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

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, physical 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?