ServSafe Chapter 2
Quiz by Angela Dismukes
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
- Q1
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice
Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness
Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness
Diarrhea, vomiting, fever, nausea, abdominal cramps and headache
30s - Q2
What is the most important way to prevent a bacterial foodborne illness?
Practice good cleaning and sanitizing
Prevent cross-contamination
Control time and temperature
Practice good personal hygiene
30s - Q3
Hemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?
Ground beef
Potato salad
Thick stews
Dairy products
30s - Q4
What is the most important way to prevent foodborne illnesses caused by viruses?
Control time and temperature
Practice good personal hygiene
Prevent cross-contamination
Practice good cleaning and sanitizing
30s - Q5
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 raw oysters. What pathogen is most likely the cause?
Norovirus
Salmonella typhi
Shigella
Shiga-toxin producing E.coli
30s - Q6
Parasites are commonly linked with what type of food?
Rice
Seafood
Canned food
Poultry
30s - Q7
Which pathogen causes the yellowing of the skin and eyes?
Norovirus
Salmonella
Hepatitis A
E. coli
30s - Q8
Neutral to slightly acidic: pH of 4.6 to 7.5
Neutral to slightly acidic: pH of 4.6 to 7.5
Very acidic: pH of 2 or less
Alkaline: pH of 14
All of the above
30s - Q9
What causes "The Big 6" pathogens to be singled out by the FDA?
They are highly contagious and cause severe illness
They are commonly linked to fast food
They are brought in from unregulated sources
They are viruses, bacteria, fungi and parasites
30s - Q10
Flies in the operation are associated with
Ciguatera toxin
Shigella
E. coli
Listeria
30s - Q11
Yellowing of skin and eyes is called
jaundice
echimosis
salmonellosis
keratosis
30s - Q12
Foodborne illness onset can range from
1 to 2 weeks
2 to 3 days
60 minutes to 90 days
30 minutes to 6 weeks
30s - Q13
FATTOM are conditions that ________ need to grow.
Parasites
All of the above
Bacteria
Viruses
30s - Q14
What water activity level is suitable for bacterial growth?
.82 or higher
.72 or higher
.85 or higher
.61 or higher
30s - Q15
Which FAT TOM condition will a foodservice operation be most able to control?
Time
Moisture
Acidity
Oxygen
30s