WorksheetsServSafe Chapter 2 Quiz
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
What are the most common symptoms of a foodborne illness?
a)
Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
b)
Diarrhea, vomiting, fever, nausea, abdominal cramps and headache
c)
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice
d)
Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness
2.
What is the most important way to prevent a bacterial foodborne illness?
a)
Control time and temperature
b)
Prevent cross-contamination
c)
Practice good personal hygiene
d)
Practice good cleaning and sanitizing
3.
Hemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
a)
Potato salad
b)
Thick stews
c)
Dairy products
d)
Ground beef
4.
What is the most important way to prevent foodborne illnesses caused by viruses?
a)
Control time and temperature
b)
Prevent cross-contamination
c)
Practice good personal hygiene
d)
Practice good cleaning and sanitizing
5.
A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen is most likely the cause?
a)
Norovirus
b)
Shigella
c)
Salmonella typhi
d)
Shiga-toxin producing E.coli
6.
Parasites are commonly linked with what type of food?
a)
Rice
b)
Poultry
c)
Seafood
d)
Canned food
7.
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
a)
Parasite
b)
Toxin
c)
Virus
d)
Bacteria
8.
Which pathogen causes the yellowing of the skin and eyes?
a)
Salmonella
b)
Hepatitis A
c)
Norovirus
d)
E. coli
9.
Bacteria grows well in food that is
a)
Alkaline: pH of 14
b)
Neutral to slightly acidic: pH of 4.6 to 7.5
c)
Very acidic: pH of 2 or less
d)
All of the above
10.
What causes "The Big 6" pathogens to be singled out by the FDA?
a)
They are commonly linked to fast food
b)
They are viruses, bacteria, fungi and parasites
c)
They are highly contagious and cause severe illness
d)
They are brought in from unregulated sources
11.
Flies in the operation are associated with
a)
E. coli
b)
Ciguatera toxin
c)
Listeria
d)
Shigella
12.
Yellowing of skin and eyes is called
a)
salmonellosis
b)
echimosis
c)
jaundice
d)
keratosis
13.
Foodborne illness onset can range from
a)
1 to 2 weeks
b)
2 to 3 days
c)
30 minutes to 6 weeks
d)
60 minutes to 90 days
14.
FATTOM are conditions that ________ need to grow.
a)
Viruses
b)
Bacteria
c)
Parasites
d)
All of the above
15.
What water activity level is suitable for bacterial growth?
a)
.61 or higher
b)
.72 or higher
c)
.82 or higher
d)
.85 or higher
16.
Which FAT TOM condition will a foodservice operation be most able to control?
a)
Acidity
b)
Time
c)
Oxygen
d)
Moisture
17.
What form do bacteria change into in order to keep from dying?
a)
Toxin
b)
Spore
c)
Virus
d)
Parasite
18.
What nutrients do bacteria look for in food?
a)
fats and proteins
b)
proteins and carbohydrates
c)
carbohydrates and fats
d)
fats and minerals
19.
What acidity level is good for the growth of bacteria?
a)
1.2-4.3
b)
9.2-13.0
c)
4.6-7.5
d)
8.0-9.8
20.
Fish that will be served raw or partially cooked needs to be properly ____________ by the manufacturer before receiving.
a)
cleaned
b)
frozen
c)
sanitized
d)
deboned
100 %
