CH 2 ServSafe Quiz

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

What is the most important way to prevent foodborne illness from bacteria?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice correct cleaning and sanitizing

Enterohemorrhagic and shiga toxin producing E. coli are commonly linked with what type of food?

• Potato salad

• Thick stews

• Dairy products

• Raw ground beef

What is the most important way to prevent a foodborne illness from a virus?

• Control time and temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice correct cleaning and sanitizing

A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

• Norovirus

• Shigella spp.

• Salmonella Typhi

• Shiga toxin-producing E. coli

Parasites are commonly linked with what type of food?

• Rice

• Poultry

• Seafood

• Canned food

A customer had a reversal of hot and cold sensations after eating seafood. What likely caused the illness?

• Toxin

• Virus

• Bacteria

• Parasite

Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

• Histamine, mold, fungi, ciguatoxin, and domoic acid

• Heptatitis A, Norovirus, Salmonella Typhi, Shigella spp, and Enterohemorrhagic and shiga toxin-producing E-Coli

• Anisakis simplex, Cryptospordium parvum, Giardia duodenalis, Vibrio vulnificus, and Clostridium botulinum

• Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, Campylocacter jejuni, and Vibrio parahaemolyticus

Which FAT TOM condition will a foodservice operation be most able to control?

• Acidity

• Time

• Oxygen

• Moisture

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

• Hepatitis A

• Shigella spp

• Clostridium botulinum

• Vibrio parahaemolyticus