Free ServSafe Foodborne Illnesses and Allergens Questions and Answers 1

Question 1

A customer eating a plate of grilled grouper begins experiencing tingling in their mouth, followed by a reversal of hot and cold sensations.
Which foodborne illness are they most likely suffering from?

Accepted Answer

Ciguatera fish poisoning

Answer

Scombroid poisoning

Answer

Anisakiasis

Answer

Neurotoxic shellfish poisoning

Question 2

A food handler uses the same cutting board to cube raw chicken and then to dice tomatoes for a salad without cleaning and sanitizing it in between. Later, a customer who ate the salad develops a foodborne illness. This is a classic example of which risk factor?

Accepted Answer

Cross-contamination

Answer

Time-temperature abuse

Answer

Poor personal hygiene

Answer

Purchasing from unapproved suppliers

Question 3

Which of the following foods is NOT one of the nine major food allergens identified by the FDA?

Accepted Answer

Beef

Answer

Soybeans

Answer

Tree nuts (e.g., walnuts, pecans)

Answer

Sesame

Question 4

A chef prepares a shrimp and lobster bisque for a party. To prevent an allergic reaction in a guest with a known shellfish allergy, which of the following is the most critical action?

Accepted Answer

Preventing cross-contact by using separate, clean equipment.

Answer

Cooking the bisque to a high temperature to destroy the allergen.

Answer

Ensuring the guest takes an antihistamine before eating.

Answer

Serving the guest a very small portion to see if they react.

Question 5

A guest has just finished eating a meal and is now showing signs of an allergic reaction, including hives and difficulty breathing. What should the manager do first?

Accepted Answer

Call the emergency number (e.g., 911) immediately.

Answer

Offer the guest a glass of water.

Answer

Ask the kitchen staff what ingredients were in the dish.

Answer

Document the incident in the manager's log.

Question 6

Which of the 'Big Six' foodborne illnesses are viruses that are often linked to ready-to-eat food and contaminated water, and can be prevented by practicing excellent personal hygiene?

Accepted Answer

Hepatitis A and Norovirus

Answer

Salmonella Typhi and Shigella spp.

Answer

Shiga toxin-producing E. coli and Nontyphoidal Salmonella

Answer

Listeria and Clostridium botulinum