CHAPTER 1 & 2 ServSafe Questions

A guest had a reversal of hot and cold sensations after eating seafood A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A Toxin B Virus C Bacteria D Parasite

A guest had a reversal of hot and cold sensations after eating seafood A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A Toxin B Virus C Bacteria D Parasite

A Stored the sanitizer bottle away from the 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 handler have done differently? A Stored the sanitizer bottle away from the prep area B Stored the sanitizer bottle on the floor between uses C Stored the sanitizer bottle on the prep table D Stored the sanitizer bottle with food supplies below the prep table

A Stored the sanitizer bottle away from the 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 handler have done differently? A Stored the sanitizer bottle away from the prep area B Stored the sanitizer bottle on the floor between uses C Stored the sanitizer bottle on the prep table D Stored the sanitizer bottle with food supplies below the prep table

A when to register with the EPA. B how to fill out an incident report. 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 A when to register with the EPA. B how to fill out an incident report. C where to find MSDS in the operation. D who to contact about suspicious activity.

A when to register with the EPA. B how to fill out an incident report. 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 A when to register with the EPA. B how to fill out an incident report. C where to find MSDS in the operation. D who to contact about suspicious activity.

What should food handlers do to prevent food allergens from being transferred to food? A Clean and sanitize utensils after use. B Buy from approved, reputable suppliers. C Store cold food at 41°F (5°C) or lower. D Label chemical containers correctly.

What should food handlers do to prevent food allergens from being transferred to food? A Clean and sanitize utensils after use. B Buy from approved, reputable suppliers. C Store cold food at 41°F (5°C) or lower. D Label chemical containers correctly.

D Shiga toxin-producing E. coli 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? A Norovirus B Shigella spp. C Salmonella Typhi D Shiga toxin-producing E. coli

D Shiga toxin-producing E. coli 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? A Norovirus B Shigella spp. C Salmonella Typhi D Shiga toxin-producing E. coli

Why are preschool-age children at a higher risk for food borne illnesses? A They have not built up strong immune systems. B They are more likely to spend time in a hospital. C They are more likely to suffer allergic ‘ reactions. D Their appetites have increased since birth.

Why are preschool-age children at a higher risk for food borne illnesses? A They have not built up strong immune systems. B They are more likely to spend time in a hospital. C They are more likely to suffer allergic ‘ reactions. D Their appetites have increased since birth.

Which is a TCS food? A Bread B Flour C Sprouts D Strawberries

Which is a TCS food? A Bread B Flour C Sprouts D Strawberries

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A reheating leftover food. B serving ready-to-eat food. C using single-use, disposable gloves. D purchasing food from unsafe sources.

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A reheating leftover food. B serving ready-to-eat food. C using single-use, disposable gloves. D purchasing food from unsafe sources.

What is an important measure for preventing food borne illness? A Serving locally grown food B Using new equipment C Measuring pathogens D Controlling time and temperature

What is an important measure for preventing food borne illness? A Serving locally grown food B Using new equipment C Measuring pathogens D Controlling time and temperature

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness? A Cross-contamination B Poor cleaning and sanitizing C Poor personal hygiene D Time-temperature abuse

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness? A Cross-contamination B Poor cleaning and sanitizing C Poor personal hygiene D Time-temperature abuse

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness? A Cross-contamination B Poor cleaning and sanitizing C Poor personal hygiene D Time-temperature abuse

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness? A Cross-contamination B Poor cleaning and sanitizing C Poor personal hygiene D Time-temperature abuse

What is the most important way to prevent a foodborne illness from bacteria? A Control time and temperature. B Prevent cross-contamination. C Practice good personal hygiene. D Practice good cleaning and sanitizing.

What is the most important way to prevent a foodborne illness from bacteria? A Control time and temperature. B Prevent cross-contamination. C Practice good personal hygiene. D Practice good cleaning and sanitizing.

What are the most common symptoms of a food borne illness? A Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

What are the most common symptoms of a food borne illness? A Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

Shiga toxin-producing E Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food? A Potato salad B Thick stews C Dairy products D Raw ground beef

Shiga toxin-producing E Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food? A Potato salad B Thick stews C Dairy products D Raw ground beef

What is the most important way to prevent a food borne illness from viruses? A Control time and temperature. B Prevent cross-contamination. C Practice good personal hygiene. D Practice good cleaning and sanitizing.

What is the most important way to prevent a food borne illness from viruses? A Control time and temperature. B Prevent cross-contamination. C Practice good personal hygiene. D Practice good cleaning and sanitizing.

Parasites are commonly linked with what type of food? A Rice B Poultry C Seafood D Canned food

Parasites are commonly linked with what type of food? A Rice B Poultry C Seafood D Canned food

CHAPTER 1 & 2 ServSafe Questions

Why are preschool-age children at a higher risk for food borne illnesses? A They have not built up strong immune systems. B They are more likely to spend time in a hospital. C They are more likely to suffer allergic ‘ reactions. D Their appetites have increased since birth.

