ServSafe - Chapter 2 - Forms of Contamination - Study Questions

ServSafe Manager - 7th Edition Revised

What are the most common symptoms of a foodborne illness?

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

How does most contamination of food happen?

When people cause the contamination

What is the most important way to prevent a foodborne illness from bacteria?

Control time and temperature.

What is the most important way to prevent a foodborne illness from viruses?

Practice good personal hygiene.

Parasites are commonly linked with what type of food?

Seafood

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

Biological toxins

A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?

Store the sanitizer bottle away from the prep area.

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

whom to contact about suspicious activity.

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

Use clean and sanitized utensils when prepping the order.

What step should be taken if a manager suspects a foodborne-illness outbreak?

Set aside the suspected product and label it with “do not use” and “do not discard.”