SS Manager Ch 2 Understanding the Microworld

Open Ended

Explain the difference between harmless microorganisms and pathogens. Why should we be aware of this difference?

Multiple Choice

Why is it important to understand the world of microorganisms, especially those that can cause illness?

• Because microorganisms are always harmful

• To learn how to protect ourselves from diseases

• Because they are visible to the naked eye

• To avoid eating fruits and vegetables

Multiple Choice

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

• Viruses

• Bacteria

• Parasites

• Algae

Open Ended

Explain the difference between biological, chemical, and physical contamination in food, and give an example of each.

Multiple Select

Which of the following are ways pathogens can be transferred to food by food handlers?

• Sneezing onto food-contact surfaces

• Touching dirty equipment and then touching food

• Cooking food thoroughly

• Being in contact with a sick person

Multiple Choice

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

• Headache

• Abdominal cramps

• Rash

• Hair loss

Open Ended

Why might two people who eat the same contaminated food experience different symptoms or severity of foodborne illness?

Multiple Choice

Why are the 'big six' pathogens singled out by the FDA?

• Because they are highly contagious and can cause severe illness

• Because they are the only pathogens found in food

• Because they are easy to detect

• Because they are not harmful

Multiple Choice

What is the consequence for food handlers diagnosed with illnesses from the 'big six' pathogens?

• They cannot work in a foodservice operation while they are sick

• They must wear gloves at all times

• They can work only with supervision

• They can work after taking antibiotics

Open Ended

Explain why some bacteria are beneficial while others cause illness.

Open Ended

Describe the conditions under which bacteria grow rapidly.

Multiple Choice

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

• Raw chicken

• Cooked rice

• Bread

• Apple

Multiple Choice

What pH range is ideal for the growth of bacteria in food?

• 2.0-3.0

• 4.6-7.5

• 8.0-10.0

• 11.0-14.0

Open Ended

Explain why it is important to keep food out of the temperature danger zone for extended periods of time.

Multiple Select

Which of the following factors are necessary for the rapid growth of bacteria in food?

• High moisture

• Low acidity

• Presence of oxygen

• Low temperature

Multiple Choice

Which of the following is true about toxins produced by bacteria in food?

• Cooking always destroys these toxins.

• People who eat the toxins can get sick.

• Toxins are only produced after bacteria die.

• Toxins are harmless to humans.

Multiple Choice

What is the most effective way to prevent bacteria from making food unsafe, according to the slides?

• Washing food thoroughly

• Controlling time and temperature

• Adding preservatives

• Keeping food covered

Multiple Choice

Which of the following conditions can help prolong the lag phase of bacterial growth?

• Increasing moisture

• Controlling time and temperature

• Adding more oxygen

• Raising the pH significantly

Multiple Choice

During which phase do bacteria grow and die at the same rate?

• Lag phase

• Log phase

• Stationary phase

• Death phase

Open Ended

Describe the four progressive stages of bacterial growth and explain what happens in each stage.

Open Ended

How do you think understanding pathogens can help us in our daily lives?

Multiple Choice

What are pathogens?

• Harmful microorganisms that cause illness

• Harmless microorganisms

• Large organisms visible to the naked eye

• Organisms that help digestion