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ServSafe Practice
| Question | Answer |
|---|---|
| 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
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