EHST 2110 ECU EXAM 2- FOOD QUALITY | QUESTIONS
AND ANSWERS | 100% CORRECT
4 rules of food safety Answer - 1. Clean: wash hands and surfaces often
2. separate raw food from other food
3. cook: cook to the right temperature
4. chill: refrigerate food promptly
microbial contaminants Answer - bacteria, viruses, parasites
Hot Food Temperature Answer - needs to be 135 degrees Fahrenheit
Cold food temperature Answer - needs to be 41 degrees fahrenheit
most vulnerable population for food borne illness Answer - very young
very old
those with compromised immune system
E.coli Answer - generally associated with undercooked ground beef
Is technology the answer to these environmental problems? Answer - No, not
alone. Need surveillance and research
, number 1 cause of food borne illness? Answer - failing to cook foods properly
number 2 cause? Answer - cross-contamination
- using a cutting board and knife to cut your uncooked food and then using the
same knife and cutting board to cut something else
number 3 cause? Answer - personal hygiene- hand washing
hand washing Answer - the single most important means to prevent the
spread of infection
adulteration Answer - deliberate addition of inferior or cheaper material to a
supposedly pure food product in order to stretch out supplies and increase
profits
Pure food and drug act Answer - first federal laws to protect consumers against
adulteration
The Jungle by Upton Singair Answer - Exposed the corruption and greed
associated with new industrial economy
potentially hazardous foods (PHF) Answer - moist, high protein foods or are
neutral or slightly acidic (eggs, fish, chicken, ground beef, greens, rice,
vegetables)
food borne illness (fbi) Answer - a disease carried to people from food
FAT TOM: the 6 factors that affect bacterial growth Answer - Food, Acidity,
Time, Temperature, Oxygen, Moisture
AND ANSWERS | 100% CORRECT
4 rules of food safety Answer - 1. Clean: wash hands and surfaces often
2. separate raw food from other food
3. cook: cook to the right temperature
4. chill: refrigerate food promptly
microbial contaminants Answer - bacteria, viruses, parasites
Hot Food Temperature Answer - needs to be 135 degrees Fahrenheit
Cold food temperature Answer - needs to be 41 degrees fahrenheit
most vulnerable population for food borne illness Answer - very young
very old
those with compromised immune system
E.coli Answer - generally associated with undercooked ground beef
Is technology the answer to these environmental problems? Answer - No, not
alone. Need surveillance and research
, number 1 cause of food borne illness? Answer - failing to cook foods properly
number 2 cause? Answer - cross-contamination
- using a cutting board and knife to cut your uncooked food and then using the
same knife and cutting board to cut something else
number 3 cause? Answer - personal hygiene- hand washing
hand washing Answer - the single most important means to prevent the
spread of infection
adulteration Answer - deliberate addition of inferior or cheaper material to a
supposedly pure food product in order to stretch out supplies and increase
profits
Pure food and drug act Answer - first federal laws to protect consumers against
adulteration
The Jungle by Upton Singair Answer - Exposed the corruption and greed
associated with new industrial economy
potentially hazardous foods (PHF) Answer - moist, high protein foods or are
neutral or slightly acidic (eggs, fish, chicken, ground beef, greens, rice,
vegetables)
food borne illness (fbi) Answer - a disease carried to people from food
FAT TOM: the 6 factors that affect bacterial growth Answer - Food, Acidity,
Time, Temperature, Oxygen, Moisture
