Food Hygiene & Sanitation

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Section A (20 marks)
Choose the best answer.

1. Which of the following groups is not especially susceptible to foodborne illness? a. The very young
b. Young adults
c. The elderly
d. Pregnant or lactating women

2. The cost of foodborne illness can occur in the form of: a. Medical expenses
b. Loss of sales
c. Legal fees and fines
d. All of the above

3. CDC reports show that in most foodborne illness outbreaks, mishandling of the suspect food occurred within which of the following stages? a. Transportation
b. Retail food establishment
c. Food manufacturing
d. Food production (farms, ranches, etc)

4. If a utensil is sanitized it:
a. Is free from visible soil
b. Has been sterilised
c. Is a single service item
d. D. Has had disease-causing germs reduced to safe levels

5. Bacteria are one of the most common causes of foodborne disease in a food establishment because: a. Under ideal conditions, they can grow very rapidly
b. Bacteria are found naturally in many foods
c. Bacteria can easily transferred from one source to another d. All of the above

6. Most of the bacteria that cause foodborne illness grow: a. With or without oxygen at an ideal temperature of 39⁰C b. Only without oxygen at an ideal temperature 43⁰C
c. Only with oxygen at an ideal temperature of 43⁰C
d. Only without oxygen at an ideal temperature of 39⁰C

7. Which of the following groups of hazards are most likely to cause a foodborne disease outbreak? a. Bacteria and viruses
b. Parasites and molds
c. Vibrio spp. and Shigella spp.
d. Chemical and physical hazards

8. Bacteria grow best within a narrow temperature range called the temperature danger zone. The temperature danger zone is between: a. -18⁰C and 104⁰C
b. -8⁰C and 65⁰C
c. 5⁰C and 60⁰C
d. 5⁰C and 100⁰C

9. Bacteria that cause foodborne illness will only grow on foods that have pH at _____ or above and a water activity (AW) above____. a. 3.2; 0.85
b. 4.6; 0.85
c. 6.5; 0.80
d. 8.0; 0.75

10. Which of the following bacteria produce a toxin that is more likely to cause death if consumed? a. Campylobacter jejuni
b. Clostridium botulinum
c. Shiga-toxin producing Escheria coli
d. Listeria monocytogenes

11. Some bacteria form spores to help them:
a. Reproduce
b. Move easily from one location to another
c. Survive adverse environmental conditions
d. Grow in high acidic foods

12. Which of the following is a histamine poisoning?
a. Ciguatoxin
b. Scombrotoxin
c. Mycotoxin
d. Paralytic Shellfish Poisoning (PSP)

13. Which of the following is not considered a potentially hazardous food group? a. Red meats
b. Fish and shellfish
c. Poultry and eggs
d. Dried grains and spices

14. The most effective way to control the growth of bacteria in a food establishment is by controlling: a. Time and temperature
b. pH and oxygen conditions
c. Temperature and water activity
d. Time and food availability

15. Food borne illness can caused by:
a. Poor personal hygiene
b. Cross contamination
c. Temperature abuse
d. All the above

16. Regarding food thermometers, which statement is false? a. Be calibrated
b. Measure temperatures between 5⁰C and 57⁰C
c. Measure temperatures between -18⁰C and 104⁰C
d. Be approved for use in foods

17. Good personal hygiene includes
a. Using hand sanitizers instead of washing hand
b. Keeping hands and clothes clean and sanitary
c. Wearing attractive uniforms
d. Cleaning and sanitizing food-contact surfaces

18. Cross contamination is a term used to describe the transfer of a foodborne hazard from 1 food to another: a. By a food worker’s hand
b. From a cutting board
c. From a knife blade
d. All of the above

19. After proper cooking, all...
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