1- define food-borne diseases

Disease that occur when the food is contagious with harmful microorganism

2- bacillus cereus are responsible for typhoid fever true or false

False, salmonella spp causes typhoid fever

3- fill in the blank

………… are gram negative, mobile facultative anaerobe rods, members of the coliform group and
some strains are usally harmless

a- Listeria monocytogenes

b- Salmonella spp

c- pathogenic ecoil

d-Campylobacter jejuni

4- give 3 advantgas of HACCP

 Protects your customers

 Improves control of food processes
 Provides a defense against complaints and legal action

5- what are the 7 ptincapls of HACCP ( IN ORDER)

 Conduct hazardS
 Identify critical control points (CCPs)
 Determine critical limits
 Monitor each critical control
 Establish corrective action with a critical limit deviation
 Verify the plan is working
 Record keeping

6- what are the 3 types of food hazards (provide an example for each)

Chemical hazards  mycotoxins

Biological hazard  harmful microorganisms

Physical hazards  glass

7- what is risk of pressure canning high-acid foods

Gives the food an unwanted soft textuer

8-whats the oldes known food preservation method

a- smoking

b- canning

c- salting

d- drying

9- foods below 10kGy are radioactive and not safe to eat ( true/false)

False, foods below 10kGy are no known toxicological, microbiological, or nutritional problems

10- when is the food considered high-acid food (provide an example)

When the pH level is lower or equal to 4.6, pickles

11- what are the risks of smoking food

- It may contain carcinogens

- Increases the risk of gastrointestinal cancer

12- what’s the difference between in-fermentation and chemical pickling

In chemical pickling the food is placed in an edible liquid the inhibits or kills the microorganisms while in
in-fermentation pickling the food itself produce the preservation agent

13- name sanitizing methods

Using bleach solitions

Using food suitibale sanitizers

14- is Ensuring that all people at all times have both physical and economic  access to the basic food that
they need

a-food safety
b-food hygiene

c-food suitability

d-food security

15- what are the signs of spoilage in foods

Changes in color, Changes in odor , Changes in texture, Accumulation of liquid

16- name some vegan options for protein

Nuts, seeds, beans, lentil, mycoprotein

17- contains high level of monounsaturated and polyunsaturated fatty acids

Vegetable oils

18- what are the symptoms for Campylobacter jejuni

Fever, diarrhea, abdominal pain and vomiting

19- HACCP is an organization responsible for approving food and drugs safety (true/false)

False, the FDA is responsible

20- what is cold smoking

typically done between 20 to 30 °C for just long enough to give some flavor, Meats should be fully cured
before cold smoking

1) Which are the most common viral agents?

a) Hepatitis A
b) Norovirus
c) Rotavirus
d) All of the above

2) Which is incorrect about Salmonella Disease?

I) Found in animal feces
II) Found on kitchen surfaces
 III) Found in oil
IV) Found in Factory surfaces
V) Can be natured with cold temperature

a) I, II, IV
b) III, IV
c) III
d) IV, V
e) I, II, III, V

3) What is the incorrect symptom of Campylobacter jejuni?

a) Abdominal pain
b) Nausea
c) Headache
d) Muscle pain
e) Nervous system damage

4) What does HACCP stand for?

a) Hazard, Analysis, Critical, Control, Points
b) Hazard, Adspection, Cold, Critical, Power
c) Hot, Assimilation, Control, Critical, Power
d) Hazard, Assimilation, Cold, Control, Power
e) Hot, Assimilation, Critical, Control, Points

5) What does HACCP not do?

a) Focuses on factors that cause foodborne illness
b) Analyzes potential hazards
c) Determines critical points in process that assures food safety
d) Crisis Management
e) Develops monitoring procedures to confirm safety control

6) What are not the guidelines for HACCP?

a) Describe product
b) Assemble the HACCP team
c) Construct flow diagram
d) Manage the outbreak
e) Employee Orientation and Training

7) What should the HACCP team do?

 I) Sanitation
II) Approved Source
III) Post Control program
IV) HACCP plan
V) Monitor the outbreak
VI) Cross contaminate items and study them

a) V, VI
b) I, II, V, VI
c) IV, V, VI
d) I, II, III, IV
e) I, V, VI

8) What is smoking?
a) Flavoring, cooking, or preserving food
b) Smoking a cigarette
c) Removing the bacteria with smoke
d) Unnecessary food preservation technique
e) None of the above

9) True or false, does smoking cause cancer in the long run?

a) True
b) False

10) What is not the type of smoking?

a) Cold smoking
b) Hot smoking
c) Smoke roasting
d) Liquid smoking
e) Gaseous smoking

11) What is not a wood used for smoking?

a) Hickory
b) Birch
c) Oak
d) Cherry
e) Chestnut

12) What is drying?

a) Removal of gas
 b) Removal of water
c) Removal of shell
d) Removal of crust
e) Removal of solid

13) What are some Food preservation methods?

a) Slowing down or inhibiting chemical deterioration and microbial growth
b) Directly inactivating bacteria, yeasts, molds, and enzymes
c) Avoiding recontamination before and after processing
d) All of the above

14) What are the primitive and tedious methods of Food preservation?
I) Drying
II) Salting
III) Sugaring
IV) Pickling
V) Cold storage
VI) Smoking

a) I, II, III, IV, V

b) VI
c) IV, VI
d) IV, V, VI
e) I, V, VI

15) True or false? Do almost all plants, microorganisms, fungi, and even animal tissues contain
antioxidants of various types?
a) True
b) False

16) True or False? Will there be bacterial spoilage from meats, seafoods, and raw milk if their pH is
higher than 5.6?
a) True
b) False

17) What is the cost of poor food hygiene? Give 5 examples

- Food poisoning
- Food contamination
- Food wastage
- Pest infestation
18) What are the benefits of good food hygiene? Give 4 Examples
- Safe food
- Customer Satisfaction
 - Compliance with the law
- Good working conditions

19) What are some preventative applications? Give 6 examples

- Good personal hygiene
- No bare hand contact with food
- Purchase safe food
- Store food properly
- Prepare and Cook food adequately
- Clean and sanitize

