Vocabulary Terms 1
A tiny organism that can only be seen individually using a microscope
microorganism
The transfer of bacteria to food from other foods, unwashed hands, or other items
Cross contamination
Which of these is not a food with beneficial microorganism?
cheese
yogurt
chocolate
summer sausage
chocolate
Some bacteria require a ______ number or bacteria to be consumed to make an individual ill. The _____ bacteria consumed, the _____ likely a person is to get sick
higher; more, more
lower; more, less
higher; less, less
lower; less, more
higher; more, more
Name a food (that has not been mentioned) that contains beneficial microorganisms
Sauerkraut
Tempeh
Kimchi
Miso
Kombucha
Infection or irritation of the gastrointestinal tract that is caused by food or drink that contains bacteria, parasites, viruses, or chemicals
Foodborne illness
A microorganism that if consumed by humans can cause food poisoning
E. Coli
Which is not a way to minimize foodborne bacteria?
cooking
freezing
canning
storing in a refrigerator at 50 degrees
storing in a refrigerator at 50 degrees
What temperature should a freezer be kept at?
0 degree F
Name a way (that has not already been mentions) to minimize foodborne bacteria.
pasteurization
irradiation
proper storage temps
high pressure treatment
acidification
Serve needed functions in the body or the environment
Beneficial microorganism
Harmful bacteria, viruses, or parasites which cause disease
Pathogenic microorganisms
What temperature should a refrigerator be kept at or below?
40 degree F
What is not something that is crucial to maintain personal safety in the food industry?
fire extinguisher
smoke detector
first aid kit
hair net
hair net
What are the 4 important things that are included in employee personal hygiene for the food industry?
Washing hands
Wearing hairnet
Not eating or drinking while around food
Not coughing or sneezing around food
cause food to spoil, giving an off flavor, odor or appearance; not usually harmful to humans
Spoilage microorganisms
The results of ingesting a food containing live, pathogenic microorganisms existing in the food
Food infection
What is considered the food danger zone?
between 40-90 degrees F
between 80-120 degrees F
between 40-140 degrees F
between 50-200 degrees F
between 40-140 degrees F
Which of these is not considered hygiene in the food industry?
personal hygiene of employees
cleaning and sanitizing equipment and utensils
maintaining the cleanliness of the parking lot
pest management
maintaining the cleanliness of the parking lot
Name something (that has not already been named) that are true of health inspections
They must be performed by an objective third party
They look for facility cleanliness
They look for employee cleanliness
They look for cross contamination
They look for proper food storage
They look for the absence of pests
A bacterial community that helps produce a substance that protects them from their environment and helps them stick to food contact surfaces is
Biofilm
The result of ingesting a toxin produced by pathogenic microorganisms existing in the food
Food intoxication
Which is not a national agency that oversees food industry safety?
Food and Drug Administration
National Institute of Standards and Technology
Occupational Safety and Health Administration
Food Safety Administration
Food Safety Administration
Which is not true of health inspections?
They are performed by the public health department
The results are posted as a grade
The requirements are the same for every state
The results must be posted in the building and are available for public viewing
The requirements are the same for every state
Name a national agency (that has not already been mentioned) that oversees food industry safety
Center for Disease Control
Food Safety and Inspection Service