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servsafe unit 2 test
unit 2 test
Question | Answer |
---|---|
The category of pathogen that probably spoils food more than it causes illness is | viruses |
What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | bacteria |
Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | Giardiasis |
The category of pathogen that is most easily prevented by using correct personal hygiene is | bacteria |
The category of pathogen that is most easily prevented by purchasing food from reputable, approved suppliers is: | viruses |
The virus that causes general weakness and a mild fever is | Novovirus |
Symptoms include headache, high fever, rash, and abdominal pain | Campylobacteriosis |
Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of | bad reputation |
These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | pathogens |
Danger of kidney failure that might lead to death is an issue with | Clostridium perfringens |
Bacteria tends to grow quickly when it is left in the temperature danger zone. What is the longest time that TCS foods should be left in the TDZ? | 6 hours |
An illness carried or transmitted to people by food | virus |
This bacteria can cause weakness, double-vision, and difficulty swallowing | Campylobacteriosis |
Bacteria, viruses, parasites and toxins are considered which type of hazard | chemical |
A sign of spoilage includes white or pink discoloration or slime: | mold |
The pH level is is best for bacteria to grow is | 5.0 to 8.5 |