ServSafe chapter 2 review NPHS 20-21

Front

What pathogen is most associated with undercooked beef, especially hamburger?

Back

E. Coli

Front

What symptoms indicate exposure to Ciguatera toxin?

Back

Reversal of hot and cold sensations and tingling in fingers.

Front

What pH level is best for bacterial growth?

Back

Neutral to slightly acidic.

Front

What is Cross-Contact in food safety?

Back

When an allergen is passed from one surface or food to another.

Front

What level of water activity (Aw) is required for microorganisms to grow?

Back

0.85.

Front

What is the primary cause of foodborne illness from undercooked poultry?

Back

Salmonella.

Front

What is the safe minimum internal cooking temperature for ground beef?

Back

160°F (71°C).

Front

What is the main characteristic of Norovirus?

Back

Highly contagious and often associated with contaminated food or water.

Front

What does HACCP stand for?

Back

Hazard Analysis Critical Control Point.

Front

What is the role of a food thermometer?

Back

To ensure food is cooked to a safe internal temperature.