SERVSAFE BACTERIA VIRUSES EXAM QUESTIONS

PDF Download SERVSAFE BACTERIA & VIRUSES EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -20 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: E coli is commonly linked with?

Answer:

Ground beef.

Question 2: Which of the following statement about bacteria is false?

Answer:

Most toxins can be Killed by cooking or freezing.

Question 3: Which of the following statements is TRUE about viruses?

Answer:

Viruses do not grow in food.Question 4: How quickly food-born-illness symptoms appear in a person is known as the?

Answer:

Onset time.

Question 5: Foods most commonly linked with Salmonella Typhi is?

Answer:

Ready to eat foods and beverages.

Question 6: Levels of bacteria will double approximately?

Answer:

Approximately every 20 minutes.

Question 7: Which foods NOT been linked with Nontyphoidal Salmonella?

Answer:

Shellfish from contaminated water.

Question 8: When FAT TOM conditions are not properly controlled?

Answer:

Bacteria will grow in rapid numbers.Question 9: Which bacteria is primarily associated with salads containing TCS foods and can be transferred by flies?

Answer:

Shillelagh.Question 10: When a food handler is stricken with a bacteria which causes vomiting and diarrhea they must

Answer:

Be excluded from the operation

Question 11: Bacteria grows best in foods that has?

Answer:

Little or no acid.

Question 12: Bacteria can reproduce between what temperatures?

Answer:

41-135

Question 13: Which virus is very contagious with a very short onset time?

Answer:

Norovirus.

Question 14: Viruses and bacteria are considered?

Answer:

Environmental contaminants.

Question 15: The most important prevention measure against viruses is?

Answer:

Practicing good personal hygiene.

Question 16: The ideal pH rang favorable for bacteria growth is?

Answer:

4.6-7.5

Question 17: Which of the flowing is NOT a common symptom of food born illness?

Answer:

Migraine headache.

Question 18: The M in FAT TOM refers to?

Answer:

Moisture.Question 19: The most important way to prevent bacteria from causing a food born illness is to?

Answer:

Control time and temperature.

Question 20: Bacteria will grow MOST rapidly between what temperatures?

Answer:

70-125.