Food Hygiene & Sanitation Essay

Only without group O at an ideal temperature 43? C c. Only with oxygen at an ideal temperature of 43? C d. Only without oxygen at an ideal temperature of 39? C 7. Which of the undermentioned bases of hazards are intimately likely to ca single-valued function a provenderborne disease irruption? a. Bacteria and viruses b. Parasites and molds c. Vibrio spp. and Shigella spp. d. Chemical and physical hazards 8. Bacteria grow stovepipe within a narrow temperature range called the temperature danger partition off. The temperature danger zone is between a. -18? C and 104? C b. -8? C and 65? C c. 5? C and 60? C d. 5? C and 100? C . Bacteria that realize victualsborne indisposition will single grow on viandss that have pH at _____ or above and a urine activity (AW) above____. a. 3. 2 0. 85 b. 4. 6 0. 85 c. 6. 5 0. 80 d. 8. 0 0. 75 10. Which of the quest bacteria produce a toxin that is much likely to sire death if consumed? a. Campylobacter jejuni b. Clostridium botulinum c. Shiga-toxin producing Escheria coli d. Listeria monocytogenes 11. Some bacteria form spores to help them a. Reproduce b. Move easily from one kettle of fish to another c. Survive adverse environmental conditions d. Grow in superior acidic foods 12.Which of the following is a histamine poisoning? a. Ciguatoxin b. Scombrotoxin c. Mycotoxin d. Paralytic Shellfish inebriation (PSP) 13. Which of the following is not considered a potentially hazardous food group? a. Red meats b. Fish and shellfish c. Poultry and eggs d. Dried grains and spices 14. The most effective way to control the growth of bacteria in a food mental institution is by controlling a. Time and temperature b. pH and oxygen conditions c. Temperature and water activity d. Time and food availability 15. Food borne illness can caused by a. Poor personal hygiene b.Cross defilement c. Temperature abuse d. every(prenominal) the above 16. Regarding food thermometers, which statement is false? a. Be calibrated b. Measure te mperatures between 5? C and 57? C c. Measure temperatures between -18? C and 104? C d. Be approved for use in foods 17. Good personal hygiene includes a. Using achieve sanitizers preferably of washing hand b. Keeping hands and clothes clean and wholesome c. Wearing attractive uniforms d. Cleaning and sanitizing food-contact surfaces 18. Cross contamination is a term used to describe the transfer of a foodborne hazard from 1 food to another a.By a food workers hand b. From a cutting board c. From a knife blade d. All of the above 19. After proper cooking, all foods that are to be held spicy must be held at a. 74? C or above b. 57? C or above c. Room temperature until served d. 49? C or above 20. Food workers should wash their hands after which of the following? a. Taking out the trash b. Touching their faces c. Handling cranky food d. All of the above Section B (10 marks) Answer either true/ False. 1. The Hazard Analysis Critical Control Point System is only used to monitor foo d processing in manufacturing plants. () 2.Certification of food protection managers and workers refers to screening done for health problems. () 3. The term food establishment includes any site where food is processed, prepared, sold or served. () 4. Bacteria and viruses cause most foodborne illness. () 5. One of the potentially hazardous food is cut melons. () 6. in that respect are two types of bacteria that are spore forming and non-spore forming. () 7. Clostridium botulinum cannot cause death. () 8. E. Coli can be found in the intestines of warm-blooded animals. () 9. Prevention of comprehend contamination can be done by keeping raw food and ready-to-eat food together during storage. ) 10. Bacteria take 25 proceeding to multiply. () Section C (20 marks) Briefly explain on each answer. 1.