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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
- E, F, J
- E, F, J
- A, F
- G, J
- C, G
- 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.
- 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 - 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 - Which is the following food is a type of Acidic Food?
Citrus Juices
Fish
Rhubarb
Cranberry
Tomatoes - 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 - Histamine Toxin Occurs when time-temperature abused with which of the following fish? (select all that apply)
Tuna,
Mahi-mahi
Bonito
Mackerel - Which of the following foods is linked with “Norovirus”?
Ready-to-eat food
Dairy products
Eggs
Shellfish
Contaminated water
Fish - Salmonella Typhi is commonly linked with ground beef.
True
False - Which of the following can produce harmful toxins?
Virus
Bacteria
Parasites
Fungi - The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature
True
False - Which of the following foods is linked with “Shiga toxin-producing Escherichia coli”?
Meat
Beverages
Milk
Contaminated water
Produce - Which of the following foods is linked with “Nontyphoidal Salmonella”?
Meat
Produce
Milk/dairy products
Eggs
Poultry - All pathogens need oxygen to grow
True
False - Which of the following reef fish Commonly linked to CIGUATERA TOXIN? (select all that apply)
Barracuda
Grouper
Jacks,
Snapper - 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 - Salmonella Typhi – Lives only in
Animals
Human
Plants
A and B both - 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 - Which of the following foods is linked with “Salmonella Typhi”?
Beverages
Shellfish
Rice/grains
Ready-to-eat food
Contaminated water - Parasites are commonly associated with seafood
True
False - Which of the following carry nontyphoidal Salmonella naturally?
Human
Feces of humans
Animals
Feces of humans with shigellosis - The amount of moisture available in food is called
moisture activity
water activity
food activity
Oxygen activity - 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. - 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 - 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 - What are the following is a type of pathogen? (select all that apply)
Viruses,
Bacteria
Fungi
Parasites
All microorganisms - What are the three types of contaminants that are a risk to food?
Biological:
Natural
Chemical:
Numerical
Physical: - Which of the following foods is linked with “Shigella spp”?
Produce
Eggs
Ready-to-eat food
Poultry
Contaminated water - Oysters can be contaminated when they eat marine algae?
True
False - 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 - Which of the following foods is linked with Hepatitis A?
Shellfish
Ready-to-eat food
Contaminated water
Beverages
Fish - 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 |
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