ServSafe Chapter 2 // Review

Which of the following is NOT a type of contaminant?

• Biological

• Chemical

• Physical

• Nutritional

Which is the most common type of contamination in food?

• Physical

• Biological

• Chemical

• All are equally common

Which of the following is NOT one of the “Big Six” pathogens?

• Salmonella Typhi

• Norovirus

• Hepatitis A

• Listeria monocytogenes

The presence of harmful substances in food is called:

• Cross-contact

• Contamination

• Spoilage

• Sanitation

What does FAT TOM stand for?

• Food, Acidity, Temperature, Time, Oxygen, Moisture

• Food, Acidity, Temperature, Time, Oxygen, Minerals

• Fats, Acids, Time, Temperature, Oxygen, Microbes

• Food, Acid, Time, Temperature, Ounces, Moisture

The temperature danger zone is between:

• 32°F and 41°F

• 41°F and 135°F

• 50°F and 155°F

• 125°F and 165°F

Which FAT TOM condition can we most easily control?

• Oxygen and moisture

• Time and temperature

• Acidity and moisture

• Food and nutrients

Which pathogen is linked with beverages and ready-to-eat food?

• Nontyphoidal Salmonella

• Salmonella Typhi

• Shigella spp.

• E. coli (STEC)

Nontyphoidal Salmonella is commonly linked with:

• Poultry and eggs

• Shellfish

• Dairy and produce

• Both a and c

Shigella spp. is commonly spread by:

• Improperly cooked ground beef

• Contaminated water or salads

• Seafood

• Dairy products