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- To be considered an outbreak, a foodborne illness must a. include at least six people. b. involve more than one food. c. be confirmed by laboratory analysis. d. show different symptoms in different people. - โโC
- Two guests became ill after eating at a restaurant. They each ate different food items and suffered different symptoms. Would the incident be considered a foodborne illness outbreak? a. No, because they ate different foods. b. No, because they ate different foods and had different symptoms. c. Yes, because they ate different foods. d. Yes, because they ate different foods and had different symptoms - โโB
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Servsafe exam study guide Questions and answers
Which is a common food-handling mistake that can cause foodborne illness? a. Failing to supervise food deliveries b. Failing to exclude food handlers who are ill c. Failing to calibrate thermometers regularly d. Failing to prevent cross-contact from allergens - โโB An example of TCS food is a. dried parsley. b. diced cranberries. c. chopped celery. d. sliced cantaloupe. - โโD Which is a TCS food? a. Saltines b. Bananas
c. U.S. Department of Agriculture (USDA) d. Centers for Disease Control and Prevention (CDC) - โโB Which government agency is responsible for regulating and inspecting meat, poultry, and eggs? a. Food and Drug Administration (FDA) b. U.S. Department of Agriculture (USDA) c. The Centers for Disease Control and Prevention (CDC) d. The Public Health Service (PHS) - โโB Which type of food best supports the growth of bacteria A-fats b-sugars c-starches d-proteins - โโD Which food best supports the growth of bacteria? a. Butter
b. Cooked rice c. Loaf of bread d. Chocolate cake - โโB Bacteria grows best at which pH level? a. 0 b. 2 c. 7 d. 12 - โโC Which food has the most available moisture for bacteria to grow? a. Food with an aw of 0. b. Food with an aw of 0. c. Food with an aw of 0. d. Food with an aw of 1.0 - โโD
b. Campylobacter jejuni c. Staphylococcus aureus d. Clostridium Botulinum - โโA Where is Shiga toxin-producing Escherichia coli found? a. Cattle b. Water c. Poultry d. Dirt - โโA Which pathogen is not commonly associated with meat? a. Salmonella Typhi b. Listeria monocytogenes c. Clostridium perfringens d. Shiga toxin-producing Escherichia coli - โโA
Bloody diarrhea is a common symptom associated with an illness from this pathogen a. Shigella spp. b. Listeria monocytogenes c. Clostridium botulinum d. Staphylococcus aureus - โโA A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food was the likely cause of the illness? a. Shrimp b. Chicken c. Rice d. Vegetables - โโC
b. Salmonella c. Bacillus cereus d. Vibrio vulnificus - โโC What is a basic characteristic of a virus? a. Destroyed by freezing b. Grows in food c. Requires a living host to grow d. Commonly found in cattle intestines - โโC What types of food are commonly associated with yeast? a. Fatty b. Acidic c. Alkaline d. Proteins - โโB
Which pathogen is one of the leading causes of foodborne illness? a. Norovirus b. Clostridium botulinum c. Listeria monocytogenes d. Campylobacter jejuni - โโA This parasite is linked to berries and lettuce a. Anisakis simplex b. Giardia duodenalis c. Cryptosporidium parvum d. Cyclospora cayetanensis - โโB People with this illness may cough up worms a. Anisakiasis
What is the most important measure for preventing shigella spp. from causing a foodborne illness? a. Practicing good personal hygiene b. Preventing cross-contamination c. Preventing time-temperature abuse d. Purchasing from approved, reputable suppliers - โโA What is the most important measure for preventing Hepatitis A from causing a foodborne illness? a. Practicing good personal hygiene b. Preventing cross-contamination c. Preventing time-temperature abuse d. Purchasing from approved, reputable suppliers - โโA
What is the most important measure for preventing Nontyphoidal Salmonella from causing a foodborne illness? a. Practicing good personal hygiene b. Preventing cross-contamination c. Preventing time-temperature abuse d. Purchasing from approved, reputable suppliers - โโB Handwashing is an important measure for preventing this pathogen from causing a foodborne illness. a. Campylobacter jejuni b. Listeria monocytogenes c. Clostridium botulinum d. Staphylococcus aureus - โโD When cutting away mold from hard cheese, the FDA recommends removing this much from around the affected area
c. Domoic acid d. Brevetoxin - โโB A guest in a New England restaurant experienced a tingling in the mouth and face after eating oysters. What is the likely illness? a. Ciguatera fish poisoning b. Amnesic shellfish poisoning c. Paralytic shellfish poisoning d. Neurotoxic shellfish poisoning - โโC Which fish are associated with ciguatoxin? a. Tuna b. Grouper c. Mackerel d. Mahi Mahi - โโB
This plant food is toxic when undercooked a. Raw kidney beans b. Fresh asparagus c. Raw edamame d. Raw sweetcorn - โโA Scombroid poisoning can be prevented by a. purchasing fish from approved, reputable suppliers. b. cooking fish to the right internal temperature. c. making sure food handlers wash their hands. d. preventing cross-contamination - โโA What is the best method from preventing a physical hazard in food from causing an injury?
c. Purchase products directly from the source d. Request delivery vehicles be locked and sealed - โโD A customer having an allergic reaction may show which symptom? a. Wheezing b. Cold sweats c. Dizzy spells d. Dehydration - โโA 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 41ยฐF (5ยฐC) or lower. d. Label chemical containers correctly - โโA
To prevent food allergens from being transferred to food, a. buy food from trusted suppliers. b. store cold food at 41ยฐF (5ยฐC) or lower. c. avoid using pewter tableware and copper cookware. d. clean and sanitize utensils after handling a food allergen. - โโD The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called a. biological contamination. b. cross-contact. c. cross-contamination. d. allergenic transfer - โโB What can kitchen staff do to prevent guests from having an allergic reaction?
