ServSafe Manager Study guide

The temperature danger zone is between (4 points) 0° F and 212° F (-18° C and 100° C) 41° F and 135° F (5° C and 57° C) 70° F and 125° F (21° C and 52° C) 32° F and 100° F (0° C and 38° C)

41° F and 135° F (5° C and 57° C)

Which foods are most commonly associated with listeriosis? Breads Baked potatoes Deli meats and soft cheeses Fresh vegetables

Deli meats and soft cheeses

How odes Norovirus and Hepatitis A get transmitted into foods? Temperature abuse They naturally occur in the foods they infect From food handlers who have fecal contaminants on their hands Not cooking foods thoroughly

From food handlers who have fecal contaminants on their hands

Which foods are not commonly associated with botulism? Baked potatoes Poultry Improperly canned goods Garlic and oil mixtures

Poultry

Ciguatoxin is most likely found in which fish? Snapper Catfish Mackerel Salmon

Snapper

Which is not true of seafood toxins? They cannot be destroyed by cooking or freezing. Purchasing from reputable suppliers can prevent them. They are a natural part of the fish. They can be tasted and smelled in the contaminated food

They can be tasted and smelled in the contaminated food

Which of the following statements is true of viruses? They exist only in potentially hazardous food. They can reproduce in food. They live only at room temperatures. They usually contaminate food through a foodhandler's poor personal hygiene.

They usually contaminate food through a foodhandler's poor personal hygiene.

Scombroid poisoning is a result of Time temperature abuse of fish that carry the toxin Undercooking fish Freezing the fish. Buying from reputable suppliers

Time temperature abuse of fish that carry the toxin

Ciguatoxin is caused by Overcooking the fish Toxic marine algae consumed by the fish Not thoroughly cooking the fish Time temperature abuse

Toxic marine algae consumed by the fish

Which fish are most likely to carry the Scombroid Toxin? Shark and eels Tuna and Mahi-mahi Trout and Salmon Grouper and Snapper

Tuna and Mahi-mahi

Which of the following food is MOST LIKELY to cause a food borne infection? a hamburger cooked rare chips and salsa sweet and sour pork a bacon, lettuce & tomato sandwich

a hamburger cooked rare

Toxins that are produced from bacteria: cannot be destroyed by cooking or freezing. are not harmful Can be destroyed if the food reaches the proper internal temperature bacteria is not toxic

cannot be destroyed by cooking or freezing.

FAT TOM is an acronym that stands for the process of reducing hazards in the flow of food. conditions that pathogens need to grow. cooking methods that can be used to make food more healthful six most common food borne illnesses

conditions that pathogens need to grow.

Which of the following types of food most favors the growth of food borne microorganisms? food that contains protein • food that is dry • food that is highly alkaline • food that is highly acidic

food containing protein

The Staphylococcal bacteria are transmitted to food by food workers who cary the bacteria on their bodies and fail to wash their hands a food worker who has diarrhea improperly cooked foods time temperature abuse

food workers who cary the bacteria on their bodies and fail to wash their hands

Pathogens are a type of fungus. microorganisms that cause disease. microorganisms that cause food to spoil. a thick walled form of bacteria.

microorganisms that cause disease.

Molds prefer to grow on almost any food at any temperature. in acidic food with low water activity. only on high-protein food. only on highly acidic food.

on almost any food at any temperature.

The acidity or alkalinity of food is measured by its temperature water activity pH level level or aerobic microorganisms

pH level

The Hepatitis A virus is commonly transmitted through which foods? poultry hamburgers soup ready-to-eat foods

ready-to-eat foods

A food borne illness often caused by contaminated chicken and eggs is salmonellosis norovirus gastroenteritis bacillus cereus gastroenteritis cyclosporiasis

salmonellosis

Food handlers who are vomiting or have diarrhea should be told to take medication and continue working. find a new job. work in a different area away from food. stay home.

stay home

Which are not true about viruses? they can't grow in food they do not cause food borne illnesses they can survive cooler and freezer temperatures they are transferred to food by people

they do not cause food borne illnesses

TCS foods are foods that need room temperature storage to be cooked throughly for tenderness time and temperature controls for safety minimal preparation

time and temperature controls for safety

Bacteria grow especially well in food that is very hot, wet, calcium rich and neutral. cool, dry, low in protein and high in acid. warm, moist, contains protein and has a pH that is neutral to slightly acidic. cool, dry and metallic.

warm, moist, contains protein and has a pH that is neutral to slightly acidic.