SERVSAFE CHAP 1 AND 2 EXAM QUESTIONS

PDF Download

SERVSAFE CHAP 1 AND 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -60 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which are the major foodborne infections caused by bacteria

Answer:

? Campylobacteriosis ? Salmonellosis ? Shigellosis ? Listeriosis ? Vibrio parahaemolyticus gastroenteritis ? Vibrio vulnificus primary septicemia/ gastroenteritis

Question 2: Why is moisture needed for microorganisms to grow

Answer:

The amount of moisture available in food for this growth is called water activity. Potentially hazardous food typically has a water activity of .85 or higher

Question 3: How can plant toxins be prevented from getting into food

Answer:

To prevent plants toxins from getting into food:

? purchase plants and items made with plants only from approved, reputable suppliers ? cook and hold dishes made from these items correctly

Question 4: Shigellosis

Answer:

? Bacteria: Shigella spp.

? Commonly Associated Food: food easily contaminated by hands and/or with contaminated water ? Most Common symptoms: bloody diarrhea, abdominal pain and cramps, fever [occasionally]

? Prevention:

• exclude foodhandlers if they have diarrhea or have been diagnosed by shigellosis
• wash hands when necessary
• control flies inside and outside the establishment

Question 5: Campylobacteriosis

Answer:

? Bacteria: Campylobacter jejuni

? Commonly Associated Food: poultry, contaminated water

? Most Common symptoms: diarrhea [bloody], abdominal cramps, fever, headache

? Prevention:

• cook food, particularly poultry, to required minimum internal temperature
• prevent cross-contamination between raw poultry and ready- to-eat-food

Question 6: Vibrio Parahaemolyticus Gastroenteritis

Answer:

? Bacteria: Vibrio Parahaemolyticus

? Commonly Associated Food: raw or partially cooked oysters

? Most Common symptoms: diarrhea, abdominal cramps, nausea, vomiting, low grade fever and chills

? Prevention:

• purchase oysters from approved, reputable suppliers
• cook oysters to the required minimum internal temperatures

Question 7: Listeriosis

Answer:

? Bacteria: Listeria monocytogenes

? Commonly Associated Food: raw meat, unpasteurized milk and milk products, ready to eat food

including: deli meats, hot dogs, soft cheese

? Most Common symptoms:

- Pregnant women: spontaneous abortion of the fetus

- Newborns: sepsis, pneumonia, menigitis

? Prevention:

• discard product that has passed it use by or expiration date
• cook raw meat required minimum internal temperatures
• prevent cross-contamination between raw or undercooked and ready- to-eat-food

Question 8: What food items are better able to support the growth of pathogens

Answer:

? Milk and dairy products ? meat, beef, pork and lamb ? fish ? baked potatoes ? tofu or other soy protein. Synthetic ingredients such as textured soy protein in meat alternatives ? sliced melons, cut tomatoes ? eggs ? poultry ? shellfish and crustaceans ? heat-treated plant food, such as cooked rice, beans, and vegetables ? sprouts and sprouts seed ? untreated garlic and oil mixtures

Question 9: What does microorganisms need for them to grow

Answer:

F= Food A= Acidity T= Time T= Temperature O= Oxigen M= Moisture

Question 10: Which conditions typically support the growth of microorganisms

Answer:

? Food that is high in fat ? Food that contains protein Question 11: What are other basic characteristics of bacteria can cause foodborne illness

Answer:

? Some can survive freezing ? some changes into a different form called spores to protect themselves ? Some spoil food; others cause illness ? Some produce toxins that cause illness

Question 12: Which are the basic characteristics of viruses that can cause foodborne illness

Answer:

? some may survive freezing ? can be transmitted from: person to person; people to food; people to food contact surfaces ? usually contaminated food through a foodhandler's improper hygiene ? can contaminate both food and water supplies

Question 13: Why is food needed for microorganisms to grow

Answer:

Food borne microorganism require nutrients to grow. Specifically carbohydrates and proteins

Question 14: Which are the major foodborne illnesses caused by virus

Answer:

? Hepatitis A ? Norovirus Gastroenteritis Question 15: What 2 FAT TOM conditions are easiest for an establishment to control

Answer:

? Time: refrigerate or freeze food and cook properly

? Temperature: minimize time food spends in the temperature danger zone

Question 16: What is Foodborne Toxin-mediated infections

Answer:

Is the result when a person eats food containing pathogens, which then produce illness-causing toxins in the intestines

Question 17: Which are the major foodborne illnesses caused by parasites

Answer:

? Anisakiasis ? Cyclosporiasis ? Cryptosporidiosis ? Giardiasis

Question 18: How can a outbreak of Norovirus be prevented

Answer:

? Practicing personal hygiene ? Keeping employees with diarrhea/vomiting or diagnosed with Norovirus out of the operation ? Washing hands