(Calli) Ch 2 ServSafe (7th Ed)

Cross contact is the transfer of a food allergen to another:

• Glove.

• Hand sanitizer.

• Detergent.

• Food.

Bacteria will multiply rapidly under what condition?

• Low moisture.

• Room temperature.

• High acidity.

• Refrigeration.

The 6 conditions in which bacteria prefer to grow and reproduce is called:

• Cross contact.

• Allergies.

• Sanitizing.

• FAT TOM.

The leading cause of foodborne illness is eating foods contaminated with:

• Chemicals.

• Soil.

• Toxins.

• Pathogens.

The most important thing that a food handler can do to reduce the risk of foodborne illness is by:

• Washing hands properly and frequently.

• Using bug spray in the kitchen.

• Putting on a clean apron at the beginning of each shift.

• Purchasing food from local suppliers only.

All of the foods listed below are examples of common food allergens except:

• Eggs, dairy, and soy products.

• Cut melons and tomatoes.

• Peanuts, tree nuts, and wheat products.

• Shellfish and fish.

What condition promotes the MOST RAPID growth of bacteria?

• Food held between 70 - 125 degrees.

• Food with a pH that is highly alkaline.

• Low levels of moisture in food.

• High acidity in food.

E.colli can be prevented by:

• Cooking ground beef to 155 degrees.

• Eating shellfish from approved sources and not eat raw oysters.

• Practice good personal hygiene and not eating raw shellfish.

• Using a clean water supply and preventing cross-contamnation.

What is the MOST important way to prevent a foodborne illness from virses?

• Practice good personal hygiene.

• Purchase food from a reputable supplier.

• Control time and temperature.

• Practice good cleaning and sanitizing.

How does most contamination of food happen?

• When contaminants are airborne.

• Through contaminated water.

• Through the use of contaminated animal products.

• When people cause the contamination.