Lesson 2 August 11, 2023August 8, 2023 by Brian Klein 340 Module Two, ServSafe Manager Practice Test 1 / 20 What must be followed when throwing out chemicals? The manufacturer’s directions Your local regulatory requirements Neither Both 2 / 20 What kind of biological contaminant is a natural poison produced by some plants, mushrooms, and seafood? Biological toxins Seafood toxins Neither Both 3 / 20 How many kinds of food are known to cause allergic reactions? Wrong Answer At least 160 Neither Both 4 / 20 What happens when enough of an allergen is eaten? Wrong Answer Allergic reaction Neither Both 5 / 20 Why should the manufacturer’s labels on original chemical containers be kept readable? So chemicals are used for their intended purpose To follow the manufacturer’s directions Neither Both 6 / 20 Are service staff required to tell a guest if a “secret ingredient contains an allergen? Yes Wrong Answer Neither Both 7 / 20 What is an important tool that can be used to identify allergens in the products that you purchase? Food labels Wrong Answer Neither Both 8 / 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 9 / 20 Food should only be handled with equipment and utensils that are what? Wrong Answer Wrong Answer Neither Both 10 / 20 How are parasites prevented from causing foodborne illnesses? Cook food to its required minimum internal temperature Purchase food from approved, reputable suppliers Neither Both 11 / 20 • Describe Dishes • Identify Ingredients • Suggest Items • Identify the Allergen Special Order • Deliver Food Wrong Answer Wrong Answer Neither Both 12 / 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 13 / 20 Why shouldn’t chocolate chip cookies be put on the same parchment paper that was used for peanut butter cookies? Cross-contact Wrong Answer Neither Both 14 / 20 What must not touch anything for a guest with food allergies, such as their food and beverages, or the utensils, equipment, and gloves used to prepare their order? The identified food allergen Wrong Answer Neither Both 15 / 20 What kind of contaminant can cause a person to experience flushing of the face, difficulty breathing, burning in the mouth, heart palpitations, and hives? Wrong Answer Seafood toxins Neither Both 16 / 20 Deliberate contamination of food is usually focused on • A certain business • A processing method • A specific kind of food Wrong Answer Wrong Answer Neither Both 17 / 20 These fish do not produce the seafood toxin Histamine themselves, but could be contaminated with the pathogens that do produce it. • Tuna • Bonito • Mackerel • Mahimahi When do the pathogens in, or on the fish, begin producing Histamine? In the temperature danger zone Wrong Answer Neither Both 18 / 20 How many different allergens are responsible for 90 percent of all allergic reactions in the United States? Wrong Answer Eight Neither Both 19 / 20 Which seafood toxin is produced by pathogens that are on the fish when it is time-temperature abused? Wrong Answer Histamine Neither Both 20 / 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 Your score is LinkedIn Facebook Twitter VKontakte
