HLTH 642 Quiz 4

HLTH 642 Quiz 4

HLTH 642 Quiz 4 Liberty University

HLTH 642 Quiz: Principles of Prevention

1. Sanitary practices in food operations are necessary to:
2. According to the Food Code, sanitizing food contact surfaces using hot water immersion requires a minimum of:
3. A major limitation of modeling microbial survival and growth is:
4. The Food Code provides for the determination of PHF/TCS food status by:
5. The phrase “time as a public health control” described by the Food Code refers to:
6. According to the Food Code, eggs prepared for immediate service should be cooked to:
7. Approximately __________ species of flies pose hazards to human health by contact with food.
8. Some low-sugar syrup or jelly products may support microbial growth because they:
9. A very important point about intrinsic and extrinsic parameters:
10. The primary reservoirs of Salmonella serovars are:
11. The intrinsic parameters of most fresh produce are unfavorable for microbial growth mostly because of:
12. Which of the following bacteria can multiply at a water activity (aw) level of 0.85?
13. Which of the following chemicals is typically NOT used to sanitize food contact surfaces?
14. According to the Food Code, hamburger meat should be cooked to:
15. Which of the following microorganisms is most tolerant of low water activity levels?
16. According to the Food Code, food contact surfaces passing through a warewashing machine must reach a minimum of:
17. Which of the following types of equipment cleaning requires minimal or no disassembly?
18. Pathogenic bacteria associated almost exclusively with the marine environment include:
19. Products such as most syrups and jellies inhibit microbial growth because of:
20. Which of the following foodborne bacteria is considered to be a strict anaerobe?
21. What is the relationship between water activity (aw) and equilibrium relative humidity (ERH)?
22. Compared with whole cuts of meat, ground meat is more likely to be contaminated with pathogenic bacteria because
23. With regard to food worker training, many states require:
24. Which of the following is considered an intrinsic parameter?
25. are the most frequently reported agents in outbreaks associated with food workers and poor hygiene.

Set 2

1. These bacteria generally live in the intestinal tracts of animals as their primary habitat:
2. Which of the following foodborne bacteria is considered to be a strict anaerobe?
3. Stool testing of food workers:
4. Which of the following chemicals is typically NOT used to sanitize food contact surfaces?
5. Which of the following is considered an extrinsic parameter?
6. What is the relationship between water activity (aw) and equilibrium relative humidity (ERH)?
7. Sanitary practices in food operations are necessary to:
8. The acceptability of equipment and materials for food service is based on:
9. Which of the following additives is an effective antimicrobial in detergent- sanitizing solutions?
10. The phrase “time as a public health control” described by the Food Code refers to:
11. Foodborne illness risk factors were designated by the:
12. Which of the following microorganisms have soil as their primary habitat or reservoir?
13. 2 out of 2 points At the retail level, one of the most important means of excluding toxicants from foods is:
14. Which of the following types of equipment cleaning requires minimal or no disassembly?
15. Microbial growth curves typically resemble:
16. Pathogenic bacteria associated almost exclusively with the marine environment include:
17. Which of the following food sources would be considered riskiest in terms of contamination?
18. Fish and seafood products support rapid microbial growth mostly because of:
19. According to the Food Code, eggs prepared for immediate service should be cooked to:
20. A very important point about intrinsic and extrinsic parameters:
21. At the retail level, what procedures are necessary to ensure raw foods such as sushi are safe from parasitic worms?
22. Which of the following microorganisms is most tolerant of low water activity levels?
23. Which microorganism is especially adapted to surviving and multiplying in the intestinal tracts of animals as well as soils, water, and decaying vegetation?
24. Which of the following temperature holding situations may allow for the growth of pathogens?
25. TCS foods are designated on the basis of: