EHST 2110 - Food Quality Test Questions and Answers (Graded A)
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Course
EHST 2110 - Food Quality
Institution
EHST 2110 - Food Quality
EHST 2110 - Food Quality Test Questions and Answers (Graded A)EHST 2110 - Food Quality Test Questions and Answers (Graded A)EHST 2110 - Food Quality Test Questions and Answers (Graded A)
Recent outbreaks from baked potatoes and onions have been attributed to: - ANSWER - clostridium botulinum
Th...
EHST 2110 - Food Quality Test
Questions and Answers (Graded A)
Recent outbreaks from baked potatoes and onions have been attributed to: - ANSWER -
clostridium botulinum
The toxins produced as a result improper handling of fish (time/temperature abuse) is called: -
ANSWER - scombroid poisoning
Staphylococcus intoxication occurs because of: - ANSWER - personal hygiene
List the 6 requirements for bacteria growth: - ANSWER - (FATTOM) food, acidity, time,
temperature, oxygen, and moisture
Which of the following statements regarding foodborne intoxication is true? - ANSWER - the
symptoms of intoxication appear quickly, within a few hours
Bacteria grow best within a narrow temperature range called the temperature danger zone. The
temperature danger zone is between: - ANSWER - 41° and 135°F
Substances intentionally added to food to modify its taste, color, texture, or resistance to
deterioration are called: - ANSWER - food additives
The incidence of both tapeworm and roundworm infections in the U.S. has been increasing
because of the growing popularity of which ethnic specialty? - ANSWER - sushi
It is impossible to grow, harvest and process crops that are totally free of natural defects.
Specifying the maximum limit of these contaminates is called: - ANSWER - defect action level
The deliberate addition of inferior or cheaper materials to a pure food product to stretch out
supplies and increase profits is referred to as: - ANSWER - adulteration
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