Prostart Chapter 2 Exam Questions and
Answers 100% Pass
Four types if Pathogens that can contaminate food and cause food borne illness. -
✔✔Viruses, Bacteria, Parasites, and Fungi
Populations that have a higher risk of getting food borne illnesses and why. -
✔✔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. - ✔✔Biological contamination, physical
contamination, and chemical contamination.
How servers can prepare to address the needs of customers with food allergies. - ✔✔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.
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? - ✔✔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
Emily Charlene, All Rights Reserved © 2025 1
, 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? - ✔✔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? - ✔✔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? - ✔✔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
Emily Charlene, All Rights Reserved © 2025 2
Answers 100% Pass
Four types if Pathogens that can contaminate food and cause food borne illness. -
✔✔Viruses, Bacteria, Parasites, and Fungi
Populations that have a higher risk of getting food borne illnesses and why. -
✔✔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. - ✔✔Biological contamination, physical
contamination, and chemical contamination.
How servers can prepare to address the needs of customers with food allergies. - ✔✔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.
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? - ✔✔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
Emily Charlene, All Rights Reserved © 2025 1
, 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? - ✔✔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? - ✔✔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? - ✔✔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
Emily Charlene, All Rights Reserved © 2025 2
