A banquet kitchen cools 20 gallons of beef gravy overnight in a deep covered pot. Which pathogen is this practice most likely to grow?
a.Clostridium perfringens, from slow cooling
b.Hepatitis A virus, from an infected worker
c.Vibrio vulnificus, from a warm-water harvest
d.Salmonella Typhi, from a human carrier
Explanation
Clostridium perfringens survives cooking as a spore and multiplies when large batches of meat, gravy, or beans sit for hours in the danger zone, which is why it is often called the cafeteria germ. Hepatitis A and Salmonella Typhi come from people, and Vibrio comes from shellfish harvest waters, so none of them is created by slow cooling.
Practice all 500 questions free — no signup required.
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
Related questions on this topic
- A new hire discloses that he had typhoid fever, diagnosed by a doctor, and never received antibiotic therapy. How far back does the Food Code make that past illness reportable?
- Which combination of complaints from a food employee is one of the five symptoms the Food Code makes reportable to the person in charge?
- A cook has an infected, draining boil on the back of his hand. Under what condition does the Food Code let him keep working with food?
- A guest with liver disease eats raw oysters and develops a severe bloodstream infection. Which pathogen is the most likely cause?
- A chef acidifies a sauce so that it no longer supports pathogen growth. At or below which pH does a food stop being time/temperature control for safety on acidity alone?
- A manager sorts the walk-in by which items need strict temperature control. Which item is NOT a time/temperature control for safety food?
Last reviewed: · editorial process
PrepPass team · Verified against ServSafe Food Protection Manager Exam · How we review