ServSafe Foodborne Illnesses and Allergens 2

Question 1

Which pathogen is the leading cause of foodborne illness outbreaks in restaurants?

Accepted Answer

Norovirus

Answer

Norovirus is the leading cause of foodborne illness outbreaks, responsible for more than half of all outbreaks.

Question 2

A food handler has been diagnosed with Salmonella Typhi. What action is required?

Accepted Answer

They must be excluded from the foodservice operation

Answer

Salmonella Typhi requires exclusion from the operation because it is one of the Big Six pathogens.

Question 3

At what temperature range do most foodborne pathogens grow most rapidly?

Accepted Answer

41 to 135 degrees F

Answer

The temperature danger zone of 41 to 135 degrees F is where bacteria multiply most rapidly.

Question 4

Which foodborne illness is most commonly associated with improperly canned foods?

Accepted Answer

Botulism

Answer

Botulism is caused by Clostridium botulinum toxin, which thrives in the anaerobic environment of improperly canned foods.

Question 5

How long must a food handler with norovirus symptoms remain excluded from work?

Accepted Answer

Until symptom-free for at least 24 hours and cleared by authorities

Answer

Food handlers with norovirus must be excluded until at least 24 hours after symptoms resolve.

ServSafe Practice Test