FDSC FINAL EXAM UPDATED QUESTIONS AND ANSWERS
During which phase of the growth curve is the population stable and the number of cells produced
equals the number of cells dying? - CORRECT ANSWER✅✅✅stationary phase
Which of the following is not a visual indication of food spoilage - CORRECT ANSWER✅✅✅Sulfides
Which products are more prone to rancidity - CORRECT ANSWER✅✅✅High in fat
The CDC only provides information on food-borne illness - CORRECT ANSWER✅✅✅False
Which food borne disease is caused by ingesting linving, pathogenic bacteria? - CORRECT
ANSWER✅✅✅Infection
Which class of bacteria grow only in the absence of oxygen and are inhibited or killed by its presence? -
CORRECT ANSWER✅✅✅Anaerobes
Time is a critical consideration with relationship to temperature - CORRECT ANSWER✅✅✅True
How do you determine if there are sulfides in eggs? - CORRECT ANSWER✅✅✅Smell it
Select the microorganisms that are the most important to food. - CORRECT ANSWER✅✅✅Bacteria
and fungi (yeast and mold)
Fungi are most likely to cause food spoilage and not cause gastrointestinal distress or short term illness.
- CORRECT ANSWER✅✅✅True
The entire population dies during the death phase. - CORRECT ANSWER✅✅✅False
Which food borne disease is caused by ingesting living infection-causing bacteria that produce a toxin in
the intestines - CORRECT ANSWER✅✅✅Toxin-mediated infection
, Loss of flavor is spoilage indication as well as development of objectionable flavors. - CORRECT
ANSWER✅✅✅True
Which commodity is inplicated in the most food- borne deaths? - CORRECT ANSWER✅✅✅Meat and
poultry
Which are the primary organisms implicated in food-borne disease? - CORRECT
ANSWER✅✅✅Bacteria
Select the factors that are necessary for microbial growth that can be manipulated to create safe food. -
CORRECT ANSWER✅✅✅Aw (moisture), food (nutrients), additive, ph/acidity, oxygen, temperature
and time
What do we call the range of temperature where bacteria grow rapidly - CORRECT
ANSWER✅✅✅danger zone
Harmful bacteria transferred from one food to another is called? - CORRECT ANSWER✅✅✅cross
contamination
All food contains harmful bacteria - CORRECT ANSWER✅✅✅False
For serving, hot foods should be held hot and cold foods cold. What are the correct temperatures -
CORRECT ANSWER✅✅✅<41F, >135F
Why should people care about safe handling of food? - CORRECT ANSWER✅✅✅It costs lives and
money
What temperature range suppports the most rapid microbial growth? - CORRECT
ANSWER✅✅✅60F-120-F
During which phase of the growth curve is the population stable and the number of cells produced
equals the number of cells dying? - CORRECT ANSWER✅✅✅stationary phase
Which of the following is not a visual indication of food spoilage - CORRECT ANSWER✅✅✅Sulfides
Which products are more prone to rancidity - CORRECT ANSWER✅✅✅High in fat
The CDC only provides information on food-borne illness - CORRECT ANSWER✅✅✅False
Which food borne disease is caused by ingesting linving, pathogenic bacteria? - CORRECT
ANSWER✅✅✅Infection
Which class of bacteria grow only in the absence of oxygen and are inhibited or killed by its presence? -
CORRECT ANSWER✅✅✅Anaerobes
Time is a critical consideration with relationship to temperature - CORRECT ANSWER✅✅✅True
How do you determine if there are sulfides in eggs? - CORRECT ANSWER✅✅✅Smell it
Select the microorganisms that are the most important to food. - CORRECT ANSWER✅✅✅Bacteria
and fungi (yeast and mold)
Fungi are most likely to cause food spoilage and not cause gastrointestinal distress or short term illness.
- CORRECT ANSWER✅✅✅True
The entire population dies during the death phase. - CORRECT ANSWER✅✅✅False
Which food borne disease is caused by ingesting living infection-causing bacteria that produce a toxin in
the intestines - CORRECT ANSWER✅✅✅Toxin-mediated infection
, Loss of flavor is spoilage indication as well as development of objectionable flavors. - CORRECT
ANSWER✅✅✅True
Which commodity is inplicated in the most food- borne deaths? - CORRECT ANSWER✅✅✅Meat and
poultry
Which are the primary organisms implicated in food-borne disease? - CORRECT
ANSWER✅✅✅Bacteria
Select the factors that are necessary for microbial growth that can be manipulated to create safe food. -
CORRECT ANSWER✅✅✅Aw (moisture), food (nutrients), additive, ph/acidity, oxygen, temperature
and time
What do we call the range of temperature where bacteria grow rapidly - CORRECT
ANSWER✅✅✅danger zone
Harmful bacteria transferred from one food to another is called? - CORRECT ANSWER✅✅✅cross
contamination
All food contains harmful bacteria - CORRECT ANSWER✅✅✅False
For serving, hot foods should be held hot and cold foods cold. What are the correct temperatures -
CORRECT ANSWER✅✅✅<41F, >135F
Why should people care about safe handling of food? - CORRECT ANSWER✅✅✅It costs lives and
money
What temperature range suppports the most rapid microbial growth? - CORRECT
ANSWER✅✅✅60F-120-F
