True or False
Multiple Choice Pt 1
Multiple Choice Pt 2
Temps/Mea
Fill in the Blank
100

Bacteria grows best in food with little or no acid

True

100

What are pathogens? 

A. Microorganisms that cause illness 

B. Harmful things present in food, making it unsafe to eat.

C. Diseases that spread from one surface or food to another 

D. Chemicals found in air, soil, plants, water, and some food

A. Microorganisms that cause illness 

100

A formal review or examination conducted to see if an operation follows food safety laws is called?


A. Inspection 

B. Safety management system

C. HACCP Plan

D. Prevention 

A. Inspection

100

How many ounces are in one cup

8  ounces

100

_Blank_ is a disease transmitted to people by food.

Foodborne Illness

200

Viruses can survive refrigerator and freezer temperatures 

Ture

200

According to the Center for Diease Contrrol and Prevention (CDC), there are approximately how many million cases of FBI in the US annually? 


A. 24

B. 48

C. 64

D. 76

B. 48

200

Mold is an example of a:

A. Chemical Hazard 

B. Bacteria

C. Biological Hazard 

D. Fungi

D. Fungi

200

What is the TDZ temp

41F-135F

200

Poor personal hygiene transfers _____?____, the microorganisms that cause illness, from your body to food.

Pathogens 

300

Pathogens need six conditions to grow---food, acidity, temperature, time, oxygen, and mold.

FALSE

300

Pathogens grow well in food that has a temperature between: 

A. 0F-100F

B. 31F - 100F

C. 41F-135F

D. 55F-155F

C. 41F-135F
300

What term means that harmful things are present in food, making it unsafe to eat?

A. Contamination 

B. Cross-contact

C. Mold

D. Yeast

A. Contamination

300

What is the internal temp of stuffing?

165F

300

The ___?____ is the body's defense against illness

Immune system 

400

Viruses, bacteria, and parasites cause illnesses and can be seen, smelled, and tasted.

FALSE

400

The transfer of allergens containing an allergen to food that's being served to a customer is known as? 

A. Cross-Contact

B. Food Alergen Contact 

C. Contamination 

D. Cross-Contamination 

A. Cross-Contact

400

Which type of pathogen needs to live in a host to survive? 

A. Fungi 

B. Bacteria 

C. Viruses 

D. Parasites

D. Parasites

400

How many ounces are in a pint?

16 ounces

400

Bacteria grows well in food that is between 41F and 135F. This range is known as the ___?____.

Temperature Danger Zone 

500

Foodborne Illnesses do not cause people to die

FALSE 

500

Food proteins that cause allergic reactions are called?


A. Fungi

B. Yeast

C. Food Allergens 

D. Food Irritants 

C. Food Allergens 

500

The four types of pathogens that can contaminate food:


A. Viruses, Bacteria, Fungi, and Mold 

B. Viruses, Bacteria, Parasites, and Fungi 

C. Bacteria, Parasites, Yeasts, and Fungi 

D. Parasites, Yeast Fungi, and Mold 

B. Virusrs, Bacteria, Parasites, and Fungi

500
What is the holding temp of food?

135F

500

When a food item containing an allergen comes in contact with another food item and their proteins mix, its called ________? 

Cross-Contact