ServSafe Manager Practice Test 3

Which statements show the basic characteristics of a virus? (Choose two.)

Which practices should be followed in food service operations to serve guests during the coronavirus pandemic? (Choose two.)

True or False: Some fungi molds produce toxins, like aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus, causing liver diseases. In contrast, some molds can cause allergic reactions, nervous system disorders, and kidney and liver diseases.

________ grow in acidic food with little moisture, such as jellies, jam, honey syrups, or fruit juices. They alter the smell and taste of food and make it harmful to consume.

Which toxin causes paralytic shellfish poisoning that may result in paralysis or death if high amounts of shellfish are consumed?

A few guests eating shellfish in a fast food operation suddenly fell sick. Some were vomiting and having abdominal cramps, while others reported headaches and dizziness. What causes these symptoms?

Which everyday physical objects can get into commercial food unintentionally? (Choose two.)

How can a manager practice food defense against deliberate food contamination?

How can a manager respond to suspicious activity or a threat on the premises through the FDA A.L.E.R.T tool? (Choose two)

What information should a manager document to help food regulatory authorities inspect and investigate a food illness outbreak? (Choose two.)

When responding to a food illness outbreak, the food operations manager should follow the steps outlined in the guidelines. What is the third step after gathering information and notifying the authorities?

Which statements are true regarding food allergens? (Choose two.)

Which of the following foods are included among the Big Eight food allergens? (Choose all that apply.)

A guest with a peanut allergy instructed the staff to suggest food that does not contain peanuts. What are the next steps after suggesting peanut-free items on the menu and taking an order? (Choose two.)

How can kitchen staff avoid cross-contact to prevent allergens from getting into food prepared for guests with allergies? (Choose two.)