ServSafe Chapter 2 Quiz Answers: Forms of Contamination

True or False?

All pathogens need oxygen to grow.

• False

The most important way to prevent foodborne illness caused by viruses is to control time and temperature.

• False

Salmonella Typhi is commonly linked with ground beef.

• False

Parasites are commonly associated with seafood.

• True

Pathogen Growth

Pathogens need these conditions to grow:

• Food
• Acidity
• Temperature
• Time
• Oxygen
• Moisture

Pathogens and Linked Food

1. E, F, J
2. E, F, J
3. A, F
4. G, J
5. C, G
6. C, G, I, B

Contaminants

Here are the three types of contaminants:

• Biological: Examples include bacteria, viruses, parasites, fungi, and toxins from plants, mushrooms, and seafood.
• Physical: Examples include foreign objects such as dirt, broken glass, metal staples, and bones.
• Chemical: Examples include cleaners, sanitizers, and polishes.

1. In which pH Scale ranges Bacteria grow best in food?
   4.6pH – 7.5pH
   -4.6pH – 5.5pH
   4.6pH – 6.6pH
   -4.6pH – 7.5pH
2. What is the most likely way we will control bacteria on our food?
   Wash Hands
   Utensils and Surfaces Often
   Time & Temperature
   All of the above
3. Which is the following food is a type of Acidic Food?
   Citrus Juices
   Fish
   Rhubarb
   Cranberry
   Tomatoes
4. What you should when you found your food handlers diagnosed with Salmonella Typhi?
   Asked him to wash hands
   Asked him not to touch any cooked food
   Must be excluded from the operation
   All of these
5. Histamine Toxin Occurs when time-temperature abused with which of the following fish? (select all that apply)
   Tuna,
   Mahi-mahi
   Bonito
   Mackerel
6. Which of the following foods is linked with “Norovirus”?
   Ready-to-eat food
   Dairy products
   Eggs
   Shellfish
   Contaminated water
   Fish
7. Salmonella Typhi is commonly linked with ground beef.
   True
   False
8. Which of the following can produce harmful toxins?
   Virus
   Bacteria
   Parasites
   Fungi
9. The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature
   True
   False
10. Which of the following foods is linked with “Shiga toxin-producing Escherichia coli”?
    Meat
    Beverages
    Milk
    Contaminated water
    Produce
11. Which of the following foods is linked with “Nontyphoidal Salmonella”?
    Meat
    Produce
    Milk/dairy products
    Eggs
    Poultry
12. All pathogens need oxygen to grow
    True
    False
13. Which of the following reef fish Commonly linked to CIGUATERA TOXIN? (select all that apply)
    Barracuda
    Grouper
    Jacks,
    Snapper
14. What would be the Prevention Measures for Shiga toxin-producing E. Coli? (select all that apply)
    Exclude food handlers
    Wash your hands the right way
    Maintain cook food’s minimum internal temperatures
    purchase produce from an approved reputable supplier
15. Salmonella Typhi – Lives only in
    Animals
    Human
    Plants
    A and B both
16. FAT TOM stands for (Select and Drag the following words in ascending order to complete the FAT TOM meaning)
    Food
    Acidity
    Temperature
    Time
    Time,
    Oxygen
    Moisture
17. Which of the following foods is linked with “Salmonella Typhi”?
    Beverages
    Shellfish
    Rice/grains
    Ready-to-eat food
    Contaminated water
18. Parasites are commonly associated with seafood
    True
    False
19. Which of the following carry nontyphoidal Salmonella naturally?
    Human
    Feces of humans
    Animals
    Feces of humans with shigellosis
20. The amount of moisture available in food is called
    moisture activity
    water activity
    food activity
    Oxygen activity
21. Make sure fish that will be served raw or undercooked fish is correctly frozen by the manufacturer.
    Optional
    Mandatory
    Optional if its from reputed manufacturer.
    Mandatory if it’s from an unknown manufacturer.
22. What should be the aw scale ranges in the food?
    0.0 to 1.0
    -1.0 to 1.0
    -0.1 to 1.0
    1.0 to 1.1
23. What is the main way we prevent people from getting sick from seafood toxins?
    Purchase fish from the approved supplier
    Preventing cross-contamination
    Controlling time and temperature
    Cleaning and sanitizing
24. What are the following is a type of pathogen? (select all that apply)
    Viruses,
    Bacteria
    Fungi
    Parasites
    All microorganisms
25. What are the three types of contaminants that are a risk to food?
    Biological:
    Natural
    Chemical:
    Numerical
    Physical:
26. Which of the following foods is linked with “Shigella spp”?
    Produce
    Eggs
    Ready-to-eat food
    Poultry
    Contaminated water
27. Oysters can be contaminated when they eat marine algae?
    True
    False
28. Which of the following FUNGI can spoil food rapidly and will produce a smell or taste of alcohol?
    Molds
    Mushrooms
    Yeasts
    All of the above
29. Which of the following foods is linked with Hepatitis A?
    Shellfish
    Ready-to-eat food
    Contaminated water
    Beverages
    Fish
30. Select any six conditions that pathogens need to grow.
    Food
    Air
    Acidity
    Temperature
    Time
    Water
    Oxygen
    Moisture

Servsafe Quiz Answers

Chapter	URL
Chapter 1: Providing Safe Food	ServSafe Chapter 1 Quiz Answers
Chapter 2: Forms of Contamination	ServSafe Chapter 2 Quiz Answers
Chapter 3: Personal Hygiene	ServSafe Chapter 3 Quiz Answer
Chapter 4	ServSafe Chapter 4 Quiz Answers
Chapter 5	ServSafe Chapter 5 Quiz Answers
Chapter 6	ServSafe Chapter 6 Quiz Answers
Chapter 7	ServSafe Chapter 7 Quiz Answers
Chapter 8	ServSafe Chapter 8 Quiz Answers
Chapter 9	ServSafe Chapter 9 Quiz Answers
Chapter 10	ServSafe Chapter 10 Quiz Answers