Principles of Safety and Hygiene Sanitation

Midterm Exam

I. Multiple Choice. Choose the letter of the correct answer.

1. It refers to heat loving microorganism, thrive at 40-90℉ .
a. mesophiles b. psychrophiles c. thermophiles
2. It refers cold-temperature loving microorganism, -5 to 35℃ .
a. oxygen b. mesphiles c. psychrophiles
3. It survives at intermediate temperature levels, 5-47℃ .
a. mesophiles b. psychrophiles c. thermophiles
4. These are multicellular, filamentous fungi which is characterized by cottony appearance.
a. yeast b. virus c. molds
5. These are not filamentous but are usually avoid, spheroid unicellular.
a. parasites b. bacteria c. yeasts
6. These are not reproduce in food, they can survive and cause illness to anyone who consume the
food.
a. virus b. parasites c. molds
7. It requires a host in order for it to survive.
a. parasites b. bacteria c. fungi
8. These are the single –celled microorganisms that can cause food-borne illnesses and spoilage.
a. bacteria b. virus c. molds
9. .These are the illnesses transmitted to people by food.
a. food-borne illness b. virus c. food infection
10. These occurs when pathogens enter the body through ingestion of contaminated food.
a. food infection b. molds c. food-borne illnesses
11. It refers to a food borne-illness caused by toxins formed in the food by toxin-producing
pathogens.
a. food intoxication b. food infection c. food borne-illnesses
12. As in all forms of life, microorganism need food to grow and reproduce.
a. pH requirement b. temperature c. food/nutrient
13. Obligate aerobes are those that require to survive.
a. oxygen b. time c. temperature
14. This includes spoilage microorganisms and pathogens or disease-causing microorganisms
toxins also belong to this category.
a. physical hazards b. biological hazards c. chemical hazards
15. This includes detergents, sanitizers, food-preservatives, and additives that may find their way
into food.
a. chemical hazardsb. physical hazards C. biological hazards
16. These are materials from the immediate surroundings that could get into food.
a. physical hazards b. chemical hazardsc. biological hazards
17. The vitamin that is called THIAMIN.
a. vitamin B1 b. vitamin B2 c. nicotinic acid
18. The vitamin that is called PANTOTHENIC ACID.
 a. vitamin C b. vitamin B5 c. choline
19. The vitamin that is called PYRIDOXINE.
a. vitamin B6 b. vitamin B12 c. vitamin C
20. The vitamin that is called COBALAMIN.
a. vitamin B12 b. vitamin E c. vitamin D
21. The vitamin that is called CALCIFEROL.
a. vitamin B2 b. vitamin B1 c. vitamin D
22. The vitamin that is called ALPHA-TOCOPHEROL.
a. vitamin B1 b. vitamin E c. vitamin D
23. A hazard is anything including work practices or procedures that has the potential to.
a. harm the health or safety of a person
b. harm only the safety of the person
c. harm the health or safety of the building
24. The vitamin that is called NIACIN.
a. vitamin D b. vitamin C c. nicotinic acid
25. The vitamin that is called ASCORBIC ACID.
a. Choline b. vitamin D c. vitamin C
25. Organism produce a neurotoxin, deadly biological toxin to man.
a. Botulism b. Campylobacteriosis c. : Escherichia coli
26. It requires a very strict amount of air for growth (microaerophilic).
a. Botulism b. Campylobacteriosis c. : Escherichia coli
27. Produce Shiga Toxin , a poisonous substance  Facultative anaerobic bacteria.
a. Botulism b. Campylobacteriosis c. : Escherichia coli
28. Facultative anaerobic bacteria, ability to survive in high salt foods, and can grow at
refrigerated temperature.
a. Listeriosis b. Salmonella c. Shigella
29. Facultative anaerobic bacteria  Fecal contamination.
a. Listeriosis b. Salmonella c. Shigella
30. Facultative anaerobic bacteria. Comes from human intestines, polluted water, spread
by flies and food handlers.
a. Listeriosis b. Salmonella c. Shigella

Test II. Enumeration. Give the following answers.

31.-35. Foodborne Illnesses Caused by Naturally Occurring Chemicals.
36.-39. Illnesses Caused by Parasites.
40-43. Illnesses caused by Viruses.
44-45. Illnesses Caused by Fungi.
46.-50. Give at least 5 in 8 Steps of Food Service Process Step.