Servsafe Ch. 2

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

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

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.

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.

Parasites are commonly linked with what type of food?

• Rice

• Poultry

• Seafood

• Canned Food

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

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

To prevent the deliberate contamination of food, a manager should know

• 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.

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

• 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.

What step should be taken if a manager suspects a foodborne-illness outbreak?

• 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.”