Froggy Jumps
ServSafe Knowledge Game
1
To be considered an outbreak, a foodborne illness must
2
Two guests became ill after eating at a restaurant. They each ate different food items and suffered different
symptoms. Would the incident be considered a foodborne illness outbreak?
3
What is a foodborne-illness outbreak?
4
In a situation that meets all other criteria, how many people must have the same symptoms for a foodborne
illness to be considered an “outbreak”?
5
Why do pathogens pose an increasing challenge to food safety in an operation?
6
Which is a challenge to food safety in an operation?
7
Which are the greatest threat to food safety?
8
Which of the following is a physical contaminant?
9
How are chemicals most likely to get into food?
10
The most common mistakes that can cause foodborne illness include practicing poor personal hygiene, using
contaminated equipment, failing to cook and hold food correctly, and
11
Food was left out on a prep table to cool for several hours. This is an example of
12
Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a
foodborne illness?
13
Which food requires time and temperature control to keep it safe?
14
An example of TCS food is
15
Which of the following people are at high risk for getting a foodborne illness?
16
A group is dining out and includes a couple in their forties, siblings in their mid-teens, and grandparents in
their early seventies. Who is at high risk for foodborne illness?
17
Which of the following is a food safety responsibility of a manager?
18
Which organization makes recommendations for food safety regulation of the foodservice industry?
19
Which government agency is responsible for regulating and inspecting meat, poultry, and eggs?
20
Which type of food best supports the growth of bacteria?
21
Bacteria grows best at which pH level?
22
Which food has the most available moisture for bacteria to grow?
23
Is a vacuum-packed food safe from the growth of bacteria?
24
What are the two conditions for bacterial growth that you can control?
25
What is the temperature range of the temperature danger zone?
26
In what temperature range does bacteria grow most rapidly?
27
Which food is in the temperature danger zone?
28
Jaundice is a symptom of which foodborne illness?
29
Which is a “Big Six” pathogen?
30
Where is Shiga toxin-producing Escherichia coli found?
31
Bloody diarrhea is a common symptom associated with an illness from this pathogen
32
When cutting away mold from hard cheese, the FDA recommends removing this much from around the
affected area
33
A guest became ill with nausea and vomiting after eating shrimp, chicken, rice, and vegetables. Which food
was the likely cause of the illness?
34
A guest became ill with a high fever and a rash after eating at a salad bar. Which pathogen is the likely cause
of the illness?
35
A guest became ill with vomiting and diarrhea a few hours after eating a lobster dinner. Which pathogen is
the likely cause of the illness?
36
Which bacteria is commonly linked with cooked rice dishes?
37
What is a basic characteristic of a virus?
38
What types of food are commonly associated with yeast?
39
Which pathogen is one of the leading causes of foodborne illness?
40
People with this illness may cough up worms
41
What are the most common symptoms of a foodborne illness?
42
Parasites are commonly linked with what type of food?
43
What is the most important measure for preventing shigella spp. from causing a foodborne illness?
44
Handwashing is an important measure for preventing this pathogen from causing a foodborne illness.
45
Aflatoxins are linked to this pathogen
46
A guest in a New England restaurant experienced a tingling in the mouth and face after eating oysters. What
is the likely illness?
47
Which fish are associated with ciguatoxin?
48
What causes most foodborne illnesses associated with wild mushrooms?
49
This plant food is toxic when undercooked
50
Scombroid poisoning can be prevented by
51
How should chemicals be stored to prevent chemical contamination?
52
Which is a chemical contaminant?
53
Which is an example of physical contamination?
54
A guest became ill with vomiting and diarrhea within minutes of eating. What type of contamination was the
likely cause?
55
Chemicals must be stored
56
A restaurant stores windshield washer fluid for their delivery vehicles with other chemicals used in the
operation. Why can’t it be stored there?
57
A dishwasher ran out of sanitizer for the three-compartment sink and used sanitizer from the dish machine
instead. Why was this a mistake?
58
To prevent the deliberate contamination of food, a manager should know
59
When implementing a food defense program, what is the best way to make sure food has been received
from a safe source?
60
Which symptom could mean a customer is having an allergic reaction to food?
61
Which is a Big Eight food allergen?
62
Peanuts and soy products are two possible food items that can be dangerous for people with
63
Which item contains a common allergen?
64
The transfer of allergens from food or food-contact surfaces to the food served to an allergic guest is called
65
What is the main reason for food handlers to avoid scratching their scalps?
66
Which disease is transmitted through food?
68
When washing hands, what is the minimum time that food handlers should scrub hands and arms with
soap?
69
What should the temperature of the water be when washing hands?
70
Approximately how long should the whole handwashing process take?
71
Where should food handlers wash their hands?
72
When should food handlers wash their hands?
73
What is the purpose of a hand antiseptic?
74
How should food handlers keep their fingernails?
75
If a food handler has a wound on the arm they must
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