Kellie Jordan
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ServSafe Food Safety Quiz on ServSafe Chapter 2 Review, created by Kellie Jordan on 24/03/2020.

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Kellie Jordan
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ServSafe Chapter 2 Review

Question 1 of 20

1

All pathogens need oxygen to grow

Select one of the following:

  • True
  • False

Explanation

Question 2 of 20

1

The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.

Select one of the following:

  • True
  • False

Explanation

Question 3 of 20

1

Salmonella Typhi is commonly linked with ground beef.

Select one of the following:

  • True
  • False

Explanation

Question 4 of 20

1

Parasites are commonly associated with seafood.

Select one of the following:

  • True
  • False

Explanation

Question 5 of 20

1

Which pathogen is linked with which food.
Hepatitis A

Select one or more of the following:

  • Beverages

  • Eggs and poultry

  • Meat

  • Fish

  • Shellfish

  • Ready-to-eat food

  • Produce

  • Rice/grains

  • Milk/dairy products

  • Contaminated water

Explanation

Question 6 of 20

1

Which pathogen is linked with which food.
Norovirus

Select one or more of the following:

  • Beverages

  • Eggs and poultry

  • Meat

  • Fish

  • Shellfish

  • Ready-to-eat food

  • Produce

  • Rice/grains

  • Milk/dairy products

  • Contaminated water

Explanation

Question 7 of 20

1

Which pathogen is linked with which food.
Salmonella Typhi

Select one or more of the following:

  • Beverages

  • Eggs and Poultry

  • Meat

  • FIsh

  • Shellfish

  • Ready-to-eat food

  • Rice/grains

  • Milk/dairy products

  • Contaminated water

Explanation

Question 8 of 20

1

Which pathogen is linked with which food.
Shigella spp.

Select one or more of the following:

  • Beverages

  • Eggs and poultry

  • Meat

  • Fish

  • Shellfish

  • Ready-to-eat food

  • Produce

  • Rice/grains

  • Milk/dairy products

  • Contaminated water

Explanation

Question 9 of 20

1

Which pathogen is linked with which food.
Shiga toxin-producing Escherichia coli

Select one of the following:

  • Beverages

  • Eggs and poultry

  • Meat

  • Fish

  • Shellfish

  • Ready-to-eat food

  • Produce

  • Rice/grains

  • Milk/dairy products

  • Contaminated water

Explanation

Question 10 of 20

1

Which pathogen is linked with which food.
Nontyphoidal Salmonella

Select one or more of the following:

  • Beverages

  • Eggs and poultry

  • Meat

  • FIsh

  • Shellfish

  • Ready-to-eat food

  • Produce

  • Rice/grains

  • Milk/dairy products

  • Contaminated water

Explanation

Question 11 of 20

1

What are the most common symptoms of a foodborne illness?

Select one of the following:

  • Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness

  • Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache

  • Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

  • Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

Explanation

Question 12 of 20

1

How does most contamination of food happen?

Select one of the following:

  • Through contaminated water

  • When contaminants are airborne

  • When people cause the contamination

  • Through the use of contaminated animal products

Explanation

Question 13 of 20

1

What is the most important way to prevent a foodborne illness from bacteria?

Select one of the following:

  • Control time and temperature.

  • Prevent cross-contamination.

  • Practice good personal hygiene.

  • Practice good cleaning and sanitizing.

Explanation

Question 14 of 20

1

What is the most important way to prevent a foodborne illness from viruses?

Select one of the following:

  • Control time and temperature.

  • Prevent cross-contamination.

  • Practice good personal hygiene.

  • Practice good cleaning and sanitizing.

Explanation

Question 15 of 20

1

Parasites are commonly linked with what type of food?

Select one of the following:

  • Rice

  • Poultry

  • Seafood

  • Canned food

Explanation

Question 16 of 20

1

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Select one of the following:

  • Parasites

  • Allergic reaction

  • Biological toxins

  • Chemical contamination

Explanation

Question 17 of 20

1

How should chemicals be stored to prevent chemical contamination?

Select one of the following:

  • Away from prep areas

  • On the floor between uses

  • On the work surface of prep tables

  • With food supplies below prep tables

Explanation

Question 18 of 20

1

To prevent the deliberate contamination of food, a manager should know

Select one of the following:

  • when to register with the EPA.

  • how to fill out an incident report.

  • where to find Safety Data Sheets in the operation.

  • whom to contact about suspicious activity.

Explanation

Question 19 of 20

1

What should food handlers do to prevent food allergens from being transferred to food?

Select one of the following:

  • Use clean and sanitized utensils when prepping the order.

  • Cook food to the appropriate minimum internal temperature.

  • Store cold food at 41ºF (5ºC) or lower.

  • Label chemical containers correctly.

Explanation

Question 20 of 20

1

What step should be taken if a manager suspects a foodborne-illness outbreak?

Select one of the following:

  • Reheat the suspected product to safe temperatures.

  • Provide as little information as possible to the regulatory authority.

  • Deny that the operation has anything to do with the foodborne-illness outbreak.

  • Set aside the suspected product and label it with “do not use” and “do not discard.”

Explanation

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