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Worksheets

ServSafe Chapter 2

Total questions: 53

Worksheet time: 27mins

Name
Class
Date
1.

Which type of food best supports the growth of bacteria?

a)

Fats

b)

Sugars

c)

Starches

d)

Proteins

2.

What are common symptoms of a foodborne illness?

a)

Diarrhea, vomiting, fever, nausea, abdominal cramps and dissiness

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

3.

Which food best supports the growth of bacteria?

a)

Butter

b)

Cooked rice

c)

Loaf of bread

d)

Chocolate cake

4.

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

a)

Control time and temperature

b)

Prevent cross-contamination

c)

Practice good personal hygiene

d)

Practice correct cleaning and sanitizing

5.

Bacteria grows best at which pH level?

a)

0

b)

2

c)

7

d)

12

6.

Enterohemorrhagic and shiga toxin producing E. coli are commonly linked with what type of food?

a)

Potato salad

b)

Thick stews

c)

Dairy products

d)

Raw ground beef

7.

Which food has the most available moisture for bacteria to grow?

a)

Food with an aw of 0.0

b)

Food with an aw of 0.2

c)

Food with an aw of 0.5

d)

Food with an aw of 1.0

8.

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

a)

Control time and temperature

b)

Prevent cross-contamination

c)

Practice good personal hygiene

d)

Practice correct cleaning and sanitizing

9.

Is vacuum-packed food safe from the growth of bacteria?

a)

Yes, because the vacuum always destroys bacteria

b)

Yes, because all bacteria need oxygen to grow

c)

No, because bacteria can grow without oxygen

d)

No, because the vacuum increases the food's water activity

10.

A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating raw oysters. What pathogen probably cause the illness?

a)

Norovirus

b)

Shigella spp.

c)

Salmonella Typhi

d)

Enterohemmorhagic and shiga tox-producing E. coli

11.

What are the two conditions for bacteria growth that you can control?

a)

Oxygen and acidity

b)

Acidity and moisture

c)

Temperature and moisture

d)

Time and temperature

12.

Parasites are commonly linked with what type of food?

a)

Rice

b)

Poultry

c)

Seafood

d)

Canned food

13.

What is the temperature range of the temperature danger zone?

a)

0°F to 41°F (-18°C to 5°C)

b)

31°F to 60°F (-1°C to 16°C)

c)

41°F to 135°F (5°C to 57°C)

d)

60°F to 165°F (16°C to 74°C)

14.

A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

a)

Toxin

b)

Virus

c)

Bacteria

d)

Parasite

15.

In what temperature range does bacteria grow most rapidly?

a)

0°F to 38°F (-18°C to 3°C)

b)

41° to 65°F (5°C to 18°C)

c)

70° to 125°F (21°C to 52°C)

d)

60°F to 165°F (16°C to 74°C)

16.

Which pathogens are found in high numbers in

an infected person’s feces, are highly infectious,

and can cause severe illness?

a)

Histamine, mold, fungi, ciguatoxin, and

domoic acid

b)

Hepatitis A, Norovirus, Salmonella

Typhi, Shigella spp, and

enterohemorrhagic and shiga

toxin-producing E-Coli

c)

Anisakis simplex, Cyrptospordium

parvum, Giardia duodenalis, Vibrio

vulnificus, and Clostridium botulinum

d)

Bacillus cereus, Listeria monocytogenes,

Clostridium perfringens, saxitoxin, and

brevitoxin

17.

Which food is in the temperature danger zone?

a)

Meat received at 40°F (4°C)

b)

Chicken stored at 45°F (7°C)

c)

Soup held at 140°F (60°C)

d)

Chili cooked to 165°F (74°C)

18.

Which FAT TOM condition will a food service operation be most able to control?

a)

Acidity

b)

Time

c)

Oxygen

d)

Moisture

19.

Jaundice is a symptom of which foodborne illness?

a)

Shigellosis

b)

Hepatitis A

c)

Hemorrhagic colitis

d)

Norovirus

20.

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

a)

Hepatitis A

b)

Clostridium botulinum

c)

Shigella spp

d)

Vibrio parahaemolyticus

21.

Which of the following is a "Big Six" pathogen?

a)

Salmonella Typhi

b)

Campylobacter jejuni

c)

Staphylococcus aureus

d)

Clostridium Botulinum

22.

Which of the following bacteria does not need oxygen to survive and grow?

a)

Salmonella spp

b)

Bacillus cereus

c)

Listeria monocytogenes

d)

Clostridium botulinum

23.

Where is Shiga toxin-producing Escherichia coli found?

a)

Cattle

b)

Water

c)

Poultry

d)

Dirt

24.

Which of the following bacteria can cause miscarriage in pregnant women?

a)

Salmonella spp

b)

Bacillus cereus

c)

Listeria monocytogenes

d)

Clostridium botulinum

25.

Bloody diarrhea is a common symptom associated with which pathogen?

a)

Shigella spp

b)

Listeria monocytogenes

c)

Clostridium botulinum

d)

Staphylococcus aureus

26.

