ServSafe Chapter 2: The Big "6"

Bacteria grow best in food that contains

• High amounts of acid

• little or no acid

• Mold

• Yeast

Viruses can survive refrigerator and freezer temperatures.

• True

• False

Pathogens need six (6) conditions to grow: food, acidity, temperature, time, oxygen and mold.

• True
• False

Viruses, bacteria and parasites cause food to become discolored, smell "off," and taste bad.

• True

• False

While foodborne illness gets many people sick, it is very rare for someone to die.

• True

• False

What are pathogens?
 

• Microorganisms that cause illness
• Harmful things present in food, making it unsafe to eat 
• Diseases that spread from one surface or food to another
• Chemicals found in air, soil, plants, water, and some food

A foodborne-illness outbreak occurs when  

• one person gets ill after eating food
• one person gets ill after eating food that was not completely cooked
• two or more people get the same illness after eating different foods.
• two or more people get the same illness after eating the same food.

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

• Their appetites have decreased with age
• Their immune systems have weakened with age
• They are more likely to spend time in a hospital
• They are more likely to suffer allergic reactions.

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

• Thermal
• Temporal
• Practical
• Chemical

Pathogens grow well in food that has a temperature between

• 0°F and 100°F
• 31°F and 100°F
• 55°F and 155°F
• 41°F and 135°F