Question 1

What are the three main causes of foodborne illness?

Accepted Answer

Bacterial, chemical, and physical contamination

Answer

Physical, viral, and fungal contamination

Answer

Biological, viral, and parasitic contamination

Answer

Chemical, viral, and bacterial contamination

Question 2

What is binary fission?

Accepted Answer

The process of bacteria doubling every 10-20 minutes

Answer

The process of bacteria dying due to extreme temperatures

Answer

The process of bacteria developing resistance to antibiotics

Answer

The process of bacteria forming protective spores

Question 3

What does 'FAT TOMS' stand for?

Accepted Answer

Food, Acidity, Time, Temperature, Oxygen, Moisture

Answer

Food, Acid, Timing, Temperature, Oxidation, Moisture, Safety

Answer

Food, Activity, Time, Testing, Organisms, Moisture, Safety

Answer

Food, Acidity, Temperature, Time, Oxygen, Microbes, Spores

Question 4

At what temperature range do most pathogenic bacteria multiply?

Accepted Answer

Between $41°F$ and $135°F$

Answer

Between $104°F$ and $176°F$

Answer

Between $50°F$ and $95°F$

Answer

Between $23°F$ and $68°F$

Question 5

Which pH range do pathogenic bacteria prefer?

Accepted Answer

pH 6 to pH 8

Answer

pH 10 to pH 14

Answer

pH 0 to pH 2

Answer

pH 4 to pH 5

Question 6

What is cross contamination?

Accepted Answer

The movement of bacteria from a contaminated source to safe food

Answer

The spread of bacteria from cooked to raw food

Answer

The transfer of chemicals between different food items

Answer

The mixing of different types of bacteria

Question 7

What is the water activity (aw) of fresh meat?

Accepted Answer

0.98 aw

Answer

1.00 aw

Answer

0.80 aw

Answer

0.60 aw

Question 8

Which bacterial group has an ideal growth temperature of $95°F$?

Accepted Answer

Mesophiles

Answer

Psychrophilic

Answer

Psychrotrophs

Answer

Thermophiles

Question 9

What happens to most pathogenic bacteria below $41°F$?

Accepted Answer

They become dormant

Answer

They form spores

Answer

They multiply rapidly

Answer

They die immediately

Question 10

What are microorganisms that are dangerous to food safety called?

Accepted Answer

Pathogens

Answer

Microbes

Answer

Fungi

Answer

Bacteria

Question 11

How often can pathogenic bacteria double under ideal conditions?

Accepted Answer

Every 10-20 minutes

Answer

Every 60 minutes

Answer

Every 30-40 minutes

Answer

Every 5-10 minutes

Question 12

What is the Temperature Danger Zone according to FDA Food Code 2017?

Accepted Answer

$41°F$ to $135°F$

Answer

$50°F$ to $130°F$

Answer

$32°F$ to $140°F$

Answer

$45°F$ to $140°F$

Question 13

Which of these is NOT one of the two key weapons in controlling bacterial growth?

Accepted Answer

Oxygen control

Answer

Both temperature and time control are key weapons

Answer

Time control

Answer

Temperature control

Question 14

What type of bacteria requires an oxygen-free environment?

Accepted Answer

Clostridium

Answer

Mesophiles

Answer

Psychrophiles

Answer

Thermophiles

Question 15

At what water activity level do few bacteria survive?

Accepted Answer

Below 0.80 aw

Answer

Below 1.00 aw

Answer

Below 0.98 aw

Answer

Below 0.60 aw

Question 16

Why are Mesophiles considered a serious threat to food safety?

Accepted Answer

They thrive at room and body temperatures

Answer

They can survive extreme temperatures

Answer

They are resistant to all controls

Answer

They don't need oxygen to survive

Question 17

What happens to most pathogenic bacteria above $135°F$?

Accepted Answer

They are killed

Answer

They form protective spores

Answer

They multiply faster

Answer

They become dormant

Question 18

What characteristic of bacteria requires them to rely on other things to move?

Accepted Answer

They are single-celled

Answer

They are microscopic

Answer

They need water

Answer

They need oxygen

Question 19

What is the primary reason for vacuum packing foods?

Accepted Answer

To remove oxygen

Answer

To kill bacteria

Answer

To remove moisture

Answer

To improve taste

Question 20

Which type of foods do pathogenic bacteria prefer?

Accepted Answer

Foods high in protein and moisture

Answer

Foods high in preservatives

Answer

Foods high in acid

Answer

Foods high in sugar

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