FOOD SAFETY STUDY GUIDE SERVSAFE CHAPTER 2-

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FOOD SAFETY STUDY GUIDE (SERVSAFE) CHAPTER 2-

FORMS OF CONTAMINATION EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -35 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 3 Types of Contamination

Answer:

• Biological

:Pathogens- bacteria, viruses, parasites and fungi

• Chemical

: Pesticides, cleaning chemicals, toxic metals, etc.

• Physical

:Hair, dirt, glass, bones, bag ties, etc

Question 2: The Big 8

Answer:

-Milk -Eggs -Fish -Shellfish -Wheat -Soy -Peanuts -Tree Nuts

Question 3: Viruses

Answer:

-Carried by humans and animals; -Usually transferred to food by human contact (fecal-oral route); -Not destroyed by normal cooking temperatures -Good personal hygiene is the most important way to prevent illness, but quick clean-up of vomit is also important

Question 4: FATTOM

Answer:

Conditions that support the growth of bacteria Food-Protein or Carbohydrates- commonly referred to as TCS foods Acidity-4.6 to 7.5 pH- neutral to slightly acidic Time-4 hours or less (there are a few exceptions) Temperature- 41°F to 135°F- rapid growth occurs

70°F-125°F

Oxygen- some bacteria need oxygen, other grow without it Moisture- .85 aw or above (water is 1.0 aw) (in short term, FATTOM stands for Food, Acidity, Time, Temperature, Oxygen and Moisture.)

Question 5: Yeasts

Answer:

Spoil food rapidly/ acidic foods/ smell of alcohol and a pink discoloration or slime

Question 6: Fungi

Answer:

Molds and Yeasts (acidic foods with low water activity)

Question 7: Pathogen

(Biological)

Answer:

Disease causing microorganism

Question 8: Foodborne Illnesses Caused By Bacteria: Shigella

Answer:

Sources: Found in the feces of humans with the

illness

Foods commonly linked are:

-Foods that are in contact with contaminated (fecal matter) water like produce -and food that is easily contaminated by hands, such as salads containing TCS food.

Prevention Measures:

-Exclude food handlers who have diarrhea -Wash hands

-CONTROL FLIES

Question 9: Foodborne Illnesses Caused By Bacteria: Salmonella Typhi

Answer:

Sources: People with typhoid fever carry it in their

bloodstream and intestinal tract.

Foods commonly linked are: RTE foods and

beverages

Prevention Measures:

-Wash hands -Cook food to minimum internal temperatures -Keep food handlers who are diagnosed with an illness caused by Salmonella Typhi out of the operation

Question 10: Microorganism

(Biological)

Answer:

Microorganism- Small, living organism only seen though a microscope Question 11: Foodborne Illnesses Caused by Viruses: Norovirus- #1 leading cause of foodborne Illness in the U.S

Answer:

Sources: Mainly found in the feces of infected people and in their vomit, it is EXTREMELY contagious

Foods commonly linked are: RTE foods and Shellfish from contaminated water

Prevention Measures:

-Exclude food handlers with vomiting or diarrhea -Wash hands -Avoid bare-hand contact with RTE foods -Purchase shellfish from approved reputable suppliers

Question 12: Molds

Answer:

can cause illness (poisons like aflatoxins) but mostly spoilage;

Question 13: Service Staff

Answer:

• Describe dishes
• Identify ingredients
• Suggest simple items

-Hand deliver food

Question 14: Physical Contamination

Answer:

-Hair -Nails -Metal shavings -Staples -Glass -Bones -Dirt, etc.

Question 15: Bacteria

Answer:

-Can be found almost anywhere; -Cannot be seen, smelled or tasted; -Can grow rapidly in correct FATTOM conditions -Controlling Time and Temperature is the most important way to prevent foodborne illness Question 16: Foodborne Illnesses Caused by Viruses: Hepatitis A

Answer:

Sources: Mainly found in the feces of people who are infected and water contaminated with that feces

Foods commonly linked are: RTE foods and Shellfish from contaminated water

Prevention Measures:

• Exclude food handlers with Jaundice

-Wash hands -Avoid bare hand contact -Purchase shellfish from approved reputable suppliers