SERVSAFE FINAL EXAM ADVANCED TEST.
1. They have not built up strong im- Why are preschool-age children at a higher ris
for food-
mune systems borne illnesses?
2. Sprouts Which is a TCS food?
3. Purchasing food from The 5 common mistakes that can lead to food borne
unsafe sources ill- ness are failing to cook food adequately, holding
food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and
4. Controlling time and What is an important measure for preventing
tempera- ture foodborne illness?
5. time-temperature abuse Raw chicken breasts are left out at room temperature
on
a prep table. What is the main risk that could cause
a foodborne illness?
6. poor cleaning and sanitizing A server cleans a dining table with a wiping cloth and
then
puts the wiping cloth in an apron pocket. What is the
risk that could cause a foodborne illness?
7. diarrhea, vomiting, fever, What are the most common symptoms of a
nau- sea, abdominal foodborne illness?
cramps, and jaundice
8. control time & temperature What is the most important way to prevent a foodbor
illness from bacteria?
9. raw ground beef Enterohemoryhagic and shiga toxin-producing E.
coli are commonly linked with what type of food?
10. practice good personal hygiene What is the most important way to prevent a
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, SERVSAFE FINAL EXAM ADVANCED TEST.
foodborne
illness from viruses?
2/
78
, SERVSAFE FINAL EXAM ADVANCED TEST.
11. Norovirus A customer called an operation and told the
manager about getting sick after eating there.
The customer com- plained of vomiting and
diarrhea a few hours after eating the raw oysters.
What pathogen probably caused the ill- ness?
12. seafood Parasites are commonly linked with what type of food
13. toxin A customer had a reversal of hot and cold sensations
after eating seafood. What most likely caused the
illness?
14. Hepatitis A, Norovirus, Salmonel- Which pathogens are found in high numbers i
an in-
la Typhi, Shigella spp., and en- fected person's feces, are highly infectious, and can cause
terohemorrhagic and shiga severe illness?
tox- in-producing E. coli
15. Stored the sanitizer bottle A food handler stored a sanitizer spray bottle on a
away from the prep area shelf above the prep table that had just been
sanitized.
Throughout the day, the food handler used the sanitizer
on the prep table, storing it in the same spot. What
should the food handler have done ditterently?
16. Food allergies Eggs and peanuts are dangerous for people with
which condition?
17. Allergic reaction Wheezing and shortness of breath are symptoms of
what?
18. Clean and sanitize utensils suspicious activity
after use
19. who to contact about
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78
, SERVSAFE FINAL EXAM ADVANCED TEST.
What should food handlers do to prevent food
allergens from being transferred to food?
To prevent the deliberate contamination of food,
a manag- er should know who is in the facility,
monitor the security of products, keep
information related to food security on file, and
know
4/
78
1. They have not built up strong im- Why are preschool-age children at a higher ris
for food-
mune systems borne illnesses?
2. Sprouts Which is a TCS food?
3. Purchasing food from The 5 common mistakes that can lead to food borne
unsafe sources ill- ness are failing to cook food adequately, holding
food at incorrect temperatures, using contaminated
equipment, practicing poor personal hygiene, and
4. Controlling time and What is an important measure for preventing
tempera- ture foodborne illness?
5. time-temperature abuse Raw chicken breasts are left out at room temperature
on
a prep table. What is the main risk that could cause
a foodborne illness?
6. poor cleaning and sanitizing A server cleans a dining table with a wiping cloth and
then
puts the wiping cloth in an apron pocket. What is the
risk that could cause a foodborne illness?
7. diarrhea, vomiting, fever, What are the most common symptoms of a
nau- sea, abdominal foodborne illness?
cramps, and jaundice
8. control time & temperature What is the most important way to prevent a foodbor
illness from bacteria?
9. raw ground beef Enterohemoryhagic and shiga toxin-producing E.
coli are commonly linked with what type of food?
10. practice good personal hygiene What is the most important way to prevent a
1/
78
, SERVSAFE FINAL EXAM ADVANCED TEST.
foodborne
illness from viruses?
2/
78
, SERVSAFE FINAL EXAM ADVANCED TEST.
11. Norovirus A customer called an operation and told the
manager about getting sick after eating there.
The customer com- plained of vomiting and
diarrhea a few hours after eating the raw oysters.
What pathogen probably caused the ill- ness?
12. seafood Parasites are commonly linked with what type of food
13. toxin A customer had a reversal of hot and cold sensations
after eating seafood. What most likely caused the
illness?
14. Hepatitis A, Norovirus, Salmonel- Which pathogens are found in high numbers i
an in-
la Typhi, Shigella spp., and en- fected person's feces, are highly infectious, and can cause
terohemorrhagic and shiga severe illness?
tox- in-producing E. coli
15. Stored the sanitizer bottle A food handler stored a sanitizer spray bottle on a
away from the prep area shelf above the prep table that had just been
sanitized.
Throughout the day, the food handler used the sanitizer
on the prep table, storing it in the same spot. What
should the food handler have done ditterently?
16. Food allergies Eggs and peanuts are dangerous for people with
which condition?
17. Allergic reaction Wheezing and shortness of breath are symptoms of
what?
18. Clean and sanitize utensils suspicious activity
after use
19. who to contact about
3/
78
, SERVSAFE FINAL EXAM ADVANCED TEST.
What should food handlers do to prevent food
allergens from being transferred to food?
To prevent the deliberate contamination of food,
a manag- er should know who is in the facility,
monitor the security of products, keep
information related to food security on file, and
know
4/
78
