ServSafe chapter 2

Which is not one of the big Six

• EColi

• Bacterial Infection

• Norovirus

• Salmonella

What is the Temperature Danger Zone?

• 31-135

• 41-135

• 100-110

• 80-120

Which is not a stage of bacteria growth

• Lag

• Long

• Death

• log

What two FAT TOM conditions are easiest for an operation to control?​ (a)  

• Time and Temperature
• Time and Water
• Oxygen and moisture

Match the following

• Water Activity

• Poisons produced by pathogens, plants, and animals

• Sanitizing

• Amount of moisture available in food for bacteria to grow

• Virus

• When food has stayed to long at a temperature that are good for growth of pathogens

• Time-Temperature abuse

• smallest of the mircobial food contaminants

• Toxins

• Reducing the number of pathogens on a surface to safe levels

TCS stands for

• Time and temperature control safety
• Time temperature control

• Time control safety

• time control

What is the form that some bacteria can take to protect themselves when nutrients are not available?

• Temperature

• Time

• Spore

• Bacteria

Match the following

• Pathogen

• Any food that can be eaten without further preparation

• pH

• organism that needs to live in a host organism to survive

• Onset Time

• A measure of acidity on a scale of 0-14.0

• Parasite

• Illness causing Microorganisms to

• Ready-to-eat food

• time it takes for the symptoms of a foodborne illness to appear

Type of fungus that causes food spoilage

microorganisms are the small, living organisms that can be seen only through a mircoscope.

• True

• False