A cook wants to know which pathogen has the smallest infectious dose, meaning even a tiny amount can make someone sick. Which of these is known for a very low infectious dose?
a.Bacillus cereus and Clostridium botulinum
b.Shiga toxin-producing E. coli and Shigella
c.Clostridium perfringens in warm beef gravy
d.Staphylococcus aureus on a cook's hands
解析
STEC and Shigella are the pathogens known for very low infectious doses, so even slight contamination of ready-to-eat food can cause serious illness, which is why handwashing and no bare-hand contact are critical. Bacillus cereus and Clostridium perfringens must reach very high cell counts before anyone gets sick, Staph illness depends on toxin building up during time-temperature abuse, and Clostridium botulinum causes an intoxication rather than a low-dose infection.
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
- A guest at a hospital cafeteria is immunocompromised. Which menu item should a manager avoid serving this high-risk guest?
- A brunch cook prepares scrambled eggs that will be hot-held on a buffet, rather than cooked to order. What minimum internal temperature applies to eggs that will be hot-held?
- A restaurant cooks food in a microwave oven. When cooking raw animal foods in a microwave, the food must be heated to a minimum internal temperature of:
- Cyclospora and Giardia are examples of which type of foodborne biological hazard?
- A manager suspects a foodborne illness outbreak after several customers report similar symptoms from the same meal. What should the manager do first?
- A line cook tells the person in charge she has just been diagnosed with an illness. Which diagnosis is NOT one of the six the Food Code requires a food employee to report?
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