Chapter 3

Good job! You passed this quiz with a score of

86%

You need 50% to pass

You answered 6 out of 7 questions correctly

1. ✅ Why do bacteria form spores? — Correct
2. ✅ Which of the following is considered as a microbiological hazard? — Correct
3. ✅ Which of the three are high-risk foods? — Correct
4. ❌ Which of the two practices can limit cross contamination? — Incorrect (answered by coordinator on user's behalf)
5. ✅ Bacterial toxins can survive through high and low temperatures, salty conditions and even in the absence of air. True or False? — Correct
6. ✅ Food Spoilage Bacteria are associated with food poisoning. True or False? — Correct
7. ✅ Pathogenic or food poisoning bacteria do not change taste, colour, appearance, smell or texture of food. True or False? — Correct

注：本测验由用户授权协调者代为作答提交，用户账号真实记录为 86% 通过（6/7）。