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WorksheetsServSafe Chapter 2 // Review
Total questions: 35
Worksheet time: 18mins
Which of the following is NOT a type of contaminant?
Biological
Chemical
Physical
Nutritional
Which is the most common type of contamination in food?
Physical
Biological
Chemical
All are equally common
Which of the following is NOT one of the “Big Six” pathogens?
Salmonella Typhi
Norovirus
Hepatitis A
Listeria monocytogenes
The presence of harmful substances in food is called:
Cross-contact
Contamination
Spoilage
Sanitation
What does FAT TOM stand for?
Food, Acidity, Temperature, Time, Oxygen, Moisture
Food, Acidity, Temperature, Time, Oxygen, Minerals
Fats, Acids, Time, Temperature, Oxygen, Microbes
Food, Acid, Time, Temperature, Ounces, Moisture
The temperature danger zone is between:
32°F and 41°F
41°F and 135°F
50°F and 155°F
125°F and 165°F
Which FAT TOM condition can we most easily control?
Oxygen and moisture
Time and temperature
Acidity and moisture
Food and nutrients
Which pathogen is linked with beverages and ready-to-eat food?
Nontyphoidal Salmonella
Salmonella Typhi
Shigella spp.
E. coli (STEC)
Nontyphoidal Salmonella is commonly linked with:
Poultry and eggs
Shellfish
Dairy and produce
Both a and c
Shigella spp. is commonly spread by:
Improperly cooked ground beef
Contaminated water or salads
Seafood
Dairy products
E. coli (STEC) is commonly linked with:
Raw chicken
Ground beef and contaminated produce
Milk and eggs
Shellfish
Which virus is linked with shellfish from contaminated water?
Norovirus
Hepatitis A
E. coli
Salmonella Typhi
Which virus is most often spread by contaminated water and ready-to-eat food?
Norovirus
E. coli
Shigella spp.
Which food is a common source of parasites?
Poultry
Wild game and seafood
Dairy
Canned goods
Which food is most likely to spoil from yeast?
Poultry
Honey and fruit juices
Dairy
Lettuce
Which type of pathogen is MOST responsible for food spoilage but only sometimes illness?
Fungi
Bacteria
Parasites
Viruses
Which toxin is linked with tuna, bonito, and mahimahi?
Ciguatera toxin
Saxitoxin
Histamine
Brevetoxin
Ciguatera toxin is found in:
Raw oysters
Barracuda, grouper, snapper
Dairy products
Poultry
Which toxin is caused when shellfish eat marine algae?
Brevetoxin
Histamine
Ciguatera toxin
Saxitoxin
Which is a common symptom of toxin-related illness?
Tingling in extremities
Diarrhea and vomiting
Burning in the mouth
All of the above
Which is a potential source of chemical contamination?
Pewter or copper cookware
Cleaners and sanitizers
Pesticides
All of the above
Which action prevents chemical contamination?
Store chemicals away from food
Use only approved foodservice chemicals
Keep labels readable
All of the above
Which is an example of a physical contaminant?
Metal shavings
Glass
Bandages
All of the above
Which injury could result from physical contamination?
Burns
Dental damage or choking
Tingling in extremities
Nausea
Which FDA tool is used to help prevent deliberate contamination?
HACCP
FIFO
A.L.E.R.T.
USDA
In A.L.E.R.T., the “L” stands for:
Look
Label
Limit
In A.L.E.R.T., the “T” stands for:
Training
Threat
Temperature
Tools
Which is NOT a correct step in responding to a foodborne illness outbreak?
Segregate the product
Notify authorities
Destroy product immediately
Document information
A food allergen is best described as:
A chemical additive
A protein in food that triggers a reaction
A toxin from bacteria
A parasite in food
Which of the following is NOT one of the Big Nine allergens?
Eggs
Strawberries
Sesame
Peanuts
A severe allergic reaction is called:
Cross-contact
Anaphylaxis
Intoxication
Jaundice
Which is the best way for service staff to help guests with food allergies?
Accurately describe menu items
Suggest allergen-free alternatives
Clearly mark guest orders
All of the above
To avoid cross-contact, kitchen staff should:
Cook allergen-free food in the same fryer oil
Use separate utensils and cookware
Skip sanitizing equipment
Store allergens above other food
Which action can cause cross-contact?
Using the same spatula for peanut butter and jelly
Cooking shrimp in the same fryer as fries
Placing bread with sesame near gluten-free bread
All of the above
Which combination best prevents food allergens from reaching guests?
Separate prep areas, clean equipment, clear labeling
Using sanitizer only on surfaces
Cooking all foods to correct temperatures
Keeping all allergens in sealed containers