20) What are the types of food hazards? Give 6 examples

- Biological Hazards
- Chemical Hazards
- Physical Material Hazards
- Allergenic Hazards
- Nutritional Hazards
- Biotechnology-related hazards

1. What is the name of the beneficial microorganisms used in fermentation?

Starter Culture
2. Fill in the blank: ………….. are bactericidal peptides secreted by beneficial microorganisms to
harm undesired microorganisms.
Bacteriocins
3. What temperature should be used for cold smoking?
20-30°C
4. Name 3 methods used in food preservation:
1- Drying
2- Pickling
3- Sugaring
5. Which of the following is a toxin caused by Aspergillus flavus?
a. Ochratoxin
b. Fumonisin
c. Aflatoxin 
d. Patulin
6. Which of the following is an important bacteria in the canning method:
a. Lactobacillus plantarum
b. Staphylococcus aureus
c. Clostridium botulinum 
d. Salmonella spp
7. What are the 4 types of smoking?
1. Cold smoking
 2. Hot smoking
3. Liquid smoking
4. Smoke roasting or baking
8. Which of the following is a non-enzymatic browning reaction caused by heat?
a. Maillard reaction 
b. Starter culture
c. Hurdle technology
d. Enzymatic browning
9. Which of the following is a preservation method using microorganisms?
a. Smoking
b. salting
c. Drying
d. Fermentation 
10. Name the 2 methods of canning:
1- Boiling water canning
2- Pressure canning
11. Which bacteria causes infection, is hemolytic and sensitive to heat treatment but can survive
pasteurization by living parasitically in white blood cells in milk?
a. Listeria monocytogenes 
b. Salmonella spp.
c. E. coli
d. Campylobacter jejuni
12. Which of the following is not a biological hazard?
a. Viruses
b. Bacteria
c. Food additives 
d. Mold
e. Parasite
13. What is HACCP?
Hazard Analysis and Critical Control Point
14. Fill in the blank …………. + ………….. = sucrose.
Glucose + fructose
15. Which of the following is not one of the 7 principles of HACCP?
a. Conduct hazard analysis
b. Identify CCPs (critical control points)
c. Identify whether a chemical or substance is safe to be ingested 
d. Determine critical control limits
e. Monitor CCPs
16. Which of the following bacteria is involved in pickling?
a. E.coli
b. Staphylococcus
c. Salmonella
d. Clostridium perfringens
e. Lactobacillus plantarum 
17. What are the 2 categories of pickling?
 1. Chemical pickling
2. Fermentation pickling
18. Which of the following is the amount of energy provided by 1g of fat?
a. 9 calories 
b. 4 calories
c. 2 calories
d. 6 calories
19. Which of the following doesn’t cause intoxication?
a. Staphylococcus aureus
b. Clostridium botulinum
c. Salmonella spp. 
d. Bacillus cereus
20. What are the three groups of food-born diseases?
1- Infection
2- Intoxication
3- Toxicoinfection

Explain the properties of cold smoking briefly.

Answer: It is done between 20-30 °C, just long enough to give flavor. Cold smoking doesn’t change food
temperature so it is not cooked, you can cook additionally afterwards. The smoke source should be
placed away from the food to prevent ant heat increase in the product.

What is the risk of bacteriophages in the dairy industry? What's the importance of using mixed cultures?
Explain briefly.

Answer: Bacteriophages consume bacteria and will be consuming beneficial bacteria that we use as
starter cultures in this process. This will cause the starting of fermentation to become hard. That is the
reason why we use mixed cultures. Since each bacteriophage has its own specific bacterium which they
can consume, the possibility to start a fermentation will be increased.

“.....(A)..... are required for fermentation initiation. Those can be bacteria, yeast or mold. Some
antimicrobial agents that destroy harmful bacteria will be produced during this process, those are called
…..(B).....”
Fill the blanks with the correct answers respectively.

A-

B-

Answer: A- Starter cultures, B- Bacteriocins

“………………………....…. and ………..……….……….…. are the two most important anaerobic and sporophytic
bacteria species that can survive the canning process.”

Fill the blank spaces above with the right answers.

Answer: Clostridium botulinum and Clostridium perfringens

“During pickling process:

If both salt concentration and temperature are low, …..(A)..... dominate, producing a mix of acids,
alcohol, and aroma compounds.

At higher temperatures …..(B)..... dominates, which produces primarily lactic acid.”

Match the following bacteria with the correct space they fit in the sentence above.

A Leuconostoc mesenteroides

B Lactobacillus plantarum

Answer: A-Leuconostoc mesenteroides, B-Lactobacillus plantarum

Match the following explanations with the titles they belong to.

1- Sanitizing a- Removing pollution from surface

2- Cleaning b- Reducing the number of microorganisms to zero

 3- Sterilizing c- Reducing the number of harmful microorganisms

Answer: 1-c (Sanitizing: Reducing the number of harmful microorganisms), 2-a (Cleaning: Removing
pollution from surface), 3-b (Sterilizing: Reducing the number of microorganisms to zero)

Match the following explanations with the titles they belong to.

1- Food Safety

2- Food Security

3- Food Suitability

a- Ensuring that the food is acceptable for human consumption according to its intended use.

b- Making sure that the food will not cause harm to the consumer when it is prepared or eaten.
Free from harmful substances.

c- Ensuring that all people at all times have both physical and economic access to the basic food
that they need.

Answer: 1-b, 2-c , 3-a

“Fermented pickling method is faster compared to chemical pickling method”

Please state if the sentence above is true or false by circling the correct one answer below.

True / False

Answer: False

“Eggs have the highest biological value. They contain all the essential amino acids that the body needs”

Please state if the sentence above is true or false by circling the correct one answer below.
True / False

Answer: True

“Unlike the canning process, pickling method doesn’t require foods to be completely sterile before being
sealed.”

Please state if the sentence above is true or false by circling the correct one answer below.

True / False

Answer: True

Which one of the following is not one of the 7 principles of HACCP?

