Welcome to your SFP Food and Health Safety Quiz quiz

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1.    Which of the following is true?
    a)    Salt helps food ferment by feeding good bacteria
    b)    Kombucha is made using salt and tea
    c)    Salt poisons the cells of microbes by creating an electrolyte imbalance
    d)    A salt brine that contains 2.5% salt will kill prevent Clostridium

2. L mesenteroides
    a)    Produces carbon dioxide
    b)    Grows first during fermentation
    c)    Helps create a vacuum inside the jar
    d)    All of the above
    e)    None of the above

3. Milk kefir, water kefir, and kombucha
    a)    Are all made with a scoby
    b)    All contains yeast strains
    c)    All are made with sugar as a food
    d)    B and C are correct
    e)    A and B are correct

4. Which of the following uses an aerobic process to ferment?
    a)    Milk kefir
    b)    Sauerkraut
    c)    Sourdough
    d)    Kimchi

5.    Which the following should not be used when fermenting
    a)    Metal utensils
    b)    Tap water
    c)    Jars that have been rinsed but not dried
    d)    All of the above
    e)    None of the above

6. Microorganisms can be
    a)    Inert
    b)    Beneficial
    c)    Pathogenic
    d)    None of the above
    e)    All of the above

7. Pathogens and mold will not grow if
    a)    There is a neutral ph
    b)    If they are not exposed to oxygen
    c)    If left over time as they eventually die
    d)    If there is a lack of moisture

8. Under Ideal conditions, bacteria will double in number
    a)    Every 20 minutes
    b)    Every 10 minutes
    c)    Every 15 minutes
    d)    All of the above
    e)    None of the above

9. Facultative bacteria
    a)    Reproduce with male and female
    b)    Can live in an aerobic and anaerobic environment
    c)    Only live in an oxygen environment
    d)    Create a vacuum inside a jar

10. Which of the following ways helps control bacteria growth?
    a)    Changing the ph
    b)    Controlling time in the danger temperature zone
    c)    Reducing moisture
    d)    None of the above
    e)    All of the above

11. Which of the following is not true?
    a)    Bacteria is killed by heating food for a sufficient time and temperature
    b)    Heat also kill all toxins
    c)    Freezing does not kill bacteria
    d)    Bacterial spores are resistant to heat

12: Which of the following is a chemical hazard?
    a)    Antibiotics
    b)    Gluten cross-contamination
    c)    Bones
    d)    Glass

13. Which of these are on the top allergen list:
    a)    Tomatoes
    b)    Bananas
    c)    Sesame seeds
    d)    Chicken

14. For freezer storage
    a)    Must be 18 Degrees C
    b)    Must be 0 Degrees F
    c)    Must Practice FIFO
    d)    All of the above
    e)    None of the above

15. The temperature danger zone is:
    a)    Between 8 degrees and 70 degrees C
    b)    Between 4 degrees C and 60 degrees C
    c)    Between 0 degrees C and 40 degrees
    d)    There is no danger temperature zone – it is all about time

16. A wooden cutting board
    a)    Prevents bacteria from growing over time
    b)    Has crevices where bacteria can hide
    c)    Is easy to clean but noisy
    d)    None of the above

17.  When washing your hands,
    a)    It is best to use anti-bacterial soap
    b)    Use soap and water and do not touch anything other than the food
    c)    It does not matter if you wash your hands as long as you wear gloves
    d)    Only do so at the beginning of working with the food and at end

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