SERVSAFE QUIZ 2: FORMS OF CONTAMINATION EXAM

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SERVSAFE QUIZ 2: FORMS OF CONTAMINATION EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Metal shavings from opening a can of peaches is an examples of this type of contaminant...

Answer:

Physical Question 2: True or false: Salmonella Typhi is commonly linked with ground beef.

Answer:

False: Salmonella Typhi is commonly linked with poultry. Ready to Eat foods and beverages.Question 3: True or false: Bacteria cannot be seen, smelled or tasted

Answer:

True

Question 4: Name 1 of 3 foods commonly linked with Hepatitis A

Answer:

RTE foods, Shellfish, Contaminated water.

Question 5: True or false: Parasites are commonly associated with seafood.

Answer:

True Question 6: Foreign objects such as dirt, broken glass, metal staples and bones are examples of this type of contaminant...

Answer:

Physical

Question 7: Name 1 of 2 foods commonly linked with Shigella spp.

Answer:

Produce, Contaminated water.

Question 8: What does FATTOM stand for?

Answer:

Food Acidity Temperature Time Oxygen Moisture Question 9: Bacteria, viruses, parasites, fungi and toxins from plants, mushrooms & seafood are examples of this type of contaminant...

Answer:

Biological

Question 10: What does RTE stand for?

Answer:

Ready To Eat.Question 11: What are the four primary sources of biological contamination that cause foodborne illnesses?

Answer:

1) Bacteria

2) Viruses

3) Parasites

4) Fungi Question 12: True or false: All pathogens need oxygen to grow.

Answer:

False

Question 13: Name 1 of 3 foods commonly linked with Norovirus

Answer:

RTE foods, Shellfish, Contaminated water.Question 14: True or false: Viruses can be destroyed by normal cooking temperatures.

Answer:

False: Viruses are not destroyed by normal cooking temps. That is why it is important to practice good personal hygiene when handling food and food contact surfaces as well as to remove and clean up vomit quickly and thoroughly.Question 15: This is a toxin that can be naturally associated with certain plants, mushrooms and seafoods. Some of them can increase with time temperature abuse.

Answer:

Biological toxins.

Question 16: Name 3 of the 5 common symptoms of foodborne illness

Answer:

1) Diarrhea

2) Vomiting

3) Fever

4) Nausea

5) Abdominal cramps 6) Jaundice (yellowing of the skin and eyes)

Question 17: What are the three types of contaminants?

Answer:

1) Biological

2) Physical

3) Chemical Question 18: True or false: The most important way to prevent foodborne illnesses caused by viruses is to control time and temperature.

Answer:

False: Viruses can be carried in food, but do not grow in food. They grow in their human and animal hosts.Question 19: Name 1 of two foods commonly linked with Enterohemorrhagic and shiga toxin-producing Escherichia coli.

Answer:

Meat, Produce

Question 20: Name 1 of 3 foods commonly linked with Salmonella Typhi

Answer:

Beverages, RTE food, Contaminated water.Question 21: What is the acronym used to describe the conditions pathogens need to grow?

Answer:

FATTOM

Question 22: Cleaners, sanitizers and polishes are examples of this type of contaminant...

Answer:

Chemical