SERVSAFE MODULE 2 QUESTIONS EXAM QUESTIONS

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SERVSAFE MODULE 2 QUESTIONS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -36 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the most important way to prevent a foodborne illness from biological toxins?-Cooking food correctly -Freezing food completely -Washing seafood under cool, running water -Purchasing from approved, reputable suppliers

Answer:

Purchasing from approved, reputable suppliers Question 2: Norovirus is found in the feces of people who are infected with the virus?-true -false

Answer:

true

Question 3: Do bacteria grow well in food that is highly acidic

-yes -no

Answer:

no

Question 4: Does cottage cheese contain a big eight allergen?

-yes -no

Answer:

yes

Question 5: Can contamination be passed directly from person to person?

-yes -no

Answer:

yes

Question 6: which is an important way to prevent shiggla spp.?

-control flies in the operation -cook ground beef to required minimum temperatures

Answer:

control flies in the operation Question 7: To prevent the deliberate food contamination of food, you must know who is in the facility, monitor product security, file food security information, and know -when to register with the EPA -how to fill out and incident report -where to find SDS in the operation -whom to contact about suspicious activity

Answer:

whom to contact about suspicious activity

Question 8: What is a food allergen?

-a protein -a microorganism

Answer:

a protein Question 9: Can food become contaminated with biological toxins from an external source?-yes, it can -no, it cannot

Answer:

yes

Question 10: Which is an important way to prevent

• coli?

-control flies in the operation -cook ground beef to required minimum temperatures

Answer:

cook ground beef to required minimum temperatures

Question 11: which temperature range is best for the growth of bacteria?

-0F to 41F (-18C to 5C) -41F to 135F (5C to 57C)

Answer:

41F to 135F (5C to 57C)

Question 12: What food is most commonly linked to Shiga toxin-producing

• coli (STEC)?

-Ready-to-eat food -Raw ground beef -Poultry and eggs -Fish and shellfish

Answer:

Raw ground beef

Question 13: Does omelet contain a big eight allergen?

-yes -no

Answer:

yes Question 14: Did the server do the right thing to prevent an allergic reaction? "Finally the customer asked about the grilled chicken on wild rice. Now I was positive that there was no dairy in that one so I let him know. He ordered the grilled chicken and I made sure they noted his allergy on the order. His friend ordered a cheeseburger." -yes -no

Answer:

yes

Question 15: Norovirus can be spread through vomit in the air.

-true -false

Answer:

true

Question 16: How does most contamination of food happen?

-Through contaminated water -When contaminants are airborne -When people cause the contamination -Through use of contaminated animal products

Answer:

When people cause the contamination Question 17: Which of these are potential threats for deliberate contamination of food?-terrorists or activist -Disgruntled current or former staff -Vendors -Competitors -all of the above

Answer:

all of the above Question 18: A customer complains about a foodborne illness. What's your first action?-Deny that the operation had anything to do with the illness -Ask the person for more information

Answer:

ask the person for more information Question 19: What is the most important way to prevent a foodborne illness from viruses?-Practice good cleaning and sanitizing -Practice good personal hygiene -Control time and temperature -Prevent cross-contamination

Answer:

Practice good personal hygiene