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servsafe 2
unit test
| Question | Answer |
|---|---|
| Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of | |
| The foodborne illness many times linked to ground beef is | |
| Most bacteria need nutrients such as carbohydates and ______________ to survive | |
| The temperature danger zone or TDZ is between | |
| Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | |
| The category of pathogen that probably spoils food more than it causes illness is | |
| The foodborne illness that is particularly dangerous to pregnant women and newborns is | |
| A sign of spoilage includes white or pink discoloration or slime: | |
| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | |
| Day-care and medical communities have had frequent issues with this parasite | |
| The virus that causes general weakness and a mild fever is | |
| The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: | |
| The A in FAT TOM stands for | |
| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | |
| The bacteria that is linked to flies which transfer bacteria to food is | |
| Which of the following illnesses includes a symptom called jaundice? | |
| Time-temperature control for safety is another way to express the term | |
| Which of the following illnesses is NOT associated with ready to eat foods? | |
| The illness that is very contagious and has been associated with cruise ships | |
| An illness carried or transmitted to people by food | |
| TCS foods include all of the following EXCEPT | |
| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | |
| Bacteria, viruses, parasites and toxins are considered which type of hazard | |
| Canned foods and untreated garlic and oil mixtures are foods commonly linked to | |
| What are the two elements of FAT TOM that a food service operation can control? | |
| Baked potatoes that have been time and temperature abused can be a source of | |
| Which parasite is associated with raw or undercooked fish such as herring and cod? | |
| The unique symptom of a tingling in the throat and coughing up worms is associated with | |
| 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? | |
| Commonly associated with chicken and poultry, this bacteria causes illness after only consuming a small amount | |
| The category of pathogen that is most easily prevented by using correct personal hygiene is | |
| Symptoms include headache, high fever, rash, and abdominal pain | |
| Which of the following DOES NOT require that a food handler be excluded from the workplace? | |
| The water activity level that where bacteria grow well is | |
| The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is | |
| The foodborne illness that can be a problem for Asian restaurants because of the significant amount of rice prepared and served daily is | |
| What is the best way that parasites can be prevented? | |
| Danger of kidney failure that might lead to death is an issue with | |
| When microorganisms are transfered from one food or surface to another is called | |
| Commonly associated with chicken and poultry, food handlers that have been diagnosed must be excluded from food service: | |
| The pH level is is best for bacteria to grow is | |
| Commonly associated with oysters, this illness could cause death if the customer has a liver disease | |
| This bacteria can cause weakness, double-vision, and difficulty swallowing | |
| The category of pathogen that includes more instances where controlling time and temperature is the best preventative method is | |
| The virus that is extremely contagious causing diarrhea and vomiting is | |
| The F in FAT TOM stands for | |
| The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is | |
| Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed | |
| The foodborne illness that has been linked to deli meats, soft cheeses and hot dogs is | |
| Dishes made with meat and poultry such as stews and gravies are in danger of contamination by |
Created by:
ElijahDaley3
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