ServSafe 2

What are the most common symptoms of foodborne illness?

• Diarrhea, vomiting, fever, nausea, cramps, and jaundice

• Mr. Rodgers does too much

• Dizziness, diarrhea, vomiting, fever, cramps

Answer explanation

The correct answer is the first option, which includes diarrhea, vomiting, fever, nausea, cramps, and jaundice as the most common symptoms of foodborne illness.

how doe most contamination of food happen?

• Through bad water

• Contaminants are airborne

• when people cause contamination

• Use of contaminated animal product

Answer explanation

Most contamination of food happens when people cause contamination, such as improper handling or poor hygiene.

What is the mot importat way to prevent a foodborne illness from bacteria?

• Control time and Temperature

• Prevent cross contamination

• practice good hygiene

Answer explanation

Controlling time and temperature is the most important way to prevent a foodborne illness from bacteria by ensuring that food is cooked and stored at safe temperatures.

Parasites are commonly linked to what type of food

• poultry

• rice

• seafood

• canned food

Answer explanation

Parasites are commonly linked to seafood, making it the correct choice among the given options.

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

• Control time and Temperature

• prevent cross contamination

• practice good hygiene

Answer explanation

The most important way to prevent a foodborne illness from viruses is to practice good hygiene, such as proper handwashing and sanitation.

A prep cook store a bottle of sanitizer on a self above a prep table, To prevent a chemical contamination what should be done differently

• Store the sanitizer bottle away from the prep area

• Store the sanitizer bottle on the floor

• Store the sanitizer bottle on the work surface of the prep table

Answer explanation

The correct choice is to store the sanitizer bottle away from the prep area to prevent chemical contamination.

A handwashing station should have a garbage container, hot and cold water, signage, a way to dry hands, and __.

• gloves

• a clock

• a timer

• soap

Answer explanation

The correct answer is 'soap' because a handwashing station should have soap for effective handwashing to remove dirt and germs.

Food removed from hot-holding at 135 or greater can be held for service without temperature control for

• 1 hours

• 2 hours

• 4 hours

• 5 hours

Leftover clam chowder has been correctly reheated and then placed in a hot-holding container at the required temperature. Four hours later the temperature is 125 F. What should the cook do with the soup.

• Refrigerate it for later use

• Reheat it to the correct temperature

• Serve it immediately

• Throw it away

The stem of a meat thermometer shall be constructed of

• stainless steel

• durable glass

• soft plastic

• galvanized metal