Prostart Chapter 2 Test Questions with All Correct Answers

Prostart Chapter 2 Test Questions with All Correct Answers What is a virus? - Answer-Viruses are the leading cause of foodborne illness. Restaurant and food service managers must understand what viruses are and how they can make people sick. What is Bacteria? - Answer-Bacteria also cause many food borne illnesses. As Bacteria multiply and die they crate toxins. These toxins are obviously toxic or they wouldn't be called "toxins" would they?.. What is a parasite? - Answer-Typically parasites have small beady eyes, little feet, and go to school with the rest of em' touch every gross thing in site then come home and touch you. That's how parasites get you sick. The textbook def. though is: A (sometimes) microscopic creature that needs a host organism to grow and feed off of. They only detriment the host. Which is why I advise people as often as possible to use birth control. What is Fungi? - Answer-Fungi can cause food borne illness, but it's mostly the reason food goes bad in the first place as it is their job in nature to break down rotting matter. Melisa Bouchard indicates that quests expect their food to be safe. Is this something that you think about when you go out to eat? Why or why not? - Answer-I don't really think about the safety of the food until I realize that it isn't safe and by that point I know it's not safe and am having a long discussion with the toilet bowl. Because I'm usually hungry when I'm going out to eat and I'm a teenager. Teenager's are indestructible and quite frankly I can eat just about anything as long as it's not currently alive. Linda and Chef Jean are setting up for a self-inspection for Uptown Grille. Given the situation that they faced today, where should they focus their attention? - Answer-They should focus their attention on personnel. They need to add personnel and properly train everyone. They do not have enough personnel to properly receive food, and Brian does not follow accepted guidelines. How are the federal, State, and local governments each involved in food safety? Do you think this system works well? If not, what would you change? - Answer-there are many agencies involved in food safety from the farm to the table. It seems to work just fine. I haven't seen too many Kentucky fried terrorist attacks lately so I can only assume. A diner was eating at a restaurant. In a plate of noodles was a rather large broken off shard of ceramic. Upon finding this physical hazard, the diner showed the problem to the server and requested a replacement plate of noodles. What should the manager of this restaurant do for the customer? What should the manager do to ensure this situation doesn't happen again? - Answer-The manager should replace the menu item immediately with some sort of apology. The kitchen should discover the source of the problem and make sure that safe procedures will be followed to prevent this from happening in the future. Also if I was the manager I'd search for evidence that the customer may have tampered with his/ her dish for a free meal. Never trust anyone even if they are always right. Four types if Pathogens that can contaminate food and cause food borne illness. - Answer-Viruses, Bacteria, Parasites, and Fungi Populations that have a higher risk of getting food borne illnesses and why. - Answer-Children, Pregnant women, the elderly, people with cancer or on chemotherapy, people with HIV/AIDS, and transplant recipients are all at a higher risk for getting a foodborne illness. They have weaker immune systems. Three types of hazards that make food unsafe. - Answer-Biological contamination, physical contamination, and chemical contamination. How servers can prepare to address the needs of customers with food allergies. - Answer-All ingredients that are potential allergens should be disclosed on the menu. Servers should be able to correctly answer questions about allergens in menu items.