food saftey Practice Exercises

food saftey Practice Exercises - ServSafe Practice...

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ServSafe Practice Exercises 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. The “flow of food” refers to the _______________ A. Amount of time food is left in storage B. Proper food-storage methods C. Path that food travels through an establishment D. Amount of time it takes to prepare dish 3. 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 4. Which of the following is not considered a potentially hazardous food? A. A soy burger B. Swiss cheese C. Cooked beans D. Dried parsley 5. Which of the following is not considered a potentially hazardous food? A. Sliced watermelon B. Alfalfa sprouts C. Baked pears D. Chopped celery 6. All of the following are considered potentially hazardous food, except A. Ground beef B. Raw oyster C. Cranberry juice D. Garlic-and-oil dressing 7. 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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8. 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 mist not be mixed with other food 9. Molds prefer to grow _______________ A. Only on high-protein food B. In acidic food with low water activity C. Only on high acidic food D. On almost any food at any temperature 10. Bacteria grow especially well in food that is ______ A. Warm, moist, contains protein, and has a pH that is neutral to slightly acidic B. Cool, dry, low in protein, and high in acid C. Very hot, wet, calcium rich, and neutral D. Cool, dry, and metallic 11. Which of the following conditions is necessary for viruses to survive and reproduce? A. They need a living cell to reproduce B. The grow only in food at certain acidity levels C. They grow only in high-protein food D. They grow only at temperature between 41 F (5 C) and 135 F (57 C) 12. Which one of the following is true of bacteria? A. Bacteria always live in oxygen-poor environment B. Bacteria cannot survive in low temperature C. Bacteria thrive in highly acidic food D. Bacteria are the microorganisms that pose the greatest threat to food safety 13. In which of the following types of food are bacteria most likely to grow? A. Calorie-rich food B. Moist food C. Hot food D. Frozen food 14. Which of the following is a key factor to preventing bacteria growth? A. Personal hygiene
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food saftey Practice Exercises - ServSafe Practice...

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