CHAPTER 2 SERVSAFE EXAM QUESTIONS

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CHAPTER 2 SERVSAFE EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -29 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: All of the following are methods to help prevent foodborne illness from

seafood, except:

• Receiving fish at 41F. or lower.
• Rejecting fish that has thawed and refrozen.
• Using only a reputable supplier.
• Using the supplier that is closest to your establishment.

Answer:

• Using the supplier that is closest to your establishment

Question 2: Which of the following food is most likely to cause a foodborne infection?

• Chips and salsa
• A hamburger cooked rare
• A bacon-lettuce-tomato sandwich
• Sweet-and-sour pork

Answer:

• A hamburger cooked rare

Answers:

Question 3: The manager of an operation should notify the regulatory authority when a food

handler is diagnosed with:

Answers:

A.Stomach cramps.B.A food allergy.C.A sore throat.D.Jaundice.

Answer:

Selected Answer:

D.Jaundice.Question 4: Which of the following is found in predatory reef fish and is not destroyed by cooking?

Selected Answer:

• Histamine

Answers:

• Brevetoxin
• Ciguatera
• Saxitoxin
• Histamine

Answer:

? Ciguatera?

Question 5: Norovirus is most similar to what other type of illness?

• E Coli
• Giardiasis
• Hepatitis A
• Botulism

Answer:

• Hepatitas A

Question 6: Which pathogen can be controlled by washing hands, and controlling flies inside and outside the operation?

• Shigella spp.
• Clostridium botulinum
• Hepatitis A
• Vibrio parahaemolyticus

Answer:

• Shigellan spp

Question 7: Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?

Selected Answer:

• Anisakis simplex, Cryptosporidium parvum, Giardia duodenalis, Vibrio vulnificus, and

Clostridium botulinum

• Bacillus cereus, Listeria monocytogenes, Clostridium perfringens, saxitoxin, and brevitoxin
• Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and Enterohemorrhagic and shiga

toxin-producing

• coli.
• Histamine, mold, funghi, Ciguatoxin, and Domoic acid

Answer:

• Hepatitis A, Norovirus, Salmonella Typhi, Shigella spp., and Enterohemorrhagic and shiga

toxin-producing

• coli.

Answers:

Question 8: Toxins are a natural part of all of the following plants except:

• Parsley
• Fava beans
• Apricot kernels
• Rhubarb leaves

Answer:

• Parsley

Question 9: The acidity or alkalinity of food is measured by its:

Answers:

• Level of aerobic microorganisms
• Temperature
• ph level
• Water activity

Answer:

Ph level Question 10: A foodhandler does not cook hamburger patties to the correct temperature. Later,

several customers develop hemorrhagic colitis, which is an example of:

• A physical contaminant.
• A foodborne illness.
• Poor personal hygiene.
• Ciguatera poisoning.

Answer:

Selected Answer:

• A foodborne illness.