Rop stands for - Study guides, Class notes & Summaries

Four phases of bacterial presence in food 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) 2 common patho...

Fish - ANSWER-Scombrotoxin is associated with 41- 135 - ANSWER-Which of the following ranges represents the correct Temperature Danger Zone? TRUE - ANSWER-Toxic metal poisoning can occur when acidic food such as tomatoes are cooked or stored in copper. FECES - ANSWER-Shigella is a bacteria found in the ___________ of people with shigellosis. a form of fish poisoning - ANSWER-Definition of Scombrotoxin Protect Food From Contamination - ANSWER-The main purpose of protective clothing...

Servsafe Manager Practice Exam 2024 Actual Latest Exam Which unused items may be re-served to another customer? - CORRECT NSWERPrepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - CORRECT NSWER-Under hot running water. How should a cloth used for wet-wiping be stored? - CORRECT NSWER-In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - CORRECT NSWER-In a protected and designated location....

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - C 3. The acronym for the 6 major variables that affect the growth of bacteria is a. F...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal C 3. The acronym for the 6 major variables that affect the growth of bacteria is...

Four phases of bacterial presence in food - Answer- 1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer- Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer- Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer- Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacte...

Which unused items may be re-served to another customer? - correct answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - correct answer Under hot running water. How should a cloth used for wet-wiping be stored? - correct answer In a bucket of sanitizing solution. Where should the scoop for the ice ...

1. A bacterial spore is: a. Bacterial dung b. A resistant resting phase which can sometimes resist high heat c. There is no such thing as a bacterial spore. They are different genus. d. All of the above - Answer- B 2. Which are the three basic types of contamination? a. Physical, personal, atmospheric b. Chemical, personal, biological c. Physical, chemical, biological d. Chemical, atmospheric, personal - Answer- C 3. The acronym for the 6 major variables that affect the growth of b...

Which unused items may be re-served to another customer? - Answer Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Answer Under hot running water. How should a cloth used for wet-wiping be stored? - Answer In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - Answer In a protected and designated location. Which symptom must be reported to your regulatory authority when it afflicts a fo...

Servsafe Manager Certification Test Exam 2022. Which unused items may be re-served to another customer? - Answer - Prepackaged items such as soup crackers. What is NOT considered a safe way to thaw frozen meat? - Answer - Under hot running water. How should a cloth used for wet-wiping be stored? - Answer - In a bucket of sanitizing solution. Where should the scoop for the ice machine be stored between uses? - Answer - In a protected and designated location. Which symptom must be r...