Question

1. in which temperature range do pathogens grow best?

a. 70°f - 125°f
b. 50°f - 100°f
c. 41°f - 135°f
d. 0°f - 100°f

1. which of the following statements best define cross - contact?

a. the transfer of pathogens from one surface to another
b. the transfer of contaminants from one surface to another
c. the transfer of chemicals from one surface to another
d. the transfer of allergens from one surface to another

1. which of the following is not an example of fungi?

a. yeast
b. mold
c. mushrooms
d. all of the above are example of fungi

1. which of the following is not one of the \big 8\ food allergens?

a. fruit
b. soy
c. wheat
d. eggs

1. which of the following best defines food allergen?

a. a fat in food that people have a sensitivity to
b. a protein in a food that people have a sensitivity to
c. a carbohydrate in food that people have a sensitivity to
d. a mineral in food that people have a sensitivity to

1. what type of food/beverages can cause chemical contamination when placed in bowls/dishes made from pewter, copper, zinc, or some types of painted pottery?

a. foods and beverages high in alcohol content
b. foods and beverages high in sugar content
c. foods and beverages high in acid content
d. foods and beverages high in dairy content

1. where on the ph scale does bacteria grow best?

a. 1 - 4 (highly acidic)
b. 12 - 14 (highly basic)
c. 6 - 8 (neutral)
d. bacteria grows well in all of the ph levels listed above

1. in which of the following items are biological toxins not commonly found?

a. plants
b. mushrooms
c. seafood
d. poultry

Explanation:

• 21. Pathogens grow best in the temperature range of 41°F - 135°F, known as the "danger zone".
• 22. Cross - contact is the transfer of contaminants from one surface to another.
• 23. Yeast, mold, and mushrooms are all examples of fungi.
• 24. The "Big 8" food allergens are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy. Fruit is not one of them.
• 25. A food allergen is a protein in a food that people have a sensitivity to.
• 26. Foods and beverages high in acid content can cause chemical contamination when in certain materials like pewter, copper, etc.
• 27. Bacteria grow best in a neutral pH range of 6 - 8.
• 28. Biological toxins are commonly found in plants, mushrooms, and seafood, less commonly in poultry.

Answer:

1. c. 41°F - 135°F
2. b. The transfer of contaminants from one surface to another
3. d. All of the above ARE examples of fungi
4. a. Fruit
5. b. A protein in a food that people have a sensitivity to
6. c. Foods and beverages high in acid content
7. c. 6 - 8 (neutral)
8. d. Poultry