SERVSAFE-2 EXAM QUESTIONS

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SERVSAFE-2 EXAM QUESTIONS

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

-Format: Multiple-choice / Flashcard

Question 1: What are the symptoms of food allergy?

Answer:

nausea, wheezing or shortness of breath, hives or itchy rash, swelling of various parts of the body, vomiting and or diarrhea, abdominal pain Question 2: What is the best way to keep foodborne viruses from contaminating food?

Answer:

Practicing good persona hygiene; it is especially important to was hands properly and minimize bare-hand contact with ready-to-eat food Question 3: What safeguards should be taken to prevent a foodborne illness from fish toxins?

Answer:

Purchase fish from an approved, reputable supplier Check the temperature of fish upon delivery, and make sure it has been received at 41 degrees F (5 degrees

• or lower

Refuse fish that has been thawed and refrozen

Question 4: What are some basic characteristics of yeast?

Answer:

Grow well in acidic food with little moistures like jellies, jams, syrup and fruit juice Produces carbon dioxide and alcohol as it consumes food, which is why food spoiled by yeast smell or taste of alcohol and contains gas bubbles May appear as pink discoloration or slime Question 5: 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 6: What are the most common food allergens?

Answer:

Milk and dairy products Eggs and egg products Fish and shellfish Wheat Soy and soy products Peanuts and tree nuts

Question 7: Parasites are commonly linked with what type of food?

Answer:

Seafood

Question 8: Which is an example of a TCS food?

Answer:

spouts

Question 9: What are the most common symptoms of a foodborne illness

Answer:

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

Question 10: What are the symptoms of an allergic reaction?

Answer:

Itching in and around the mouth, face or scalp Tightening in the throat Wheezing or shortness of breath Hives Swelling of the face, eyes, hands or feet Abdominal cramps, vomiting or diarrhea Loss of consciousness Death

Question 11: What measures can be taken to keep customers with allergies safe?

Answer:

Inform them of menu items that contain potential allergens Be able to fully describe each of your menu items when asked Tell them how the item is prepared and identify all ingredients if necessary If you do not know if an item is fee of allergens, say no urge the customer to order something else During preparation, make sure that allergens are not transferred from food containing an allergen to the food served to the customer Clean and sanitize cookware, utensils and equipment before preparing food Wash hands and change gloves before preparing food Assign specific equipment for preparing food for customers with allergies Question 12: Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Answer:

Time and temperature abuse.

Question 13: What major viruses cause foodborne illness?

Answer:

Hepatitis A and norovirus

Question 14: What is the most important way to prevent a food borne illness from viruses?

Answer:

Practice good personal hygiene Question 15: Why are preschool-age children at a higher risk for foodborne illnesses?

Answer:

They have not built up strong immune systems.Question 16: What is the best way to prevent a foodborne illness from shellfish toxins?

Answer:

Purchase from a approved, reputable supplier Question 17: To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file and know

Answer:

who to contact about suspicious activity Question 18: A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handle have done differently?

Answer:

Stored the sanitizer bottle away from the prep area

Question 19: What does FATTOM stand for?

Answer:

Food, Acidity, Temperature, Time, Oxygen, Moisture Question 20: What are some common physical contaminants you should watch out for?

Answer:

Metal shavings from cans Staples from cartons Glass from broken lightbulbs Blades from plastic or rubber scrapers Fingernails, hair and bandages Jewelry, Dirt, Bone, Fruit pits or seeds