A) Monitor

B) Establish

C) Determine

D) Preserve

E) Conduct

Answer: D (Preserve)

What is “Maillard Reaction”?

A) A combination of multiple preservation methods

B) The name given for non-enzymatic browning of food

C) Usage of multiple bacteria to start fermentation reaction

D) Classification of food hazard and contamination types

E) Chemical reactions that increase sensorial properties of food

Answer: B (The name given for non-enzymatic browning of food)

Which of the following produces “Aflatoxin”?

A) Penicillium verrucosum

B) Aspergillus ochraceus

C) Aspergillus flavus

D) Fusarium verticillioides

E) Fusarium proliferatum

Answer: C (Aspergillus flavus)

“If the pH is low, the microorganisms tolerance to heat will be ……….”

Which one of the following is the right answer for the blank space above?

A) Low

B) High

C) Same

D) Opposite

E) Broken

Answer: A (Low)

What two substances are used for replacing oxygen for the MAP (Modified-Atmosphere Packaging)?

A) NO2 and CO2

B) CO2 and H2

C) NO2 and He

D) H2 and N2

E) N2 and CO2

Answer: E (N2 and CO2)

“In cured products, ………. has a great importance for inhibiting the growth and toxin production of
Clostridium botulinum.”

Which one is the right answer for the blank space given in the sentence above?

A) O2

B) N2

C) NaNO2

D) KNO2

E) CO2

Answer: C (NaNO2)

Which one of the following is wrong about smoking foods?

A) Smoking is especially useful for oily fish

B) Smoking has antimicrobial and antioxidant effects

C) Smoking only provides protection for outer surface of the foods

D) Smoking is good for delaying rancidity

E) Smoking alone is an effective way of food preservation

Answer: E (Smoking alone is an effective way of food preservation)

Which one of the following is not one of the 4 food safety tips given by USDA?

A) Separate

B) Chill

C) Contain

D) Cook

E) Clean

Answer: C (Contain)

Which drying method has the best nutrient quality?

A) Drum drying

B) Hot air drying

C) Freeze drying

D) Spray drying

Answer: C (Freeze drying

How does Listeria monocytogenes survive from heat treatment?

A) By increasing pH

B) By decreasing pH

C) By hiding inside red blood cells

D) By hiding inside white blood cells

E) They don’t survive heat treatment

Answer: D (By hiding inside white blood cells)

Food hygiene assignment

1. Which of the following is not one of the trace minerals?

a. Zinc
b. Iron
c. Chlorine
d. Copper

2. What does “GRAS” stand for?

Answer: Generally recognized as safe

3. What are the essential microorganisms that start the fermentation process?
Answer: Starter culture

4. What is the general name of the chemicals produced by the beneficial bacteria?Answer:
Bacteriocins
5. Which of the following is not one of the types of smoking?
a. Ice smoking
b. Hot smoking
c. Cold smoking
d. Liquid smoking

6. At which temperature is cold smoking done?

a. 30 to 40 °C
b. 0 to 10 °C
c. 10 to 20 °C
d. 20 to 30 °C

7. What are the two methods of canning?

Answer: Boling water canning and pressure canning

8. True or false? “Brine can be used for fermentation pickling”

Answer: False

9. What are the 2 types of pickling?

Answer: Chemical and fermentation pickling

10. Which of the following is wrong about salting?

a. It is commonly used in meat and fish
b. Salting can be combined with smoking or drying
c. NaCL preserves food by removing water content through osmosis
d. Salting increases the water concentration

11. Which of the following is not a method of drying?

a. Foam drying
b. Freeze drying
c. High temperature drying
d. Drum drying

12. Which of the following is not one of the food-borne microbiological diseases?
a. Intoxication
b. Inflammation
c. Infection
 d. Toxicoinfection

13. Which of the following is not one of the six recognized pathogenic groups of E. coli?
a. EPEC
b. EHEC
c. EHEK
d. DAEC

14. True or false? “Compylobacters do not develop in environments containing 2% salt”

Answer: True

15. Which of the following statements about mycotoxins is correct?

a. Mycotoxins are resistant to heat
b. Mycotoxins do not have antibiotic properties
c. Mycotoxins are caused by food poisoning
d. Mycotoxins are secreted as a response after illness

16. What does HACCP stand for?

Answer: Hazard Analysis and Critical Control Point

17. Which of the following is not one of the food hazards?

a. Biological hazards
b. Mechanical hazards
c. Chemical hazards
d. Allergenic hazards

18. Fill in the gap. Contamination of a food product from another source is called ………
Answer: cross-contamination

19. Name one of the non-motile Salmonella variants

Answer: S. Gallinarum or S. Pullorum

20. True or false? “1 gram of carbohydrate provides 4kcal (17kJ)”

Answer: True

1. Which of the following is not a suitable canning application conditions?

A) Careful selection, washing and peeling of fresh food.

B) Use of acceptable jars and sealed lids.

C) Adding deodorizing chemicals.

D) Processing the jars in boiling water or pressure vessel for the right amount of time.

2. Which of the following is the minimum humidity for molds to grow?

a) 14-15%

b) 7-8%

c) 8-9%

d) 2-3%

3.Which of the following is an example of indirect contamination?

A) Dirty waters

B) Dirty hands and clothing

C) Pests and rodents

D) All

4.Which of the following foods has the highest glycemic index?

A) Table Sugar

B) Mashed Potatoes

C) Pasta

D) Chocolate

5.Kidney stone formation is caused by an excess of which of the following substances?

A) Calcium

B) Phosphorus

C) Iron

D) Zinc
6.Which is the most dangerous group of pesticide residues?

A) Fungicides

B) Amino acids

C) Insecticides

D) Antibiotics

7.Which factor causes widespread spoilage in red meat and poultry?

A) Clostridium perfringens

B) Bacillus cereus

C) Bacillus anthracis

D) E.coli

8.Which of the following is the critical ingredient used to cure meat?

