Term
| What causes the most food spoilage? |
|
Definition
|
|
Term
| What are spherical-shaped bacteria called? |
|
Definition
|
|
Term
| What are rod-shaped bacteria called? |
|
Definition
|
|
Term
| What conditions can endospores resist? |
|
Definition
| Heat, cold, drying, & many disinfectants |
|
|
Term
| What do fungi secrete to meet their metabolic needs? |
|
Definition
|
|
Term
| What is the mass of hyphae called that makes up a mold colony? |
|
Definition
|
|
Term
| What prominent factors have an impact on microbial activity? |
|
Definition
| Nutrients, natural inhibitors, and microbial flora |
|
|
Term
| What do cranberries have a relatively high concentration of? |
|
Definition
|
|
Term
| What becomes the dominant microorganism as the pH drops in foods? |
|
Definition
|
|
Term
| What does a pH value of 7 represent? |
|
Definition
| Neutral, its not acidic/alkaline |
|
|
Term
| In what pH condition do molds grow better in? |
|
Definition
|
|
Term
| What most often causes meat spoilage? |
|
Definition
|
|
Term
| What are the three temperature groupings of microorganisms? |
|
Definition
| Psychrophiles, mesophiles, & thermophiles |
|
|
Term
| What temperature grouping promotes microbial growth at relatively low temperatures? |
|
Definition
|
|
Term
| Thermophile microorganisms grow relatively well at what temperature range? |
|
Definition
|
|
Term
| What is a microorganism that grows best at moderate temperatures, but can also grow at low temperatures? |
|
Definition
|
|
Term
| What are the four bacterial growth phases? |
|
Definition
| Lag, Log, Stationary, & Decline |
|
|
Term
| What happens during the log phase of bacterial growth? |
|
Definition
| Bacteria grow logarithmically or very rapidly |
|
|
Term
| In what bacterial growth phase does the reproductive rate equal the death rate of bacterial cells? |
|
Definition
|
|
Term
| What bacterial growth phase begins when cells start dying because of the accumulation of waste materials and depletion of nutrients? |
|
Definition
|
|
Term
| What microorganisms can live and grow in the presence of free oxygen? |
|
Definition
|
|
Term
| What are the two ways water exists in foods? |
|
Definition
|
|
Term
| What is a halophilic bacteria? |
|
Definition
|
|
Term
| What substance is a catalyst that breaks down substrates such as carbohydrates, fats, and proteins in foods? |
|
Definition
|
|
Term
| What food process are beneficial enzymes involved in? |
|
Definition
| Ripening fruits and vegetables |
|
|
Term
| What items in the food industry inhibit enzymes in foods? |
|
Definition
| Preservatives, antibiotics, inhibitors, poisons, and insecticides |
|
|
Term
| What are some examples of undesirable microorganism changes? |
|
Definition
| Salmonella, Staphlococcus, & Clastridium |
|
|
Term
| What are the favorable temperatures for Salmonella growth? |
|
Definition
|
|
Term
| How soon after the ingestion of Salmonella contaminated foods will illness symptoms occur? |
|
Definition
| 6-72 hrs w/ an average of 12-36 hrs |
|
|
Term
| What are the symptoms of a strptococcal infection transmitted through food? |
|
Definition
| Red sore throat, high fever, & vomitting |
|
|
Term
| What is a common inhavitant of the intestinal tract of cattle, swine, sheep, chickens, turkeys, and other animals such as dogs, cats, rodents, and monkeys? |
|
Definition
|
|
Term
| What are the symptomsif a person is infected with C. jejuni? |
|
Definition
| Nausea, abdominal cramps, headache, fever, and diarrhea which might be bloody if severe |
|
|
Term
| What are the manifestations of Listeria monocytogenes? |
|
Definition
| Meningitis, abortion, prenatal septicemia, permanent mental deficiency, or death. |
|
|
Term
| What is a realistic and satisfactory positive control for an internal cooking temperature for pork products? |
|
Definition
|
|
Term
| What is the most common cause of foodborne intoxications? |
|
Definition
|
|
Term
| How is the toxin produced from Staphylococcus organisms destroyed? |
|
Definition
|
|
Term
| What causative agent lives in decaying matter, soil, lake silt, and isoften found in animal intestinal tracts? |
|
Definition
|
|
Term
| Cooked meats and poultry have been the chief offender in foodborne illness outbreaks for what organism? |
|
Definition
|
|
Term
| What are the symptoms of C. perfringens foodborne illness? |
|
Definition
| Acute abdominal pain, gas, diarrhea, chills, and fever |
|
|
Term
| In a regrigerated storage unit, what is the best control measure for cooling foods until the ideal temperature is reached? |
|
Definition
|
|
Term
| What factors must be present for a foodborne illness to occur? |
|
Definition
