ServSafe quiz

Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):

• Fever

• Hives

• Nausea

• Bruising

Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):

• Sneezing

• Coughing

• Diarrhea

• Itchy rash

Check the most common symptoms that indicate a customer is having an allergic reaction (more than one possible answer):

• Swollen face

• Abdominal pain

• Shortness of breath

• Tightening of the chest

Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):

• Green beans dressed with olive oil and garlic

• Smoked salmon wrapped in a lettuce leaf

• Multigrain bread made with wheat

• Melon slices wrapped with prosciutto (ham)

Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):

• Chocolate candy filled with peanut butter cream

• Raw oysters on the half shell

• Potatoes sauteed in duck fat

• Mushrooms seasoned with soy sauce and brown sugar

Check next to a food if it contains one of the eight most common food allergens (may contain one or more responses):

• Squash sauteed in corn oil

• Mixed green salad topped with walnut pieces

• Banana shake made with vanilla ice cream

• Vegetable omelet topped with tomato sauce

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

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 temperatures

• Store cold food at 41* or lower

• Label chemical containers correctly

What's the best way for a waiter NOT to handle food allergies?

• Describe dishes fully, including "secret" ingredients

• Suggest items that do not contain the food customer is allergic to

• Ignore customer allergy and have him/her order what you want to serve

• Make sure to know all ingredients in a dish

What is the danger zone? ______ degrees to _________ degrees.

• 70 degrees to 125 degrees

• 41 degrees to 135 degrees

• 41 degrees to 125 degrees

• 70 degrees to 135 degrees