Practice Test Questions Flashcards
Servesafe
The three food contaminants are best described as?
Chemical, biological, and physical hazards.
Foods that have a water activity of 0.85 or above are considered?
Potentially hazardous foods.
The presence of microorganisms is a form of?
Biological hazard.
Bacteria, viruses, parasites, and mold are all causes of food borne illnesses. What is the other cause of food borne illnesses?
Toxic contamination.
What is the pathogen most associated with undercooked beef?
E.Coli
Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?
Clostridium Perfringens
The two kinds of microbial induced food borne illness can be described through the following two terms:
Infection and intoxication.
What is an example of a biological contaminant?
Norovirus in shellfish.
Foods that have a pH balance of 4.6 or above are considered?
Potentially hazardous foods.
Salmonella poisoning is most often associated with?
Under-cooked eggs and poultry.
What is an example of a physical hazard found in food?
Chicken bones.
What is the name of the bacteria that is commonly linked to cooked rice?
Bacillus Cereus.
Which pathogen is often associated with the consumption of Under-cooked or raw seafood?
Vibrio Vulnificus.
A parasite is best defined as?
An animal which requires another animal for growth.
Anisakis food poisoning is commonly associated with which kind of food?
Wild salmon.
What is considered a biological hazard?
Sneezing on food.
A food borne intoxication occurs when:
Toxins produced by pathogens enter the body.
A food borne intoxication occurs when:
Toxins produced by pathogens enter the body.
What is a common food mold?
Cladospprium
A food borne infection occurs when:
Bacteria enter the bloodstream.
The greatest threat of norovirus contamination can be traced to what food?
Oysters
What food can leaf to serious illness, even death?
Home infused olive oil with garlic and herbs.
The bacteria Vibrio Vulnificus is commonly associated with what food?
Shellfish
What method do bacteria use to reproduce?
Dividing in two.
What food is most likely to cause a food borne illness?
Cooked rice
When a food product comes into contact with something that contains toxic chemicals:
A chemical hazard occurs.
What is a key factor in the rapid growth of microorganisms?
Time and temperature.
What would most likely cause a food to become unsafe?
Earrings
The greatest threat of E. Coli contamination can be traced to:
Ground beef
The food pathogen Clostridium botulinum is often associated with what foods?
Canned foods, herb-infused oils, smoked or salted fish.
Bovine Spongiform Encephalopathy is more commonly known as?
Mad cow disease
What is the level of water activity required for microorganisms to grow?
0.85
Listeria monocytogenes is of particular concern because:
It can grow slowly in refrigerators.
Norwalk virus is typically associated with what?
Raw oysters, person to person contact, and water.
Yersiniosis is a food borne pathogen typically associated with:
Milk
Tetrodotoxin is a toxin associated with:
Puffer fish
Aflatoxins are typically associated with:
Peanuts
Food borne illnesses can be caused by:
Manufacturing mistakes, not washing hands, and a sick employee.
What is not considered a potentially hazardous food?
Sea salt
Giardia lamblia is a type of:
Parasite
What is considered a chemical contimanant?
Bleach
Wheezing, hives, and puffy eyes are symptoms of:
Allergies
What is NOT a common characteristic of potentially hazardous foods?
They have a lower water activity.
Hand Sanitizers are an acceptable form of hand sanitization because?
It is not an acceptable form of hand sanitation.
Hands should be washed with water and soap for at least how long?
20 seconds.
How often should the employee change his or her gloves?
Every hour
