Exam (elaborations)
EHST 2110 ECU EXAM 2 FOOD QUALITY QUESTIONS AND ANSWERS
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EHST 2110 ECU EXAM 2 FOOD QUALITY QUESTIONS AND ANSWERS
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Name: Score:55 Multiple choice questions
Definition 1 of 55
hard or soft foreign objects found in your food (i.e. wasps, rocks, rubber bands)
Physical hazards
Chemical hazards
Biological hazards
Ergonomic hazards
Definition 2 of 55
-generally associated with poor hygiene and lack of hand washing
-flu-like symptoms
Trichinella spiralis
hand washing
Staph aureus
C. bot
Definition 3 of 55
-found in feces of wild animals, domestic pets, and infected persons
- "bever fever"
- found in water and food
Giardia lambia
Trichinella spiralis
food infection
food intoxication
,Definition 4 of 55
-known as the cafeteria disease
-occurs when large quantities of food are made
- only last for 24 hours
Cyclospora cayetanensis
Clostridium perfringens
parasitic infection
Campylobacter jejuni (campy)
Definition 5 of 55
substances intentionally added to food to produce a desired effect
food additives
pesticides
food infection
food contaminants
Definition 6 of 55
-causes liver disease
-low infectious dose
-only vaccine preventable food borne disease
parasitic infection
food intoxication
hepatitis a
Staph aureus
,Definition 7 of 55
- Toxic substances that may occur naturally or added during processing of food
- Pesticides, fertilizers, antibiotics
Physical hazards
Biological Hazards
Shellfish toxins
Chemical Hazards
Definition 8 of 55
- must be reheated rapidly to 165 fahrenheit
- reheat 1 time only
- use in 3-4 days
leftovers
Norovirus
viruses
Staph aureus
Definition 9 of 55
-generally in childcare centers
-food borne infection
-watery diarrhea
-common in raw veggies
-caused by water contaminated by fecal matter, lack of hand washing, and cross
contamination
Staph aureus
viruses
salmonella E.
Shigella
, Definition 10 of 55
consuming raw oysters and shellfish harvested from polluted waters
Vibrio vulnificus
Salmonella
Listeria monocytogenes
Clostridium perfringens
Definition 11 of 55
- deals with time and temperature of fishDeep sea - fish such as tuna and mackerel
- Toxins produced as a result improper handling.
hepatitis a
scombrotoxin
food infection
adulteration
Definition 12 of 55
grows in refrigerated foods/ temperatures
Adulteration
Listeria
Salmonella
Shigella
Definition 13 of 55
preserve food
biological hazards
chemical hazards
food additives
sulfites and sodium dioxide
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