A) Nitrogen

B) Chlorine

C) Nitrite

D) Citrate

9.Fermentation increases the safety of foods and prolongs the shelf life by preventing the proliferation
of spoilage agents, preserving the sensory properties of the food. TRUE

10.The modification usually increases the amount of oxygen (O2) in the package. FALSE

11.Oxygen can be replaced with an inert gas nitrogen (N2) or carbon dioxide (CO2). TRUE

12.The transmission of microorganisms to humans through food is called "Indirect Transmission". FALSE

13.Molds cannot reproduce in foods with humidity below 14-15%. TRUE

14.Yeasts are the best food……..but they also like some organic acids and spirits.
(Sugar)

15.Which of the following is not a natural chemical in foods?

A) Mycotoxins

B) Fungus toxins

C) Pesticides

D) allergens

16.Prolonged consumption of sodium nitrite or sodium nitrate has been shown to cause
methemoglobinemia, especially in infants.

TRUE

17……. cultures can be pure or mixed cultures.

(Starter)

18………. can cause two types of illness, depending on the serotype:

(1) nontyphoidal salmonellosis

(2) typhoid fever

(SALMONELLA)

19.Prague powder bag, also known as "curing salt" or ………..

(Pink salt)

20.Consuming smoked food increases the risk of gastrointestinal cancer. (TRUE)

1-Which is the following is not true about Food borne infection ?

A) Its caused by Invasive or non invasive agents

B) Its caused by bacteria only
C) upon ingestion , it grows in the intestines and causes illness
D) it grows within the food

2-Which of the Following is true about Listeria monocytogenes ?

A) Its Gram negative

B) its motile
C) Its intolerant to salt
D) It develops well in acidic environment under 5.5 PH

3 - —————- Is Gram negative , mobile facultative anaerobic rods found in the intestines of animals
and spreads via faecal contamination :

A) Listeria Monocytogenes
B) Salmonella
C) E.Coli
D) Yersinia enterocolitica.

4- What does HACCP stand for ?

Ans. Hazard Analysis critical control point

5- Which of the following is False about HACCP ?

A) It focuses on the factors that cause food borne illness

B) Determines Critical points in the process that assures food safety
C) Its about quality and crisis management
D) it analyzes potential hazard

6- (————-) Are the boundaries that must be met to be in control of food safety
Ans. Critical Limits

7- Which of the following is true about the record keeping procedure

A) it exists to verify that an ongoing effective system is in place

B) its maintained and documented for 6 months
c)All of the above
D) none of the above

8- Give 3 examples of records :

Ans. Food temperature record

Refrigerator temperature record
freeze temperature record
Sanitizer concentration record

9- Which of the following is FALSE about smoking :

A) Its an anti oxidant and anti microbial

B) it protect the exterior of the food
C) its sufficient to preserve food on its own
D) All of the above is true

10- Name 3 types of smoking :

Ans, Cold smoking , hot smoking , smoke roasting , liquid smoking

11- What is the typical temperature for cold smoking ?

A) 0-10 C
B) 10-20 C
C) 20- 30 C
D) 30-40 c

12- Which of the following is true about hot smoking :

A) food is hung after smoking

B) Food is dried after hot smoking
C) Food requires further cooking after smoking
D) none of the above

13- “It may be done in a smoke roaster, closed wood-fired masonry oven or barbecue pit, any smoker
that can reach above 121 °C or in a conventional oven by placing a pan filled with hardwood chips on the
floor of the oven” which method is this ?

A) Hot smoking
B) Cold smoking
C)Smoke roasting
D) Liquid smoking

14 - Which type of smoking is associated with cancer ?

A) Hot smoking
B) Cold smoking
C)Smoke roasting
D) Liquid smoking

15- What are the factors controlling the process of drying ?

Ans.
Surface area
Temperature employed
Relative humidity of air
Velocity of air
Drying time
Atmospheric pressure vs vacuum

16- Which of the following is not a method of drying ?

A) Tray drying
B) Drum Drying
C) Foam Drying
D) bake drying

17- Which of the following is a NOT characteristic of sun drying ?

A) Slow process
B) More effecient and well controlled
C) Inexpensive
D) High nutrient loss

18- Which of the following is a characteristic of Drum drying :

A) More expensive than Air drying

B) There is no control
C) Low efficiency
D) lower nutritional loss

19- Which drying technique is the best regarding preserving nutrients and quality ?
A) Tray drying
B) Drum Drying
C) Foam Drying
D) freeze drying

20- “(————) tends to draw water from the microbes (plasmolysis). This process leaves the microbial
cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage”
What food preservation method is mentioned here ?
A) Smoking
B) Sugar preservation
C) Freezing
D)irridation

1-which of the following is example of highly perishable?

a-fish

b-potatoes

c-sugar

d-flour

2-which of the following not factors determining the spoilage?

a-intrinsic parameters

b-extrinsic parameters

c-inherent in the food itself

d-modes of preservation and processing

3-free water is bound to any component in a food?

(T/F)

4-which one of the following its not of the benefits of good food hygiene?
A-safe food

b-customer satisfaction

c-good working conditions

4-food wastage

5-food suitability: assurance that food is not acceptable for human consumption according to its
intended use?

(T/F)

6-WHICH OF THE FOLLOWING NOT ONE OF PREVENTATIVE APPLICATION?

A-good personal hygiene

b-biological hazard

c-chemical hazard

d-allergenic .

7-mycotoxin are formed by moulds with grow on crops and foods under certain conditions?

(T/F)

8-food preservation includes:

a-methods of treating food in delay the deterioration of the food.

b-preservation using chemical and microbes

c-enhancing food preservation by indirect approach

d-natural antimicrobials for food.

9-starter cultures cannot be pure or mixed cultures.

(T/F)

10- which one is wrong about oreservation using heat and energy:

a-cooking and frying of foods

b-food preservation by freezing

c-drying and food preservation

d-light energy in food preservation.

