Microbiology in Food Service week 2

Choose three common food hazards

• Biological

• Physical

• Chemical

• Ergonomic

Example of biological hazard

• Metal shavings

• Salmonella

• Cleaning detergent

• Broken glass

Which of the following can lead to a foodborne illness outbreak?

• Contaminated water used in food prep

• Hair in soup

• A cracked plate

• Excessive use of salt

What hazard is present when food is stored in a container that previously held cleaning chemicals?

• Physical

• Chemical

• Biological

• Microbial

Which of the following scenarios describes cross-contamination?

• Boiling vegetables

• Bacteria spreading from raw meat to salad through unwashed hands

• Marinating meat

• Using a thermometer to check food temperature

What is the main difference between viruses and bacteria?

• Bacteria are always harmful, viruses are not

• Viruses can reproduce outside the body

• Bacteria can live and reproduce on food; viruses need a living host

• Bacteria are smaller than viruses

Which of the following is a type of fungi?

• Escherichia coli

• Norovirus

• Mold

• Tapeworm

What is the first phase of microbial growth where bacteria adapt to the environment but do not multiply rapidly?

• Log phase

• Lag phase

• Stationary phase

• Death phase

What causes the death phase in microbial growth?

• Abundance of nutrients

• Increase in cell division

• Accumulation of waste products and lack of nutrients

• Sudden temperature drop

What is another name for the log phase?

• Adjustment phase

• Decline phase

• Stationary phase

• Exponential growth phase