7TH EDITION SERVSAFE MANAGER - CHAPTER 2 FORM OF

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7TH EDITION SERVSAFE MANAGER - CHAPTER 2 FORM OF

CONTAMINATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Major bacteria that cause foodborne illness

Answer:

• Salmonella Typhi
• Nontyphodial Salmonella (NTS)
• Shigella spp.
• Shiga toxin-producing E.coli (STEC)

Question 2: Bacteria

Answer:

Bacteria that causes foodborne illness have some basic characteristics -Location- Bacteria can be found almost everywhere. They live in and on our bodies. Some types of bacteria keep us healthy while others cause illness -Detection- Bacteria cannot be seen, smelled, or tasted.-Growth- Bacteria need six conditions to grow. You can remember these conditions by thinking of FAT TOM. If FAT TOM conditions are correct, bacteria will grow in rapid numbers.-Prevention- The most important way to prevent bacteria from causing a foodborne illness is to control time and temperature

Question 3: Controlling FAT TOM Conditions

Answer:

-To control temperature, you must do your best to keep TCS food out of the temperature danger zone -To control time, you must limit how long food spends in the temperature danger zone.

Question 4: Fungi

Answer:

-Includes yeasts, molds, and mushrooms.

Question 5: Biological Toxins

Answer:

Poisons produced by pathogens, plants, or animals. They can also occur in animals as a result of their diet.

Question 6: Viruses

Answer:

viruses share some basic charactersitcs -Location - viruses are carried by human beings and animals. They require a living host to grow. While viruses do not grow in food, they can be transferred through food and still remain infectious in food -Sources - People can get viruses from food, water or any contaminated surface. Foodborne illnesses from viruses typically occur through fecal-oral routes. Norovirus is one of the leading causes of foodborne-illness. It is often transmitted through airborne vomit particles.-Destruction - Viruses are not destroyed by normal cooking temperatures. That's why it's important to practice good personal hygiene when handiling food and food-contact surface. The quick removal and cleanup of vomit is also important.

Question 7: How to respond to a foodborne-illness outbreak

Answer:

-Gather Information -Notifying authorities -Segregating product -Documenting information -Identifying Staff -Cooperating with authorities -Reviewing procedures

Question 8: The Big Six (from Biological Contamination) are

Answer:

-Shigella spp.-Salmonella Typhi -Nontyphodial Salmonella (NTS) -Shiga toxin-producing Escherichia coli (STEC), also knwon as

• coli

-Hepatitis A -Norovirus

Question 9: The Big Eight Allergens

Answer:

-Milk -Eggs -Fish -Peanuts -Soy -Wheat -Crustacean shellfish -Tree Nuts

Question 10: Major viruses that cause foodborne illness

Answer:

Hepatitis A and Norovirus

Question 11: Parasites

Answer:

-Location - Parasites require a host to live and reproduce -Sources - Parasites are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce -Prevention- The most important way to prevent foodborne illnesses from parasites is to purchase food from approved, reputable suppliers. Cooking food required to minimum internal temperatures is also important. Make sure that fish that will be served raw or under cooked has been frozen correctly by the manufacturer Question 12: Symptoms of foodborne illness are:

Answer:

-Diarrhea -Vomiting -Fever -Nausea -Abdominal cramps -Jaundice (yellowing of skin and eyes)

Question 13: Allergy symptoms

Answer:

Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body,

vomiting and/or diarrhea, abdominal pain Itchy throat

Question 14: Chemical Contaminants

Answer:

chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leach from cookware and equipment that have contaminated food

Question 15: How quickly do foodborn illness symptoms appear on a person?

Answer:

It depends on the person. It can range from 30 minutes to 6 weeks

Question 16: FAT TOM

Answer:

Conditions for bacteria to grow -Food -Acidity -Temperature -Time -Oxygen -Moisture

Question 17: How does contamination happen?

Answer:

-From person to person -Through sneezing or vomiting onto food or food-contact surfaces -From touching dirty food-contact surfaces and equipment, and then touching food

Question 18: A.L.E.R.T.

Answer:

-Assure -Look -Employees -Reports -Threat