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ServSafe Chapter 2 Review

Description

ServSafe Food Safety Quiz on ServSafe Chapter 2 Review, created by Kellie Jordan on 24/03/2020.
Kellie Jordan
Quiz by Kellie Jordan, updated more than 1 year ago
Kellie Jordan
Created by Kellie Jordan over 4 years ago
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Resource summary

Question 1

Question
All pathogens need oxygen to grow
Answer
  • True
  • False

Question 2

Question
The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.
Answer
  • True
  • False

Question 3

Question
Salmonella Typhi is commonly linked with ground beef.
Answer
  • True
  • False

Question 4

Question
Parasites are commonly associated with seafood.
Answer
  • True
  • False

Question 5

Question
Which pathogen is linked with which food. Hepatitis A
Answer
  • Beverages
  • Eggs and poultry
  • Meat
  • Fish
  • Shellfish
  • Ready-to-eat food
  • Produce
  • Rice/grains
  • Milk/dairy products
  • Contaminated water

Question 6

Question
Which pathogen is linked with which food. Norovirus
Answer
  • Beverages
  • Eggs and poultry
  • Meat
  • Fish
  • Shellfish
  • Ready-to-eat food
  • Produce
  • Rice/grains
  • Milk/dairy products
  • Contaminated water

Question 7

Question
Which pathogen is linked with which food. Salmonella Typhi
Answer
  • Beverages
  • Eggs and Poultry
  • Meat
  • FIsh
  • Shellfish
  • Ready-to-eat food
  • Rice/grains
  • Milk/dairy products
  • Contaminated water

Question 8

Question
Which pathogen is linked with which food. Shigella spp.
Answer
  • Beverages
  • Eggs and poultry
  • Meat
  • Fish
  • Shellfish
  • Ready-to-eat food
  • Produce
  • Rice/grains
  • Milk/dairy products
  • Contaminated water

Question 9

Question
Which pathogen is linked with which food. Shiga toxin-producing Escherichia coli
Answer
  • Beverages
  • Eggs and poultry
  • Meat
  • Fish
  • Shellfish
  • Ready-to-eat food
  • Produce
  • Rice/grains
  • Milk/dairy products
  • Contaminated water

Question 10

Question
Which pathogen is linked with which food. Nontyphoidal Salmonella
Answer
  • Beverages
  • Eggs and poultry
  • Meat
  • FIsh
  • Shellfish
  • Ready-to-eat food
  • Produce
  • Rice/grains
  • Milk/dairy products
  • Contaminated water

Question 11

Question
What are the most common symptoms of a foodborne illness?
Answer
  • 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

Question 12

Question
How does most contamination of food happen?
Answer
  • Through contaminated water
  • When contaminants are airborne
  • When people cause the contamination
  • Through the use of contaminated animal products

Question 13

Question
What is the most important way to prevent a foodborne illness from bacteria?
Answer
  • Control time and temperature.
  • Prevent cross-contamination.
  • Practice good personal hygiene.
  • Practice good cleaning and sanitizing.

Question 14

Question
What is the most important way to prevent a foodborne illness from viruses?
Answer
  • Control time and temperature.
  • Prevent cross-contamination.
  • Practice good personal hygiene.
  • Practice good cleaning and sanitizing.

Question 15

Question
Parasites are commonly linked with what type of food?
Answer
  • Rice
  • Poultry
  • Seafood
  • Canned food

Question 16

Question
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Answer
  • Parasites
  • Allergic reaction
  • Biological toxins
  • Chemical contamination

Question 17

Question
How should chemicals be stored to prevent chemical contamination?
Answer
  • Away from prep areas
  • On the floor between uses
  • On the work surface of prep tables
  • With food supplies below prep tables

Question 18

Question
To prevent the deliberate contamination of food, a manager should know
Answer
  • 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.

Question 19

Question
What should food handlers do to prevent food allergens from being transferred to food?
Answer
  • 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.

Question 20

Question
What step should be taken if a manager suspects a foodborne-illness outbreak?
Answer
  • 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.”
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