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ServeSafe Review
Question | Answer |
---|---|
A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT | botulism |
Bill, a line cook at a Chinese restaurant, has a sore throat with a fever | he must be restricted from working with or around food |
Ready-to-eat foods require the employees | to wear gloves |
Symptoms of physical contamination can include all of the following EXCEPT | diarrhea |
Hand lotion and first aid supplies are examples of | chemical contaminants |
This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness | Brevetoxin(Neurotoxic) |
Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating | Histamine (Scromboid) |
A burning sensation in the throat and reddening of the face and neck are symptoms of | Histamine(Scromboid) |
Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of | Saxitoxin(Paralytic) |
Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed? | Listeriosis |
Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | Cyclosporiasis |
What is the best way that parasites can be prevented? | purchasing from approved suppliers |
TCS foods include all of the following EXCEPT | bread |
Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi |
What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | mold |
These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow | toxins |
The virus that is extremely contagious causing diarrhea and vomiting is | Novovirus |
The virus that causes general weakness and a mild fever is | Hepatitis A |
This bacteria can cause weakness, double-vision, and difficulty swallowing | Clostridium botulism |
The category of pathogen that is most easily prevented by using correct personal hygiene is | viruses |
Which of the following illnesses is NOT associated with ready to eat foods? | Clostridium perfringens |
Who am I? - You must exclude me from working in your business or labs if you get a foodborne illness from me -I can be associated with beef, ready to eat foods and other farm animals. -You can prevent me from growing if you cook me to 165 degrees F. -I | salmonella spp. |
Who am I? -I am found in ready to eat foods and beverages -My symptoms include high fever, weakness, abdominal pain, and rash -Foodhandlers diagnosed with me must be excluded from the workplace -Cook food to minimum temperatures to avoid me | salmonella typhi |