Fat tom - Study guides, Class notes & Summaries

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - ANSWER-B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - ANSWER-C 3. The acronym for the 6 major variables that affect the growth of bac...

Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated Contamination -Answer-A process of corrupring or infecting by direct contact or association with an intermediate carrier. Food borne illness -Answer-Is an illness that is carried or transmited to people through cotact with or consumption of contaminated food. Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats Caused by pathogens Children, prego women, elderly ppl with weak immune ...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Answer B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - Answer C 3. The acronym for the 6 major variables that affect the growth of...

Small, living organisms that can be seen only through a microscope. correct answer: microorganisms Mircroorganisms that can cause illness. correct answer: Pathogens Poisons produced by pathogens that make you sick. correct answer: toxins 4 types of pathogens that can contaminate food correct answer: Bacteria, viruses, parasites and fungi 6 common foodborne illness symptoms correct answer: 1 - Diarrhea 2 - Vomiting 3 - Nausea 4 - Fever 5 - Abdominal cramps 6 - Jaundice Th...

ProStart 1 Final Exam Review Questions with Verified Answers Within the noncommercial segment, foodservice is typically handled in what two ways? contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? quick service The most widely recognized rating service in the US is the: AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... slow Which segment of the restaurant an...

Chapter 2 : food safety and sanitation Exam Questions and Answers | Verified & Updated Contamination -Answer-A process of corrupring or infecting by direct contact or association with an intermediate carrier. Food borne illness -Answer-Is an illness that is carried or transmited to people through cotact with or consumption of contaminated food. Symptoms: fever, chills, diarreha, vomitting, cramping, headache, sweats Caused by pathogens Children, prego women, elderly ppl with weak immune ...

ANSC 1401 Lab Final Exam Questions and Answers Already Passed T or F? All dogs are superior to other animals when it comes to detection of explosives false Which odorant are humans better at detecting than dogs? amyl acetate or formic acid Dogs have _____ different types of olfactory receptors. 1000 T or F? SQ injections are typically used for administration of vaccines? true in dogs the DHPP vaccine is given in a ___ dose series? 4 FVRCHP vaccines are typically given to cat...

0.91 - Most spoilage bacteria require an Aw that is greater than 100 fold - What is the margin of safety for additives that do not cause cancer? 192 - A bacteria with an initial population of 3 colonies, has a generation time of 20 minutes. How many bacteria will there be after 2 hours under optimum conditions for growth? 2 ways to restrict water - remove it or bind it 3 methods to preserve foods - 1. patrol the growth 3 ways to get microorganisms to ferment - 1. rely on indigenous organis...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - C 3. The acronym for the 6 major variables that affect the growth of bacteria is a. F...

ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!!ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!!ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!!ProStart 1: Final Exam Study Guide Questions and Answers 100% Accurate!! Pathogens - ANSWERThe microorganisms that cause illness FAT TOM - ANSWERA way to remember the six conditions pathogens need to grow: food, acidity, temperature, time, oxygen, and moisture. Ready-to-eat Fo...