Ch 2 Quiz ServSafe

What is the most common symptoms of a 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 correct cleaning and sanitizing

Enterohemorrhagic and shiga toxin producing E.coli are commonly linked with what type of food?

• potato salad

• thick stews

• dairy products

• raw ground beef

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 correct cleaning and sanitizing

A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

• norovirus

• shigella spp.

• salmonella typhi

• enterohemorrhagic and shiga toxin- producing E.coli

Parasites are commonly linked with what type of food?

• rice

• poultry

• seafood

• canned food

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

• toxin

• virus

• bacteria

• parasite

Which pathogens are found in high numbers in an infected persons feces, are highly infectious, and can cause severe illness?

• histamine,mold,fungi,ciguatoxin,and domoic acid

• hepatitis A, norovirus, salmonella typhi, shigella spp, and enterohemorrhagic and shiga toxin- producing E-coli

• Anisakis simplex,cyrptospordium parvum, giardia duodenails, vibrio vulnificus, and clostridium botulinum

• bacillus cereus, listeria monocytogenes, clostridum perfringens, saxitoxin, and brevitoxin

Which FAT TOM condition will a food service operation be most able to control?

• Acidity

• Time

• Oxygen

• Moisture

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

• Hepatitis A

• Shigella spp

• Clostridium botulinum

• Vibrio parahaemolyticus