Lesson 2 August 11, 2023August 8, 2023 by Brian Klein 63 Module Two, ServSafe Manager Practice Test 1 / 20 To avoid cross-contact, what should be done with food packaged on-site for retail sale? Wrong Answer Label it properly Neither Both 2 / 20 What form of biological contamination causes the most foodborne illnesses? Wrong Answer Pathogens Neither Both 3 / 20 What should chemicals be used for? Wrong Answer Wrong Answer Neither Both 4 / 20 These are known as the Big Eight Food Allergens • Soy • Fish • Eggs • Wheat • Peanuts • Tree nuts • Shellfish • Cow’s milk Wrong Answer Wrong Answer Neither Both 5 / 20 What should service staff do when picking up the the allergen special order from the kitchen staff? Wrong Answer Confirm the allergen special order with the kitchen staff Neither Both 6 / 20 Only bring chemicals from approved, reputable suppliers into your operation. What else is required of the chemicals that you use and store in your operation? Must be necessary for the maintenance of the facility Must be approved for use in food service Neither Both 7 / 20 The FDA has created a tool that can help you identify the points in your operation where food is at risk. What acronym is the FDA’s food defense tool based on? ALERT Wrong Answer Neither Both 8 / 20 People may try to tamper with your food using these contaminants. • Chemical • Physical • Biological • Radioactive Wrong Answer Wrong Answer Neither Both 9 / 20 Letting food touch surfaces, equipment, or utensils that have touched allergens is an example of what? Cross-contact Wrong Answer Neither Both 10 / 20 What kind of symptoms are tingling in the extremities and the reversal of hot and cold sensations? Neurological symptoms Wrong Answer Neither Both 11 / 20 The onset-time is how long it takes for the symptoms of an illness to begin. Many people begin experiencing these symptoms with minutes of consuming seafood toxins. Vomiting Diarrhea Flushing of the face Difficulty breathing Burning in the mouth Heart palpitations Hives Neurological symptoms What neurological symptoms may occur after eating fish contaminated with seafood toxins? Tingling in the extremities A reversal of hot and cold sensations Neither Both 12 / 20 What can contaminate food if its used or stored incorrectly? Chemicals Wrong Answer Neither Both 13 / 20 What kind of pathogen is commonly linked with these foods? • Seafood • Wild game • Food processed with contaminated water (produce) Parasites Wrong Answer Neither Both 14 / 20 What should be done with moldy food unless the mold is a natural part of the food? Wrong Answer Throw it out Neither Both 15 / 20 What kind pathogens can be prevented by making sure that fish that will be served raw or undercooked has been correctly frozen by the manufacturer? Wrong Answer Parasites Neither Both 16 / 20 What is it called when the immune system mistakenly considers the allergen to be harmful and attacks it? Wrong Answer Allergic reaction Neither Both 17 / 20 Who needs to do their part to avoid serving food containing allergens to people with food allergies? Service staff Kitchen staff Neither Both 18 / 20 What is it called when someone is sensitive to a naturally occuring and often harmless protein in a specific food? Wrong Answer Wrong Answer Neither Both 19 / 20 What is it called when allergens are transferred from food or food-contact surfaces containing an allergen to food that is served to a guest with allergies? Cross-contact Wrong Answer Neither Both 20 / 20 What are the eight different allergens that are responsible for 90 percent of all allergic reactions in the United States known as? Wrong Answer Big Eight Allergens Neither Both Your score is LinkedIn Facebook Twitter VKontakte