| An agent, a vehicle, a susceptible consumer, and an abuse of a food handling procedure. |
|
|
Term
| What factors determine the effect a food pahtogen has on an individual? |
|
Definition
| The person's size, age, present health, eating habits, and dose of the pathogen |
|
|
Term
| How often should you exercise your bases foodborne illness investigation plan? |
|
Definition
|
|
Term
| What organization develops a notification plan or recall roster in case of a foodborne illness outbreak? |
|
Definition
|
|
Term
| What must be present first for a foodborne illness to occur? |
|
Definition
| Infective agent or pathogen |
|
|
Term
| What should the patient interview identify after an outbreak of a foodborne illness? |
|
Definition
| A common meal or facility |
|
|
Term
| After notification of a foodborne illness, when should a sanitary efaluation be conducted at a suspected facility? |
|
Definition
| Immediately after interviewing patients and finding a common facility, meal, or food. |
|
|
Term
| What two PH teams collect food samples after a foodborne illness? |
|
Definition
| Patient interview and collecting food sample team. |
|
|
Term
| Where can you get help investigating a foodborne illness, if you are overwhelmed? |
|
Definition
|
|
Term
| On what form do you record food history for each individual interviewed? |
|
Definition
|
|
Term
| What does the bacteria metabolizing sugars in foods produce? |
|
Definition
|
|
Term
| What conditions does flavor detiorative include? |
|
Definition
| Rancidity, putrefaction, souring, and gassing |
|
|
Term
| What causes rancidity in meats? |
|
Definition
|
|
Term
| What is a type of spoilage where bacteria metabolizes meat proteins or free amino acids? |
|
Definition
|
|
Term
| What causes a sour flavor in meat? |
|
Definition
| Anaerobic bacteria metabolize carbohydrates in meats causing lactic acid that brings down the pH and develops a sour flavor. |
|
|
Term
What are the three types of "greening" in meats?
|
|
Definition
| Green sores, green rings, and surface greening |
|
|
Term
| How does the "greening" of meat occur? |
|
Definition
| Bacteria such as Lactobacillus viridescens produce hydrogen peroxide. |
|
|
Term
| How is the greening organisms destroyed during processing? |
|
Definition
| Cooking the meat to an internal temperature of 160 F |
|
|
Term
| What are "green rings" as it pertains to meats? |
|
Definition
| They're similar to green cores except that the greening occurs in rings at varing depths within the meat |
|
|
Term
| At 32*F (0*C) how long can fresh fish be kept? |
|
Definition
|
|
Term
| What causes the typical fishy odor in fish? |
|
Definition
|
|
Term
| Why does fish struggling before being caught cause the pH to be higher? |
|
Definition
| Glycogen is depleted which is usully broken down into lactic acid that lowers the pH. |
|
|
Term
| How is knowing the formation of an egg helpful? |
|
Definition
| It helps to explain some defects of eggs. |
|
|
Term
| Why are shell eggs porous? |
|
Definition
| Allow gases to pass in and out the egg |
|
|
Term
| Most organisms that affect the flavor of milk belong to what species and coliform? |
|
Definition
| Pseudomonas, Flavobacterium, Chromobacterium, and Alcaligenes |
|
|
Term
| What type of organism causes most vegetable spoilage? |
|
Definition
|
|
Term
| What temperature in the thermal or heating processing begins to kill pathogenic bacteria? |
|
Definition
|
|
Term
| What heating process prevents canned food from being cooked to the can walls at high temperatures and prevents harming the product? |
|
Definition
|
|
Term
| What not only offers protection for the food product, but also allows high-speed production? |
|
Definition
|
|
Term
| List the four basic types of regrigeration used in cooling foods? |
|
Definition
| Room cooling, hydrocooling, vacuum cooling, and icing. |
|
|
Term
| Which is the time lapse from one cell division to the next called? |
|
Definition
|
|
Term
| Which process is the forming of the endospore during bacterial growth? |
|
Definition
|
|
Term
| Besides microbial flora and natural inhibitors, which other prominent factor has an impact on microbial activity? |
|
Definition
|
|
Term
| Which chemical can be added to food to adjust the potential hydrogen (pH)? |
|
Definition
|
|
Term
| Which describes facultative microorganisms? |
|
Definition
| Microorganisms that can grow with or without oxygen in the environment. |
|
|
Term
| Which disease is more common than both salmonellosis and shigellosis? |
|
Definition
|
|
Term
| Which toxin is considered "heat stable"? |
|
Definition
| Staphylococcal foodborne intoxication |
|
|
Term
