ServSafe Chapters 1-4

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?

• 1
• 2
• 10
• 20

Foodborne pathogens grow well at temperatures 

• Below 32°F
• Between 1°F to 40°F
• Between 41°F to 135°F
• Above 212°F

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

• Temporal.
• Practical.
• Chemical.
• Physical.

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

• Meat.
• Moisture.
• Melatonin.
• Management.

Covering wounds can help prevent the spread of which pathogen?

• Staphylococcus aureus
• Norovirus
• Vibrio vulnificus
• Nontyphoidal salmonella

What is the best way to prevent a foodborne illness caused by seafood toxins?

• 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

Eggs and peanuts are dangerous for people with which condition?

• FAT TOM
• Food allergies
• Chemical sensitivity
• Poor personal hygiene

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

• Wash their hands
• Rinse their gloves
• Change their aprons
• Use a hand antiseptic

Which of piece of jewelry can be worn by a foodhandler?

• Diamond ring
• Medical bracelet
• Plain band ring
• Watch

Food handlers can't work in their operation if they have an illness caused by which pathogen?

• Vibrio vulnificus
• Salmonella Typhi
• Clostridium botulinum
• Clostridium perfringens