ServSafe FINAL EXAM QUESTIONS AND ANSWERS

ServSafe FINAL EXAM QUESTIONS AND ANSWERSServSafe FINAL EXAM QUESTIONS AND ANSWERSThey have not built up strong immune systems - ANSWER-Why are preschool-age children at a higher risk for foodborne illnesses? Sprouts - ANSWER-Which is a TCS food? Purchasing food from unsafe sources - ANSWER-The 5 common mistakes that can lead to food borne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and Controlling time and temperature - ANSWER-What is an important measure for preventing foodborne illness? time-temperature abuse - ANSWER-Raw chicken breasts are left out at room temperature on a prep table. What is the main risk that could cause a foodborne illness? poor cleaning and sanitizing - ANSWER-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? diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice - ANSWER-What are the most common symptoms of a foodborne illness? control time & temperature - ANSWER-What is the most important way to prevent a foodborne illness from bacteria? raw ground beef - ANSWER-Enterohemoryhagic and shiga toxin-producing E. coli are commonly linked with what type of food? practice good personal hygiene - ANSWER-What is the most important way to prevent a foodborne illness from viruses? Norovirus - ANSWER-A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness? seafood - ANSWER-Parasites are commonly linked with what type of food? toxin - ANSWER-A customer had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?