Why are preschool-age children at a higher risk for food borne illnesses? A They have not built up strong immune systems. B They are more likely to spend time in a hospital. C They are more likely to suffer allergic ‘ reactions. D Their appetites have increased since birth.

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness? A Cross-contamination B Poor cleaning and sanitizing C Poor personal hygiene D Time-temperature abuse

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a food borne illness? A Cross-contamination B Poor cleaning and sanitizing C Poor personal hygiene D Time-temperature abuse

What is the most important way to prevent a foodborne illness from bacteria? A Control time and temperature. B Prevent cross-contamination. C Practice good personal hygiene. D Practice good cleaning and sanitizing.

What is the most important way to prevent a foodborne illness from bacteria? A Control time and temperature. B Prevent cross-contamination. C Practice good personal hygiene. D Practice good cleaning and sanitizing.

A when to register with the EPA. B how to fill out an incident report. 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 A when to register with the EPA. B how to fill out an incident report. C where to find MSDS in the operation. D who to contact about suspicious activity.

A when to register with the EPA. B how to fill out an incident report. 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 A when to register with the EPA. B how to fill out an incident report. C where to find MSDS in the operation. D who to contact about suspicious activity.

What are the most common symptoms of a food borne illness? A Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

What are the most common symptoms of a food borne illness? A Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness B Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache C Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice D Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness

Which is a TCS food? A Bread B Flour C Sprouts D Strawberries

Which is a TCS food? A Bread B Flour C Sprouts D Strawberries

What is an important measure for preventing food borne illness? A Serving locally grown food B Using new equipment C Measuring pathogens D Controlling time and temperature

What is an important measure for preventing food borne illness? A Serving locally grown food B Using new equipment C Measuring pathogens D Controlling time and temperature

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A reheating leftover food. B serving ready-to-eat food. C using single-use, disposable gloves. D purchasing food from unsafe sources.

The 5 common mistakes that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and A reheating leftover food. B serving ready-to-eat food. C using single-use, disposable gloves. D purchasing food from unsafe sources.

Shiga toxin-producing E Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food? A Potato salad B Thick stews C Dairy products D Raw ground beef

Shiga toxin-producing E Shiga toxin-producing E. coli (STEC) is commonly linked with what type of food? A Potato salad B Thick stews C Dairy products D Raw ground beef

What is the most important way to prevent a food borne illness from viruses? A Control time and temperature. B Prevent cross-contamination. C Practice good personal hygiene. D Practice good cleaning and sanitizing.

What is the most important way to prevent a food borne illness from viruses? A Control time and temperature. B Prevent cross-contamination. C Practice good personal hygiene. D Practice good cleaning and sanitizing.

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness? A Cross-contamination B Poor cleaning and sanitizing C Poor personal hygiene D Time-temperature abuse

A server cleans a dining table with a wiping cloth and then puts the cloth in an apron pocket. What is the risk that could cause a food borne illness? A Cross-contamination B Poor cleaning and sanitizing C Poor personal hygiene D Time-temperature abuse

Parasites are commonly linked with what type of food? A Rice B Poultry C Seafood D Canned food

Parasites are commonly linked with what type of food? A Rice B Poultry C Seafood D Canned food

What should food handlers do to prevent food allergens from being transferred to food? A Clean and sanitize utensils after use. B Buy from approved, reputable suppliers. C Store cold food at 41°F (5°C) or lower. D Label chemical containers correctly.

What should food handlers do to prevent food allergens from being transferred to food? A Clean and sanitize utensils after use. B Buy from approved, reputable suppliers. C Store cold food at 41°F (5°C) or lower. D Label chemical containers correctly.

A Stored the sanitizer bottle away from the 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 handler have done differently? A Stored the sanitizer bottle away from the prep area B Stored the sanitizer bottle on the floor between uses C Stored the sanitizer bottle on the prep table D Stored the sanitizer bottle with food supplies below the prep table

A Stored the sanitizer bottle away from the 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 handler have done differently? A Stored the sanitizer bottle away from the prep area B Stored the sanitizer bottle on the floor between uses C Stored the sanitizer bottle on the prep table D Stored the sanitizer bottle with food supplies below the prep table

D Shiga toxin-producing E. coli 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? A Norovirus B Shigella spp. C Salmonella Typhi D Shiga toxin-producing E. coli

D Shiga toxin-producing E. coli 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? A Norovirus B Shigella spp. C Salmonella Typhi D Shiga toxin-producing E. coli

A guest had a reversal of hot and cold sensations after eating seafood A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A Toxin B Virus C Bacteria D Parasite

A guest had a reversal of hot and cold sensations after eating seafood A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? A Toxin B Virus C Bacteria D Parasite