Juniors Food Safety Chapter 2

What is the contamination of raw foods or the plants or animals from which they come, in their natural settings or habitats?

• direct contamination

• contamination

• cross-contamination

• micro-organisims

Chemicals and microorganisms generally cannot move on their own, however they need to be transported by an even known as__________.

• Contamination

• direct contamination

• cross-contamination

• micro-organisms

What are single - celled microorganisms, that are also the leading cause of food borne illnesses?

• Parasites

• Viruses

• Fungi

• Bacteria

. Bacteria can be destroyed by cooking foods to sufficiently high temperatures, usually at __________.

• 165°F or lower

• 160°F or lower

• 160°F or higher

• 165°F or higher

What are single celled organisms as well as tiny plants and animals that can be seen only through a microscope?

• microoganisms

• pathogen

• biological hazard

• toxin medicated infection

What are NOT certain conditions to enhance the growth of bacteria?

• food

• temperature

• time

• age

Refrigerate foods at _____ or _____ in containers that are less than _____ inches deep.

a. 41°F, below, 2

b. 41°F, below, 3

c. 41°F, above, 3

d. 43°F, above, 2

• 41°F, below, 2

• 41°F, below, 3

• 41°F, above, 3

• 43°F, above, 2

Thaw foods gradually under refrigeration to maintain the foods temperature at _____ or _____.

• 43°F, less

• 41°F, more

• 41°F, less

• 43°F, more

What are tiny organisms that depend on nutrients from a living host to complete their life cycle.

• parasites

• trichinosis

• anisakiasis

• viruses

____________ cause other biologically based food borne illnesses such as hep A and norvirus.

• parasites

• trichinosis

• anisakiasis

• viruses