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Practice Test Questions Flashcards

Servesafe

1
Q

The three food contaminants are best described as?

A

Chemical, biological, and physical hazards.

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2
Q

Foods that have a water activity of 0.85 or above are considered?

A

Potentially hazardous foods.

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3
Q

The presence of microorganisms is a form of?

A

Biological hazard.

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4
Q

Bacteria, viruses, parasites, and mold are all causes of food borne illnesses. What is the other cause of food borne illnesses?

A

Toxic contamination.

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5
Q

What is the pathogen most associated with undercooked beef?

A

E.Coli

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6
Q

Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?

A

Clostridium Perfringens

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7
Q

The two kinds of microbial induced food borne illness can be described through the following two terms:

A

Infection and intoxication.

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8
Q

What is an example of a biological contaminant?

A

Norovirus in shellfish.

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9
Q

Foods that have a pH balance of 4.6 or above are considered?

A

Potentially hazardous foods.

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10
Q

Salmonella poisoning is most often associated with?

A

Under-cooked eggs and poultry.

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11
Q

What is an example of a physical hazard found in food?

A

Chicken bones.

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12
Q

What is the name of the bacteria that is commonly linked to cooked rice?

A

Bacillus Cereus.

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13
Q

Which pathogen is often associated with the consumption of Under-cooked or raw seafood?

A

Vibrio Vulnificus.

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14
Q

A parasite is best defined as?

A

An animal which requires another animal for growth.

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15
Q

Anisakis food poisoning is commonly associated with which kind of food?

A

Wild salmon.

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16
Q

What is considered a biological hazard?

A

Sneezing on food.

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17
Q

A food borne intoxication occurs when:

A

Toxins produced by pathogens enter the body.

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18
Q

A food borne intoxication occurs when:

A

Toxins produced by pathogens enter the body.

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19
Q

What is a common food mold?

A

Cladospprium

20
Q

A food borne infection occurs when:

A

Bacteria enter the bloodstream.

21
Q

The greatest threat of norovirus contamination can be traced to what food?

A

Oysters

22
Q

What food can leaf to serious illness, even death?

A

Home infused olive oil with garlic and herbs.

23
Q

The bacteria Vibrio Vulnificus is commonly associated with what food?

A

Shellfish

24
Q

What method do bacteria use to reproduce?

A

Dividing in two.

25
Q

What food is most likely to cause a food borne illness?

A

Cooked rice

26
Q

When a food product comes into contact with something that contains toxic chemicals:

A

A chemical hazard occurs.

27
Q

What is a key factor in the rapid growth of microorganisms?

A

Time and temperature.

28
Q

What would most likely cause a food to become unsafe?

A

Earrings

29
Q

The greatest threat of E. Coli contamination can be traced to:

A

Ground beef

30
Q

The food pathogen Clostridium botulinum is often associated with what foods?

A

Canned foods, herb-infused oils, smoked or salted fish.

31
Q

Bovine Spongiform Encephalopathy is more commonly known as?

A

Mad cow disease

32
Q

What is the level of water activity required for microorganisms to grow?

A

0.85

33
Q

Listeria monocytogenes is of particular concern because:

A

It can grow slowly in refrigerators.

34
Q

Norwalk virus is typically associated with what?

A

Raw oysters, person to person contact, and water.

35
Q

Yersiniosis is a food borne pathogen typically associated with:

A

Milk

36
Q

Tetrodotoxin is a toxin associated with:

A

Puffer fish

37
Q

Aflatoxins are typically associated with:

A

Peanuts

38
Q

Food borne illnesses can be caused by:

A

Manufacturing mistakes, not washing hands, and a sick employee.

39
Q

What is not considered a potentially hazardous food?

A

Sea salt

40
Q

Giardia lamblia is a type of:

A

Parasite

41
Q

What is considered a chemical contimanant?

A

Bleach

42
Q

Wheezing, hives, and puffy eyes are symptoms of:

A

Allergies

43
Q

What is NOT a common characteristic of potentially hazardous foods?

A

They have a lower water activity.

44
Q

Hand Sanitizers are an acceptable form of hand sanitization because?

A

It is not an acceptable form of hand sanitation.

45
Q

Hands should be washed with water and soap for at least how long?

A

20 seconds.

46
Q

How often should the employee change his or her gloves?

A

Every hour

Servesafe (3 decks)

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