SERVSAFE CH. 2 EXAM QUESTIONS

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SERVSAFE CH. 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing 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.