Question

which of the following will help control the growth of microorganisms in food?
○ holding food as long as possible between 41°f and 135°f (5°c and 57°c)
○ controlling time and temperature
○ making the food more acidic
○ adding garlic to food

question 10
which of the following are examples of physical hazards that can contaminate food
○ pesticides and cleaning products
○ staples from food packaging and broken glass
○ pathogens produced by microorganisms
○ bacteria and viruses

question 11
which of the following could result in chemical contamination?
○ a foodservice worker uses dried herbs to flavor a soup she is making.
○ orange juice is served to customers in a plastic pitcher.

Explanation:

1. For the first question: The range 41°F-135°F is the "danger zone" where microbes grow rapidly, so holding food there is bad. While acid and garlic can inhibit some microbes, controlling time and temperature is the standard, most reliable method to limit microbial growth by either slowing growth (cold temps) or killing microbes (hot temps) and limiting exposure time.
2. For Question 10: Physical hazards are tangible, foreign objects in food. Pesticides/cleaning products are chemical hazards; pathogens, bacteria/viruses are biological hazards. Staples and broken glass are physical objects that contaminate food.
3. For Question 11 (visible options): Using dried herbs is safe food preparation. Acidic orange juice can leach chemical components from plastic pitchers, leading to chemical contamination of the juice.

Answer:

1. Controlling time and temperature
2. Staples from food packaging and broken glass
3. Orange juice is served to customers in a plastic pitcher.