WorksheetsFood Safety - Unit 2 Review
Total questions: 20
Worksheet time: 20mins
How are bacterial cells different from the cells of eukaryotes?
The bacteria are prokaryotes, and the genetic material is not contained in the nuclei.
The bacteria are eukaryotes, and the genetic material is not contained in the nuclei.
The bacteria are prokaryotes, and the genetic material is contained in the nuclei.
The bacteria are eukaryotes, and the genetic material is contained in the nuclei.
Tiny single-celled organisms that live almost everywhere
ribosomes
cytoplasm
bacteria
virus
In order to thaw meat you should...
Place it in the microwave on high temperature
Place it in a sink full of hot water
Place it on the countertop at room temperature
Place it in the refrigerator on a plate
Raw foods should not be left out for more than...
1 hour
2 hours
3 hours
4 hours
What type of food has a safe internal cooking temperature of 165 degrees F?
poultry
pork
fish
lamb
All bacteria are harmful.
True
False
Bacteria is a _______, meaning they can
only be seen under certain types of microscopes
microorganism
host
soil
The majority of foodborne microorganisms reproduce most successfully
between 40F and 140F
in dry conditions
in alkaline conditions
in an anaerobic environment
A bacterium that commonly contaminates deli meats, smoked fish, and soft cheeses is Listeria monocytogenes.
True
False
Which is not a factor in controlling growth of microorganisms?
color
temperature
moisture
oxygen
One example of cross-contamination is when someone preparing foo:
prepares hand-battered food in small batches
uses the same ice for serving drinks and keeping bottles cold
uses separate cutting boards for raw and cooke dmeat
washes fruits and vegetables under running water
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
All of the above
This is a method of differentiating between bacterial species based on chemical and physical properties of cell walls.
Gram Staining
Food Borne Illness
Pasteurization
Cell Culture
The most common food fungi is...
E Coil
Yeast
Bacteria
Mold
A place where organisms live, grow, and reproduce.
Location
Illness
Habitat
Agar
Microorganisms start to die with a PH above
1.0
4.0
7.0
9.0
Antimicrobials kill or suppress a microbial organisms.
TRUE
FALSE
Shelf life can be influenced by....
Moisture
Temperature
Surfaces
All of the Above
