ServSafe/IRC Review

Why are elderly people at a higher risk for foodborne illness?

• their immune systems have weekend with age

• they are more likely to spend time in the hospital

• they are more likely to suffer allergic reactions

• their appetites have decreased with age

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

• temporal

• practical

• chemical

• thermal

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

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

• bacteria abatement

• toxic metal leaching

• pathogen measurment

• time-temperature abuse

According to the CDC, the five common causes for foodborne 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 glove

• purchasing food from unsafe sources

Foodborne pathogens grow well at temperatures

• Below 32 degrees F

• Between 1 and 40 degrees F

• Between 41 and 135 degrees F

• Above 212 degrees F

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

• meat

• moisture

• melatonin

• management

Which pathogen is primarily found in the hair, nose and throat of humans?

• Giardia duodenalis

• Basilus cereus

• Clostridium botulinum

• Staphlococcus aureus

While commonly linked with contaminated ground beef, what pathogen has also been linked 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 55F or higher

• Inspecting canned food for damage

• Cooking food to the right temperature

• Purchasing oysters from approved, reputable