HFA Exam review Unit 1 questions with correct
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detailed answers | |
What |is |a |microorganism? |- |VERIFIED |ANSWER✔✔-invisible |living |single |cells.
What |is |a |pathogen? |- |VERIFIED |ANSWER✔✔-a |harmful |microorganism |that |can |cause |disease |in |
humans.
What |is |a |hazardous |food? |- |VERIFIED |ANSWER✔✔-food |that |is |able |to |support |the |growth |of |
pathogenic |microorganisms |or |the |production |of |toxin.
What |does |clean |mean? |- |VERIFIED |ANSWER✔✔-to |remove |oil, |grease, |dirt |and |debris |using |soap |
and |water.
What |does |sanitize |mean? |- |VERIFIED |ANSWER✔✔-to |kill |999 |out |of |1000 |pathogenic |
microorganisms.
What |are |some |types |of |microorganisms? |- |VERIFIED |ANSWER✔✔-bacteria, |parasites, |viruses, |molds, |
and |yeasts.
can |you |taste |pathogens? |- |VERIFIED |ANSWER✔✔-pathogenic |bacteria |are |odorless |and |tasteless, |and
|can |cause |disease.
What |type |of |microorganisms |are |beneficial |to |humans? |- |VERIFIED |ANSWER✔✔-probiotics |such |as |
microorganisms |found |in |sauerkraut, |yogurt, |and |cheese.
how |do |microorganisms |grow? |- |VERIFIED |ANSWER✔✔-bacteria |reproduced |by |dividing |itself |when |
the |surroundings |are |ideal.
, how |often |can |bacteria |be |produced |in |perfect |conditions? |- |VERIFIED |ANSWER✔✔-bacteria |can |
reproduce |every |20 |minutes |in |perfect |condition
What |is |the |spore |state? |- |VERIFIED |ANSWER✔✔-when |bacteria |protects |itself |to |stay |alive |but |will |
not |grow.
What |are |the |six |things |that |bacteria |needs |to |grow? |- |VERIFIED |ANSWER✔✔-temperature, |protein, |
available |water, |pH, |oxygen, |time.
at |what |temperature |do |pathogenic |bacteria |grow |(danger |zone)? |- |VERIFIED |ANSWER✔✔-4 |to |60° |c
What |temperature |will |kill |pathogenic |bacteria? |- |VERIFIED |ANSWER✔✔-any |temperature |above? |74°.
wire |dried |smoked |or |salted |foods |less |prone |to |pathogenic |bacteria |growth? |- |VERIFIED |
ANSWER✔✔-because |those |foods |have |less |water |supply |for |the |bacteria |to |grow.
What |types |of |foods |do |pathogenic |bacteria |grow |most |quickly |in? |- |VERIFIED |ANSWER✔✔-high |
protein |foods |like |poultry |and |seafood
What |type |of |pH |level |is |ideal |for |pathogenic |bacteria? |- |VERIFIED |ANSWER✔✔-a |neutral |pH |
environment |is |needed |to |survive.
true |or |false? |all |pathogenic |bacteria |need |oxygen |to |grow? |- |VERIFIED |ANSWER✔✔-false. |somehow |
the |bacteria |can |only |grow |where |there |is |oxygen, |while |other |pathogenic |bacteria |can |only |grow |
where |there |is |no |oxygen.
What |is |foodborne |illness? |- |VERIFIED |ANSWER✔✔-disease |that's |acquired |from |eating |or |drinking |
contaminated |food |or |water.
What |are |common |symptoms |of |foodborne |illness? |- |VERIFIED |ANSWER✔✔-stomach |cramps, |fever, |
headache, |nausea, |vomiting, |or |diarrhea.
| | | | | | | |
detailed answers | |
What |is |a |microorganism? |- |VERIFIED |ANSWER✔✔-invisible |living |single |cells.
What |is |a |pathogen? |- |VERIFIED |ANSWER✔✔-a |harmful |microorganism |that |can |cause |disease |in |
humans.
What |is |a |hazardous |food? |- |VERIFIED |ANSWER✔✔-food |that |is |able |to |support |the |growth |of |
pathogenic |microorganisms |or |the |production |of |toxin.
What |does |clean |mean? |- |VERIFIED |ANSWER✔✔-to |remove |oil, |grease, |dirt |and |debris |using |soap |
and |water.
What |does |sanitize |mean? |- |VERIFIED |ANSWER✔✔-to |kill |999 |out |of |1000 |pathogenic |
microorganisms.
What |are |some |types |of |microorganisms? |- |VERIFIED |ANSWER✔✔-bacteria, |parasites, |viruses, |molds, |
and |yeasts.
can |you |taste |pathogens? |- |VERIFIED |ANSWER✔✔-pathogenic |bacteria |are |odorless |and |tasteless, |and
|can |cause |disease.
What |type |of |microorganisms |are |beneficial |to |humans? |- |VERIFIED |ANSWER✔✔-probiotics |such |as |
microorganisms |found |in |sauerkraut, |yogurt, |and |cheese.
how |do |microorganisms |grow? |- |VERIFIED |ANSWER✔✔-bacteria |reproduced |by |dividing |itself |when |
the |surroundings |are |ideal.
, how |often |can |bacteria |be |produced |in |perfect |conditions? |- |VERIFIED |ANSWER✔✔-bacteria |can |
reproduce |every |20 |minutes |in |perfect |condition
What |is |the |spore |state? |- |VERIFIED |ANSWER✔✔-when |bacteria |protects |itself |to |stay |alive |but |will |
not |grow.
What |are |the |six |things |that |bacteria |needs |to |grow? |- |VERIFIED |ANSWER✔✔-temperature, |protein, |
available |water, |pH, |oxygen, |time.
at |what |temperature |do |pathogenic |bacteria |grow |(danger |zone)? |- |VERIFIED |ANSWER✔✔-4 |to |60° |c
What |temperature |will |kill |pathogenic |bacteria? |- |VERIFIED |ANSWER✔✔-any |temperature |above? |74°.
wire |dried |smoked |or |salted |foods |less |prone |to |pathogenic |bacteria |growth? |- |VERIFIED |
ANSWER✔✔-because |those |foods |have |less |water |supply |for |the |bacteria |to |grow.
What |types |of |foods |do |pathogenic |bacteria |grow |most |quickly |in? |- |VERIFIED |ANSWER✔✔-high |
protein |foods |like |poultry |and |seafood
What |type |of |pH |level |is |ideal |for |pathogenic |bacteria? |- |VERIFIED |ANSWER✔✔-a |neutral |pH |
environment |is |needed |to |survive.
true |or |false? |all |pathogenic |bacteria |need |oxygen |to |grow? |- |VERIFIED |ANSWER✔✔-false. |somehow |
the |bacteria |can |only |grow |where |there |is |oxygen, |while |other |pathogenic |bacteria |can |only |grow |
where |there |is |no |oxygen.
What |is |foodborne |illness? |- |VERIFIED |ANSWER✔✔-disease |that's |acquired |from |eating |or |drinking |
contaminated |food |or |water.
What |are |common |symptoms |of |foodborne |illness? |- |VERIFIED |ANSWER✔✔-stomach |cramps, |fever, |
headache, |nausea, |vomiting, |or |diarrhea.
