ServSafe Chapters 1-4

Front

For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?

Back

2

Front

Foodborne pathogens grow well at temperatures

Back

Between 41°F to 135°F

Front

The three categories of food safety hazards are biological, physical and 

Back

Chemical.

Front

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and

Back

Moisture.

Front

Covering wounds can help prevent the spread of which pathogen? Options: Staphylococcus aureus, Norovirus, Vibrio vulnificus, Nontyphoidal salmonella

Back

Staphylococcus aureus

Front

What is the best way to prevent a foodborne illness caused by seafood toxins? Options: Freezing seafood prior to cooking it, Purchasing smoke or cured seafood, Purchasing seafood from aproved, reputable suppliers, Cooking seafood to an internal temperature of 135°F

Back

Purchasing seafood from aproved, reputable suppliers

Front

Eggs and peanuts are dangerous for people with which condition?

Back

Food allergies

Front

What must food handlers do after touching their hair, face or body?

Back

Wash their hands

Front

Which piece of jewelry can be worn by a foodhandler? Options: Diamond ring, Medical bracelet, Plain band ring, Watch

Back

Plain band ring

Front

Food handlers can't work in their operation if they have an illness caused by which pathogen? Options: Vibrio vulnificus, Salmonella Typhi, Clostridium botulinum, Clostridium perfringens

Back

Salmonella Typhi