SERVSAFE - CHAPTER 2: FORMS OF CONTAMINATION

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SERVSAFE - CHAPTER 2: FORMS OF CONTAMINATION

EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -100 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Viruses require ___ to grow.

Answer:

a living host

Question 2: What's the best way to control them?

Bacteria

• Control time & temp.
• Practice correct personal hygiene
• Purchase from approved, reputable suppliers

Answer:

• Control time & temp.

Question 3: Describe the significance of the toxin ciguatera to foodborne illnesses.

Answer:

Some fish become contaminated when they eat smaller fish that've eaten the toxin ciguatera. It can be found in barracuda, snapper, grouper, & amberjack.

Question 4: Who Am I?

I'm carried in the bloodstream & intestinal tract of humans.I'm commonly linked with beverages & RTE foods.Cooking food correctly can prevent me.Washing hands can stop me.

Answer:

Salmonella Typhi

Question 5: What's the best way to control them?

Mushroom toxins

• Control time & temp.
• Practice correct personal hygiene
• Purchase from approved, reputable suppliers

Answer:

• Purchase from approved, reputable suppliers

Question 6: Food handlers who don't wash their hands after using the restroom may contaminate food & surfaces with feces from their fingers. Once the food that the handler touched is eaten, a foodborne illness may result. This is called the ___ of contamination.

Answer:

fecal-oral route

Question 7: Biological toxins are a natural part of some ___.

Answer:

fish

Question 8: How does most contamination of food happen?

• Through contaminated water
• When contaminants are airborne
• When people cause the contamination
• Through the use of contaminated animal products

Answer:

• When people cause the contamination

Question 9: Depending upon the biological toxin, what are some symptoms someone could experience?

Answer:

Diarrhea, Vomiting, Neurological symptoms such as tingling in the extremities & reversal of hot & cold sensations, Flushed face, Difficulty breathing, Burning in the mouth, Heart palpitations, Hives

Question 10: Which foods are linked with the bacteria

Salmonella Typhi?

Answer:

RTE foods Beverages

Question 11: Salmonella

Typhi prevention measures:

Answer:

Wash hands Cook food to min. internal temps.Exclude those who've been diagnosed Question 12: You can help keep food safe by controlling FAT TOM. In your operation, however,

you'll most likely be able to control only:

Answer:

time & temp.Question 13: 4 major bacteria that cause foodborne illnesses:

Answer:

Salmonella Typhi; Nontyphoidal Salmonella

(NTS);

Shigella spp.; Shiga toxin-producing

• coli

(STEC)

Question 14: Can biological toxins be destroyed by freezing?

Answer:

no

Question 15: How quickly foodborne-illness symptoms appear in a person

Answer:

Onset Time of the Illness Question 16: The pH scale ranges from 0 to 14. A value of 0 is highly ___, while a value of 14 is highly ___.

Answer:

acidic; alkaline Question 17: FAT TOM - M:

Answer:

Moisture; Bacteria grow well in food with high levels of moisture. The amount of moisture available in food for this growth is called water activity (a_w) Question 18: T/F: Cook TCS foods outside of the temperature danger zone to destroy viruses.

Answer:

F; Viruses aren't destroyed by normal cooking temps.Question 19: NTS prevention measures:

Answer:

Cook poultry & eggs to min. internal temps.Prevent cross-contamination between poultry & RTE food Excludes those who've been diagnosed or who're vomiting or have diarrhea Question 20: T/F: All food handlers who've been diagnosed with an illness caused by any of the main 4 bacteria MUST be excluded from the operation.

Answer:

T