servsafe manager chapter 2 quiz

Question 1

Which food is in the temperature danger zone?

a. Meat received at 40°F (4°C)

b. Chicken stored at 45°F (7°C)

c. Soup held at 140°F (60°C)

d. Chili cooked to 165°F (74°C)

Answer 1

b. Chicken stored at 45°F (7°C)

Question 2

Is vacuum-packed food safe from the growth of bacteria?

a. Yes, because the vacuum always destroys bacteria.

b. Yes, because all bacteria need oxygen to grow.

c. No, because bacteria can grow without oxygen.

d. No, because the vacuum increases the food’s water activity.

Answer 2

c. No, because bacteria can grow without oxygen.

Question 3

Where is Shiga toxin-producing Escherichia coli found?

a. Cattle

b. Water

c. Poultry

d. Dirt

Answer 3

a. Cattle

Question 4

Which food best supports the growth of bacteria?

a. Butter

b. Cooked rice

c. Loaf of bread

d. Chocolate cake

Answer 4

b. Cooked rice

Question 5

Which is a basic characteristic of a virus?

a. Is destroyed by freezing

b. Grows in food

c. Requires a living host to grow

d. Originates in cattle

Answer 5

c. Requires a living host to grow

Question 6

In what temperature range does bacteria grow most rapidly?

a. 0°F to 38°F (-18°C to 3°C)

b. 41° to 65°F (5°C to 18°C)

c. 70° to 125°F (21°C to 52°C)

d. 126°F to 165°F (54°C to 74°C)

Answer 6

c. 70° to 125°F (21°C to 52°C)

Question 7

Bacteria grows best at which pH level?

a. 0

b. 2

c. 7

d. 12

Answer 7

c. 7

Question 8

Jaundice is a symptom of which foodborne illness?

a. Shigellosis

b. Hepatitis A

c. Hemorrhagic colitis

d. Norovirus

Answer 8

b. Hepatitis A

Question 9

What is the temperature range of the temperature danger zone?

a. 0°F to 41°F (-18°C to 5°C)

b. 31°F to 60°F (-1°C to 16°C)

c. 41°F to 135°F (5°C to 57°C)

d. 60°F to 165°F (16°C to 74°C)

Answer 9

c. 41°F to 135°F (5°C to 57°C)

Question 10

What is the most important measure to take for preventing Nontyphoidal Salmonella from causing a foodborne illness?

a. Practicing good personal hygiene

b. Preventing cross-contamination

c. Preventing time-temperature abuse

d. Purchasing from approved, reputable suppliers

Answer 10

b. Preventing cross-contamination

Question 11

What are the two conditions for bacterial growth that you can control?

a. Oxygen and acidity

b. Acidity and moisture

c. Temperature and moisture

d. Time and temperature

Answer 11

d. Time and temperature

Question 12

Which food has the most available moisture for bacteria to grow?

a. Food with an aw of 0.0

b. Food with an aw of 0.2

c. Food with an aw of 0.5

d. Food with an aw of 1.0

Answer 12

d. Food with an aw of 1.0

Question 13

Which is a “Big Six” pathogen?

a. Salmonella Typhi

b. Campylobacter jejuni

c. Staphylococcus aureus

d. Clostridium Botulinum

Answer 13

a. Salmonella Typhi

Question 14

Which type of food best supports the growth of bacteria?

a. Fats

b. Sugars

c. Starches

d. Proteins

Answer 14

d. Proteins

Question 15

What is the most important measure to take for preventing Hepatitis A from causing a foodborne illness?

a. Practicing good personal hygiene

b. Preventing cross-contamination

c. Preventing time-temperature abuse

d. Purchasing from approved, reputable suppliers

Answer 15

a. Practicing good personal hygiene