1) What are the most common symptoms of a foodborne illness? a) Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness b) Diarrhea, vomiting, fever, nausea, abdominal cramps, and headache c) Diarrhea, vomiting, nausea, abdominal cramps, and jaundice d) Diarrhea, vomiting, fever, nausea, abdominal cramps, and tiredness 2) How does most contamination of food happen? a) Through contaminated water b) When contaminants are airborne c) When people cause the contamination d) Through the use of contaminated animal products 3) 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. 4) What is the most important way to prevent a foodborne illness from viruses? a) Control time and temperature. b) Prevent cross-contamination. c) Practice good personal hygiene.  d) Practice good cleaning and sanitizing. 5) Parasites are commonly linked with what type of food? a) Rice b) Poultry c) Seafood d) Canned food 6) A guest had a reversal of hot and cold sensation after eating seafood. What most likely caused the illness? a) Parasites b) Allergic reaction c) Biological toxins d) Chemical contamination 7) A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently? a) Store the sanitizer bottle away from the prep table. b) Store the sanitizer bottle on the floor between uses. c) Store the sanitizer bottle on the work surface of the prep table. d) Store the sanitizer bottle with food supplies below the prep table. 8) 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 Safety Data Sheets in the operation. d) whom to contact about suspicious activity. 9) What should food handlers do to prevent food allergens from being transferred to food? a) Use clean and sanitized utensils when prepping the order. b) Cook food to the appropriate minimum internal temperature. c) Store cold food at 41ºF (5ºC) or lower. d) Label chemical containers correctly. 10) What step should be taken if a manager suspects a foodborne illness outbreak? a) Reheat the suspected product to safe temperatures. b) Provide as little information as possible to the regulatory authority. c) Deny that the operation has anything to do with the foodborne-illness outbreak. d) Set aside the suspected product and label it with "do not use" and "do not discard."

ServSafe Manager Ch. 2 Study Questions

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