servfesafe
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| During handwashing, foodhandlers must vigorously scrub their hands and arms for... | 10 - 15 seconds
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| Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating... | Brevetoxin
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| This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness... | Saxitoxin
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| Hand lotion and first aid supplies are examples of... | chemical contaminants
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| Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of ... | Ciguatoxin
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| The category of pathogen that probably spoils food more than it causes illness is? | fungi
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| These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow? | toxins
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| A sign of spoilage includes white or pink discoloration or slime? | yeast
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| The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is... | parasites
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| The category of pathogen that is most easily prevented by using correct personal hygiene is... | bacteria
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| This bacteria can cause weakness, double-vision, and difficulty swallowing | Clostridium botulism
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| Symptoms include headache, high fever, rash, and abdominal pain ... | Salmonella typhi
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| What is another name for potentially hazardous foods? | Time-temperature control for safety Time-temperature control for safety
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| What is the pH range that is optimal for the growth of bacteria? | 4.6-7.5
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| change gloves every _____ hours when doing the same job continuously | four
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bluesjuy
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