HHD113 - Chapter 2

What is a foodborne illness?

• An incident where one person gets sick from food

• Sickness caused by eating contaminated food

• An allergic reaction to food

• A disease that affects only animals

Which of the following is NOT a symptom of foodborne illness?

• Diarrhea

• Laughing

• Vomiting

• Nausea

Which of the following is a characteristic of bacteria?

• They can be seen without a microscope

• They do not cause foodborne infections

• They require food, moisture, and specific temperatures to multiply

What is the Temperature Danger Zone (TDZ)?

• 5ºC to 70ºC

• 5ºC to 55ºC

• 5ºC to 60ºC

• 5ºC to 65ºC

Which type of foodborne illness results from eating food that contains harmful microorganisms?

• Foodborne intoxication

• Foodborne infection

• Foodborne toxin-mediated infection

• Foodborne allergy

What is a Potentially Hazardous Food (PHF)?

• Food that is always cooked

• Food that is low in protein

• Food that supports the growth of harmful microorganisms

• Food that is always safe to eat

Which of the following is a biological hazard?

• Metal shavings

• Glass fragments

• Cleaning supplies

• Bacteria

What is the lag phase in bacterial growth?

• Rapid growth phase

• Phase with no growth

• Phase where bacteria die off

• Phase where bacteria double in number

Which of the following is a chemical hazard?

• Parasites

• Detergent

• Viruses

• Bacteria

What is the role of moisture in bacterial growth?

• It kills bacteria

• It inhibits growth

• It is not a factor

• It promotes growth