FSM2&3

Question 1 of 10

1

What type of microbes are those: Penicillium camemberti, Penicillium roqueforti, Penicillum glacuum.

Select one of the following:

Bacteria
Virus
Yeast
Fungi

Explanation

Question 2 of 10

1

Most spoilage bacteria grow in:

Select one of the following:

Neutral pH
Any pH
Alkaline pH
Acidic pH

Explanation

Question 3 of 10

1

Which is not change during the food spoilage?

Select one or more of the following:

Appearance
Size
Slime-formation
Flavour

Explanation

Question 4 of 10

1

Which of the following is not indispensable factor in the food spoilage

Select one of the following:

pH
Temperature
Available nutrition
Moisture

Explanation

Question 5 of 10

1

The food spoilage caused by viruses and irresponsible food handlers.

Select one of the following:

True
False

Explanation

Question 6 of 10

1

The UHT preservation method heats the food:

Select one or more of the following:

Up to 130-140C
Up to 60-80C
Up to 75C

Explanation

Question 7 of 10

1

The principles of food preservation are

Select one or more of the following:

Killing every micro-organism
Destroying enzymes
Slowing down the chemical changes
Prevention or delay of self decomposition of food

Explanation

Question 8 of 10

1

Which preservation methods secure long self life for products?

Select one or more of the following:

boiling, baking, frying
canning
Pasteurizing
freezing
drying

Explanation

Question 9 of 10

1

National Aeronautics and Space Administration (NASA) astronauts eat meat that has been sterilized by irradiation to avoid getting food-borne illnesses when they fly in space.

Select one of the following:

True
False

Explanation

Question 10 of 10

1

What is the "Danger Zone" in the food safety?

Select one of the following:

The temperature between 5-61°C
The temperature between 3-75 °C
The temperature between 6-63°C
The temperature between 5-63°C

	Created by szecskogyorgyi over 8 years ago

General questions about the food safety unit

FSM2&3

Question 1 of 10

What type of microbes are those: Penicillium camemberti, Penicillium roqueforti, Penicillum glacuum.

Select one of the following:

Explanation

Question 2 of 10

Most spoilage bacteria grow in:

Select one of the following:

Explanation

Question 3 of 10

Which is not change during the food spoilage?

Select one or more of the following:

Explanation

Question 4 of 10

Which of the following is not indispensable factor in the food spoilage

Select one of the following:

Explanation

Question 5 of 10

The food spoilage caused by viruses and irresponsible food handlers.

Select one of the following:

Explanation

Question 6 of 10

The UHT preservation method heats the food:

Select one or more of the following:

Explanation

Question 7 of 10

The principles of food preservation are

Select one or more of the following:

Explanation

Question 8 of 10

Which preservation methods secure long self life for products?

Select one or more of the following:

Explanation

Question 9 of 10

National Aeronautics and Space Administration (NASA) astronauts eat meat that has been sterilized by irradiation to avoid getting food-borne illnesses when they fly in space.

Select one of the following:

Explanation

Question 10 of 10

What is the "Danger Zone" in the food safety?

Select one of the following:

Explanation