| Which toxin causes a descending symmetrical flaccid paralysis which may progress until there is complete respiratory paralysis? |
|
Definition
|
|
Term
| Which agent causes over 68 percent of foodborne illnesses? |
|
Definition
|
|
Term
| Which are the two types of samples collected during a foodborne illness outbreak investigation? |
|
Definition
|
|
Term
| Hydrolysis or oxidation in meats is caused by? |
|
Definition
| oxygen reacting with fats |
|
|
Term
| Which causes putrefaction spoilage in meats? |
|
Definition
| Bacteria reacting with amino acids |
|
|
Term
| Which produces aflatoxins? |
|
Definition
|
|
Term
| The glycogen in fish is broken down to lactic acid causing? |
|
Definition
| lower pH, limiting bacterial growth |
|
|
Term
| Which bacteria is found in the reproduction tract of chickens? |
|
Definition
|
|
Term
| Which product does not usuually have spoilage problems since there is not much time between its pasteurization and freezing? |
|
Definition
|
|
Term
| Most vegetable spoilage is caused by? |
|
Definition
|
|
Term
| Which is the predominant furit spoilage organism? |
|
Definition
|
|
Term
| In thermal or heat processing most organisms start to die at which degrees Fahrenheit? |
|
Definition
|
|
Term
| Newer cans have which type of seam? |
|
Definition
|
|
Term
At which degrees Fahrenheit is milk kept for three seconds making it an ultra-high temperature (UHT) pasteurizing for milk?
|
|
Definition
|
|
Term
| Acetic acid usually lowers the potential hydrogen (pH) level in catsup, salad dressings, and pickles to which level or below? |
|
Definition
|
|
Term
| Which method is becoming more cost effective to use as a food preservation technique? |
|
Definition
|
|
Term
| Which organiztion accumulates data and tries to find answers to very important questions such as "Will food irradiation create an environment in whch microorganisms can adapt and flourish?" |
|
Definition
| Food and Drug Administration (FDA) |
|
|
Term
| Nitrates and nitrites are added to foods, such as meats, to? |
|
Definition
|
|
Term
| Which function or requirement must food containers meet to ensure foods are protected? |
|
Definition
| Protect against moisture, gas, odor, and light. |
|
|
Term
|
Definition
|
|
Term
| Which metal has a lower chance for atmospheric corosion and is easier to shape into cans? |
|
Definition
|
|
Term
| Which type of critical defect occurs when both ends of a can are distended at the same time? |
|
Definition
|
|
Term
| Which is not true of glass used in food packaging? |
|
Definition
| Must be treated, coated, or laminated to improve its protective qualities. |
|
|
Term
| Which guide is used for food storage, determinig shelf life and humidity requirements of both perishable andsemipershable foods? |
|
Definition
| DODR 4145.19-R-1, Storage and Materials Handling |
|
|
Term
| The long standing rule for proper food rotation is? |
|
Definition
|
|
Term
| Which happens to food when it's stored in high levels of humidity? |
|
Definition
|
|
Term
| Which is an indicator that a freezer has air leaking in or out of a door seal? |
|
Definition
|
|
Term
| Which is the minimum sanitary compliance rating (Percent) a company must have to be listed in Food and Drug Administration's (FDA) Interstate Milk Shipper's List? |
|
Definition
|
|
Term
| Section 2 of the Dairty Plants Surveyed and Approved for United States Department of Agriculture Grading Service may have products produced from dairy ingredients that didn't originate from which type of approved plant? |
|
Definition
| United States Department of Commerce (USDC) |
|
|
Term
| round US Department of Agriculture (USDA) wholesomeness stamp indicates products that? |
|
Definition
| are from an approved source |
|
|
Term
|
Definition
| an estimate of the amount of lean meat to fat and bone |
|
|
Term
| In reference to poultry products, the term "style" means..? |
|
Definition
|
|
Term
| When a product receives the US Department of Agriculture inspectors stamp it means the product meets the..? |
|
Definition
|
|
Term
| Which is the main reason Prime Vendor contracts were developed? |
|
Definition
| Reduce costs and improve food quality |
|
|
Term
| If Class 4 foods are found to be unwholesome, they are..? |
|
Definition
|
|
Term
| Who determines to accept or reject items based on a food receipt inspection? |
|
Definition
|
|
Term
| Which military standeard is used whenever any pest infestation or contamination is detected? |
|
Definition
|
|
Term
| The number primary containers, shipping containers, and pallets that should be sampled during an intial inspection is determined in accordance with? |
|
Definition
| Joint Receipt Food Inspection Manual |
