Food Sanitation Quiz

A common type of microorganism; several species of bacteria are pathogens that can cause infectious diseases. Examples of foodborne bacteria include Salmonella Typhi, nontyphoidal Salmonella, Shigella spp., and Shiga toxin-producing E. coli (STEC).

• Bacteria

• Virus

• Fungi

• Mold

An easy way to remember the six conditions that bacteria need to grow: food, acidity, temperature, time, oxygen, and moisture

• Temperature Danger Zone - TDZ

• TCS Food

• FAT TOM

• Foodborne Illness O

 Food that needs lime and temperature control for safety because it is most vulnerable to pathogen growth; these types of food have the FAT TOM conditions needed for bacterial growth and are also commonly involved in foodborne-illness outbreaks

• TDZ

• TCS food

• Ready to Eat food

The temperature range between 41°F and 135°F (5°C and 57°C), in which bacteria grow well; you can control the growth of most bacteria by keeping food out of the temperature danger

• TCS Food

• Ready to eat food

• Temperature danger zone
  TDZ

 Food that can be eaten without further preparation, washing, or cooking; some examples include washed fruit and vegetables (both whole and cut), deli meat, bakery items, sugar, spices, seasonings, and cooked food.

• Temperature danger zone

  TDZ

• Ready to eat food

• TCS food

 Organisms that get nourishment and protection from another living organism known as a host, such as a person, animal, or plant. Parasites can live in many types of food that humans like to eat and also can contaminate water. In the United States, the most common foodborne parasites are protozoa, roundworms, and

tapeworms.

• Fungi

• Bacteria

• Mold

• Parasites

Organisms found in air, soil, plants, water, and some food that can cause illness but most commonly are responsible for spoiling food; mold and yeast are two examples.

• Bacteria

• Fungi

• Parasites

• Mold

Tiny plants that grow under almost any condition but grow especially well in acidic food with little moisture, such as jams, jellies, and cured, salty meats such as bacon. Is visible to the human eye is actually a tangled mass of thousands of tiny X plants. Often spoil food and sometimes produce toxins that can make people sick. Sometimes is intentionally used to affect the flavor or characteristics of a product, such as with Brie, camembert, and gorgonzola cheeses.

• Fungi

• Parasites

• Mold

• Bacteria

 Microorganism that can spoil food quickly, as indicated by the smell or taste of alcohol, white or pink discoloration, slime, and bubbles; like molds, grows well in acidic food with little moisture, such as jellies, jams, syrup, honey, and fruit or fruit juice

• Mold

• Bacteria

• Yeast

• Parasites

 Something with the potential to cause harm

• Pathogens

• Contamination

• Microorganisms

• Hazard