Servsafe- Foodborne Microorganisms & Allergens

What pathogen is the greatest risk found in raw chicken?

• E. coli

• Salmonella

• Hepatitis A

The “Danger Zone” for biological growth in food is defined as:

• 32°F to 160°F

• 36°F to 140°F

• 41°F to 135°F

The three categories of food contaminants are best described as:

• Chemical, Biological, and Physical Hazards

• External, Internal, and Customer Hazards

• Human, Microbial, and Viral Hazards

Foods that have a water activity of 0.85 or above are considered:

• Hazardous Foods

• Potentially hazardous foods (TCS)

• Do not need to be refrigerated

The presence of microorganisms is a form of:

• Chemical Hazard

• Biological Hazard

• Physical Hazard

The pathogen most associated with undercooked beef, especially hamburger, is:

• Norovirus

• Salmonella

• E.Coli

Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?

• Clostridium perfringens

• E. coli

• Salmonella

Which of the following is an example of a biological contaminant?

• Wood shavings in a glass of milk

• Dirt on a mushroom

• Norovirus in shellfish

Salmonella poisoning is most often associated with the following source:

• Under-cooked Eggs and Poultry

• Pasteurized Milk

• Frozen Butter

Of the following listed food pathogens, which one is most often associated with the consumption of under-cooked or raw seafood?

• Vibrio vulnificus

• Norovirus

• Hepatitis C