New Ch. 2 ServSafe

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 a foodborne illness from bacteria?

• Control time and temperature

• Prevent cross-contamination.

• Practice good personal hygiene

• Practice good cleaning and santizing

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 santizing

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

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 information related to food security on file, and 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

• Label chemical containers correctly.

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

• Reheat the suspected product to safe temp

• Provide as little information as possible to the regulatory authority.

• Deny that the operation has anything to do with the foodborne illness

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