F2 ServSafe Chapter 2 Quiz

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ServSafe, food safety, foods 2, chapter 2, version 6 manual

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What practice is useful for preventing Norovirus from causing foodborne illness? *

1 point

Cooking food to minimum internal temperature

Excluding staff who are vomiting or have diarrhea from the operation

Cooling food rapidly

Encouraging staff to get flu shots

Which food has been associated with Salmonella Typhi? *

1 point

Ready-to-eat food

Produce

Shellfish from contaminated water

Undercooked ground beef

Parasites are commonly associated with what food? *

1 point

mushrooms

wild game

whole wheat

dairy products

What does the L stand for in the FDA's ALERT tool? *

1 point

Listen

Leave

Limit

Look

What symptom may indicate a customer is having an allergic reaction? *

1 point

Wheezing or shortness of breath

Left arm pain

Appetitie loss

Coughing blood

Which item is a potential physical contaminant? *

1 point

Sanitizer

Jewelry

Sweat

Hand soap

What condition promotes the growth of bacteria? *

1 point

High acidity

Low levels of moisture

Food held between 70 degrees F and 125 degrees F

Food with a pH that is highly alkaline

How should chemicals be stored? *

1 point

Above food

Away from prep areas

In food storage areas

With kitchenware

What should a server do when taking a food order from customers who have concerns about food allergies? *

1 point

Describe each menu item to customers who ask, including “secret” ingredients

Explain the symptoms of an allergic reaction to customers before they order

When customers arrive, tell them the food may cause allergic reactions

Tell customers with food allergies they will not be able to receive service

What is the best way to prevent a foodborne illness from bacteria? *

1 point

Prevent cross-contamination

Practice good personal hygiene

Control time and temperature

Practice good cleaning and santizing

What is the best way to prevent a foodborne illness from viruses? *

1 point

Control time and temperature

Prevent cross-contamination

Practice good personal hygiene

Practice good cleaning and santizing

Enterohemorrahagic and shiga toxin-producing E. Coli are generally linked with what type of food? *

1 point

Potato salad

Thick stews

Dairy products

Raw ground beef

What should food handlers do to prevent food allergens from being transferred to food? *

1 point

buy from approved, reputable suppliers

store cold food at 41 degrees F or lower

label chemical containers correctly

clean and sanitize utensils (tools, spoons, forks, etc.) after each use

Which of these foodborne illnesses is not a member of the "Big Six?" *

1 point

Norovirus

Botulinum toxin

Salmonella

E. coli

What is the most common outcome from mold or fungi contamination of food? *

1 point

food becomes toxic

food becomes more delicious

food is spoiled (goes bad)

food spreads disease

What are the most common symptoms of foodborne illness *

1 point

diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness

diarrhea, vomiting, fever, nausea, abdominal cramps and headache

diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice

diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness

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 this illness? *

1 point

Norovirus

Shigella spp.

Salmonella Typhi

Enterohemorrhagic and shiga-toxin producing E. coli

A guest had a reversal of hot and cold sensation after eating seafood. What most likely caused the illness? *

1 point

Virus

Bacteria

Toxin

Parasite

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 *

1 point

when to register with the EPA.

how to fill out an incident report

where to find MDSD in the operation

who to contact about suspicious activity

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? *

1 point

Stored the sanitizer bottle away from the prep area.

Stored the sanitizer bottle on the floor between uses.

Stored the sanitizer bottle on the prep table between uses.

Stored the sanitizer bottle with food supplies below the prep table.

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