New ServSafe Ch. 2

What are the most common symptoms of 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 airbone

• When people cause the contamination

• Through the use of contaminated animal products

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 sanitizing

Parasites are commonly linked with what type of food?

• Rice

• Poultry

• Seafood

• Canned food

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 sanitizing

A great 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 os sanitizer on 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 manger 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 container 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 will "do not use" and "do not discard."