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WorksheetsServSafe Module 2
Total questions: 98
Worksheet time: 49mins
What is contamination?
The presence of harmful substances in food
The process of cooking food
The act of cleaning food
The storage of food
Which of the following are types of harmful substances that can contaminate food?
Biological
Chemical
Physical
All of the above
Most contaminants cause ________ while others can result in physical harm.
foodborne illness
nutritional benefits
improved taste
longer shelf life
How can contamination happen? Select all that apply.
Dirt
Animals used for food
Contaminated water
Bones in fillets
Air
The fecal-oral route of contamination is when a food handler uses the restroom and does not wash their hand afterward.
True
False
Contaminants are passed very easily in the following ways:
Person to person
Dirty food touches surfaces or equipment
Someone sneezes or coughs on food
All of the above
Microorganisms are small, living organisms that can be seen only through a microscope.
True
False
Pathogens are microorganisms that cause illness.
True
False
The four types of pathogens that can contaminate food and cause a foodborne illness are:
Bacteria
Viruses
Parasites
Fungi
All of the above
Which of the following is NOT one of the six pathogens singled out by the FDA?
Shigella spp.
Salmonella Typhi
Nontyphoidal Salmonella
Shiga toxin-producing Escherichia coli (STEC), aka E. Coli
Influenza virus
Shiga toxin-producing ________ (STEC), aka E. Coli, is one of the six pathogens singled out by the FDA.
Escherichia coli
Salmonella
Listeria
Campylobacter
Which of the following is NOT a symptom of foodborne illness?
Diarrhea
Vomiting
Fever
Headache
Jaundice is a symptom of foodborne illness.
True
False
What is the onset time range for foodborne-illness symptoms to appear in a person?
1 hour to 1 day
30 minutes to 6 weeks
1 week to 1 month
1 day to 1 week
Bacteria that cause foodborne illness can be found _________
almost everywhere
only in meat products
only in vegetables
only in water
Which of the following is NOT a characteristic of bacteria that cause foodborne illness?
Can be seen, smelled, or tasted
Grow in TCS food
Found in and on the body
Grow with time and temperature
What is the best way to prevent the growth of bacteria that cause foodborne illness?
Wash hands
Control time and temperature
Use spices
Add sugar
FAT TOM is an acronym for conditions that encourage bacteria to grow. What does the 'A' in FAT TOM stand for?
Air
Acidity
Amount
Activity
Bacteria grow best between pH levels of _______.
4-7
1-3
8-10
11-14
Which temperature range allows bacteria to grow rapidly?
32°F - 41°F
41°F - 135°F
135°F - 165°F
0°F - 32°F
To prevent bacteria growth, keep food out of the ________ danger zone.
temperature
humidity
pressure
light
Which of the following is a major bacteria that causes foodborne illness?
Salmonella Typhi
Listeria monocytogenes
Bacillus cereus
Staphylococcus aureus
Which of the following is NOT a major bacteria that causes foodborne illness?
Shiga toxin-producing E. Coli
Shigella spp.
Nontyphoidal Salmonella
Clostridium botulinum
Salmonella Typhi is mainly sourced from _______.
Humans
Cattle
Poultry
Fish
Nontyphoidal Salmonella is mainly sourced from:
Humans
Farm animals
Feces of people who have illness
Intestines of cattle
Which food is linked with Shiga toxin-producing E. Coli?
Ready-to-eat food
Poultry and eggs
Raw or undercooked ground beef
Food contaminated by hands
To prevent illness from Shigella spp., which of the following is a recommended measure?
Cook poultry and eggs correctly
Exclude food handlers diagnosed with it
Prevent cross-contamination
Cook food to required minimum
Oxygen: Depends on the bacteria if it needs oxygen or not.
True
False
Moisture: High moisture = good growth.
True
False
Controlling time and temperature includes:
Keeping food out of the Temperature Danger Zone (TDZ)
Limiting time spent in TDZ
Both A and B
None of the above
Which of the following is NOT a location where viruses that cause foodborne illness can be found?
Humans
Animals
Contaminated surface
Plants
Which of the following is a source of viruses that cause foodborne illness?
Food
Air
Soil
Sunlight
What is the recommended method for destroying viruses that cause foodborne illness?
Cooking at high temperature
Good personal hygiene
Freezing
Sun drying
Name two major viruses that cause foodborne illness.
Norovirus, Hepatitis A
Salmonella, E. coli
Listeria, Campylobacter
Rotavirus, Adenovirus
Hepatitis A can be linked to which of the following foods?
