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Questions and Answers
What is the primary method of bacterial cell division?
What is the primary method of bacterial cell division?
- Binary fission (correct)
- Mitosis
- Fragmentation
- Budding
How long is the generation time for most pathogenic bacteria like E. coli?
How long is the generation time for most pathogenic bacteria like E. coli?
- 2 hours
- 20 minutes (correct)
- 1 minute
- 1 hour
Which of the following is a requirement for obligate aerobes?
Which of the following is a requirement for obligate aerobes?
- Anaerobic conditions
- Low temperature
- Presence of oxygen (correct)
- High carbon dioxide levels
What term describes the time required for a bacterium to produce two daughter cells?
What term describes the time required for a bacterium to produce two daughter cells?
Which bacterial type can grow without oxygen but prefers it?
Which bacterial type can grow without oxygen but prefers it?
What is necessary for viruses to grow and reproduce?
What is necessary for viruses to grow and reproduce?
Which type of hazard is characterized by toxic substances that may be added during food processing?
Which type of hazard is characterized by toxic substances that may be added during food processing?
What can result from poor food handling practices in the food chain?
What can result from poor food handling practices in the food chain?
How is bacterial growth defined?
How is bacterial growth defined?
What is the key method to control the spread of foodborne viruses?
What is the key method to control the spread of foodborne viruses?
What term describes organisms that require high osmotic pressures?
What term describes organisms that require high osmotic pressures?
What occurs when bacteria are suddenly exposed to a hypertonic solution?
What occurs when bacteria are suddenly exposed to a hypertonic solution?
At which temperature do bacteria double their population every 15 minutes?
At which temperature do bacteria double their population every 15 minutes?
What is the temperature danger zone for bacterial growth?
What is the temperature danger zone for bacterial growth?
What is a leading cause of foodborne illness related to temperature?
What is a leading cause of foodborne illness related to temperature?
What is the primary classification of bacteria found in food hazards?
What is the primary classification of bacteria found in food hazards?
Which statement about food safety is true regarding time-temperature abuse?
Which statement about food safety is true regarding time-temperature abuse?
Which of the following factors is NOT needed for bacteria to multiply?
Which of the following factors is NOT needed for bacteria to multiply?
Which temperature is NOT generally conducive to bacterial growth?
Which temperature is NOT generally conducive to bacterial growth?
What do spoilage bacteria primarily cause?
What do spoilage bacteria primarily cause?
Which group is most susceptible to foodborne illness?
Which group is most susceptible to foodborne illness?
What does excessive imbibition of water in bacteria lead to?
What does excessive imbibition of water in bacteria lead to?
What is defined as a foodborne hazard?
What is defined as a foodborne hazard?
What type of bacteria can only grow in the absence of oxygen?
What type of bacteria can only grow in the absence of oxygen?
Which temperature range is optimal for mesophilic bacteria?
Which temperature range is optimal for mesophilic bacteria?
What type of bacteria require higher levels of carbon dioxide for growth?
What type of bacteria require higher levels of carbon dioxide for growth?
At what pH do most pathogenic bacteria grow best?
At what pH do most pathogenic bacteria grow best?
Which enzyme do obligate anaerobes lack that makes them intolerant to oxygen?
Which enzyme do obligate anaerobes lack that makes them intolerant to oxygen?
Which type of bacteria grow best at temperatures of 55-80°C?
Which type of bacteria grow best at temperatures of 55-80°C?
What is the primary nutrient source for microbes in solution?
What is the primary nutrient source for microbes in solution?
Which type of bacteria derive their energy from sunlight?
Which type of bacteria derive their energy from sunlight?
What is a recommended practice for storing pest control products?
What is a recommended practice for storing pest control products?
Which oil should be used for kitchen equipment with moving parts?
Which oil should be used for kitchen equipment with moving parts?
How should hair be managed when handling food?
How should hair be managed when handling food?
What should be done with cracked or broken glass or metal utensils?
What should be done with cracked or broken glass or metal utensils?
Why is it important to use separate utensils for different types of food?
Why is it important to use separate utensils for different types of food?
What is the maximum time food can safely remain in the temperature danger zone before it must be discarded?
What is the maximum time food can safely remain in the temperature danger zone before it must be discarded?
At what temperature must cold foods be maintained to ensure safety?
At what temperature must cold foods be maintained to ensure safety?
Which of the following foods must be cooked to a minimum internal temperature of 165°F?
Which of the following foods must be cooked to a minimum internal temperature of 165°F?
What is the minimum internal cooking temperature required for fish?
What is the minimum internal cooking temperature required for fish?
How often should food temperatures be checked to ensure safety?
How often should food temperatures be checked to ensure safety?
What is the minimum internal temperature for reheating food?
What is the minimum internal temperature for reheating food?
Which of the following foods must be cooked to at least 165 degrees Fahrenheit for 15 seconds?
Which of the following foods must be cooked to at least 165 degrees Fahrenheit for 15 seconds?
What is the safe hot holding temperature for food?
What is the safe hot holding temperature for food?
