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ServSafe Certification Practice Test: Microorganisms
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Avg score: 66% • Most missed: “FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and”
ServSafe Certification Practice Test: Microorganisms
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6 Questions

1. What commonly linked with contaminated ground beef and contaminated produce?
2. Which foodborne illness has been linked to with ready-to-eat food and shellfish contaminated by sewage?
3. Which practice can reduce salmonella in poultry to safe levels?
4. Which foodborne illness has been linked to with ready-to-eat food and shellfish contaminated by sewage?
5. Foodborne pathogens grow well at temperatures
6. FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and

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