Part I: IDENTIFICATION (10pts.

)
Instructions: Identify what is being ask in the following statements. Write your answer in CAPITAL
letters. STRICTLY NO ERASURES!!
1. A stage of bacterial growth where food is depleted and the microorganisms begin to die.
2. This refers to the range where microbial and reproduction of bacteria are at their peak.
3. It is a bacterium that grow well in vacuum packaged foods.
4. Histamine poisoning is also known as _________.
5. This are potentially harmful extraneous matter not normally found in food.
6. These are cols-temperature loving microorganism thrive in a temperature range 0-to-21-degree Celsius
7. A category of chemicals which derived from a variety of plants, animals or microorganisms.
8. This stage is where microbes start multiplying exponentially.
9. The conditions that favor the growth of bacteria.
10. The most important factor that affects growth of bacteria in foods.

Part II: IDENTIFICATION 2.0!!!! (10pts.)

Instructions: Identify what specific type of food production flow is being ask/describe in the following
statements. Write your answer in small letters. STRICTLY NO ERASURES!!
11. Once food has been prepared and cooked, it will no longer undergo any heat treatment.
12. Once a food is heated or cooked, the food temperature must be maintained to limit the growth of bacteria.
13. The thermal heating of foods at sufficient temperature over time to kill microorganisms in the food.
14. An important technique that can be used to promote safety is “small batch” preparation.
15. All foods, chemicals and supplies should be kept in a manner that ensures quality and maximize the safety of the
food served to the customers.
16. Understand regulations for specific foods.
17. Evaluate the quality and quantity of the product.
18. Do not refreeze food, unless they are cooked or processed.
19. It can eliminate a major portion of pathogens as long as the food is reached to 74-degree Celsius.
20. A process of removing heat from food quickly enough to prevent microbial growth.

Part III: TRUE OR FALSE. (5pts.)

Instructions: Write TRUE if the statement is correct and false if not. STRICTLY NO ERASURES!
21. Chemicals can become part of a food without being intentionally added.
22. Bacteria generally prefer foods that are low in protein like meat and dairy items.
23. A pH of 7.0 is neither acidic nor basic and is considered basic food.
24. Chemical contamination can happen at one stage in food production and processing.
25. Bacteria grow rapidly, it does take long before many cells are produced