Chapter 2 ServSafe

What are the most common symptoms of foodborne illness?

• 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

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

• control time and temperature

• prevent cross-contamination

• practice good personal hygiene

• practice good cleaning and sanitizing

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

• control time and temperature

• prevent cross-contamination

• practice good personal hygiene

• practice good cleaning and sanitizing

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

• clean and sanitize utensils after use

• buy from an approved, reputable supplier

• store cold food at 41^oF (5^oC) or lower

• label chemical containers correctly

How should chemicals be stored?

• above food

• away from prep area

• in food storage area

• with kitchenware

E. Coli is commonly linked to what type of food?

• potato salad

• thick stews

• dairy products

• raw ground beef

What symptom can indicate a customer is having an allergic reaction?

• left arm pain

• wheezing or shortness of breath

• appetite loss

• coughing blood

What condition promotes the growth of bacteria?

• high acidity

• low levels of moisture

• food held between 70^oF and 125^oF

• food with pH that is highly alkaline

Which is an example of a physical contamination?

• sneezing on food

• touching dirty food-contact surfaces

• bones in fish

• cooking tomato sauce in a copper pan

All pathogens need oxygen to grow.

• True

• False