|
|
Term
| Which type of food inspection is performed when storage conditions have been less than ideal? |
|
Definition
|
|
Term
| A food warranty inspection is usually intiated...? |
|
Definition
| by finding excessive defects |
|
|
Term
| Where does the original copy of DD Form 1714 go? |
|
Definition
|
|
Term
| Which type of food lot consists of two or more lots of like quality grouped together to decrease the cost of surveillance inspections by reducing the number of samples? |
|
Definition
|
|
Term
| Under which situation can inspection frequency be adjusted on a semi-annual semiperishable subsistence inspection? |
|
Definition
|
|
Term
| When using the serviceability quality level (SQL), which do you base acceptance and rejection of food subsistence on? |
|
Definition
|
|
Term
| Perishable food class 9 inspections are conducted? |
|
Definition
|
|
Term
| Which takes place, if during the warranty period for rations, an inspection is performed and the results show excessive deterioration? |
|
Definition
| Another inspection is conducted using end-item criteria |
|
|
Term
| Which appendix of Defense Logistics Agency (DLA) Troop Support Handbook 4155.2, Inspection of Operational Rations, is referenced for meal, ready-to-eat (MRE0 rations? |
|
Definition
|
|
Term
| Which term is used to define how often food is inspected? |
|
Definition
|
|
Term
| Which is the next step once a recalled product is found in a base facility? |
|
Definition
|
|
Term
| Who is responsible for ensuring the food facility operations comply with the foodborne disease outbreaks? |
|
Definition
| Cross contamination of foods |
|
|
Term
| What organization establishes the criteria for the type and frequency of medical examinations that are required for food service employees? |
|
Definition
| Aerospace Medicine Council |
|
|
Term
| Which statement best describes hand-washing procedures that food employees should follow to prevent the spread of disease? |
|
Definition
| Vigorously rub hands and arms with soap and water for 20 seconds |
|
|
Term
| Which method of thawing potentially hazardous food prior to cooking is the least preferred? |
|
Definition
|
|
Term
| At least how many inches above the floor should foods be stored to provide for easier cleaning? |
|
Definition
|
|
Term
| The purpose of a cleaning agent is to...? |
|
Definition
| lift soil from the surface being cleaned and keep it suspended |
|
|
Term
| There are three main types of cleaning agents: alkaline, acid, and....? |
|
Definition
|
|
Term
| Which defines the term sanitized? |
|
Definition
| Reduction of the microbial contamination of an object or surface |
|
|
Term
| Why is the design of the outside back dock area important in a facility wher food is being prepared? |
|
Definition
| First line of defense against insects and rodents |
|
|
Term
| When, if ever, may normal metal utensils be used for preparing foods and serving them to patrons of a mbile food facility? |
|
Definition
| When they can be washed and sanitized properly |
|
|
Term
| Which statement meets the requirements for dairy products in an approved vending machine? |
|
Definition
| Coded, and removed by the manufacturer's expiration date |
|
|
Term
| Which organization evaluates the sanitary conditions of vending machines? |
|
Definition
|
|
Term
| Which is the primary reason why hospital kitchens differ from other food facilities? |
|
Definition
| Hospital patients are more susceptible to a foodborne disease outbreak |
|
|
Term
| Which is the shelf life for frozen meals when they are to be used in-flight? |
|
Definition
|
|
Term
| Who is responsible for sampling the water aboard commercial aircraft that are under contract with the Air Force? |
|
Definition
| Bioenvironmental engineering section |
|
|
Term
| After an establishment gains approval to sell its product to a base, it must continue to be inspected at a frequency established by the Aerospace Medicine Council. What are these inspections called? |
|
Definition
|
|
Term
| When is the most appropriate time to have a child development facility sprayed with insecticides or pesticides to control insects and rodents? |
|
Definition
| Immediately after closing for the day |
|
|
Term
| At a minimum, how often should base public facilities be evaluated? |
|
Definition
|
|
Term
| Which Defense Commissary Agency (DeCA) directive covers the prohibition of tobacco use by employees and the requirements for a self-inspection program? |
|
Definition
| 40-3, Meat Department Operations |
|
|
Term
| Changing the behavior of food facility workers begins with...? |
|
Definition
|
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