CULINARY: SERVSAFE CHAPTER 2 EXAM QUESTIONS

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CULINARY: SERVSAFE CHAPTER 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -28 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: FDA defense tool: A.L.E.R.T.

Answer:

• Assure- make sure products received are from safe sources.
• Look- monitor the security of products in the facility.
• Employees- know who is in your facility.
• Reports- keep information related to food defense accessible.
• Threat- develop a plan for responding to suspicious activity or a threat to the operation.

Question 2: what are some basic characteristics of bacteria?

Answer:

• they live in and on our bodies
• they may or may not be seen, smelled, or tasted
• they can grow if FAT TOM conditions are correct
• controlling time and temperature can prevent them from causing illness

Question 3: onset times:

Answer:

Depend on the type of foodborne illness Can range from 30 minutes to six weeks

Question 4: Nontyphpidal salmonella

Answer:

• many farm animals care me naturally
• i've been found in tomatoes, peppers, and cantaloupes.

Question 5: Salmonella Typhi

Answer:

• i live in a persons bloodstream and intestines.
• i am commonly linked with ready-to-eat food and beverages.
• i am in a persons feces for weeks after symptoms have ended.
• washing hands and cooking food to minimum internal temperatures can prevent me.

Question 6: what is the temperature range of the temperature danger zone?

Answer:

41'F to 135'F

Question 7: E. coli

Answer:

• i can be found in the intestines of cattle.
• i produce toxins in a persons intestines which cause illness.
• i am found in ground beef and contaminated produce.
• excluding food handlers with diarrhea can prevent me from causing an illness.

Question 8: ______ from a fish or other meat are physical contaminant.

Answer:

bones

Question 9: Ciguatera toxin

Answer:

• seafood toxin
• find me in barracuda, snapped, grouper, and amber jack.

Question 10: biological toxins origin:

Answer:

Naturally occur in certain plants, mushrooms, and seafood

Question 11: how does contamination happen?

Answer:

• animals we use for food
• air, contaminated water, and dirt
• people
• deliberately
• accidentally

Question 12: Shigella spp.

Answer:

• i am found in the feces of people i have infected.
• flies can transfer me.
• i am linked with food easily contaminated by hands.
• washington hands and excluding food handlers with diarrhea can prevent me.

Question 13: Deliberate contamination of food

Answer:

Groups who may attempt to contaminate food:

-Terrorists or activists -Disgruntled current or former staff -Vendors -Competitors Question 14: common symptoms of a food borne illness:

Answer:

• Diarrhea

• Vomitting

• Fever

• Nausea

• Abdominal Cramps
• Jaundice

Question 15: ______ chemicals in an area around food is a chemical contaminant.

Answer:

storing

Question 16: what are some basic characteristics of viruses?

Answer:

• they are carried by humans and animals.
• they do not grow in food but they can be transferred through food.
• people can get viruses from food, water, or contaminated surfaces.
• food borne illnesses from viruses typically occur through fecal-oral routes.
• they are not destroyed by normal cooking temperatures.
• practicing food personal hygiene can prevent viruses from causing illness.

Question 17: what are the four types of microorganisms that can cause food borne illness?

Answer:

• bacteria
• viruses
• parasites
• fungi

Question 18: seafood toxins:

Answer:

Produced by pathogens found on certain fish.

• tuna, bonito, mahimahi
• histamine produced when fish is time-temperature a used.

Occur in certain fish that eat smaller fish that have consumed the toxin.

• barracuda, snapped, grouper, amberjack
• ciguatera toxin is an example

Question 19: Histamine

Answer:

• i am a seafood toxin.
• i am produced by pathogens found on certain fish.

Question 20: _____ chemicals near or above food is not a safe practice.

Answer:

storing