Food Handling and Microorganisms Quiz

What type of microorganisms survive best at -5 to 20oC?

• Bacteria

• Viruses

• Fungi

• Protozoa

What are the characteristics of low-risk food groups?

• Perishable with a short shelf-life

• Stable with a longer shelf-life

• High water activity with no preservatives

• Heated and stored in a sterile container

What are the 5 stages of Food Handling?

• Food Storage, Food Transport, Food Preparation, Cooking Food, Food Service

• Food Collection, Food Packaging, Food Distribution, Food Consumption, Food Disposal

• Food Production, Food Packaging, Food Distribution, Food Consumption, Food Waste

• Food Storage, Food Processing, Food Packaging, Food Distribution, Food Consumption

What are the potential risks associated with food preparation?

• High temperature and low osmotic pressure

• Low temperature and high osmotic pressure

• High osmotic pressure and low pH

• Low pH and inadequate chilling

What are the potential risks associated with food service?

• High temperature and low water activity

• Low temperature and high water activity

• High osmotic pressure and low oxygen level

• Low oxygen level and incorrect holding temperatures

What does the term food quality mean?

• The length of time that food stuffs remain stable and maintain the characteristics that make it acceptable for consumers

• The range of attributes and properties that make food acceptable for consumers

• The process of food breaking down due to enzymatic activity

• The change in appearance, color, aroma, consistency, texture, and flavor of food

What does the term shelf-life mean?

• The length of time that food stuffs remain stable and maintain the characteristics that make it acceptable for consumers

• The range of attributes and properties that make food acceptable for consumers

• The process of food breaking down due to enzymatic activity

• The change in appearance, color, aroma, consistency, texture, and flavor of food

Which of the following factors can contribute to food spoilage?

• High humidity and low temperature

• Low humidity and high temperature

• High water activity and high temperature

• Low water activity and low temperature

What type of microorganisms thrive best at high temperatures (50 to 60oC)?

• Bacteria

• Viruses

• Fungi

• Thermophiles

What are the characteristics of high-risk food groups?

• Non-perishable with a long shelf-life

• Unstable with a short shelf-life

• Low water activity with preservatives

• Raw and stored in a non-sterile container