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St. James Vocational Technical School Inc.

Parochial Compound, Plaridel, Bulacan

Second Year First Semester Monthly Exam Name:______________________________________________________ Date:____________ I. Identification: Write the correct answer on the space provided.

________________ 1) Occurs when 2 or more people become ill after eating a common food. ________________ 2) The unintended presence of harmful substances or condition in food that can cause illness or injury to the people who eat the impure food. ________________ 3) The number of harmful microorganisms and other contaminants have been reduced to safe level. ________________ 4) Illness caused by the consumption of a contaminated food. ________________ 5) Transfer of harmful organism between items or food. ________________ 6) The Removal of visible soil but not necessarily sanitized. ________________ 7) The maximum holding time of food within the temperature danger zone. ________________ 8) The temperature range of the Temperature Danger Zone. ________________ 9) Refers to a biological, chemical or physical hazard that can cause injury when consumed along with the food. ________________ 10) The active state of a bacterium where the cell takes in nourishment, grows and produce waste. ________________ 11) The process by which bacteria grow. One cell divides to form two new cells. ________________ 12) A poisonous substance produced by microorganism which causes various diseases. ________________ 13) The inactive or dormant state of some bacteria. ________________ 14) A device used to measure temperature. ____________________ 15) What does FIFO stands for? True or False: True is the statement is correct, if not, write F and underline the word or group of words that make the statement incorrect. ________ 1) Controlling the oxygen condition is an effective way to prevent foodborne illness. ________ 2) Biological hazards include bacteria, viruses, parasite and fungi. ________ 3) Chemical hazards are hard and soft foreign objects in food that can cause illness or injury. ________ 4) Spoilage bacteria degrade foods so that they look, taste and smell bad. ________ 5) Pathogenic bacteria are disease-causing microorganisms that can make people ill if they or their toxins are consumed with food. ________ 6) A utensil is said to be sanitary if it is a single service item. ________ 7) Bacteria and viruses are the most common cause of foodborne illness. ________ 8) Vegetative state bacteria are not harmful if digested. ________ 9) The Term food establishment includes any site where the food is processed, prepared, sold or served. ________ 10) Some bacteria form spores to help them reproduce. II.

III.

Case Study: Read the case to answer the question below it. (5pts.)
Fourteen people became ill after eating pie that had been highly contaminated with Salmonella enteritidis. Several of the victims were hospitalized, and a man in his forties, who was otherwise in good health, died as a result of the foodborne illness. In this outbreak, cream custard and meringue pies where made using ingredients from shell eggs. The pies were baked in a restaurant bakery and were stored for 2 hours in a walk-in cooler before being transported in the trunk of a car to a private company outing. The pies were consumed three to six hours later. Leftover pie was consumed later that evening and the next day after having been kept unrefrigerated for as long as 21 hours.

What ingredient of the pie could the Salmonella enteritidis came from? _____________ What condition may have promote bacteria growth? ___________________________ _____________________________________________________________________ _____________________________________________________________________ _____________________________________________________________________ _____________________________________________________________________

IV. Enumeration: 1-4. Who are (the group of) people that are highly susceptible to foodborne illness? 5-9. Give at least 5 symptoms of a foodborne illness. 10-15. What does FATTOM stands for? 16-18. What are the 3 type of foodborne hazard. 19-20. The 2 microorganisms that commonly cause foodborne illness 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11) 12) 13) 14) 15) 16) 17) 18) 19) 20)

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