ServSafe Chapter 2

ServSafe Chapter 2

9th - 12th Grade

20 Qs

quiz-placeholder

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ServSafe Chapter 2

ServSafe Chapter 2

Assessment

Quiz

Other, Science, Professional Development

9th - 12th Grade

Medium

Created by

jim Blow

Used 46+ times

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20 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

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 Jaundice

Diarrhea, vomiting, fever, nausea, abdominal cramps and headache

Diarrhea, vomiting, fever, nausea, abdominal cramps, tiredness

2.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

How does most contamination of food happen?

Through contaminated water

When contaminants are airborn

Through the use of contaminated animal products

When people cause the contamination

3.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

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 sanitize

4.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

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 sanitize

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Parasites are commonly linked with what type of food?

Goat

Poultry

Seafood/Wild Game

Canned food

6.

MULTIPLE CHOICE QUESTION

30 sec • 5 pts

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 • 5 pts

Where should chemical, polishes, lubricating oils, and sanitizers be stored?

As far away from the food as possible

Along with the food

Under the counter of the prep area

Keep on the floor between uses

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