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Comprehensive Food Safety Terms and Definitions Assessment

Quiz by Jonathan Michael

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20 questions
Show answers
  • Q1
    What is an acute illness characterized by?
    No visible symptoms
    Rapid onset of symptoms
    Slow onset of symptoms over several days
    Only digestive symptoms
    30s
  • Q2
    Which type of bacteria requires oxygen to survive?
    Anaerobic bacteria
    Facultative bacteria
    Aerobic bacteria
    Spore-forming bacteria
    30s
  • Q3
    What is water activity (Aw) in food safety?
    The temperature of water used in cooking
    The amount of water in food
    The water content after cooking
    The amount of moisture available for bacteria
    30s
  • Q4
    Which of the following is NOT one of the "BIG 6" pathogens?
    Staphylococcus aureus
    Norovirus
    Hepatitis A
    E. coli
    30s
  • Q5
    What is binary fission?
    The method by which bacteria multiply
    A type of food contamination
    A cooking technique
    A chemical reaction in food
    30s
  • Q6
    What is a carrier in terms of food safety?
    A person who shows all symptoms of illness
    A type of storage container
    A person who can spread disease without showing symptoms
    A food delivery person
    30s
  • Q7
    What is the primary purpose of blanching?
    To add flavor to vegetables
    To increase nutritional value
    To improve food color
    To destroy enzymes and reduce spoilage
    30s
  • Q8
    What is a Critical Control Point (CCP)?
    The beginning of food preparation
    A point where food is served
    A storage location
    The final step before serving to consumers
    30s
  • Q9
    What is an endotoxin?
    A toxin that affects endocrine system
    A toxin released while bacteria are alive
    A toxin found in plants only
    A toxin released when bacteria die and break apart
    30s
  • Q10
    What is the Temperature Danger Zone range?
    Between 50°F and 145°F
    Between 45°F and 140°F
    Between 41°F and 135°F
    Between 32°F and 120°F
    30s
  • Q11
    What is Listeriosis most likely to affect?
    Only pregnant women
    People with reduced immune systems
    Only elderly people
    Only young children
    30s
  • Q12
    What are mesophiles?
    Bacteria that only grow in cold temperatures
    Bacteria that only grow in hot temperatures
    Bacteria that grow best at 95°F
    Bacteria that cannot survive in oxygen
    30s
  • Q13
    What is a mycotoxin?
    A toxin produced by viruses
    A toxin produced by fungi
    A toxin produced by bacteria
    A toxin produced by plants
    30s
  • Q14
    What is osmosis used for in food preservation?
    Freezing food
    Adding water to food
    Adding preservatives
    Drawing out moisture using sugar or salt
    30s
  • Q15
    What is the onset period?
    The recovery period after illness
    The time bacteria takes to multiply
    The duration of the illness
    The time between eating contaminated food and first symptoms
    30s

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