ServSafe%20Review%20Exam%20Chapters%201%20thru%208%20with%20Answer%20Key

ServSafe%20Review%20Exam%20Chapters%201%20thru%208%20with%20Answer%20Key

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Unformatted text preview: 1 ServSafe Course Book 5 th edition Is used when referencing page numbers which will be helpful to those of you who have the ServSafe Essentials ServSafe Essentials is very similar to the ServSafe Course Book Thus making this Review and excellent testing tool!!! Name: ___________________ Date: __________ Section A (50) 1. Clostridium botalinum toxin is most likely to be formed in : (p. 2-17) a. Inadequately processed or heated low-acid canned foods b. Poultry and poultry dressing, hollandaise sauce c. Fish and shellfish, glazed doughnuts, sandwiches d. Reheated beef roast, meat pies, gravies 2. Virus (p. 2-6) a. Need sugar for growth b. Form spores for reproduction c. Need a host d. Cannot grow in food, but once eaten, they grow inside a persons intestines 3. Mold (p. 2-24) a. Need a host b. Need sugar for growth 2 c. Produce toxins d. Is the smallest form of life 4. Yeast (p. 2-24) a. Needs a host b. Needs sugar for growth c. Form spores for reproduction d. Is the smallest form of life 5. Which of the following microorganisms is often associated with cereal products, puddings, custards, vegetables, and boiled or fried rice? (p. 2-15) a. Shigellosis b. Clostridium perfringens c. Bacillus cereus d. Staphylococcus aureus 6. Contamination a. Is considered a legal violation b. Is the unintended presence of harmful substance or micro-organism c. Can be ascertained by the naked eye d. Is the same as the definition of outbreak 7. One of the following categories of risk is the most responsible for causing food borne illness a. Weather and climate b. People c. Food d. Facilities 8. Which of the following foods with corresponding pH factors would provide favorable growth for bacteria a. Mayonnaise 3.0 4.1 b. Grapefruit 3.0 c. Grapes 3.4 -4.5 d. Broccoli 6.8 9. Time-Temperature Abuse is the following except (p.1-8) a. It is not held or stored at required temperatures b. It is not cooked or reheated to temperatures that kill micro-organisms c. Cold food is kept at a temperature of 40F d. It is not cooked properly 10. Which of the following is caused by bacteria that produce poisons in food when the food is eaten 3 a. Disease b. Injury c. Intoxication d. Infection 11. A trait shared by most bacteria and viruses is that both a. Are made up of a single cell b. May grow and multiply in food c. Can be carried in humans d. Can be visible to the naked eye 12. Hepatitis A is mainly caused by (p. 2-9) a. Fruits and vegetables that have been sprayed with pesticides b. Thawing frozen foods at room temperature c. Food handlers who did not wash their hands before handling food items d. Poultry and beef that have been cooked inadequately 13. Populations at high risk for foodborne illnesses except are (p. 1-5) a. Pregnant women b. Elderly people c. Teenagers d. Transplant recipients 14. The following are parasites except (p. 2-20) a. Anisakiasis b. Cryptosporidiosis c. Giardiasis d. Listeriosis 15. Scombroid poisoning also known as Histamine poisoning is found in (p. 2-27) Scombroid poisoning also known as Histamine poisoning is found in (p....
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This note was uploaded on 12/08/2010 for the course BIOL 1010 taught by Professor Staff during the Fall '10 term at CSU Stanislaus.

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ServSafe%20Review%20Exam%20Chapters%201%20thru%208%20with%20Answer%20Key

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