What is the best way to prevent bacterial pathogens?

Purchase from approved reputable suppliers

Foods that are linked to viruses are: Select ALL that apply

Shellfish from contaminated water

What is the best way to prevent parasites?

Purchasing from approved reputable suppliers

Cooking food to its minimal internal temperature

Controlling time and temperature

What is the ALERT acronym used for?

To prevent deliberate contamination of food

To prevent food from being time temperature abused

To prevent food from cross-contamination

What is Cross-Contact?

When an allergen is passed from one surface or food to another

When bacteria is passed from one surface or food to another

When dirty water is sucked back into the clean water line

What must a server do if their customer has a food allergy? Select all that apply

Bring out their food separately than the rest of the table

Be able to suggest food items that do not have the ingredient in them

Clearly mark the ticket order ALLERGEN

Make sure to cook their food separately from other food cooking

How does most contamination of food occur?

When people cause the contamination

Through the use of contaminated animal products

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Store the sanitizer bottle away from the prep area

Store the sanitizer bottle on the floor between uses

Store the sanitizer bottle on the work surface of the prep table

Store the sanitizer bottle with food supplies below the prep table.

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep info related to food security on file, and know...

Whom to contact about suspicious activity

How to fill out an incident report

Where to find Safety Data Sheets in the operation

What should food handlers do to prevent cross-contact?

Use clean and sanitized utensils when prepping the order

Store cold food at 41 degrees or lower

Label chemical containers correctly

Cook food to the appropriate minimum internal temperature

What should you do if you suspect a foodborne illness outbreak?

Set aside the suspected product and label it with "do not use/do not discard"

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

Provide as little info as possible to the regulatory authority

Reheat the suspected product to safe temperatures

ServSafe Chapter 2 Final

Quiz

•

Biology, Specialty

•

9th - 12th Grade

•

Practice Problem

•

Hard

•

NGSS

MS-LS1-5, HS-ESS2-5, MS-LS2-4

+3

Standards-aligned

Jeremy Rhoden

Used 1K+ times

FREE Resource

46 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Harmful microorganisms are called:

Virsus

Bacteria

Pathogens

Toxins

2.

MULTIPLE SELECT QUESTION

1 min • 1 pt

Which of the following are symptoms of a foodborne illness? Select ALL that apply

Diarrhea

Fever

Jaundice

Rash

Abdominal Cramps

3.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Which of the following are symptoms of a foodborne illness? Select ALL that apply

Vomiting

Itchy Throat

Nausea

Headache

Swelling

4.

MULTIPLE SELECT QUESTION

1 min • 1 pt

Which of the following Big 6 illnesses are viral? Select ALL that apply

Shigella spp.

Norovirus

Hepatitis A

E. Coli

Salmonella Typhi

5.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

True or False: Not everyone who gets sick with a foodborne illness will have every symptom of a foodborne illness.

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

True or False: Bacteria cannot be seen, smelled, or tasted.

True

False

7.

MULTIPLE CHOICE QUESTION

1 min • 1 pt

Which of the following is not one of the required conditions for the growth of bacteria?

Oxygen

Acidity

Food

Host

Moisture

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ServSafe Chapter 2 Final

46 questions

Harmful microorganisms are called:

Which of the following are symptoms of a foodborne illness? Select ALL that apply

Which of the following are symptoms of a foodborne illness? Select ALL that apply

Which of the following Big 6 illnesses are viral? Select ALL that apply

True or False: Not everyone who gets sick with a foodborne illness will have every symptom of a foodborne illness.

True or False: Bacteria cannot be seen, smelled, or tasted.

Which of the following is not one of the required conditions for the growth of bacteria?

Which of the following is the temperature danger zone?

Which pH would be best for bacterial growth?

What is the most dangerous part of the temperature danger zone?

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