
ServSafe Chapter 1-2 ReTest
Quiz
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Other
•
9th Grade
•
Easy
Shanna Winters
Used 2+ times
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23 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Anika is learning about health and hygiene in her science class. Her teacher explains that certain microorganisms can cause diseases in humans. What are these harmful microorganisms called?
Toxins
Bacteria
Parasites
Pathogens
2.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
After attending a family picnic, Arjun started feeling unwell. He experienced several symptoms that could indicate a foodborne illness. Which of the following symptoms might Arjun be experiencing? Select ALL that apply
Diarrhea
Abdominal Cramps
Swelling
Fever
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Noah is studying for his food safety exam and comes across a list of the Big 6 illnesses. He wants to know which of the following illnesses are caused by viruses. Which one should he choose?
Salmonella Typhi
Shigella spp.
Hepatitis A
E. Coli
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Kai is preparing food in a restaurant kitchen and wants to ensure that the food stays out of the Super Danger Zone temperature to prevent bacterial growth. Which of the following temperature ranges should Kai be most concerned about?
70-125 Degrees
41-135 Degrees
65 -125 Degrees
51-145 Degrees
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Luna is setting up an aquarium and wants to ensure the water is suitable for beneficial bacteria to thrive. Thinking of the PH scale, 7 being neutral, what PH should Luna aim for to encourage bacterial growth?
A PH of around 6.5
A PH of 2.3
A PH of 8.8
A PH of 5.2
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
James is preparing hamburgers for a family barbecue. He wants to make sure everyone stays healthy. Which bacteria can James help prevent by cooking the beef thoroughly?
Salmonella Typhi
Non-Typhi Shigella
Norovirus
E Coli
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Sophia is preparing a meal that includes chicken and eggs. She wants to make sure her family avoids foodborne illnesses. Which bacteria should she be most concerned about when handling these foods?
E. Coli
Salmonella Typhi
Non-Typhi Salmonella
Shigella
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