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

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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 A. cross-contamination. B. a foodborne-illness outbreak. C. food irradiation. D. stationary phase. 3. Which of the following is not considered a potentially hazardous food? A. A soy burger B. Cooked rice C. Cooked beans D. Dried parsley 4. Which of the following is considered a potentially hazardous food? A. sliced watermelon B. apples C. chopped celery D. cabbage 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? A. The transfer of microorganisms from one food or surface to another B. The presence of harmful microorganisms in food C. When someone becomes ill after having eaten food containing toxins D. When more than two people become sick from eating the same food
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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, A. its shelf life can be extended. B. it is considered potentially hazardous food. C. it tastes better. D. it must not be mixed with other food. Chapter 2 The Microworld 8. Hemorrhagic colitis is a foodborne illness that is caused by A. undercooked hamburger. B. moldy cheese. C. past-dated milk. D. unsanitized work surfaces. 9. Molds prefer to grow A. only on food containing protein. B. in acidic food with low water activity. C. only on highly acidic food. D. only on food of animal origin. 10. Bacteria grow especially well in food that is A. moist, contains protein, and has a neutral to slightly acidic pH. B. dry, contains protein, and has a low pH.
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ex1 - MT. SAN ANTONIO COLLEGE HRM 52 Food Safety &...

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