ServSafe Ch2 Review

What are the most common symptoms of a foodborne illness?

• Diarrhea, n/v, fever, cramps, dizziness

• Diarrhea, n/v fever, cramps, headache

• Diarrhea, n/v, fever, cramps, jaundice

• Diarrhea, n/v, fever, cramps, fatigue

How does most contamination of food happen?

• Through contaminated water

• When contaminants are airborne

• When people cause the contamination (ex. poor personal hygiene)

• Through the use of contaminated animal products

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

• Control time & temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice good cleaning & sanitizing

Answer explanation

BACTERIA are caused by time-temp abuse, which is the #1 reason people get foodborne illness in a food establishment

What is the most important way to prevent a foodborne illness from VIRUSES (such as Norovirus & Hepatitis A?)

• Control time & temperature

• Prevent cross-contamination

• Practice good personal hygiene

• Practice good cleaning & sanitizing

Answer explanation

Norovirus can be transferred through many routes, including coughing & sneezing. It is important to cover your mouth, and wash your hands to prevent the spread! Hep. A can be spread from the fecal-oral route. It is important to wash your hands after using the restroom!

Parasites are commonly linked with what type of food?

• Rice

• Poultry

• Seafood

• Canned Food

Answer explanation

Parasites can be found in ALL of these foods, however they are MOST COMMONLY found in seafood.

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

Answer explanation

Most foodborne illnesses are caused by pathogens, a form of biological contamination. Biological toxins or poisons make people extremely sick. Toxins are most commonly found in: plants, mushrooms, and seafood.

(this is why some plants are not edible such as poison ivy, poisonous mushrooms, and raw sea bass)

A prep cook stores a bottle of sanitizer on a 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 manager should know who is in the facility, monitor the security of products, keep information related to food security on the file, and know:

• When to register with the EPA

• How to fill out an incident report

• Where to the find the 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 & sanitized utensils when prepping the order

• Cook food to the appropriate minimum internal temperature

• Store cold food at 41 degrees F or lower

• Label chemical containers correctly

Answer explanation

At a buffet style restaurant, every food option has its own designated tool. This is to help prevent cross-contamination of allergens.

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 with the "do not use" and "do not discard"

Answer explanation

all possible contaminated food items that are associated with a foodborne illness outbreak must be segregated, labeled, and documented so that the proper authorities/agencies can identify what source of bacteria was associated with the food item.