SERVSAFE CHAPTER 2 EXAM QUESTIONS

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SERVSAFE CHAPTER 2 EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -38 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: F A T T O M

Food, Acidity (Neutral to slightly acidic), Temperature, Time, Oxygen, Moisture

Answer:

Identify the six conditions that bacteria need to grow.Question 2: THE BIG 6 Hepatitis A, Norovirus, Salmonella Typhi, nontyphoidal Salmonella, Shigella, Shiga toxin-producing

• coli

Answer:

Which pathogens are found in high numbers in an infected person's feces, are highly infectious and can cause severe illness?

Question 3: Histamine

Tuna, Bonito, Mackerel, MahiMahi

Answer:

Which toxin causes the illness Scombroid poisoning and what fish are linked to this illness.Question 4: Seafood, wild game, and food processed from contaminated water such as produce

Answer:

Foods commonly associated with parasites are

Question 5: Cryptosporidium parvum

Answer:

This parasite is linked to contaminated water and produce. Symptoms include diarrhea, nausea and weight loss. It can be found in the feces of infected people and transferred to food.

Question 6: Fungi

Answer:

Yeast, Mold and Mushrooms are classified as

Question 7: Virus

Answer:

Which requires a living host to grow?

• Bacteria,
• Virus
• Mold
• Fungi

Question 8: Onset time of the illness

Answer:

How quickly foodborne-illness symptoms appear

Question 9: Cyclospora cayetanensis

Answer:

This parasite is linked to berries, lettuce or basil and incorrectly treated water. Symptoms include nausea, fever, diarrhea, and loss of weight.

Question 10: Common symptoms of foodborne illness

Answer:

Diarrhea, Vomiting, Fever, Nausea, Abdominal cramps, Jaundice (a yellowing of the skin and eyes)

Question 11: Salmonella Typhi

Answer:

This bacteria lives only in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. It is linked to ready to eat foods and beverages.

Question 12: Enterohemorrhagic and shiga toxin-producing Escherichia coli

Answer:

This bacteria can be found in the intestines of cattle. It is also found in infected people. Once eaten it produces toxins in the intestines. The bacteria are often in a person's feces for weeks after symptoms have ended. I have been linked to ground beef and contaminated produce.

Question 13: Histamine

Answer:

This toxin is made by pathogens on fish when it is time-temperature abused

Question 14: Moisture

Answer:

Bacteria grow well in food with high levels of ________.

Question 15: Vibrio vulnifucus

Answer:

This bacteria is linked to oysters from contaminated water. They are found in the waters where shellfish are harvested People with chronic conditions who get sick from these bacteria may get septicemia. This illness can lead to death.

Question 16: 70 degrees F to 125 degrees F

Answer:

Bacteria grows the fastest between _____degrees F to _______degrees F.

Question 17: Clostridium botulinum (Botulism)

Answer:

Food linked to this bacteria include ROP( Reduced-Oxygen Packaged) food and canned food. It can grow without oxygen and produce a lethal toxin when food is time and temperature abused.

Question 18: 41 degrees F and 135 degrees F

Answer:

Bacteria grows rapidly in the temperature danger zone. This is between ______ degrees F and ______ degrees F.

Question 19: Listeria monocytogenes

Answer:

Pregnant women are especially vulnerable to this bacteria. Food commonly linked to this bacteria include ready to eat foods such as deli meat, hot dogs, and soft cheeses.

Question 20: Physical

Answer:

A cherry pit was left in a cherry pie. This is an example of what type of contamination.

Question 21: Purchase food from approved, reputable suppliers

Answer:

The most important way to prevent foodborne illnesses from parasites

Question 22: Nontyphoidal Salmonella

Answer:

Food commonly linked to this bacteria include poultry, eggs, meat, milk and dairy products. Preventing cross-contamination between poultry and ready to eat food will prevent this bacteria.

Question 23: Domoic Acid

Answer:

This toxin causes Amnesic shellfish poisoning. Symptoms include vomiting diarrhea and abdominal pain. Later symptoms may get worse including memory loss, seizure and coma. Food linked to this toxin include clams mussels oysters and scallop found in the coastal water of the Pacific Northwest and the east coast of Canada.

Question 24: Mushrooms

Answer:

This fungi should always be purchased from approved reputable suppliers

Question 25: Ciguatoxin

Answer:

This toxin is found in some marine algae. The toxin build up in certain fish wen they eat smaller fish that have eaten the toxic algae. It has been linked to predatory tropical reef fish from the Pacific Ocean, the western part of the Indian Ocean, and the Caribbean Sea including Barracuda, Grouper, Jacks and Snapper