Shellfish from unapproved sources
Fresh fruits
Dairy products
Grilled chicken
Which of the following is a prevention measure for Hepatitis A?
Handwashing
Eating raw food
Using unapproved sources for shellfish
Ignoring food handlers diagnosed with virus
Norovirus can be transmitted through which of the following?
Airborne vomit particles
Feces
Shellfish from unapproved sources
All of the above
To prevent Norovirus contamination, what should be done regarding food handlers diagnosed with the virus?
Exclude food handlers diagnosed with virus
Allow them to work with gloves
Assign them to non-food duties
Require them to wash hands more frequently
Parasites are typically found in a ________ host.
Living
Dead
Artificial
Non-biological
Which of the following are sources of parasites?
Wild game & seafood
Food processed with contaminated water
Both A and B
None of the above
To prevent parasites, which of the following should be done?
Purchase from approved, reputable suppliers
Cook food to required minimum internal temperatures
Use correctly frozen fish
All of the above
Fungi include molds, yeasts, and ________.
mushrooms
algae
bacteria
viruses
Which of the following is NOT a symptom of biological toxins?
Diarrhea
Vomiting
Neurological issues
Fever
To prevent biological toxins, what should be done?
Purchase from approved, reputable suppliers
Time/temperature control for raw fish
Both A and B
None of the above
To keep food safe from chemical contaminants, which of the following is a source?
Cleaners, sanitizers, polishes, machine lubricants, and pesticides
Deodorizers, first-aid products, and health and beauty products
Both A and B
None of the above
Which of the following are common symptoms of chemical contamination?
Fever and rash
Vomiting and diarrhea
Headache and dizziness
Cough and sneezing
To prevent chemical contamination, you should only use ______ chemicals.
approved
expired
unknown
unlabeled
Store chemicals away from prep areas, food-storage areas, and service areas to prevent ______ contamination.
chemical
physical
biological
thermal
Which of the following is NOT a common physical contaminant in food?
Glass
Metal shavings
Bones in fillets
Staples
Cuts, dental damage, and choking are symptoms of ______ contamination.
physical
chemical
biological
radiological
To prevent physical contamination, you should closely inspect ______ received.
food
money
clothes
furniture
Which of the following is a naturally occurring physical contaminant?
Metal shavings
Pits in fruit
Staples
Jewelry
People who may deliberately contaminate food include:
Vendors
Competitors
Disgruntled current or former staff
All of the above
Practice good personal hygiene to prevent ______ contamination.
physical
chemical
thermal
electrical
Store chemicals away from food and food-contact surfaces by spacing or partitioning to prevent contamination.
True
False
Which of the following is a type of contamination in the food supply chain? Choose all that apply.
Biological contamination
Chemical contamination
Physical contamination
Radio active materials
What does the acronym A.L.E.R.T. stand for in food defense?
A - Assure, L - Look, E - Employees, R - Reports, T - Threat
A - Alert, L - Listen, E - Evaluate, R - Respond, T - Track
A - Avoid, L - Limit, E - Examine, R - React, T - Test
A - Act, L - Lead, E - Educate, R - Record, T - Train
Which of the following is part of 'Assure' in the A.L.E.R.T. program?
Receive from safe sources
Supervise deliveries
Locked or sealed deliveries
All of the above
Which of the following actions is included in the 'Look' step of A.L.E.R.T.?
Limit access to prep and storage areas
Handle damaged products
Store chemicals securely
Train staff to spot threats
All of the above
Employees should ________ to help prevent food supply attacks.
Know who’s in your facility
Ignore security protocols
Share passwords with coworkers
Leave doors unlocked
Allow visitors unsupervised access
Employees should ________ and ________ visitors.
Identify and verify
Ignore and avoid
Distract and mislead
Welcome and entertain
Employees should conduct ________ checks.
background
temperature
security
inventory
Employees should limit access to ________ and ________ areas.
prep and storage
dining and lobby
office and restroom
parking and entrance
Which of the following is a type of report used in food defense?
Receiving logs
Office files
Staff files
Food defense self-inspections
All of the above
Threat response includes identifying ________ and ________.
who and what
when and where
how and why
risk and reward
Threat response includes holding ________ product.
contaminated
fresh
sealed
expired
Threat response includes contacting ________ authority.
regulatory
educational
financial
medical
Threat response includes maintaining ________ contact list.
emergency
personal
holiday
marketing
When responding to a foodborne illness outbreak, what information should managers gather?
