A food handler at a seafood counter must understand that paralytic shellfish poisoning (PSP) toxins in mollusks like clams and mussels:
a.Produce a skin rash within a few minutes, in the same way that a true shellfish allergy does
b.Are not destroyed by cooking or freezing, so shellfish must come from approved sources
c.Reach a harmful level only when the mollusks are eaten raw, so steaming the clams is safe
d.Break down at 145°F for 15 seconds, the cook temperature the Code requires for shellfish
解析
Paralytic shellfish poisoning toxins are naturally occurring and heat-stable, so neither cooking to 145°F for 15 seconds nor freezing destroys them, and steaming a clam does not make it safe. The only control is buying shellfish from approved, reputable suppliers and keeping the shellstock tags on file for 90 days. PSP causes numbness and other neurological symptoms, not the skin rash of a shellfish allergy.
免费刷完整 500 道题库 — 无需注册。
Own the complete ServSafe Food Protection Manager guide — PDF + EPUB, $19.99 →
同考点相关题目
- When using time as a public health control instead of temperature, cold TCS food removed from refrigeration may be held without temperature control for a maximum of how long before it must be used or discarded?
- A cook has been diagnosed with a Norovirus infection. Under the Food Code, the manager must:
- Which set of symptoms requires a food handler to be excluded or restricted and reported to the manager?
- A cook prepares a large beef roast. What is the acceptable minimum internal temperature and hold time for a whole-muscle roast cooked in an oven (using an approved time-temperature combination)?
- An intoxication (like Staphylococcus aureus food poisoning) differs from an infection because:
- Staphylococcus aureus is commonly carried by humans and transferred to food through:
最近核对： · 审核流程
PrepPass 团队 · 依据官方资料核对 ServSafe Food Protection Manager Exam · 我们如何核对