ServSafe Exam Practice (90 Questions with 100% Correct Answers)

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their immune systems have weakened with age - ✔✔Why are elderly people at a higher risk for foodborne illnesses? chemical - ✔✔the three categories of food safety hazards are biological, phys... ical and? 2 or more - ✔✔for a foodborne illness to be considered an between 41 and 135 degrees - ✔✔Foodborne pathogens grow well at temperatures... moisture - ✔✔FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and Staphylococcus aureus - ✔✔Which pathogen is primarily found in the hair, nose, and throat of humans? Shiga toxin-producing E. coli - ✔✔While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce? cooking food to the right temperature - ✔✔What practice can reduce Salmonella spp. in poultry to safe levels? Staphylococcus aureus - ✔✔Covering wounds can help prevent the spread of which pathogen? Hepatitis A - ✔✔Which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage? wash their hands - ✔✔Viruses such as Norovirus and hepatitis A can be spread when foodhandlers fail to...? [Show More]

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