11-which one is not type of smoking

a-cold smoking

b-hot smoking

c-smoke roasting

d-liquid smoking

12-proper canning practices not includes?

a-using acceptable jars and self sealing lids

b-carefully selecting

c-adding acid to some food

d-using boiling water canners for these food poses

13-which one is wrong about factors controlling the rate of drying?

a-surface area

b-velocity of ain

c-drying time

d-foam drying

14-which one of the following is one about food by origin:

a-carbohydrates

b-proteins

c-foods of animal

d-minerals

15-white blood cells carry oxygen and transport it around the body

(T/F)

16-Major food sources of infections include:

a-Contaminated water

b-Cooking

c-Water disinfection

d-GHP

17-in food borne infection the agent may also grow within the food

(T/F)
18-file in the plank:

Source of the Salmonella disease…………(poultry)

19- Typhoid fever is less serious and has a lower mortality rate than does nontyphoidal salmonellosis.

(T/F)

20-source of foods associated with L. monocytogenes…………(cheeses)

1- Which of the following refers to the indirect transmission of microorganisms to a food

product from another source?
A- Direct contamination
B- Fungus
C- Sanitation
D- Cross contamination

2- Which of the following temperature range is considered the most dangerous temperature
because bacteria reproduce very quickly and some bacteria produce toxins?
A- 65 °C
B- 28- 54 °C
C- 15,5- 48,8 °C
D- NONE

3- …% 14- 15 and above……. is the humidity rate at which molds can grow.

4- Night blindness can occur due to ….vitamin A …..deficiency.

5- Which one of the following toxin is caused by Aspergillus flavus?

A- Fumonisin
B- Deoxynivalenol
C- Aflatoxin
D- Ochratoxin

6- Which of the following is not a yogurt bacteria?

A- Streptococcus thermophilus
B- .Clostiridium botulinum
C- Lactobacillus bulgaricus
D- NONE

7- Which of the following is not a natural chemical found in foods?

A- Allergens
B- Mushroom toxins
 C- Pesticides
D- Mycotoxins

8- Which of the following is not one of the HACCP principles?

A- Conduct hazards
B- Determine the critical control limits
C- Not establish to record
D- Establish corrective actions

9- Which one is not one of the five sensitive groups in the population?
A- Elderly
B- Infants
C- Pregnant
D- Teenegers

10- Which of the following is not one of the Improving Food Preservation by Indirect
Approaches?
A- Packaging as a Preservation Technique
B- Hygienic Design and Sanitation
C- Hazard Analysis and Critical Control Point (HACCP)
D- Pasteurization and Food Preservation

11- Salmonella is a Gram-positive, rod-shaped bacterium in the family Enterobacteriaceae.

(D) (Y)

12- Irradiation is treatment of foods by subjecting them to ionizing radiation. (D) (Y)

13- Salting Commonly used in fruits and vegetables and less in meat and fish. (D) (Y)

14- Irradiation is treatment of foods by subjecting them to ionizing radiation. (D) (Y)

15- Foods can become radioactive at energies used in irradiation (D) (Y)
 16- Oxygen can be replaced with nitrogen (N2), a comparatively inert gas, or carbon
dioxide (CO2) (D) (Y)

17- Direct -contamination is the contamination of a food product from another source(D)(Y)

18- We can give am example of pesticides on certain crop group Azoxystrobin on peaches
(D) (Y)

19- Ochratoxin A (OTA) is a toxic metabolite formed by Aspergillus ochraceus (D) (Y)

20- What are the questions asked in the Current Program Evaluation steps?

What, Why, How, When, Who

1. Which of the following statement about smoking is wrong?

a- Gives the food good appearance, flavor and odor
b- Smoke doesn’t actually penetrate far into meat or fish
c- Smoking of food dates back to the time of stone age
d- Smoke is an antimicrobial and antioxidant
e- Cold smoking done between 30 to 40 ‘C

2. Which one of the following is not a type of smoking?

a- Solid smoking
b- Hot smoking
c- Cold smoking
d- Smoke roasting
e- Liquid smoking

3. HACCP is for crisis management and about quality True/False

4. _________ concentrate on the points in the process that are critical to the safety of the
product.
(HACCP)

5. Which one of the following is not a advantages of HACCP?

a- Protects your customers
b- Help to improve quality
c- Improves control of food processes
d- Provides a defense against complaints and legal action
e- Provides a process for continuous self-inspection and self-improvement

6. Which one of the following food-borne microbiological diseases doesn’t cause infection?
a- Staphylococcus aureus
b- Salmonella spp.
c- Coliform bacteria
d- Campylobacter jejuni
e- Yersinia enterocolitica

7. ______________ cause toxicoinfection in food-borne microbiological diseases.

(Aeromonas hydrophila or Clostridium perfringens or Bacillus cereus)

8. Some bacteria, all viruses, and all parasites cause food borne illness via infection in food-
borne diseases True/False
9. Which one of the following is not a food borne parasites?
a- Anisakis simplex
b- Giaria duodenalis
c- Toxoplasma gondii
d- Cryptosporidium parvum
e- Hepatitis

10. Non-motile variants include S. Gallinarum and S. Pullorum in Salmonella spp.

True/False

11. Which of the following belongs to the group of saturated fats?

a- Sunflower oil
b- Fish oil
c- Butter
d- Hazelnut oil
e- Corn oil
12. How do you know if there is enough bacteria in a food to cause food poisoning?
a- It will have an odor.
b- You can't understand, it will look normal.
c- It will have a different color.
d- The taste will be different
e- It will be soft

13. At what temperature should frozen food be stored?

a- -18°C or less
b- -15°C or less
c- 20°C or less
d- 0°C
14. Which of the following is not one of the methods of protection with chemicals and
microorganisms?
a- Antimicrobials
b- Ph balancing
c-Osmotic dehydration
d- Nitrites

15. How do you prevent cross contamination?

a- Use different cutting boards
b- Clean all containers properly
c- Always wash your hands thoroughly
d- Cook raw meat thoroughly
e- all

16. Which is wrong for food preservation methods?

a- Delaying the spoilage of food
b- Converting raw products into more durable forms
c- Ensuring that any food is available at any time of the year
d- Control of product usefulness

17. A well-cooked meat means a lower risk of disease.

True/False

18. Molds cannot reproduce in foods with ….. moisture content?

a- Below 14-15%
b- Above 14-15%
c- Below 22-25%
d- all wrong

19. Which of the following pairings is incorrect?

a- Mushroom poisonings → Mycetismus
b- Broad bean poisoning → favism
c- Seafood poisoning→ Scombroid poisoning
d- Spinach poisoning → solanine poisoning

20. Which of the following is one of the oldest methods of food preservation?
a- Pickles
b- Antimicrobials
c- Antioxidants
d- nitrites
e- Modified Atmosphere packaging

1-) What is the body's main source of energy?

