From the Food Sanitation Course:
(1) Bacteria are frequently classified according to their shape.
(2) The single most important factor in the control of food-borne illness is the habits of the individual food service worker.
(3) The complete life cycle of the fly, from egg to adult, generally is no longer than 10 to 14 days.
(4) Of the 62 diseases that are communicable from man to man or animal to man, 25, or 40 percent, are transmittible through food.
(5) When bacteria or poisonous substances contaminate food, a characteristic odor is produced that will tell you the food is contaminated and should not be served.
(6) It is an acceptable practice to thaw frozen foods at room temperature.
(7) When considering food protection, we think of the danger zone as the temperature range between 45 and 140 degrees Farenheit.
(8) A customer's opinion of the establishment in which he eats is most frequently based upon the sanitary conditions in the kitchen.
(9) Chemical poisoning associated with food occurs most frequently after drinking fruit punch-type drinks that have been mixed or stored in containers made from cadmium or zinc.
(10) It has not been established that rats can spread disease.
(1) T; (2) T; (3) T; (4) T; (5) F; (6) F; (7) T; (8) F; (9) T; (10) F