CHAPTER 2 AND 3 SERVSAFE PRACTICE EXAM QUESTIONS

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CHAPTER 2 AND 3 SERVSAFE PRACTICE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: A guest had a reversal of hot and cold sensations after eating seafood. What most likely caued the illness?

Answer:

Toxin

Question 2: Parasites are commonly linked with what type of food?

Answer:

Seafood Question 3: 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 the raw oysters.What pathogen probably caused the illness?

Answer:

Norovirus

Question 4: How do you prevent Seafood toxins?

Answer:

Purchasing from approved, reputable suppliers.

Question 5: How do you prevent Fungi?

Answer:

Purchase from approved, reputable suppliers.

Question 6: What are the most common symptoms of foodborne illness?

Answer:

Diarrhea Fever Vomiting Nausea Jaundice

Question 7: Who am I?

I am found in the intestines of cattle.I produce toxins in a person's intestines.Excluding staff with diarrhea can stop me.Cooking ground beef correctly can stop me.

Answer:

Shiga toxin-producing E coli (STEC)

Question 8: Who am I?

Many farm animals carry me naturally.I have been found in milk and dairy products, produce, and poultry.Cooking eggs minimum internal temperature can prevent me.Preventing cross-contamination between poultry and ready-to-eat food can stop me

Answer:

Nontyphoidal Salmonella

Question 9: What are common food allergens?

Answer:

• Cod

• Wheat flour

• Peanut Butter

• Crab legs

• Pecan pie
• Soy beans

• Omelet
• Vanilla Ice Cream

Question 10: What should food handlers do to prevent food allergens fro, being transferred to food?

Answer:

Clean and sanitize utensils after use.

Question 11: Who am I?

I am carried in the blood stream and intestinal tract of humans.I am commonly linked with beverages and Ready-to-eat food.Cooked food correctly can prevent me.Washing hands can stop me.

Answer:

Salmonella Typhi

Question 12: What does FATTOM stand for?

Answer:

Food Acidity Temperature Time Oxygen Moisture

Question 13: How do you prevent Viruses?

Answer:

Practice correct personal hygiene

Question 14: How do you prevent parasites?

Answer:

Purchase from approved, reputable suppliers.

Question 15: How do you prevent Bacteria?

Answer:

Control time and temperature

Question 16: A food handler will be wearing single - use gloves to chop lettuce for an hour.When must the food handler's hands be washed?

Answer:

Half way through the task

Question 17: Shiga toxin-producing

• Coli (STEC) is commonly linked with what type of food?

Answer:

Raw ground beef Question 18: What is the most important way to prevent foodborne illness from viruses?

Answer:

Practice good personal hygiene

Question 19: Who am I?

Flies can spread me.I am linked to salads containing TCS food.I am found in the feces of infected people.Excluding staff with diarrhea can stop me.

Answer:

Shigella Spp.

Question 20: How do you prevent Mushroom toxins?

Answer:

Purchasing from approved, reputable suppliers.Question 21: What symptoms could indicate a customer is having an allergic reaction?

Answer:

• Nausea

• Itchy rash

• Hives

• Swollen face

• Abdominal pain