ex1 - MT SAN ANTONIO COLLEGE HRM 52 Food Safety Sanitation...

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©2006 National Restaurant Association Educational Foundation. All rights reserved. 1 MT. SAN ANTONIO COLLEGE HRM 52 – Food Safety & Sanitation INSTRUCTOR: Weatherilt EXAM 1 UNIT 1 – Chapters 1, 2, 3 & 4 INSTRUCTIONS: This is an open-book examination. Read the questions carefully and answer by selecting the correct letter option and marking the answer on a SCANTRON 882 form (long green form). Carefully check your work by referring to the ServSafe® 4 th ed. Text. Take time to correct any question you find to be marked incorrectly. And most importantly, find out “why” you made the incorrect selection. The examinations in this course will help prepare you for the ServSafe® Certification Exam. However, the ServSafe exam is NOT open book. Please do your own work! Chapter 1 Providing Safe Food 1. Which type of food would be the most likely to cause a foodborne illness? A. Frozen corn B. Baked potatoes C. Sliced cucumbers D. Instant soup mixes 2. Three friends who ate a sausage pizza together fell ill with yersiniosis. It was later determined that the sausage had been time-temperature abused. This is an example of 3. Which of the following is not considered a potentially hazardous food? 4. Which of the following is considered a potentially hazardous food? 5. All of the following are considered potentially hazardous food, except A. ground beef. B. raw oysters. C. cranberry juice. D. garlic-and-oil dressing. 6. What is cross-contamination?
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EXAM 1 – UNIT 1 – CHAPTERS 1-4 ©2006 National Restaurant Association Educational Foundation. All rights reserved. 2 7. If plant food is heat-treated, Chapter 2 The Microworld 8. Hemorrhagic colitis is a foodborne illness that is caused by
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