This brief quiz aims at reviewing the material of the lesson. You have the opportunity to check on your progress and go back to your answers to reflect on your mistakes. Good luck!
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Question 1 of 10
1. Question
1 point(s)FATTOM is a food safety tool used in the industry to prevent foodborne illnesses.
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Question 2 of 10
2. Question
1 point(s)The letters of FATTOM stand for:
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Question 3 of 10
3. Question
1 point(s)Bacteria is a living organism that requires _________ to survive.
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Question 4 of 10
4. Question
1 point(s)A product is considered stable for a pH lower than ______
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Question 5 of 10
5. Question
1 point(s)The increase of acidity of a food is done by additions of vinegar or citrus juice such as lemon.
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Question 6 of 10
6. Question
1 point(s)Food-borne pathogens grow best in temperatures between 40 oF to 140 oF / 4 oC to 60 oC.
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Question 7 of 10
7. Question
1 point(s)Restricting the amount of time that foods are left in the danger zone will help reduce the risk of foodborne illness.
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Question 8 of 10
8. Question
1 point(s)Which of the following bacteria can develop in the absence or presence of oxygen?
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Question 9 of 10
9. Question
1 point(s)The drier the food is, the longer it will last.
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Question 10 of 10
10. Question
1 point(s)Which of the following is an excellent preservative from 40%?
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