ServSafe Chapter 2
Quiz
•
Other, Science, Professional Development
•
9th - 12th Grade
•
Medium
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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