AFS 2.1

What are the three main causes of foodborne illness?

• Chemical, physical, and biological contamination

• Bacterial, chemical, and physical contamination

• Biological, chemical, and mineral contamination

• Physical, biological, and mineral contamination

Which type of contamination is the most common cause of foodborne illness?

• Chemical contamination

• Physical contamination

• Biological contamination

• Mineral contamination

What are the four types of microorganisms that are a danger to food safety?

• Bacteria, viruses, parasites, and fungi

• Bacteria, viruses, parasites, and molds

• Bacteria, fungi, molds, and yeasts

• Bacteria, yeasts, parasites, and molds

What is the term for any microorganism that is a danger to food safety?

• Pathogens

• Bacterium

• Hazardous organisms

• Contaminants

Which type of bacteria is responsible for causing the majority of foodborne illnesses?

• Pathogenic bacteria

• Beneficial bacteria

• Commensal bacteria

• Symbiotic bacteria

How does pathogenic bacteria multiply?

• By dividing into two cells

• By combining with other bacteria cells

• By absorbing nutrients from the food

• By secreting toxins that promote growth

What is the ideal temperature range for most pathogenic bacteria to multiply?

• 32°F to 68°F

• 50°F to 131°F

• 71.6°F to 98.6°F

• 104°F to 176°F

Which of the following is not one of the six elements pathogenic bacteria need to survive and multiply?

• Food

• Acidity

• Time

• Light

What range of temperature is considered the Temperature Danger Zone?

• 0°F to 100°F

• 32°F to 212°F

• 41°F to 135°F

• 50°F to 160°F

What happens to most pathogens at temperatures above 135°F?

• They become dormant

• They multiply rapidly