A. Oil

B. Protein

C. Carbs

D. Vitamins

E. Mineral

2) Which of the following is not a fat soluble vitamin?

A-) A

B-) vitamin B

C-) E

D-) K
E-) D

3-) What is the HACCP system?

A-) It is a ready-made food production company.

B-) After any problems occur in places where food is produced. It is the name of the system that
describes the processes to be applied.

C-) It is a hygiene program applied only in Europe.

D-) Pest and rodent control program.

E-) Food safety system.

4-) Which of the guidelines for the implementation of the HACCP system is incorrect?

A-) Create the HACCP team.

B.-) Evaluate the current Programme.

C-) Verify the flowchart in situ.

D-) Agree with the employees.

E-) Define the product.

5-) Which of the types of smoke is wrong?

A-) Hot smoking

B-) Solid smoke

C-) Roasting or barbecue

D-) Liquid smoke

E-) Cold smoking

6-) Which of the following is in the group of foods with low risk?

A-) Raw seafood

B-) Frozen foods

C-) Ice cream

D-) African food

E-) Pickles

7-) Which of the food preservation methods is not the oldest method?

A-) Grill

B-) Drying

C-) Salting

D-) Pickles

E-) Cold storage

8-) What is the name given to the indirect contamination of microorganisms with food?

A-) Sanitation

B-) Fungus

C-) Cross contamination

D-) Infection

E-) Culture cultivation

9-) Which of the following foods has the highest biological value?

A-) Egg

B-) Rice

C-) Beef

D-) Milk

E-) Fish

10-) Which of the following is not effective in spoiling food?

A-) Excessive heat

B-) Natural food enzyme reactions

C-) The reaction rate of enzymes

D-) Other reactions of food ingredients

E-) Biological value of the food taken

11-) Which of the following is not a food preservation method?

A-) Chemical preservatives

B-) Boiling

C-) Cooling or freezing

D-) Gamma radiation treatment

E-) Adding chemical additives

12-) Which of the following is not a food-borne hazard?

A-) Bird flu

B-) Mad cow

C-) Anthrax

D-) Hepatitis A

E) AIDS

13-) Which of the following is not one of the groups of food additives?

A-) Colors

B-) Aroma substances

C-) Fragrance substances

D-) Preservatives

E-) It affects the structure and appearance of the food.

14-) Which of the following is not a suitable canning application conditions?

A-) Carefully selecting, washing and peeling fresh food.

B-) Use of acceptable jars and sealed lids.

C-) Adding acid to certain foods in regular fumes.

D-) Adding deodorizing chemicals.

E-) Processing the jars in boiling water or pressure vessel for the right time

15-) Which of the following is not a characteristic of starter cultures?

A-) They are pure or mixed cultures.

B-) The use of mixed starter cultures can reduce the risk of bacteriophage infection.

C-) Mixed starter cultures reduce the quality of foods with the antagonistic work of organisms.

D-) It is reliable.

E-) It provides standard production.

16-) Which of the following is true about balancing the pH in food preservation?

A-) Seafood and raw milk are resistant to bacterial spoilage.

B-) Vegetables have a low pH value.

C-) The low pH environment increases the sensitivity of the microorganism to heat.

D-) Fruits and wine have high pH.

E-) Ph has no effect on enzymes.

17-) Which of the following is a correct definition of lyophilization?

A-) Preservation of foods by irradiation.

B-) Preservation by freeze drying of foods.

C-) Preservation by pasteurization.

D-) Magnetic field protection.

E-) Preservation of foods with light energy

18-) Which of the following is a preservation technique in which perishable foods are stored in an
atmosphere different from the normal composition of the air?

A-) Osmotic dehydration of foods.

B-) Drying

C-) Packing in modified atmosphere

D-) Membrane

E-) Bioactive substance encapsulation

19-) Which of the information given about cold smoking is false?

A-) It is a flavor enhancer.

B-) Meats are cured before smoking.

C-) It cooks the food.

D-) Food stays moist.

E-) A temperature of 20-30 degrees is applied.

20-) Which is true about salting used in food preservation?

A-) Sodium chloride protects food by eliminating water content.

B-) With this technique, the moisture content of the food is increased.

C-) It provides a rich environment for the reproduction of microorganisms.

D-) It increases the solubility of oxygen.

E-) Curing powder is a combination of salt and sodium phosphate.

2. Define Bacteriocins:
Proteins formed by beneficial bacteria to combat other microorganisms
3. for the making of pastrami: we use salting and drying as preservation approaches.
What is the name of this technology?
HURDLE technology
4. What are the types of microbiological food-borne illnesses?
Infection-Intoxication-Toxicoinfection

5. Which of these is not a chemical cause of food deterioration?

a. oxidation
b. reduction
c. rancidity
d. shrinkage

6. Which of these is not in the inhibition food preservation method?

a. pasteurization
b. freezing
c. drying
d. decreased oxygen exposure

7. Which of these is not a “preservation using chemicals/microorganisms”?

a. fermentation
b. adding antioxidants
c. decreasing water activity
d. adding anti-microbial

8. Which of these is a risk of the nitrite food additive?

a. digestive disorders
b. neurological damage
c. methemoglobinemia in infants
d. skin problems

9. Which of these hepatitis types is food borne?

a. hepatitis A
b. hepatitis B
c. hepatitis D
d. hepatitis C

10. which of these is a strong mechanism to combat Salmonella spp.?

a. drying
b. freezing
c. salting
d. cooling

11. Which of these microorganisms causes a toxicoinfection?

a. campylobacter jejuni
b. listeria monocytogenes
c. Clostridium perfringens
d. clostridium botulinum
12. Which of these is the most prominent pathogen found in poultry meat?
a. clostridium perfringens
b. E.coli
c. Listeria monocytogens
d. Campylobacter jejuni

