1) What are the THREE main types of Contamination? a) Biological, Chemical, and Physical b) Viruses, Parasites, and Fungi c) Biological Toxins, Allergic Reactions, Chemical Contamination 2) How does food contamination MOSTLY occur? a) By viruses and parasites b) By people causing the contamination c) By biological toxins and chemical contaminants 3) True OR False: "Food Service workers deliberately contaminate food." a) True b) False 4) Which of the following is NOT a common symptom of foodborne illness? a) Diarrhea b) Vomitting c) Hot-Cold Sensations d) Nausea e) Jaundice 5) Which of these is NOT a Foodborne Pathogen? a) Shigella (spp) b) Salmonella Typhi c) Nontyphoidal Salmonella (NTS) d) Hepatitis B e) Norovirus 6) True OR False: "Viruses can be destroyed at normal cooking temperatures, such as in boiling water." a) True b) False 7) Which foodborne viruses are the most CONTAGIOUS? a) Hepatitis A b) Salmonella c) Shigella d) E. Coli e) Norovirus f) Coronavirus 8) How can YOU prevent bacteria growth? a) Keep food stored in acid-free environments. b) Keep food stored above OR below 5 - 57 Degrees (Celcius). c) Keep food stored in moist environments d) Do NOT keep food stored improperly for long periods of time. 9) Which Foodborne Pathogens need a host to spread? a) Bacteria b) Fungi c) Viruses d) Parasites e) Prions 10) How can YOU prevent foodborne virus growth? a) Prevent contact between "Raw" and "Ready" foods or ingredients. b) Wear your mask in the kitchen c) Clean and Sanitize your work environment constantly d) Maintain good personal hygiene 11) If someone experiences "Hot and Cold Sensations" after a meal, which Pathogen inside what food caused it? a) Prion, Beef or Wild Game b) Bacteria, Expired Yeast c) Parasites, Seafood d) Virus, Contaminated Water 12) What is NOT a way in which Food Managers can prevent food contamination? a) Monitor security, Report suspicious activity b) Register with EPA, Fill out incident reports c) Keep food security and safety data on-file d) Sanitize the work environment constantly e) Know who is in the facility 13) What MUST a Food Manager do if they suspect a foodborne illness outbreak? a) Reheat the food products to safe temperatures b) Set aside and label the suspicious product as "Do NOT Use / Discard" c) Report as little as possible to authorities d) Deny that kitchen operations correlate to the outbreak. 14) True OR False: "Mold on food is acceptable to consume." a) TRUE -- In cases where mold is a natural part of the food, from a reputable source b) FALSE -- Mold implies production of toxins, and the food should be properly set aside and labelled as such.  15) True OR False: "Kitchenware are potential risks for chemical contamination." a) TRUE -- Pewter, Copper, Zinc, and Painted Pottery can affect foods b) FALSE -- When stored and used properly with specific foods, there should be no risk. 16) Where should chemicals be stored in the kitchen? a) ABOVE food & contact surfaces b) BELOW food & contact surfaces 17) True OR False: "Fruit pits and animal bones are NOT contaminants." a) True b) False

SERVSAFE Chapter 2 Review, by Damian Pearson

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