unit test
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
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| Most bacteria need nutrients such as carbohydates and ______________ to survive | show 🗑
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| The temperature danger zone or TDZ is between | show 🗑
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| The foodborne illness that is particularly dangerous to pregnant women and newborns is | show 🗑
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| A sign of spoilage includes white or pink discoloration or slime: | show 🗑
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| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | show 🗑
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| Day-care and medical communities have had frequent issues with this parasite | show 🗑
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| The A in FAT TOM stands for | show 🗑
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| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | show 🗑
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| The bacteria that is linked to flies which transfer bacteria to food is | show 🗑
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| Which of the following illnesses includes a symptom called jaundice? | show 🗑
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| Time-temperature control for safety is another way to express the term | show 🗑
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| The illness that is very contagious and has been associated with cruise ships | show 🗑
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| TCS foods include all of the following EXCEPT | show 🗑
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| Baked potatoes that have been time and temperature abused can be a source of | show 🗑
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| The unique symptom of a tingling in the throat and coughing up worms is associated with | show 🗑
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| Commonly associated with chicken and poultry, this bacteria causes illness after only consuming a small amount | show 🗑
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| Symptoms include headache, high fever, rash, and abdominal pain | show 🗑
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| The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is | show 🗑
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| The foodborne illness that can be a problem for Asian restaurants because of the significant amount of rice prepared and served daily is | show 🗑
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| What is the best way that parasites can be prevented? | show 🗑
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| Danger of kidney failure that might lead to death is an issue with | show 🗑
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| Commonly associated with chicken and poultry, food handlers that have been diagnosed must be excluded from food service: | show 🗑
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| The pH level is is best for bacteria to grow is | show 🗑
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| Commonly associated with oysters, this illness could cause death if the customer has a liver disease | show 🗑
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| The category of pathogen that includes more instances where controlling time and temperature is the best preventative method is | show 🗑
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| The F in FAT TOM stands for | show 🗑
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| The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is | show 🗑
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| Dishes made with meat and poultry such as stews and gravies are in danger of contamination by | show 🗑
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Created by:
ElijahDaley3
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