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SERVSAFE CH. 2 EXAM QUESTIONS
Qs and Ans - Expert- Explanation - ing score -10 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Salmonella Typhi lives only in
Answer:
humans.
Question 2: Which food item requires time and temperature control for safety?
Answer:
Baked potatoes
Question 3: What is a characteristic of TCS food items?
Answer:
They need time and temperature control to limit the growth of bacteria.
Question 4: How can hepatitis A and norovirus gastroenteritis be prevented?
Answer:
Practicing personal hygiene
Question 5: Which type of food has a pH that is ideal for bacterial growth?
Answer:
Cantaloupe
Question 6: How can an operation control the growth of bacteria?
Answer:
Limit the time food spends in the temperature danger zone.
Question 7: Which bacteria can contaminate meat during slaughtering?
Answer:
Shiga toxin-producing
- coli
Question 8: How can foodborne illnesses caused by parasites best be prevented?
Answer:
Purchase products from approved suppliers.Question 9: What is the most important prevention method taken by an operation to avoid seafood toxins?
Answer:
Purchase seafood from approved, reputable suppliers.Question 10: How can an operation prevent foodborne illness from molds and yeasts?
Answer:
Throw out food containing mold and yeast.
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