ServSafe 1 and 2
Quiz by Jacob Frank
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26 questions
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- Q1Why are preschool-age children at a higher risk for foodborne illnesses?They have not built up strong immune systems.They are more likely to spend time in a hospital.Their appetites have increased since birth.They are more likely to suffer allergic reactions.20s
- Q2Which is a TCS food?StrawberriesFlourSproutsBread20s
- Q3What is an important measure for preventing foodborne illness?Using new equipmentControlling time and temperatureMeasuring pathogensServing locally grown food20s
- Q4A 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 foodborne illness?Time-temperature abuseCross contaminationPoor personal hygienePoor cleaning and sanitizing20s
- Q5Which government agency writes the codes that regulate retail and foodservice operations?State and local health departmentsCDC and PHSUSDAFDA20s
- Q6Which government agency conducts research into the causes of foodborne-illness outbreaks?State and local health departmentsFDACDC and PHSUSDA20s
- Q7Which government agency inspects meat, poultry, and eggs?USDAState and local health departmentsFDACDC and PHS20s
- Q8Which government agency writes the Food Code?CDC and PHSState and local health departmentsUSDAFDA20s
- Q9What are the most common symptoms of a foodborne illness?Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundiceDiarrhea, vomiting, fever, nausea, abdominal cramps, and dizzinessDiarrhea, vomiting, fever, nausea, abdominal cramps, and tirednessDiarrhea, vomiting, fever, nausea, abdominal cramps, and headache20s
- Q10What is the most important way to prevent a foodborne illness from bacteria?Control time and temperaturePrevent cross-contaminationPractice good cleaning and sanitizingPractice good personal hygiene20s
- Q11Shiga toxin-producing E.coli is commonly linked with what type of food?Dairy productsRaw ground beefThick stewsPotato salad20s
- Q12What is the most important way to prevent a foodborne illness from viruses?Prevent cross-contaminationControl time and temperaturePractice good cleaning and sanitizingPractice good personal hygiene20s
- Q13A 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?Shiga toxin-producing E.coliShigella spp.NorovirusSalmonella Typhi30s
- Q14Parasites are commonly linked with what type of food?RicePoultrySeafoodCanned food20s
- Q15A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?ToxinBacteriaParasiteVirus20s