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ServSafe (Contaminants Test)

Quiz by Sherry Carbajal

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20 questions
Show answers
  • Q1
    Which of the following is not one of the primary bacteria linked to foodborne illness?
    salmonella typhi
    shiga toxin-producing Escherichia coli (E. coli)
    hepatitis A
    shigella spp
    30s
  • Q2
    T or F. All viruses are killed during the cooking process.
    False
    True
    30s
  • Q3
    The most important prevention measure is controlling ______ and temperature.
    flavor
    time
    color
    texture
    30s
  • Q4
    Which of the following bacteria is most commonly associated with beverages & ready-to-eat foods
    E.Coli
    none of these are correct
    shigella
    salmonella typhi
    30s
  • Q5
    T or F. The FDA does not require trace amts of peanuts to be listed on a nutritional label.
    True
    False
    30s
  • Q6
    Food allergens are naturally occurring __ in food that people can be sensitive to.
    proteins
    parasites
    contaminants
    toxins
    30s
  • Q7
    Raw or undercooked beef is one of the most common causes of this foodborne illness:
    shigella
    salmonella typhi
    toxicity
    E.Coli
    30s
  • Q8
    T or F. Re-using food products that contain allergens & that are cooked at high temps are safe.
    False
    True
    30s
  • Q9
    This bacteria is associated with salads that contain TCS foods like tuna, macaroni, & chicken.
    Meningitis
    E. Coli
    Shigella
    Salmonella Typhi
    30s
  • Q10
    This food additive will not help to prevent the growth of microorganisms.
    water
    vinegar
    alcohol
    salt
    30s
  • Q11
    What are the most common symptoms of a foodborne illness:
    diarrhea,vomiting,nausea,fever,dizziness,fatigue
    diarrhea,vomiting,nausea,fever,abdominal cramps,fatigue
    diarrhea,vomiting,nausea,fever,dizziness,ab cramps,jaundice
    diarrhea,vomiting,nausea,fever,dizziness,headaches,jaundice
    30s
  • Q12
    T or F. Bacteria cannot grow unless it is in the danger zone temperature.
    False
    True
    30s
  • Q13
    Which of the following promotes the rapid growth of bacteria?
    cooking foods for long periods of time
    foods that are held just above freezing
    food held between 70-125*F
    foods that are very dry
    30s
  • Q14
    Which of the following is not one of the Big 6 Pathogens?
    hepatitis A virus
    tetanus
    salmonella typhi
    shiga toxin-producing Escherichia coli
    30s
  • Q15
    T or F. An employee must report to a supervisor a diagnosis by a dr of one of the Big 6
    False
    True
    30s

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