Slide 1

Test Question

Slide 2

Slide 3

1. A ciguatoxin. 2. Histamie. 3. A plant toxin. 4. A live pathogen.

Slide 4

1. Improperly cooked eggs. 2. Improperly frozen sashimi. 3. Improperly refrigerated milk. 4. Unpasteurized apple juice.

Slide 5

1. It grows well in acidic food with low water activity. 2. Freezing temperatures prevent or slow its growth, but do not destroy it. 3. Its cells and spores may be killed by heating, but the toxins it produces may not be destroyed. 4. It needs a host to survive.

Slide 6

1. They are more likely to spend time in a hospital. 2. Their immune systems are likely to have weakened with age. 3. Their allergic reactions to chemicals used in food production might be greater then those of younger people. 4. They are likely to have diminished appetites.

Slide 7

1. Tomato Juice 2. Cooked Rice 3. Whole wheat 4. Dry powdered milk

Slide 8

1. They are moist. 2. They are dry. 3. They are neutral or slightly acidic. 4. They have contain protein.

Slide 9

1.2. 3. 10. 4. 20.

Slide 10

1. 1. Program for new and current employees. 2. 2. Assessment tools that identify training needs. 3. 3. Records that document that training has occurred. 4. 4. Methods for dealing with customers complaints.

Slide 11

1. 1. Meet the needs of your learners. 2. 2. Be inexpensive. 3. 3. Be deliverable in five minutes. 4. 4. Resemble a video game.

Slide 12

1. True 2. False

Slide 13

1. True. 2. False

Slide 14

1. True 2. False

Slide 15

1. True 2. False

Slide 16

1. 41 F and 135 (5 C and 57 C) 2. 32 F and 70 F (0 C and 21 C) 3. 38 F and 155 F (3 C and 68 C) 4. 70 F and 165 F (21 C and 74 C)

Slide 17

1. Moisture 2. A protein or carbohydrate food source. 3. High acidity. 4. Time.