Foundations 1 Chapter 6 Mark II
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
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- Q1The three groups of people that make up the high-risk population are?jocks, nerds, and dorkselderly, boomers, and bikerselderly, preschool age children, and people with compromised immune systemspreschool aged children, teenagers, and people with blond hair120s
- Q2The term used to describe all the microorganisms that can cause illness, and can be transferred from your body to food are called?bacteriaparasitespathogensviruses120s
- Q3What is the temperature range for the temperature danger zone?45 to 125 degrees45 to 145 degrees41 to 135 degrees41 to 125 degrees120s
- Q4Why are preschool aged children at a higher risk for foodborne illness ?they have not built up a strong immune systemtheir appetites have decreased since birththey are more likely to spend time in a hospitalthey are more likely to to suffer from food allergies120s
- Q5Why is food defense system needed?to prevent the intentional contamination of foodto prevent the accidental contamina of foodto control the growth of bacteria in TCS foodTo control the growth of viruses in TCS food120s
- Q6When a food item containing allergens comes in contact with another food and the proteins mix, it is called?physical contaminationcross-contaminationoverspillcross-contact120s
- Q7The four types of pathogens that can contaminate food, causing foodborne illness are?yeast, mold, tapeworms, and salivahepatitis A, tapeworms, yeast, and moldbacteria, worms, shigella, and yeastbacteria, fungi, parasites, and viruses120s
- Q8This pathogen can survive refrigerator and freezer temperatures.fungiparasitesvirusesbacteria120s
- Q9In the right conditions, bacteria can double their number as often as every _____ minutes.10456020120s
- Q10In optimal FATTOM conditions, bacteria cells can reach over _____________ in 10 hours.1 million1 billion50,000100,000120s