How quickly should food be cooled from 140 to 70 degrees Fahrenheit?
How quickly should food be cooled from 140 to 70 degrees Fahrenheit?
Which of the following is a requirement when cooking food in a microwave?
Which of the following is a requirement when cooking food in a microwave?
What term describes the presence of harmful substances in food?
What term describes the presence of harmful substances in food?
Which of the following types of meat should be cooked to at least 155 degrees Fahrenheit?
Which of the following types of meat should be cooked to at least 155 degrees Fahrenheit?
What is the maximum time allowed to cool food from 70 to 41 degrees Fahrenheit?
What is the maximum time allowed to cool food from 70 to 41 degrees Fahrenheit?
What is biological contamination primarily caused by?
What is biological contamination primarily caused by?
Which of the following is a source of chemical contamination in food?
Which of the following is a source of chemical contamination in food?
What condition allows bacteria to multiply rapidly in food?
What condition allows bacteria to multiply rapidly in food?
What is the most potent natural poison known that bacteria can produce?
What is the most potent natural poison known that bacteria can produce?
Which of the following is NOT a precaution to prevent chemical contamination?
Which of the following is NOT a precaution to prevent chemical contamination?
What is a common outcome of biological contamination in food?
What is a common outcome of biological contamination in food?
What role do bacteria play in food contamination?
What role do bacteria play in food contamination?
What should be done with fruits and vegetables before preparation to avoid contamination?
What should be done with fruits and vegetables before preparation to avoid contamination?
What is the primary cause of cross-contamination when handling food?
What is the primary cause of cross-contamination when handling food?
Which pest is known to carry harmful bacteria that can contribute to food contamination?
Which pest is known to carry harmful bacteria that can contribute to food contamination?
How should raw food be stored in a refrigerator to prevent cross-contamination?
How should raw food be stored in a refrigerator to prevent cross-contamination?
What should be done to ensure waste does not contribute to cross-contamination?
What should be done to ensure waste does not contribute to cross-contamination?
What is the difference between cross-contamination and cross-contact?
What is the difference between cross-contamination and cross-contact?
What is a key preventative measure against food contamination in food businesses?
What is a key preventative measure against food contamination in food businesses?
Which of the following is NOT a food safety practice?
Which of the following is NOT a food safety practice?
Why is proper garbage disposal important in a food preparation area?
Why is proper garbage disposal important in a food preparation area?
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Study Notes
Foodborne Hazards
- Foodborne hazards are classified into biological, chemical, and physical hazards that can cause illness or injury when consumed.
- Biological hazards include bacteria, viruses, parasites, and fungi, requiring proper cooking and storage to minimize risks.
- Chemical hazards are toxic substances that may be naturally occurring or added during processing, including cleaning compounds and food additives.
- Physical hazards consist of foreign objects like glass, metal, and human hair that can lead to injury or illness.
Viruses
- Viruses require living hosts to reproduce and cannot multiply in food.
- A few viral particles can lead to infection in susceptible individuals.
- Transmission routes include cross-contamination through food workers or contaminated water.
Parasites
- Parasites are microscopic organisms that live on or in a host and can pose health risks.
Bacterial Growth
- Bacterial growth refers specifically to the increase in the number of organisms, not just their size.
- Bacteria can multiply rapidly under favorable conditions; for instance, E. coli can double in population every 20 minutes.
Factors Affecting Bacterial Growth
- Growth is influenced by temperature, pH, moisture, nutrients, and other microorganisms.
- The optimal temperature for many pathogenic bacteria is 37°C.
- Bacteria classification based on oxygen requirements includes:
- Aerobic bacteria: require oxygen.
- Anaerobic bacteria: cannot tolerate oxygen.
- Facultative anaerobes: can grow with or without oxygen.
Temperature Danger Zone
- The temperature danger zone ranges from +41°F to +135°F, with rapid bacterial growth favored between 70°F and 125°F.
- Foods held in this range for over four hours must be discarded to reduce the risk of foodborne illness.
Time-Temperature Abuse
- Time-temperature abuse occurs when food is kept in the temperature danger zone for too long, leading to increased risk of contamination.
- Safe cooking and holding temperatures are critical for various food types:
- 165°F for poultry and stuffing.
- 145°F for beef, pork, and fish.
- 140°F for hot holding.
Food Contamination Types
- Biological contamination: caused by microorganisms, leading to foodborne illnesses.
- Chemical contamination: occurs from chemicals like cleaning agents or pesticides.
- Physical contamination: involves objects that can contaminate food, such as hair or glass.
Cross Contamination
- Cross-contamination involves the transfer of bacteria from raw foods to cooked or ready-to-eat foods.
- Preventative measures include using separate utensils for different food types and routinely washing hands and surfaces.
Food Safety Practices
- Proper food handling and hygiene practices reduce the risk of contamination.
- Training for food handlers on safe food temperatures and hygiene measures is essential for preventing foodborne illnesses.
- Regular pest control and maintenance of clean kitchens further help mitigate contamination risks.
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