
Servsafe Ch. 2
Quiz
•
Other
•
10th - 12th Grade
•
Practice Problem
•
Hard
Kenia Cipriano
Used 5+ times
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22 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What are 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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How does most contamination of food happen?
Through contaminated water
When contaminants are airborne
When people cause the contamination
Through the use of contaminated animal products
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most important way to prevent foodborne illness from bacteria?
Control time and temperature.
Prevent cross-contamination.
Practice good personal hygiene.
Practice good cleaning and sanitizing.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the most important way to prevent foodborne illness from viruses?
Control time and temperature.
Prevent cross-contamination.
Practice good personal hygiene.
Practice good cleaning and sanitizing.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Parasites are commonly linked with what type of food?
Rice
Poultry
Seafood
Canned Food
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Parasites
Allergic reaction
Biological toxins
Chemical contamination
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How should chemicals be stored to prevent chemical contamination?
Away from prep areas
On the floor between uses
On the work surface of prep tables
With food supplies below prep tables
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