All bacteria needs oxygen to grow (true/false) - Answer-False
/.Are all mushrooms safe? - Answer-No, some are toxic and must be bought from
approved sources
/.At what temperature can mold grow? - Answer-Below 41 Degrees Fahrenheit but will
stop growing at freezing temperatures
/.At what time must food be discarded? - Answer-After 4 hours in the TDZ
/.Bacteria grows better in moist environments (true/false) - Answer-True
/.How do you kill mold? - Answer-At 140 Degrees Fahrenheit for 10 minutes
/.How do you kill yeast? - Answer-At 136 Degrees Fahrenheit for 15 minutes
/.How do you wash fruits and vegetables? - Answer-Using potable water and scrubbing
with a brush
/.How does food become unsafe? - Answer-1. Purchasing food from unapproved
sources
2. Failing to cook food correctly/in an unapproved location
3. Holding food at incorrect temperatures
4. Through cross contamination
5. Practicing poor personal hygiene
/.How many people reporting sickness does it take to investigate a food business? -
Answer-2 people
/.Under ideal conditions, bacteria can multiply every? - Answer-20 minutes
/.What are common symptoms of food borne illness? - Answer-1. Diarrhea
2. Abdominal cramps
3. Vomiting
4. Fever
5. Nausea
6. Jaundice
/.What are fungi? - Answer-1. Mold
2. Yeast
3. Mushrooms
, /.What are spores? - Answer-1. A bacteria that forms a hard shell, making it resistant to
heat and dry conditions
2. Spores won't multiply until certain conditions are met
/.What are the Big 6? - Answer-1. E.Coli
2. Shigella
3. Salmonella Typhi
4. Nontyphoidal Salmonella
5. Hepatitis A
6. Norovirus
/.What are the types of contamination? - Answer-1. Bio-Hazard
2. Chemical Hazard
3. Physical Hazard
4. Cross Contamination
/.What are toxins? - Answer-1. A substance that is released when a certain amount of
bacteria grows
2. Sometimes they can look or smell bad
3. Cannot be killed by cooking, chilling, or reheating
/.What are yeasts? - Answer-1. They are used to make bread, beer, and wine
2. Rarely causes food borne illness but can spoil foods such as syrups, fruits, jams, soft
drinks, alcohol, cheeses, and processed meats
/.What does FAT TOM stand for? - Answer-1. Food
2. Acidity
3. Temperature
4. Time
5. Oxygen
6. Moisture
/.What does it mean to be a carrier? - Answer-To carry a pathogen or virus without
being sick, but still able to infect others
/.What does it mean to be asymptomatic? - Answer-To carry a pathogen or virus while
being sick, but with no recognizable symptoms
/.What is a Bio-Hazard? - Answer-1. Does not look, taste, or smell bad
2. Includes germs, bacteria, viruses, parasites, fungi, toxins, and poisons
/.What is a food infection caused by? - Answer-1. Eating foods contaminated by
bacteria, viruses, or parasites
2. Failing to cook at the correct temperature
+ symptoms have a delayed onset (hours to days)
/.Are all mushrooms safe? - Answer-No, some are toxic and must be bought from
approved sources
/.At what temperature can mold grow? - Answer-Below 41 Degrees Fahrenheit but will
stop growing at freezing temperatures
/.At what time must food be discarded? - Answer-After 4 hours in the TDZ
/.Bacteria grows better in moist environments (true/false) - Answer-True
/.How do you kill mold? - Answer-At 140 Degrees Fahrenheit for 10 minutes
/.How do you kill yeast? - Answer-At 136 Degrees Fahrenheit for 15 minutes
/.How do you wash fruits and vegetables? - Answer-Using potable water and scrubbing
with a brush
/.How does food become unsafe? - Answer-1. Purchasing food from unapproved
sources
2. Failing to cook food correctly/in an unapproved location
3. Holding food at incorrect temperatures
4. Through cross contamination
5. Practicing poor personal hygiene
/.How many people reporting sickness does it take to investigate a food business? -
Answer-2 people
/.Under ideal conditions, bacteria can multiply every? - Answer-20 minutes
/.What are common symptoms of food borne illness? - Answer-1. Diarrhea
2. Abdominal cramps
3. Vomiting
4. Fever
5. Nausea
6. Jaundice
/.What are fungi? - Answer-1. Mold
2. Yeast
3. Mushrooms
, /.What are spores? - Answer-1. A bacteria that forms a hard shell, making it resistant to
heat and dry conditions
2. Spores won't multiply until certain conditions are met
/.What are the Big 6? - Answer-1. E.Coli
2. Shigella
3. Salmonella Typhi
4. Nontyphoidal Salmonella
5. Hepatitis A
6. Norovirus
/.What are the types of contamination? - Answer-1. Bio-Hazard
2. Chemical Hazard
3. Physical Hazard
4. Cross Contamination
/.What are toxins? - Answer-1. A substance that is released when a certain amount of
bacteria grows
2. Sometimes they can look or smell bad
3. Cannot be killed by cooking, chilling, or reheating
/.What are yeasts? - Answer-1. They are used to make bread, beer, and wine
2. Rarely causes food borne illness but can spoil foods such as syrups, fruits, jams, soft
drinks, alcohol, cheeses, and processed meats
/.What does FAT TOM stand for? - Answer-1. Food
2. Acidity
3. Temperature
4. Time
5. Oxygen
6. Moisture
/.What does it mean to be a carrier? - Answer-To carry a pathogen or virus without
being sick, but still able to infect others
/.What does it mean to be asymptomatic? - Answer-To carry a pathogen or virus while
being sick, but with no recognizable symptoms
/.What is a Bio-Hazard? - Answer-1. Does not look, taste, or smell bad
2. Includes germs, bacteria, viruses, parasites, fungi, toxins, and poisons
/.What is a food infection caused by? - Answer-1. Eating foods contaminated by
bacteria, viruses, or parasites
2. Failing to cook at the correct temperature
+ symptoms have a delayed onset (hours to days)