13. Which of the following microorganisms are used in fermentation for production of yogurt?
a. clostridium
b. acetobacter
c. lactobacillus
d. E.coli

14. Which of these is a not a natural antimicrobial for preservation

a. phenols
b. nitrites
c. organic acids
d. phytoalexins
15. Which of these is not an advantage of HACCP?
a. improves the control of food processes
b. protects the consumer
c. enhances the taste
d. provides a process for self-improvement

16. Which of these is not one of the factors controlling the rate of drying?
a. thickness of food
b. humidity of air
c. temperature employed
d. salt concentration in the food

17. True or false: Lactic acid bacteria can produce bactericidal and bacteriostatic factors T

18. True or false: Bacteriophages can destroy the starter cultures and are therefore a huge risk in the dairy
industry T

19. True or false: The modified atmosphere packaging aims to increase the amount of oxygen gas in the
package F

20. Cold smoked food are safe to consume without further cooking F

1- Which of the following is not a microbiological deterioration?

a) yellowing

b) Mold

c) Gas formation

d) stinking
e) Machining

2- Which of the following is false regarding food spoilage?

a) Food spoilage can occur in a wide range from color change in appearance to odour, consistency and
taste change.

b) Food spoilage causes serious economic losses that will cause quality defects in food.

c) Food spoilage is closely related to consumer perception, which is the origin of nutritional culture and
hygiene habits.

d) Food spoilage does not make the food risky for health.

e) Food spoilage can be perceived by the sense organs of a healthy person.

3- Any change of physical, chemical or biological origin that will limit or completely eliminate the
consumption of food is called what?

a) Food spoilage

b) Food intoxications

c) Food infections

d) Food intolerances

e) Food toxicity

4- All the practices and cleaning measures taken to prevent the factors that will harm health ……. is
defined as. Fill in the blank.

hygiene

Which of the following is not a fat-soluble vitamin?

A) A

b) D

c) E

d) K
e) C

1.Physical hazard 2. Chemical hazard

3. Biological hazard 4. Nuclear hazard

6- Which of the above or which ones are one of the hazard types in HACCP?

a) 1 and 2

b) 2 and 3.

c) Only 4.

d) 1,2 and 3.

e) Only 2.

7- Which of the following terms refers to the definition of "Food safety is a management system that
identifies physical, chemical and biological hazards at all stages of purchasing, production and
distribution, from raw material to consumption of the final product, takes them under control and
ensures continuity"?

a) HACCP

b) International Standard (IS)

c) SO standards

d) SSOP (Sanitation Standard Operating Procedures)

e) GMP (Good Manufacturing Techniques)

8- What kind of changes occur in the products in Pütric deterioration?

a) pH decreases, acidity does not change,

b) Ph increases, acidity decreases

c) Ph does not change, acidity does not

d) Ph increases, acidity increases

e) pH decreases, acidity decreases

9--They are the most common organic molecules on earth.

It is the main energy source of the body.

It meets 55% of a person's daily energy needs.

What is the food item described above?

a) Fats

b) Minerals

c) Salts

d) Carbohydrates

e) Vitamins

10- Which of the following is the principle that provides documentation in the HACCP system?

a) record keeping

b) Verification

c) Determination of corrective actions

d) Monitoring critical limits

e) Identification of critical control points

11- Which of the following is not one of the basic principles of the HACCP system?

a) Cooling

b) Determination of corrective actions

c) Identification of critical control points

d) Performing hazard analyzes

e) Verification

12- 1. Microbial composition should be known.

2.Storage and distribution conditions should be determined.

3. It should be packaged.
 4. It should be stated whether there is water activity or not.

Which of the following is true about the final product during the preliminary studies of the HACCP
system?

a) 1 and 3

b) 3 and 4

c) 1,2,3

d) 1,3,4

e) 1,2,3,4

13- Which of the following is not a factor affecting daily protein requirement?

a) Age and gender

b) Various muscle activities

c) Movement

d) disease

e) Emotional changes

14- Which of the following is not a type of smoke?

a) cold smoking

b) Liquid fuming

c) wet smoking

d) Hot smoking

e) Roasting or barbecue

15- Which of the following foods has the highest BV value?

a) egg

b) milk

c) rice

d) fish

e) grain
16- Which of the following statements about the ways of ensuring hygiene in businesses is false?

a) The windows must be covered with safety film against breakage.

b) Mosquito nets should be used on the windows opening to the outside.

c) The floor should be constructed with non-slip material.

d) Wall surfaces should be rough and dark in color.

e) Ceilings should be designed in such a way that they do not allow moisture and mold formation.

17- Which of the following is not one of the methods of monitoring critical limits, which is one of the
basic principles of the HACCP system?

a) Visual inspection

b) Duration

c) pH

d) Pressure

e) Temperature

18- Which type of toxin is caused by Aspergillus flavus?

a) Aflatoxin

b) Ochratoxin

c) Deoxynivalenol

d) Patulin

e) Fumonisin

19- Which of the following is the minimum humidity for molds to grow?

a) 14-15%

b) 12-13%

c) 8-9%

d) 2-3%

f) 5-6%
20- Hazard Analysis and Critical Control Point stands for HACCP. ( TRUE )

1) Give three categories of food preservation methods.

-Inhibition
-Inactivation
-Avoid recontamination

2) Give five examples of preservation methods.

-pasteurization
-freezing
-fermentation
-drying
-sterilization

3) Which of the following is NOT a fermentation method?

a) Alcoholic fermentation
b) Milk fermentation
c) Alkaline fermentation
d) Acetic acid fermentation
e) Lactic acid fermentation

4) Which of the following is a fermentation method by using heat treatment?

a) Osmotic dehydration
b) Surface treatment with edible coatings
c) Salting
d) smoking
e) pasteurization

5) Why smoking alone is not enough for preservation?

