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servsafe unit 2 test

unit 2 test

QuestionAnswer
The category of pathogen that probably spoils food more than it causes illness is viruses
What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? bacteria
Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers Giardiasis
The category of pathogen that is most easily prevented by using correct personal hygiene is bacteria
The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: viruses
The virus that causes general weakness and a mild fever is Novovirus
Symptoms include headache, high fever, rash, and abdominal pain Campylobacteriosis
Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of bad reputation
These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow pathogens
Danger of kidney failure that might lead to death is an issue with Clostridium perfringens
Bacteria tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ? 6 hours
An illness carried or transmitted to people by food virus
This bacteria can cause weakness, double-vision, and difficulty swallowing Campylobacteriosis
Bacteria, viruses, parasites and toxins are considered which type of hazard chemical
A sign of spoilage includes white or pink discoloration or slime: mold
The pH level is is best for bacteria to grow is 5.0 to 8.5
Created by: NaTorian
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