WorksheetsServSafe Ch2 Review
Total questions: 10
Worksheet time: 5mins
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
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
Parasites are commonly linked with what type of food?
Rice
Poultry
Seafood
Canned Food
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
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
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"