Smoke cannot penetrate deep into meat and fish whereas it's only a protection for
the outer surface so that additional techniques are used to preserve the food
completely.
6) Give two methods of smoking and describe the differences between them.
- Cold smoking
- Smoke roasting
Cold smoking is done between 20-30oC in a short time with just using smoker
whereas smoke roasting is done above 100oC with either roaster or baker combined
with smoker.

7) What is the main purpose of canning?

a) Increasing the quality of the food
b) Decrease the water activity of the food
c) Changing the taste of the food
d) Increasing the storage time of the food
e) acidifying of the food

8) What is/are the difference(s) between canning and pickling?

Pickling includes fermentation in the process whereas canning doesn’t.
Foods need to be fully sterile before sealing in canning but not in pickling.

9) Give information about how salting causes preservation of food?

- Salt makes water to flow from inside to outside whereas decreases the water
content of the food causing the microbial cells to plasmolyzed.
- Salt ionizes and yields chlorine which is harmful for microorganisms.
- Reduce to solubility of oxygen.
- Denatures protein.

10) Which of the following is not a drying method?

a) Sun drying
b) Freeze drying
c) Foam drying
d) Tray drying
e) Vapour drying

11) State three advantages of HACCP.

- Protects customers from food hazards.
- Improves control of food processes.
- Provides a process for self-inspection and self-improvement for the producer.

12) Which of the following knowledge aspect is NOT needed in HACCP

team?
a) Cost
b) Raw materials
c) Hazards
d) Environment
e) Process

13) What are the three types of hazards, give one example for each of
them.
- Biological hazards, harmful microorganisms.
- Chemical hazards, naturally occurring chemicals when the food is processed.
- Physical hazards, hair.

14) What are the types of Food-borne microbiological diseases?

-Infection
-Intoxication
-Toxicoinfection

15) Why freezing is not a good way to preserve food against Salmonella
species?
Even though they don’t reproduce in frozen foods they can easily survive long
terms in frozen foods and starts to reproduce immediately when the food is
defrosted in room temperature.

16) Why Listeria monocytogenes is very important microorganism in

food hygiene?
High mortality rate, can survive and reproduce above 5.5 pH and only inhibited
below 5.5 pH, can reproduce in the environment with 10% salt and survive until
20% salt, because of these features only limited variation of preservations can be
used against it.

17) Why is it important to know if the bacteria are motile or non-motile?

When we do culture, we can see if the bacteria are motile or not which gives us the
information about which species can be or can’t be for example if its non-motile it
can’t be Listeria monocytogenes because we know that it has flagella and motile.

18) What are the four pathogenic groups of E. coli?

- Enterotoxigenic E. coli
- Enteropathogenic E. coli
- Enterohemorrhagic E. coli
- Enteroinvasive E. coli

19) Which of the following is NOT a symptom of Campylobacter jejuni?

a) Vomiting
b) Fever
c) Bleeding in mouth and nose
d) Diarrhea
e) Abdominal pain

20) What are the most common viral agents that cause food-borne
illness?
- Hepatitis B
- Norovirus
- Rotavirus

1) Which is true about salting used in food preservation?

A) Sodium chloride preserves food by removing its water content.

B) The moisture content of the food is increased.

C) It provides a rich environment for the reproduction of microorganisms.

D) It increases the solubility of oxygen.

 2) Which of the following is the most important pathogenic bacteria that rarely survives
canning?

A) Listeria monocytogenes

B) Salmonella spp.

C) Clostridium botulinum

D) Cronobacter sakazakii

3) Which of the following is not a characteristic of cold smoking?

A) food stays moist

B) Increases the flavor

C) cooks the food

D) 20-30 oC temperature is applied

4) Which of the following is an external factor that determines deterioration?

A) water activity

B) acidity

C) redox potential

D) humidity and atmospheric conditions

● pesticides
● antibiotics
● growth hormones
● Fertilizers
 5) What chemical hazard is caused by the above factors?

A) Chemicals used in the cultivation phase

B) Environmental contaminants

C) Food additives

D) Compounds formed in food processing

6) Which of the following chemicals causes potato poisoning?

A) Salonine

B) PAH

C) Acrylamide

D) Lead

7) Which one of the following events is described as when there is no overreaction of the
immune system, but there are abnormal responses to food formed by other mechanisms?

A) food intolerance

B) food allergies

C) Anaphylaxis

D) poisoning
 8) Which foodstuff has a higher frequency of being a physical hazard?

A) Fruits

B) Bakery products

C) Fish and fish products

D) Vegetables

9) Which of the following defines whether a chemical or substance is considered safe by experts?

A) IUCN

B) FDA

C) FAO

D) GRAS

10) Which of the following includes health and sanitation rules together?

A) Cleaning

B) Disinfection

C) Hygiene

D) Health
 11) Which of the following bacteria causes milk and cream spoilage?

A) Clostridium botulinum

B) Staphylococcus aureus

C) Clostridium perfringens

D) Bacillus cereuS

12) Which of the following is the critical ingredient used to cure meat?

A) nitrogen

B) Chlorine

C) nitrite

D) Citrate

13) The process of preserving food by lactic acid bacteria is in which pickle category?

A) Pickling with salt

B) Pickling with vinegar

C) Pickling with chemicals

D) Pickling with fermentation

14) The official symbol or logo showing that the food has been irradiated is called Radura. (D)

15) Low pH reduces the heat resistance of microorganisms and increases their sensitivity.
 16) What is it called when microorganisms are transmitted to humans through food?

A) Horizontal Contamination

B) Direct Contamination

C) Cross Contamination

D) Vertical Contamination

17) Carbohydrates have an important place in the food industry due to their thickening,
sweetening, gel-forming, and fat-substituting properties.

18) Shelf life is how long food can be safely stored without loss of high quality . (D)

19) HACCP deals with product quality and crisis management ( Y )

20) Which is false about cold smoking?

A) It is a type of smoker used as a flavour enhancer for foods such as chicken breast, veal, pork chop,
salmon, scallops and steaks.

B) The smoking process is applied between 15 and 20 ° C for a period of time to impart flavour.

C) Meats are cured before cold smoking

D) foods have a smoky flavour but remain relatively moist.