the harder questuions for serv safe
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| Day-care and medical communities have had frequent issues with this parasite | Cryptosporidiosis
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| The foodborne illness many times linked to ground beef is | Hemorrhagic colitis E. Coli
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| The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is | Salmonella typhi
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| Baked potatoes that have been time and temperature abused can be a source of | Clostridium botulism
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| The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is | viruses
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| A sign of spoilage includes white or pink discoloration or slime | yeast
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| Commonly associated with chicken and poultry, food handlers that have been diagnosed must be excluded from food service | Salmonella typhi
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| The virus that is extremely contagious causing diarrhea and vomiting is | Novovirus
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| This bacteria can cause weakness, double-vision, and difficulty swallowing | Clostridium botulism
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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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| Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed? | Listeriosis
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| The unique symptom of a tingling in the throat and coughing up worms is associated with | Anisakiasis
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| Which of the following illnesses is NOT associated with ready to eat foods? | Clostridium perfringens
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| Most bacteria need nutrients such as carbohydates and ______________ to survive | fats
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| Danger of kidney failure that might lead to death is an issue with | Hemorrhagic colitis E. Coli
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| The category of pathogen that is most easily prevented by using correct personal hygiene is | viruses
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| Commonly associated with chicken and poultry, this bacteria causes illness after only consuming a small amount | Salmonella spp.
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| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | Campylobacteriosis
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| Which of the following DOES NOT require that a food handler be excluded from the workplace? | Staphylococcus aureus
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| The virus that causes general weakness and a mild fever is | Hepatitis A
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| Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi
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| Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | Cyclosporiasis
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| In the aconym FATTOM, the first T stands for | temperature
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| In the aconym FATTOM, F stands for | food
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| What is the temperature range for the temperature danger zone? | 41 to 135
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| What is the water activity level for most potentially hazardous foods? | .85
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| In the aconym FATTOM, the second T stands for | time
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| What is another name for potentially hazardous foods? | Time-temperature control for safety
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