Allergens Practice Test 8
Of the following listed foods, which one is most likely to cause a food borne illness?
Cooked rice is the food listed that is most likely to cause a food borne illness. While dry rice is not likely to cause a problem related to food safety, once the rice is cooked, spores can propagate in the cooked rice, making the food a potential food safety risk.
When a food product comes into contact with something that contains toxic chemicals:
When a food product comes into contact with a toxic chemical, a chemical hazard occurs. To avoid this from happening, make sure that no toxic chemical is present when preparing food in the kitchen.
Which of the following events is a key factor in the rapid growth of microorganisms?
Time and temperature control is a key factor in the rapid growth of microorganisms. While personal hygiene and the humidity of a kitchen can play a role in the presence of bacteria, as well as a bacteria’s ability to grow, the factors of time and temperature are directly responsible for the growth rate of bacteria.
Which of the following items would most likely cause a food to become unsafe?
Earrings are the items that would most likely cause a food to become unsafe. While the listed shirt, ha, and shoes do not pose risks to the food itself, an earring could easily fall into the food, becoming a physical hazard.
The greatest threat of E. coli contamination can be traced to which of the following foods?
The greatest threat of E. coli contamination can be traced to ground beef. Beef and beef products are the major cause of E. coli related illness, with ground beef being of particular concern. To avoid this illness, make sure to cook the meat to a temperature of 165°F.
The food pathogen Clostridium botulinum is often associated with which of the following foods?
Clostridium botulinum is often associated with canned foods, smoked fish, and salted fish. These bacteria thrives in environments where the level of available oxygen is quite low. To avoid these bacteria, make sure to only use properly canned foods and smoked or salted fish that comes from a reputable dealer.
Bovine Spongiform Encephalopathy is more commonly known as:
Bovine Spongiform Encephalopahty is more commonly known as Mad Cow Disease. A protein based food pathogen, this debilitating disease is caused by a deformed protein within a cow’s central nervous system. Unfortunately, no amount of cooking will degrade this protein, so there is no way to protect restaurant customers from contracting Mad Cow Disease.
What is the level of water activity required for microorganisms to grow?
The level of water activity required for microbial growth is 0.85. Any level higher than this is considered an environment prone to bacterial growth. For this reason, it is important to treat all foods with water activities above this value as a potentially hazardous food.Water activity (aw) is a measurement of the moisture content of a food, expressed as a ratio of the vapor pressure in the food item in a given condition vs. the vapor pressure of distilled water in the same condition. The amount of unbound H2O molecules present in a food generally correlates directly to the likelihood of microbial growth on the food, including yeasts, molds, and bacteria.
Listeria monocytogenes is of particular concern because:
Listeria monocytongenes is of particular concern because these bacteria can grow slowly in refrigerators. For this reason, it is important to use foods quickly in your restaurant and not let them sit for excessive amounts of time.
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