ServSafe - Chapters 1 & 2

For a food borne 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

The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

• Bacteria abatement

• Toxic-metal leaching

• pathogen measurement

• Time-temperature control

According to the CDC, the five common causes for food borne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

• Reheating leftover food

• Serving ready-to-eat food

• Using single-use disposable gloves

• Purchasing food from unsafe sources

Foodborne pathogens grow well at temperatures

• Below 32F

• Between 1F to 40F

• Between 41F to 135F

• Above 212F

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

• Meat

• Moisture

• Melatonin

• Management

While commonly linked wit contaminated ground beef, what pathogen has also been linked to contaminated produce?

• Bacillus cereus

• Salmonella spp.

• Shiga toxin-producing E.coli

• Shigella

Which practice can reduce Salmonella spp. in poultry to safe levels?

• Storing food at 55F or higher

• Inspecting canned food for damage

• Cooking food to the right temperature

• Purchasing oysters from approved, reputable supplier

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

• Freezing seafood prior to cooking it

• Purchasing smoked or cured seafood

• Purchasing seafood from approved, reputable suppliers

• Cooking seafood to the right minimum internal temperature

Cooking tomato sauce in a copper pot can cause which foodborned illness?

• Hemorrhagic colitis

• Foodborne infection

• Toxic-metal poisoning

• Staphylococcal gastroenteritis

Itching and tightening of the throat are symptoms of what?

• Hepatitis A

• Food allergy

• Hemorrhagic coloitis

• Cigueatera fish poisoning