SERVSAFE-FOODBORNE ILLNESS EXAM QUESTIONS

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SERVSAFE-FOODBORNE ILLNESS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -37 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: scombroid poisoning

Answer:

histamine poisoning from fish that are Time/temp abused: bonita, tuna, mackeral, mahi mahi

Question 2: toxic metal

Answer:

Illness caused when toxic metals come from cooking utensils or equipment containing galvanized steel, copper, aluminum, pewter

Question 3: biological contaminants

Answer:

viruses, bacteria, parasites, fungi: the leading causes of foodborne illness (pathogens)

Question 4: Prevent bacteria

Answer:

control time and temperature

Question 5: food contamination

Answer:

Chemical, physical or biological. because of poor food safety

Question 6: poor hygiene

Answer:

failing to wash hands correctly after restroom, coughing or sneezing on food, touch or scratch wounds and touching food, working while sick

Question 7: bacteria characteristics

Answer:

single cell organism, found everywhere: food, H2O, soil, animals, humans, insects/can survive freezing and high heat/some cause food to go bad (spoil) some cause illness

Question 8: deliberate (on purpose) contamination of food

Answer:

terrorists or activists, people who used to work there, vendors (people you buy from), competitors (the other restaurant)

Question 9: Time-temperature abuse

Answer:

Allowing food to remain too long at a temperature favorable to the growth of foodborne microorganisms.

Question 10: symptoms of food allergies

Answer:

nausea, wheezing or shortness of breath, hives, swelling, vomiting, diarrhea, abdominal pain

Question 11: how contaminants are passed on

Answer:

• person to person
• sneezing or vomiting onto food or food-contact areas
• touching dirty food-contact surfaces and equipment then touching food

Question 12: virus characteristics

Answer:

#1 cause of FBI, carried by humans and animals but do not grow in food they can be transferred by food

Question 13: pathogens

Answer:

Any microorganism that can cause disease, for example, a virus or bacteria

Question 14: foodborne illness-FBI

Answer:

Hazards that make food unsafe to eat/3 types: FB infection, FB intoxication, FB toxin

Question 15: fungi

Answer:

yeasts, molds and mushrooms, an organism that absorbs nutrients from the environment/illness or spoilage

Question 16: food allergens

Answer:

milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts, almonds, walnuts and pecans

Question 17: 5 Ways food becomes unsafe

Answer:

buying food from unsafe sources, failing to cook correctly, wrong temperature, contaminated equipment, poor personal hygiene (cleanliness)

Question 18: symptoms of foodborne illness

Answer:

diarrhea, vomiting, fever, abdominal cramps, nauseau, jaundice (yellow)

Question 19: parasites

Answer:

An organism that harms that lives inside a host (pigs, cows, chickens and fish)

Question 20: cross-contamination

Answer:

the spreading of bacteria or other pathogens from one food to another

Question 21: symptoms of a biological toxin

Answer:

get sick right away with diarrhea or vomiting, also may have tingling in the hands and feet, feel hot and cold, have a hard time breathing, heart palpatations and hives (rash)

Question 22: chemical contaminants

Answer:

Chemical substances such as cleaners, sanitizers, polishes, lubricants and toxic metals

Question 23: What bacteria need to grow

Answer:

FAT TOM

Question 24: physical contaminants

Answer:

Accidental introduction of objects into foods. (Metals, plastic, glass) or objects left in food (bones, jewelry, rocks, metal shavings).

Question 25: Plant toxins

Answer:

source of contamination toxins associated foods fava beans, apricot, rhubarb leaves, rhodadendron, mushroom, honey

Question 26: biological contaminants/toxins (poisons)

Answer:

not a pathogen but a toxin or poison that can make people sick. Found in fish (puffer fish & eel), plants mushrooms

Question 27: shigella, salmonella typhi, enterterohemorrhagic and shiga toxins

Answer:

kind of foodborne illness that cause severe illness and are very contagious

Question 28: responding to a foodborne-illness outbreak

Answer:

1.get information 2.call for help

• write down info about the food you think caused the illness 4.I D workers and interview
• cooperate with investigating 6. Review how you handle the food