Chapter 2

Question 1

what are the most common symptoms of a foodborne illness?

Answer 1

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.

Question 2

how does most contamination of food happen?

Answer 2

When people cause the contamination

Question 3

What is the most important way to prevent a foodborne illness from bacteria?

Answer 3

Control time and temperature

Question 4

what is the most important way to prevent a foodborne illness from viruses

Answer 4

Practice good personal hygiene

Question 5

parasites are commonly linked with what type of food

Answer 5

Seafood

Question 6

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness

Answer 6

Biological toxins

Question 7

A prep cook stored a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination what should be done differently?

Answer 7

Store the sanitizer bottle away from the prep area

Question 8

to prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know:

Answer 8

whom to contact about suspicious activity

Question 9

What should food handlers do to prevent food allergens from being transferred to food?

Answer 9

use clean and sanitize utensils when prepping the order

Question 10

What step should be taken if a manager suspects a foodborne illness outbreak

Answer 10

set aside the suspected product and label it with “do not use” and “do not discard”