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Prostart Chapter 2 Exam Questions And
Answers 2025 Update.
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.
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.
1
Prostart Chapter 2 Exam Questions And
Answers 2025 Update.
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.
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.
1
