ServSafe Possible Points: /16 pts
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<strong>ServSafe</strong> Chapter Three Homework<br />
Name:___________________<br />
Due Date:<br />
<strong>ServSafe</strong><br />
<strong>Possible</strong> <strong>Points</strong>:<br />
/<strong>16</strong> <strong>pts</strong><br />
Assignments will be graded as follows:<br />
Early On time Late 1 day Late 2 days Late 3 days Late 4 days Late 5 days<br />
1 extra<br />
credit<br />
points<br />
<strong>16</strong> points<br />
maximum<br />
11 points<br />
maximum<br />
10 points<br />
maximum<br />
8 points<br />
maximum<br />
7 points<br />
maximum<br />
1 point<br />
maximum<br />
1. Define the following terms (1 point each):<br />
a. Food Defense:<br />
b. Food Allergy:<br />
c. Cross-contact:<br />
2. How can toxic metal poisoning occur? What are some ways to prevent it?<br />
(2<strong>pts</strong>)<br />
3. What are some ways to keep chemicals from contaminating food? (2<strong>pts</strong>)<br />
4. What measures can be taken to help ensure the safety if customers with food<br />
allergies? (2<strong>pts</strong>)<br />
Multiple Choice Questions: (1pt)<br />
5. Eggs and peanuts are dangerous for people with which condition?<br />
a. FAT TOM<br />
b. Food Allergies<br />
c. Chemical sensitivity<br />
d. Poor personal hygiene<br />
Chapter Three Homework 1
<strong>ServSafe</strong> Chapter Three Homework<br />
Name:___________________<br />
Due Date:<br />
6. Cooking tomato sauce in a copper pot can cause which foodborne illness?<br />
a. Hemorrhagic colitis<br />
b. Foodborne infection<br />
c. Toxic Metal poisoning<br />
d. Staphylococcal gastroenteritis<br />
7. To prevent chemical contamination, chemicals should be stored<br />
_______________ food and utensils?<br />
a. Next to<br />
b. Above<br />
c. Separate from<br />
d. In the same area as<br />
8. Itching and tightening of the throat are symptoms of what?<br />
a. Hepatitis A<br />
b. Food Allergy<br />
c. Hemorrhagic colitis<br />
d. Ciguatera fish poisoning<br />
9. What are three points should a food defense program focus on to prevent<br />
possible treats to food?<br />
a. Inspection reports, HACCP program, invoices<br />
b. Human elements, building interior, building exterior<br />
c. Plant toxins, temperature logs, personal hygiene<br />
d. Cleaning schedules, labeling procedures, FAT TOM<br />
10. How can you prevent food allergens from being transferred to food? (2<strong>pts</strong>)<br />
a.<br />
Chapter Three Homework 2
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