Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


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
remaining cards
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:
restart all cards
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

Culinary Unit Test 1

Semester #1

The category of pathogen that probably spoils food more than it causes illness is bacteria
The virus that is extremely contagious causing diarrhea and vomiting is Staphylococcus aureus
Canned foods and untreated garlic and oil mixtures are foods commonly linked to Vibrio vulnificus/vibrio parahaemolyticus
What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? viruses
Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers Anisakiasis
Bacteria, viruses, parasites and toxins are considered which type of hazard chemical
Which parasite is associated with raw or undercooked fish such as herring and cod? Cryptosporidiosis
The pH level is is best for bacteria to grow is 4.0 to 7.0
Time-temperature control for safety is another way to express the term chicken and beef
The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is Campylobacteriosis
Which of the following DOES NOT require that a food handler be excluded from the workplace? Novovirus
Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed? Typhoid Fever
The virus that causes general weakness and a mild fever is Novovirus
The bacteria that is linked to flies which transfer bacteria to food is Staphylococcus aureus
The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is Novovirus
Danger of kidney failure that might lead to death is an issue with Clostridium perfringens
Which of the following illnesses is NOT associated with ready to eat foods? Shigella spp.
The category of pathogen that is most easily prevented by using correct personal hygiene is bacteria
Symptoms include headache, high fever, rash, and abdominal pain Campylobacteriosis
A sign of spoilage includes white or pink discoloration or slime: mold
When microorganisms are transfered from one food or surface to another is called poor personal hygiene
Baked potatoes that have been time and temperature abused can be a source of Campylobacteriosis
Which of the following illnesses includes a symptom called jaundice? Novovirus
Created by: Kiara1696