SERVSAFE, MODULE 2 EXAM QUESTIONS

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SERVSAFE, MODULE 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -56 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are some sources of chemical contaminants?

Answer:

Cleaners,sanitizers, pesticides, first-aid products,machine lubricants

Question 2: What does the capital letter stand for? Fattom

Answer:

Food

Question 3: How are contaminates easily passed?

Answer:

Directly from person to person, sneezes or vomits on food-contact, dirty food-contact, surfaces, equipment.

Question 4: Naturally occurring objects that can be contaminants

Answer:

Fruit pits, bones

Question 5: Prevention of naturally occurring contaminants

Answer:

Closely inspect received food, buy from approved suppliers.

Question 6: What are the main symptoms of foodborne illness?

Answer:

Diarrhea,vomiting, fever, nausea, abdominal pain, jaundice.

Question 7: Symptoms of biological toxins?

Answer:

Diarrhea, vomiting, tingling in the extremities, reversal of hot & cold sensations, flushing of the face,difficulty breathing, heart palpitations

Question 8: Symptom of Hep A

Answer:

Jaundice

Question 9: Common source of major viruses

Answer:

Living host

Question 10: What are microorganisms?

Answer:

Small living organisms that can be seen only through a microscope.

Question 11: What are some materials used to contaminate food deliberately?

Answer:

Radioactive chemicals such as rat poison, biological or physical contaminants

Question 12: What is the BIG SIX?

Answer:

Shigella spp, salmonella typhi, nontyphoidal salmonella (NTS), shiga toxin-producing escherichia coli (E. coli), Norovirus.

Question 13: What is the fecal-oral route?

Answer:

When food handlers touches food and hasn't properly washed their hands after going to the restroom and someone else then eats it.

Question 14: Depending on the person, an allergic reaction can happen just ______ the food is eaten or ______ hours later.

Answer:

After, several

Question 15: How can you prevent prevent allergic reaction?

Answer:

Avoid serving potential allergic reaction foods, describe dishes, identifying ingrediants

Question 16: A.L.E.R.T

Answer:

Assure, Look, Employees, Report, Threats

Question 17: Look-

Answer:

Monitor security of products

Question 18: Location of major viruses

Answer:

sewage

Question 19: What is a food allergen?

Answer:

Protein in a food or ingredient that some people are sensitive to

Question 20: What is anaphylaxsis?

Answer:

A severe allergic reaction that can lead to death

Question 21: Report

Answer:

Keep information related to food defense accessible

Question 22: What are some examples of fungi?

Answer:

mold,yeasts,mushrooms

Question 23: What are the four types of foodborne illness?

Answer:

Bacteria, viruses, parasites, and fungi.

Question 24: Major viruses

Answer:

Hepatitis A, Norovirus

Question 25: Prevention of bacteria

Answer:

Temperature control, proper washing,be careful not to cross contaminate

Question 26: When can attacks can occur?

Answer:

Anywhere

Question 27: What are some preventions of chemical contamination?

Answer:

Chemicals must be approved for use in foodservice operation, must be necessary for maintenance in facility.

Question 28: What are pathogens?

Answer:

Produce toxins or poison that can make you sick.

Question 29: What are the 3 common contaminants?

Answer:

Biological, chemical, physical.