Contact information
What they ate, symptoms
Both A and B
When notifying authorities about an outbreak, managers should contact ________ and let them know.
local regulatory authority
the media
the customers
the suppliers
What should you do if any food is left after an outbreak?
Segregate it from other food and label with 'do not use' and 'do not discard'.
Mix it with other food to dilute any contamination.
Serve it to staff to avoid wastage.
Dispose of it immediately without any record.
Which of the following should be documented during an outbreak?
Production date
Lot number
Sell-by date
Pack size
All of the above
Who should be identified during an outbreak?
Staff working during outbreak
Visitors not present during outbreak
Suppliers who never visited
Patients discharged before outbreak
What should you do to cooperate with authorities during an outbreak?
Provide them with any appropriate documentation.
Ignore their instructions and do as you please.
Hide any information you have from them.
Refuse to answer their questions.
What should be reviewed to see if any standards aren’t being met or not working?
Food-handling procedures
Employee payroll records
Marketing strategies
Customer feedback forms
A food allergen is a ______ in a food or ingredient.
protein
carbohydrate
vitamin
mineral
Which of the following is NOT a symptom of a food allergy?
Wheezing
Difficulty breathing
Hives
Fever
An allergic reaction can happen within a few minutes or up to two hours later.
True
False
Which of the following is a severe allergic reaction that can lead to death?
Hives
Anaphylaxis
Itching
Diarrhea
List three symptoms of a food allergy.
Wheezing, hives, abdominal cramps (any three from the list).
Increased appetite, improved vision, rapid hair growth.
Frequent yawning, nail growth, hair curling.
Sudden height increase, deep voice, stronger bones.
What should you do if a customer is having severe allergic symptoms?
Act immediately, let other staff know, call emergency services, do not leave the person alone.
Wait to see if the symptoms improve on their own before taking action.
Offer the customer water and monitor them for a while.
Ask the customer to fill out a report before calling for help.
Which of the following is one of the big nine food allergens?
Milk
Rice
Corn
Tomato
The big nine allergens are Milk, Eggs, Soy, Fish, Tree nuts, Peanuts, Crustacean shellfish, Wheat, and _____
Sesame
Corn
Rice
Oats
Peanuts are considered one of the most common food allergens.
True
False
Which requirement must major allergens on food labels meet according to federal law?
Listed in a separate section
Found within the ingredient listing
Written in italics
Only listed for packaged foods
Major allergens must be listed directly after the listing on the _____
label
package
shelf
receipt
Food labels must use big nine common names for allergens.
True
False
Front of house staff should inform guests with food allergies about allergens on the menus by:
Providing clear information about allergens present in menu items.
Ignoring the guest's concerns about allergens.
Assuming all guests know about allergens without informing them.
Only informing guests if they ask about allergens.
Which of the following is NOT a responsibility of front of house staff when listening to guests with food allergies?
Pay attention
Take notes
Ignore guest requests
Read the notes back to the guest
When collecting the allergen special order, staff should confirm the meal is correct and matches _____
ticket
table
menu
order slip
Delivering the allergen special order safely includes confirming the order verbally with the guest.
True
False
To prevent cross-contact, the allergen special order should be delivered:
Separately from other food items
With all other orders together
On the same tray as other foods
After all other orders have been served
What is cross-contact?
When a food item containing an allergen comes in contact with another food item or food-contact surface and their proteins mix.
When food is cooked at high temperatures.
When food is stored in the refrigerator.
When food is served to guests.
Which of the following is an example of cross-contact? Select the correct answer.
Cook shrimp in a fryer, then cook chicken
Wash hands before cooking
Store food in sealed containers
Use separate utensils for each dish
To avoid cross-contact in the workstation, you should ________ when handling orders.
Use new, clean tools
Reuse the same gloves
Mix ingredients together
Ignore cleaning procedures
Which of the following is NOT a recommended way to avoid cross-contact in the workstation?
Keep workstations clean
Mix old product with new product
Prepare breadbaskets and salads at a separate location for allergen special orders
Be careful when restocking stations
When cleaning and sanitizing, you should replace ________ and cleaning and sanitizing solutions regularly.
soiled cloths
mops only
gloves only
brooms only
What should you do if you are uncertain about the ingredients for Big Nine allergens?
Ignore the uncertainty
Check with the vendor
Use the ingredient anyway
Ask the guest
