ServSafe Quiz 2

Which is a TCS food?

• Coffee

• Bananas

• Saltines

• Baked Potato

What is the basic characteristic of a virus?

• Commonly found in cattle intestines

• Requires a living host to grow

• Grows in food

• Destroyed by cooking

What practices useful for preventing Norovirus from causing foodborne illness?

• Cooling food rapidly

• Encouraging staff to get flu shots

• Cooking food to minimum internal temperature

• Correct hand washing

What condition promotes the growth of bacteria?

• Low levels of moisture

• Foods held between 70° F and 125° F

• High acidity

• Food with a pH that is highly alkaline

What practice can help prevent allergic reactions?

• providing home delivery service

• Cooking different foods in the same oil

• identify ingredients to customers

• using parchment paper when baking cookies

What practice should be used to prevent seafood toxins from causing foodborne illness?

• cooking food to correct internal temperatures

• Hand washing throughout the day

• Microwaving fish to be served raw for 15 seconds

• Purchasing food from approved reputable suppliers

The"Danger Zone" for biological growth in foods is defined as

• 32° F to 160° F

• 36° F to 140° F

• 41° F to 135° F

• 32° F to 140° F

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

• 0.92

• 0.15

• 0.86

• 0.75

The presence of a microorganism is a form of

• Chemical hazard

• Biological hazard

• Physical hazard

• Potentially hazardous food

The pathogen most associated with under cooked beef, especially hamburger is

• Norovirus

• Salmonella

• E.Coli

• Hepatitis A