-
the food safety modrenization act requires all food processors to hav a food safety plan
T
-
potenially hazardous food include raw oysters and beef jerky
F, not beef jerky
-
the Food agricultural parctices are regulations required by USDA but not FDA
Fals
-
A food that has a pH of 5 is 30 times more acidic than a food at pH 6
F, 10x more acidic
-
Clostridum contamination arises though fecal contamination
F
-
Histamine (scombrotoxin) causes facial itching by vasodilation of blood vessels
T
-
Turtles and poultry are both recongized as a source of Complobacter
F - salmonella
-
USDA as regulatory authority over alfalfa sprouts
F
-
once the symptoms of Clostridum prefringrens intoxication is respiratoy paralysis
F -botcholism
-
if you have 10 bacteria and they have a doubling time of 30 minutes, you wil ahve a population of 640 cells in 2.5 hours.
F -320
-
the most common causes of food recalls is microbial contamination
F - food allergens
-
Listeria, Shigella, Salmonella and E.coli are not spre producing bacteria
T
-
Salmonella is more genetically related to Bacillus cereus than to shigella
F - salmonella to shigella
-
Staphylococcus aureus toxin is not inactivated by cooking food
T
-
Machinery lubricant that contaminates food is a physicaly hazard
F - chemical
-
scrombrotoxin is a naturally occuring chemical
T- produced by microorganisms
-
Food service establisments are regulated by th OR dept. Ag food safety division
F - OR Dept. Ag regualate Food process
-
Beef is the most common food sources for Campylobacter
F
-
food borne viruses are paraties
T
-
the danger zone for holding cooked food lies between 41 and 140 degrees F
T
-
which major group of microorganisms prose the greats food safety threat?
bacteria
-
what novel in 1906 was instrumental to the formation of the FDA?
The Jungle
-
Bacillus cereus, Clostridum botulinum, and staphylococcus aureus all cause illness when the toxin they produce in food is consumed
T
-
waht are 5 of the 6 perameters that influence microbial gorwth
- 1. acid level > 4.6
- 2. water activity > 0.85
- 3. temerature in danger zone (41-140)
- 4. availability of food
- 5. oxygen level
-
list three characteristics of potentially hazardous foods
- 1. high moisture
- 2. high pro/ carb
- 3. low acidity
-
list three primary ways by which food can become dangerous to eat because of microbial contamination
- 1. peronal hygiene
- 2. improperly processed
- 3. cross contamination
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