ServSafe Foodborne Illness & Pathogens 3

Question 1

Which parasite found in undercooked pork and wild game causes the disease trichinellosis?

Accepted Answer

Trichinella spiralis

Answer

Giardia duodenalis

Answer

Cryptosporidium parvum

Answer

Toxoplasma gondii

Question 2

Anisakis simplex is a parasite most commonly associated with which food source?

Accepted Answer

Raw or undercooked fish and seafood

Answer

Unwashed raw produce from contaminated soil

Answer

Improperly pasteurized dairy products

Answer

Undercooked poultry and eggs

Question 3

What is the primary method approved by ServSafe to destroy parasites in fish intended to be served raw or undercooked?

Accepted Answer

Freezing the fish at -4°F (-20°C) or below for 7 days

Answer

Marinating the fish in acidic solutions such as lime or lemon juice

Answer

Rinsing the fish thoroughly under cold running water for 10 minutes

Answer

Curing the fish with high concentrations of salt

Question 4

Scombroid fish poisoning is caused by which of the following?

Accepted Answer

Histamine produced when certain fish are time-temperature abused

Answer

A parasite found in undercooked tuna and mackerel

Answer

A neurotoxin produced by algae consumed by tropical fish

Answer

Bacterial infection from improperly stored shellfish

Question 5

Ciguatera fish poisoning originates from which source?

Accepted Answer

Toxins produced by marine algae that accumulate in tropical reef fish

Answer

Bacteria growing in undercooked freshwater fish

Answer

Parasites naturally found in tropical reef fish

Answer

Heavy metals absorbed by deep-sea fish over time

Question 6

How is a foodborne illness outbreak officially defined according to food safety standards?

Accepted Answer

When two or more people experience the same illness after eating the same food or drink from a common source

Answer

When at least 10 people become ill from the same food source

Answer

When illness is confirmed only in a licensed food service establishment

Answer

When laboratory testing confirms a specific pathogen before any action is taken

Question 7

When a customer reports becoming ill after eating at your establishment, what is the FIRST action a food service manager should take?

Accepted Answer

Document the complaint and notify the local regulatory authority

Answer

Deny any connection between the illness and the food served

Answer

Immediately discard all food currently held in the establishment

Answer

Wait for additional customer complaints before taking any action