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PDF Download SERVSAFE CH 1 & 2 & 3 EXAM QUESTIONS Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -51 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: bacteria continues to grow, but they grow and die at the same rate
Answer:
what happens in the death phase?
Question 2: norovirus and hepatitis A
Answer:
what are the basic characteristics of a parasite?
Question 3: cross-contamination
Answer:
pathogens are passed very easily in what 3 ways?
Question 4: lag phase
log phase stationary phase death phase
Answer:
what happens in the lag phase?
Question 5: 30 mins-6 weeks
Answer:
what are the highly infections "Big Six"
Question 6: get food from reputable suppliers, closely inspect food you receive
Answer:
what is a chemical contamination?
Question 7: food
acid time temperature oxygen moisture
Answer:
what are the stages of bacterial growth?
Question 8: fish toxins, shellfish toxins
Answer:
what are physical contaminants?
Question 9: pathogens can be transferred from one surface of food to another
Answer:
what are the action of poor personal hygiene that can cause a foodborne illness?
Question 10: define foodborne illness
Answer:
a disease transmitted to people by food
Question 11: purchase from a reputable supplier
Answer:
what is the difference between clean and sanitary?
Question 12: virus
parasite fungi
Answer:
what are the most commonly shared sympotms of a foodborne illness?
Question 13: small living organisms that can only be seen through a microscope
Answer:
define pathogens Question 14: can cause illness, some make you sick when you eat them/disease-causing microorganism
Answer:
define toxins
Question 15: unsafe food is usually the result of_____
Answer:
time-temperature abuse
Question 16: pathogens that only sometimes make people sick, mostly spoil food
Answer:
what are the basic characteristics of molds?Question 17: not hand washing, cough or sneeze into food, touch or scratch wounds and then touch food, work while sick
Answer:
define TCS food
Question 18: bacteria is produced and begins to grow
Answer:
what happens in the log phase?
Question 19: poison, that can make you sick
Answer:
what are the 4 types of pathogens get into food and onto food-contact surfaces?
Question 20: found in dirt, they contaminate food such as potatoes, rice and vegetables, they can also contaminate meat, poultry, fish and other food exposed to dust or dirt
Answer:
what can spores resist?
Question 21: list the 3 categories of food contaminants
Answer:
physical, chemical, and biological
Question 22: food requiring time an temperature control for safety
Answer:
what are the common TCS foods?Question 23: carried by human beings and animals, people can get viruses from food, water and any contaminated surface
Answer:
what are the two major characteristics of a virus?
Question 24: vomiting, diarrhea, fever, nausea
Answer:
how quickly can foodborne-illness sysptoms appear
Question 25: bacteria
Answer:
where are spores found?
Question 26: can spoil food quickly, smells or tastes like alcohol
Answer:
what are the two groups of seafood toxins?
Question 27: they cannot work in the food safety operation while they are sick
Answer:
what are the basic characteristics of bacteria?
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