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

a)

Control time and temperature

b)

Prevent cross-contamination

c)

Practice good personal hygiene

d)

Purchase from approved, reputable suppliers

27.

A guest becomes ill with nausea and vomiting after eating shrimp, chicken, rice and vegetables. Which food was the likely cause of the illness?

a)

Shrimp

b)

Chicken

c)

Rice

d)

Vegetables

28.

Which pH range is ideal for the growth of bacteria?

a)

2.0 - 4.2

b)

1.2 - 3.4

c)

12.2 - 13.6

d)

5.4 - 6.6

29.

A guest became ill with a high fever and a rash after eating at a salad bar. Which pathogen is the likely cause of the illness?

a)

Vibrio vulnificus

b)

Giardia duodenalis

c)

Hepatitis A

d)

Norovirus

30.

Bacteria can double as often as every ___________

a)

20 seconds

b)

2 minutes

c)

20 minutes

d)

2 hours

31.

Which bacteria is commonly linked to cooked rice dishes?

a)

Shigella spp.

b)

Salmonella

c)

Bacillus cereus

d)

Vibrio vulnificus

32.

To keep from dying when they lack nutrients, certain bacteria can change into a form called a __________

a)

Toxin

b)

Spore

c)

Parasite

d)

Virus

33.

Which is a basic characteristic of a virus?

a)

Is destroyed by freezing

b)

Grows in food

c)

Requires a living host to grow

d)

Originates in cattle

34.

A food handler comes into work with signs of jaundice. The food handler probably has ____________ and needs to be excluded from the operation

a)

Hepatitis A

b)

Salmonella typhi

c)

Norovirus

d)

Shgella spp

35.

What types of food are commonly associated with yeast?

a)

Fatty

b)

Acidic

c)

Alkaline

d)

Proteins

36.

Which pathogen is one of the leading causes of foodborne illness?

a)

Norovirus

b)

Clostridium botulinum

c)

Listeria monocytogenes

d)

Campylobacter jejuni

37.

Which parasite is linked to berries and lettuce?

a)

Anisakis simplex

b)

Giardia duodenalis

c)

Cryptosporidium parvum

d)

Cyclospora cayetanensis

38.

People with this illness may cough up worms

a)

Anisakiasis

b)

Giardiasis

c)

Cyclosporiasis

d)

Cryptosporidiosis

39.

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 tiredness

c)

Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache

d)

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

40.

Parasites are commonly linked with

a)

Poultry

b)

Canned food

c)

Seafood

d)

Rice

41.

What is the most important measure to take for preventing shigella spp from causing a foodborne illness?

a)

Practicing good hygiene

b)

Preventing cross-contamination

c)

Preventing time-temperature abuse

d)

Purchasing from approved, reputable suppliers

42.

What is the most important measure to take for preventing Hepatitis A from causing a foodborne illness?

a)

Practicing good personal hygiene

b)

Preventing cross-contamination

c)

Preventing time-temperature abuse

d)

Purchasing from approved, reputable suppliers

43.

What is the most important measure to take for preventing Nontyphoidal Salmonella from causing a foodborne illness?

a)

Practicing good personal hygiene

b)

Preventing cross-contamination

c)

Preventing time-temperature abuse

d)

Purchasing from approved, reputable suppliers

44.

Handwashing is an important measure for preventing which pathogen from causing a foodborne illness?

a)

Campylobacter jejuni

b)

Listeria monocytogenes

c)

Clostridium botulinum

d)

Staphylococcus aureus

45.

When cutting away mold from hard cheese, how much does the FDA recommend removing around the affected area?

a)

½ inch

b)

1 inch

c)

2 inches

d)

3 inches

46.

Which pathogens are linked to Aflatoxins?

a)

Bacteria

b)

Viruses

c)

Parasites

d)

Mold

47.

Which toxin causes and illness with neurological symptoms such as the reversal of hot and cold sensations?

a)

Histamine

b)

Ciguatoxin

c)

Domoic acid

d)

Brevotoxin

48.

A guest experienced a tingling in the mouth and face after eating oysters. What is the likely illness?

a)

Ciguatera fish poisoning

b)

Amnesic shellfish poisoning

c)

Paralytic shellfish poisoning

d)

Neurotoxic shellfish poisoning

49.

Which fish are associated with Ciguatoxin?

a)

Tuna

b)

Grouper

c)

Mackerel

d)

Mahi Mahi

50.

What causes most foodborne illnesses associated with wild mushrooms?

a)

Being stored for too long after being harvested

b)

Being mistaken for edible ones when harvested

c)

Not being stored at the correct temperature

d)

Not being cooked at the correct temperature

51.

Which plant is toxic when undercooked?

a)

Raw kidney beans

b)

Fresh asparagus

c)

Raw edamame

d)

Raw sweet corn

52.

Scombroid poisoning can be prevented by ____________

a)

Purchasing fish from approved, reputable suppliers.

b)

Cooking fish to the right internal temperature.

c)

Making sure food handlers wash their hands.

d)

Preventing cross-contamination.

53.

What type of seafood has a catch tune but is likely unsafe to eat?

(a)