Providing Safe Food

What are the three ways to contaminate food?

• Biological, Chemical, Physical

• Biological, Chemical, Nutritional

• Physical, Nutritional, Biological

• Chemical, Physical, Nutritional

Fill in the blank: An illness is considered an outbreak when ______.

• One person has symptoms

• Two or more people have the same symptoms after eating the same food

• An investigation is conducted by local authorities

• The outbreak is confirmed by laboratory analysis.

Which of the following is NOT a common symptom of foodborne illness?

• Diarrhea

• Vomiting

• Fever

• Headache

Fill in the blank: To prevent cross-contamination, it is important to wash hands and cook to proper temperatures. Which bacteria is commonly associated with farm animals and requires these precautions?

• A) Salmonella (Typhi)

• B) Salmonella

• C) Shigella

• D) E. coli

Which of the following statements is true about viruses according to the ServSafe study sheet?

• Cooking kills viruses.

• Viruses can grow in food.

• Viruses require humans or animals to be transferred.

• Viruses are as common as bacteria.

To prevent parasites, it is important to ______.

• Cook properly

• Use high heat

• Freeze food

• Use preservatives

What is the minimum time required for scrubbing hands during hand washing?

• 5 seconds

• 10-15 seconds

• 20 seconds

• 30 seconds

Fill in the blank: The temperature danger zone for food is between ___ and 135°F.

• A) 32°F

• B) 41°F

• C) 50°F

• D) 60°F

Which type of thermometer measures temperature using only the tip of the probe?

• Bimetallic

• Thermocouples and Thermistors

• Infrared

• Mercury

Fill in the blank: According to the thermometer guidelines, bimetallic thermometer accuracy must be within ____.

• +/- 1°F

• +/- 2°F

• +/- 3°F

• +/- 4°F