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Q 1/32
Score 0
What is the creation and maintenance of conditions that will prevent food contamination or food-borne illness?
30
cleaning
sanitation worker
cleanliness
Sanitation
Q 2/32
Score 0
What is the presence, generally unintentional, of harmful organisms or substances?
30
dirty
Contamination
double contamination
clean
32 questions
Q.
What is the creation and maintenance of conditions that will prevent food contamination or food-borne illness?
1
30 sec
Q.
What is the presence, generally unintentional, of harmful organisms or substances?
2
30 sec
Q.
What is the transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another?
3
30 sec
Q.
What is a single-celled organisms as well as tiny plants and animals that can be seen only though a microscope?
4
30 sec
Q.
What is bacteria, parasites, viruses, and fungi?
5
30 sec
Q.
What is any organism that causes disease; usually refers to bacteria; undetectable by smell, sight or taste, they are responsible for as many as 95% of all food-borne illnesses?
6
30 sec
Q.
What are by-products of living bacteria that can cause illness if consumed in sufficient quantities?
7
30 sec
Q.
What are foods on which bacteria can thrive, they are generally high in protein and include animal based products, cooked grains and some raw and cooked vegetables, formally known as "potentially hazardous food"?
8
30 sec
Q.
What is a factor most easily controlled by food service workers?
9
30 sec
Q.
What is the broad range of temperatures between 41*F and 135*5 (5*C and 57*C) at which bacteria multiply rapidly?
10
30 sec
Q.
What is the Center for Disease Control and Prevention?
11
30 sec
Q.
What is Food Safety and Inspection Service?
12
30 sec
Q.
What is the U.S. Department of Agriculture?
13
30 sec
Q.
What is the Food and Drug Administration?
14
30 sec
Q.
What are the high internal temperatures reached during proper cooking kill most of the bacteria that can cause food-borne illnesses?
15
30 sec
Q.
What are foods that are to be displayed, stored or served cold must be cooled rapidly?
16
30 sec
Q.
What is freezing at 0*F (-18*C) or below essentially stops bacterial growth but will not kill the bacteria?
17
30 sec
Q.
What is the process by which yeast converts sugar into alcohol and carbon dioxide; it also refers to the time that yeast dough is left to rise - that is, the time it takes for carbon dioxide gas cells to form and become trapped in the gluten network?
18
30 sec
Q.
What are milk; eggs; fish (ex: bass, flounder, cod); crustacean shellfish (ex: crab, lobster, shrimp); tree nuts (ex: almonds, walnuts, pecans); peanuts; wheat; soybeans?
19
30 sec
Q.
What is to remove visible dirt and soil?
20
30 sec
Q.
What is to destroy all living microorganisms?
21
30 sec
Q.
What are insects (ex: roaches and flies) or rodents (ex: mice and rats)?
22
30 sec
Q.
What is it called when you tend soil, grow crops, and raise livestock?
23
30 sec
Q.
What is an option a person might choose when making a decision?
24
30 sec
Q.
What is a psychological desire to eat?
25
30 sec
Q.
What are the traditions and beliefs of a racial, religious, or social group?
26
30 sec
Q.
What is a practice that is very popular for a short time?
27
30 sec
Q.
What is denying oneself food?
28
30 sec
Q.
What is the federal agency that ensures the safety and wholesomeness of all foods sold across state lines, except meat, poultry, and eggs?
29
30 sec
Q.
What is a food that provides health benefits beyond the nutrients it contains?
