WorksheetsROP Controls Quiz
Total questions: 18
Worksheet time: 6mins
Name
Class
Date
1.
Every hazard that could lead to foodborne illness must have a control.
a)
true
b)
false
2.
Control and critical control are the same.
a)
true
b)
false
3.
A food under this pH level will NOT support any food pathogen growth (under any conditions).
a)
4.6
b)
4.2
c)
5
d)
5.5
4.
Low acid vs high acid foods is delineated by this pH value due to growth/no growth of C. botulinum.
a)
4.6
b)
4.2
c)
5
d)
5.5
5.
L. monocytogenes growth is prevented at or below this pH value?
a)
4.6
b)
4.2
c)
5
d)
4.4
6.
Psychrotrophic C. botulinum is inhibited by a water activity (Aw) at or below?
a)
0.97
b)
0.92
c)
0.85
d)
0.55
7.
The interaction of pH and Aw on pathogen growth in CC/SV ROP can be found in the food code ___?
a)
Table A Chapter 1.
b)
Table B. Chapter 1.
c)
8-201.14 HACCP
d)
Food Code Preface
8.
Non-TCS foods placed in ROP Packaging require HACCP.
a)
true
b)
false
9.
The temperature minima for psychrotrophic C. botulinum is ___oF?
a)
41F
b)
34F
c)
38F
d)
45F
10.
The temperature minima for L. monocytogenes is ___oF?
a)
41F
b)
34F
c)
38F
d)
45F
11.
Scientifically, C. perfringens will grow up to ___oF.
a)
135
b)
130
c)
145
d)
128
12.
Scientifically, L. monocytogenes will not grow aerobically within ___ days at ≤ 41oF
a)
1
b)
2
c)
7
d)
16
13.
Scientifically, psychrotrophic C. botulinum will not grow aerobically within ___ days at ≤ 41oF
a)
1
b)
2
c)
7
d)
no answer is correct
14.
Scientifically, psychrotrophic C. botulinum will not grow anaerobically within ___ days at ≤ 41oF
a)
1
b)
2
c)
9
d)
16
15.
VP raw or VP RTE foods may be held 30 days at 41oF if they have 2 barriers.
a)
true
b)
false
16.
The only permissible cooking temps for cook chill or sous vide (w/o a variance) from the Food Code are in section?
a)
3-502.12
b)
8-201.14
c)
3-401.11
d)
3-201.15
17.
Psychrotrophic C. botulinum spores can be killed by cooking at ___?
a)
145F - 15 sec
b)
155F - 17 sec
c)
165F - 1 sec
d)
194F - 10 min
18.
Mark all that are considered microbial preservatives or inhibitors of pathogens.
a)
curing salts (e.g. pink salt)
b)
oils (e.g. olive oil)
c)
sugar (in sufficient quantity)
d)
competitive cultures or bacteria
100 %
