Culinary Arts
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| 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
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| What is the pH range that is optimal for the growth of bacteria? | 1 and 14
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| 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.
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| 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
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| Who am I? -I cause watery or bloody diarrhea, cramps, fever and headaches - I am commonly associated with poultry | Campy
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| Who am I? -I cause diarrhea and severe abdominal cramps -I am most dangerous when holding, cooling, and reheating foods | clostridium perfringens
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| What is the water activity level for most potentially hazardous foods? | .85
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| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | Pathogens
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| The water activity level that where bacteria grow well is |
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| The pH level is is best for bacteria to grow is | 4.6 to 7.5
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| Which of the following illnesses is NOT associated with ready to eat foods? | Clostridium perfringens
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| This bacteria can cause weakness, double-vision, and difficulty swallowing | Clostridium botulism
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| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | Campylobacteriosis
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| The virus that causes general weakness and a mild fever is | Hepatitis A
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| The foodborne illness that is particularly dangerous to pregnant women and newborns is | Listeriosis
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| The category of pathogen that is most easily prevented by using correct personal hygiene is | viruses
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| Danger of kidney failure that might lead to death is an issue with | E. Coli
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| Which of the following DOES NOT require that a food handler be excluded from the workplace? | Staphylococcus aureus
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| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins | mold
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| Baked potatoes that have been time and temperature abused can be a source of | Clostridium botulism
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Created by:
BriannaStarr
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