Foods II Module 1 Review Question

Front

Who is NOT part of a highly susceptible population of food borne illness? Young, Immune compromised, Pregnant women and unborn babies, adults

Back

adults

Front

Which is NOT considered a hazard category? Chemical, Physical, Biological, Psychological

Back

Psychological

Front

What is the most common biological Hazard?

Back

Bacteria

Front

What is a parasite?

Back

Only replicate in a host but can survive outside of a host

Front

Which is NOT considered a chemical hazard? allergens, feather and bone, cleaners and sanitizers, naturally occurring toxins from mushrooms

Back

feather and bone

Front

Are not alive but not actually dead. They don't replicate outside of a host cell, but can persist on surfaces for weeks. They are much harder to destroy.

Back

Viruses

Front

What are single celled, living microorganisms under the right conditions they can replicate quickly called?

Back

Bacteria

Front

What is a biological hazard that not of as great a concern in foodborne illness as they are in food spoilage called?

Back

Fungi

Front

What is NOT Considered sources of Pathogens? Your plate, soil, food handlers, air, dust, dirt, and food waste

Back

Your plate

Front

What does FATTOM stand for?

Back

Food, acidity, temperature, time, oxygen, and moisture