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ServSafe Practice

QuestionAnswer
Bacteria, viruses, parasites and toxins are considered which type of hazard biological
Hair, dirt, glass, and metal are all considered which type of hazard physical
Time-temperature control for safety is another way to express the term potentially hazardous
What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? mold
A sign of spoilage includes white or pink discoloration or slime: yeast
Commonly associated with chicken and poultry, this bacteria causes illness after only consuming a small amount Salmonella spp.
The illness that is very contagious and has been associated with cruise ships Novovirus
Bacteria, viruses, parasites and toxins are considered which type of hazard biological
This bacteria can cause weakness, double-vision, and difficulty swallowing Clostridium botulism
Danger of kidney failure that might lead to death is an issue with E. Coli
The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is Salmonella typhi
Day-care and medical communities have had frequent issues with this parasite Cryptosporidiosis
Which of the following illnesses is NOT associated with ready to eat foods? Clostridium perfringens
The virus that causes general weakness and a mild fever is Hepatitis A
Commonly associated with chicken and poultry, food handlers that have been diagnosed must be excluded from food service: Salmonella spp.
Which of the following DOES NOT require that a food handler be excluded from the workplace? Staphylococcus aureus
Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water Campylobacteriosis
These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow toxins
During handwashing, the amount of time needed to wet and rinse hands, not including the time to scrub them, is 5 - 10 seconds
A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT botulism
Jane, a garde manger chef who works in a large regional hospital, has been diagnosed with a sore throat and occasionally is running a fever she must be excluded from the restaurant
An employee must be excluded from a food service establishment that serves a high risk populations if they have a sore throat with fever
Harry, a dishwasher, has a cold there are no restrictions
During handwashing, foodhandlers must vigorously scrub their hands and arms for 10 - 15 seconds
To keep food safe: Prevent cross-contamination Prevent time-temperature abuse
Created by: kellietakas