ServSafe 1-2: Question Preview (ID: 24491)

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2) The three categories of food safety hazards are biological, physical and
a) temporal
b) practical
c) thermal
d) chemical

Three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
a) Toxic-metal leaching.
b) Time-temperature control
c) Pathogen measurement.
d) Bacteria abatement.

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
a) Reheating leftover food
b) Using single-use disposable gloves
c) Purchasing food from unsafe sources.
d) Serving ready-to-eat food.

Foodborne pathogens grow well at temperatures
a) Below 41 degrees
b) 41-135 degrees
c) above 140
d) 1-40 degrees

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and
a) Meat
b) Management
c) Mass
d) Moisture

1) Why are the elderly people at a higher risk for foodborne illnesses
a) Their immune systems have weakened with age.
b) Their appetites have decreased with age.
c) They are more likely to spend time in a hospital
d) They are more likely to suffer allergic reactions

While commonly linked with contaminated ground beef, what pathogen has also been linked contaminated produce?
a) Shigella
b) Listeria
c) E coli
d) Salmonella

Which practice can reduce Salmonella spp. in poultry to safe levels?
a) Storing food at 55F or higher
b) Cooking food to the right temperature
c) Purchasing oysters from approved, reputable
d) Inspecting canned food for damage

Covering wounds can help prevent the spread of which pathogen?
a) Shigella
b) Norovirus
c) Staphylococcus aureus
d) Salmonella

A foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eating the same food?
a) 1
b) 2
c) 10
d) 20

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