

• A non-living particle

Multiple Choice

Which of the following is NOT one of the four types of pathogens that can contaminate food?

• Viruses

• Bacteria

• Parasites

• Algae

Multiple Select

Which of the following are ways pathogens can be passed on to food?

• From person to person

• Through sneezing or vomiting onto food

• From touching dirty food-contact surfaces and then touching food

• By cooking food thoroughly

Multiple Choice

Which of the following is a symptom of a foodborne illness?

• Diarrhea

• Headache

• Rash

• Cough

Multiple Choice

According to the FDA, why are six pathogens referred to as 'the big 6'?

• They are the most deadly pathogens

• They are highly infectious

• They are the only pathogens found in food

• They are the easiest to detect

Multiple Choice

Which of the following is NOT one of the 'Big Six' pathogens responsible for foodborne illnesses?

• Shigella spp.

• Salmonella Typhi

• Norovirus

• Staphylococcus aureus

Multiple Choice

What is the most effective way to prevent the growth of harmful bacteria in food?

• Washing food thoroughly

• Controlling time and temperature

• Adding preservatives

• Storing food in sunlight

Multiple Choice

Which of the following statements about bacterial toxins is correct?

• Cooking always destroys bacterial toxins in food.

• Bacteria only produce toxins after they die.

• People can get sick from eating toxins produced by bacteria.

• Toxins are only produced in raw food.

Multiple Select

Which of the following foods are most likely to support the growth of bacteria?

• Eggs

• Yogurt

• Bread

• Raw chicken

Multiple Choice

What is the temperature range known as the 'temperature danger zone' where bacteria grow rapidly?

• 32°F-41°F

• 41°F-135°F

• 135°F-165°F

• 70°F-125°F

Multiple Choice

Which of the following foods is most likely to support the growth of bacteria that do not require oxygen?

• Cooked rice

• Fresh apples

• Grilled chicken

• Raw lettuce

Multiple Choice

What is the ideal water activity level for the growth of bacteria in food?

• 0.2 or lower

• 0.5 or lower

• 0.85 or higher

• 1.0 exactly

Multiple Choice

To prevent food from becoming unsafe, which two conditions do you have the most control over during the lag phase of bacterial growth?

• Time and temperature

• Moisture and pH

• Oxygen and light

• Water activity and salt

Multiple Select

Which of the following statements about the stationary phase of bacterial growth are correct?

• Bacteria continue to grow until conditions become unfavorable.

• Bacteria die at a faster rate than they grow.

• Bacteria grow and die at the same rate.

• Bacteria reproduce by splitting in two.

Multiple Choice

What is a pathogen?

• A helpful microorganism

• A harmful microorganism

• A type of food

• A kind of plant