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Q: List the three categories of food safety hazards.
- Physical, mental, and psychological
- Bacteria, viruses, and parasites
- Physical, biological, and chemical
- Glass, rocks, and rodent feces
Q: Identify five types of microorganisms.
- Rats, mice, voles, moles, and groundhogs
- Bacteria, viruses, parasites, yeasts, and molds.
- Algae, daphnia, chlamydomonous, xylella, and trichoderma
- Cockroaches, ants, wasps, honeybees, and ladybugs
Q: Identify common microorganisms that cause foodborne illness.
- Cockroaches, rats, and mice
- Yeasts, molds, and fungi
- Black rot, root rot, and leaf spot
- Bacteria, viruses, and parasites
Q: Name three populations that are especially susceptible to experiencing a foodborne illness.
- Athletes, young students, social workers
- Elderly, infants, and pregnant women
- Beach volleyball players, scuba divers, and marathon runners
- People with HIV, emergency room doctors, and people with organ transplants
Q: Microorganisms __________.
- Are harmful.
- Are beneficial.
- May be both harmful and beneficial, depending on the microorganism.
- May be either harmful or beneficial, depending on the phase of the moon.
Q: What are three foods that require microorganisms in production?
- Hamburger, some sausages, and yogurt.
- Lemon lime soda, chips, and French fries
- Lemon lime soda, cheese, and some sausages
- Yogurt, milk, and cheese
Q: Many factors affect microbial survival and growth. Some scientist will refer to these in the acronym FATTOM. What factors create this acronym?
- food, acid, time, temperature, oxygen, moisture
- factors affecting the thermostability of microbes
- food, air, time, temperature, opportunity, medium
- food, air, turbidity, temperature, osmotic pressure, mobility
Q: List at least three human pathogens.
- E. coli O157:H7, Hepatitis A, Cryptosporidium parvum
- Chlamydomonas reinhardii, Cyclospora, Saccharomyces cerevisiae
- Hepatitis A, Brettomyces, Lactobacillus casei
- E.coli O157:H7, Salmonella enteriditis, Saccharomyces cerevisiae
Q: What is traceback?
- A tracking system that identifies chemicals applied to fresh fruits and vegetables.
- A tracking system that tells a grower how many pounds of product the retail store has sold.
- A tracking system that identifies the products that consumers buy as well as their brand preferences.
- A tracking system that allows a food item to be followed from the consumer back to the point where it was produced/grown.
Q: Define the acronym GAPs.
- General Applied Production Strategies
- General Agricultural Practices
- Good Agricultural Practices
- Generic Agricultural Practices
Q: On the farm, name three areas that need to be controlled to reduce microbial risks.
- Hands, soil, and surfaces
- Water, manure, and weather
- Weather, wild animals, and soil
- Wind, hands, and manure
Q: Explain the four steps in proper handwashing.
- Apply soap, wet hands, wash for 30 seconds, rinse and dry
- Wet hands, apply soap, wash for 30 seconds, rinse and dry
- Wet hands, apply soap, wash for 20 seconds, rinse and dry
- Apply soap, wet hands, wash for 20 seconds, rinse and dry
Q: As part of the FDA FightBac Program, what are the 4 C’s to remember in order to keep food safe from bacteria?
- Cost, Contamination, Cook, and Control
- Check, Control, Cook, and Chill
- Check, Clean, Chill, and Control
- Clean, combat Cross-contamination, Cook, Chill
Q: Which of the following best defines cross-contamination?
- Spread of microorganismsfrom one item to the other, for example between raw and cooked food if using the same cutting boards.
- Movement of manure from the barn to the fields when it is applied as a fertilizer.
- Movement of germs from a sick person’s hand to the food they are handling.
- Another name for pollination, for example when bees inoculate flowers in the spring.
Q: To what temperature should you heat foods to kill most bacteria?
- 155° F
- 160° F
- 165° F
- 180° F
Q: Suppose that you are working at home with your produce garden. You are harvesting vegetables to sell for either your 4H or FFA SAE and in doing so, you pull a thistle and prick your finger. Your finger bleeds just a bit onto a cabbage leaf. As a customer pulls up to purchase products, what should you do?
- Wipe your finger on your jeans and sell produce.
- Throw the cabbage that is contaminated with blood away, wash your hands with soap and water, bandage the finger, and then sell produce.
- Call 911.
- Ask the customer to pick their own cabbage while you wash the bloody cabbage and prepare it for sale.