Busy. Please wait.
or

show password
Forgot Password?

Don't have an account?  Sign up 
or

Username is available taken
show password

why


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
Know
remaining cards
Save
0:01
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
Retries:
restart all cards
share
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

BriannaJ

Culinary Arts

QuestionAnswer
What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work E. Coli,Salmonella, Listeria
What is the pH range that is optimal for the growth of bacteria? 1 and 14
Who am I? -I am found in potato salad, pasta salads or foods easily contaminated by hands -Control flies inside and outside the business Shigella spp.
Who am I? -I am found in ready to eat foods and beverages - My symptoms include high fever, weakness, abdominal pain, and rash -hotdogs, deli meats and unpasteurized dairy Listeria
Who am I? -I cause watery or bloody diarrhea, cramps, fever and headaches - I am commonly associated with poultry Campy
Who am I? -I cause diarrhea and severe abdominal cramps -I am most dangerous when holding, cooling, and reheating foods clostridium perfringens
What is the water activity level for most potentially hazardous foods? .85
These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow Pathogens
The water activity level that where bacteria grow well is
The pH level is is best for bacteria to grow is 4.6 to 7.5
Which of the following illnesses is NOT associated with ready to eat foods? Clostridium perfringens
This bacteria can cause weakness, double-vision, and difficulty swallowing Clostridium botulism
Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water Campylobacteriosis
The virus that causes general weakness and a mild fever is Hepatitis A
The foodborne illness that is particularly dangerous to pregnant women and newborns is Listeriosis
The category of pathogen that is most easily prevented by using correct personal hygiene is viruses
Danger of kidney failure that might lead to death is an issue with E. Coli
Which of the following DOES NOT require that a food handler be excluded from the workplace? Staphylococcus aureus
What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins mold
Baked potatoes that have been time and temperature abused can be a source of Clostridium botulism
Created by: BriannaStarr