SERVSAFE: CHAPTER 2 - UNDERSTANDING THE

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SERVSAFE: CHAPTER 2 - UNDERSTANDING THE

MICROWORLD EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -76 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which type of bacteria can be prevented by purchasing products from

approved, reputable suppliers?

Answer:

• vibro vulnificus and vibrio parahaemolyticus

Question 2: Which toxins can be prevented by purchasing products from approved, reputable suppliers?

Answer:

• histamine

• ciguatoxin

• saxitoxin

• brevetoxin

• domoic acid

Question 3: Listeria Monocytogenes (Listeriosis)

Answer:

Listeria monocytogenes is found in dirt, water, and plants. Unlike other bacteria, it grows in cool, moist, environments. The illness is uncommon in healthy people, but high-risk populations are especially vulnerable--particularly pregnant women

Prevention Measure: controlling time and temperature; throw out any product that has passed its use-by or expiration day; cook raw meat to minimum internal temperatures; prevent cross-contamination between raw or undercooked food and ready to eat food; avoid using unpasteurized dairy products Food Commonly Linked with Listeria monocytogenes: raw meat, unpasteurized dairy products, ready-to-eat food, such as deli meat, hot dogs, and soft cheeses Most Common Symptoms: (pregnant women) miscarriage, (newborns) sepsis, pneumonia, meningitis

Question 4: What are the four types of pathogens that can contaminate food?

Answer:

viruses, bacteria, parasites, and fungi

Question 5: What is the fecal-oral route?

Answer:

when a foodhandler does not wash their hands after using the restroom, it may contaminate food and surfaces with feces from their finger. once the food that the food handler touched is eaten, a foodborne illness may occur

Question 6: What is a virus?

Answer:

the virus is the smallest of the microbial food contaminates Question 7: Which type of viruses can be prevented by practicing good personal hygiene?

Answer:

• hepatitis a

• norovirus

Question 8: What are the Big Six?

Answer:

the big six have been singled out by the FDA as being highly contagious and can cause severe illness.

they include:

• shigella spp.

• salmonella typhi

• nontyphoidal salmonella

• shiga toxin producing escherichia coli (e.coli)

• hepatitis a
• norovirus

these pathogens are found in very high numbers in an infected person's feces and can be transferred to food easily. the illness is often severe.

Question 9: What are microorganisms?

Answer:

biological contamination occurs from microorganisms. these are small, living organisms that can be seen only through a microscope. many microorganisms are harmless but some can cause illness.

Question 10: What is fungi?

Answer:

fungi are pathogens that only sometimes make people sick; mostly, they spoil food; they are found in the air, dirk, plants, water, and some food; mold and yeast are examples of fungi.Question 11: Which types of bacteria can be prevented by preventing cross-contamination?

Answer:

• nontyphoidal salmonella

• salmonella typhic

Question 12: Bacillus Cereus (Bacillus Cereus Gastroenteritis)

Answer:

Bacillus cereus is a spore-forming bacteria found in dirt. It can produce two different toxins when allowed to grow to high levels, which cause different illnesses.Prevention Measure: controlling time and temperature; cool food correctly; hold food at the correct temperatures; cook food to minimum internal temperatures Food Commonly Linked with Bacillus cereus: (Diarrhea Illness) cooked vegetables, meat products, milk, and (vomiting illness) cooked rice dishes, including fried rice and rice pudding Most Common Symptoms: (diarrhea illness) watery diarrhea, no vomiting, and (vomiting illness) nausea, vomiting

Question 13: Nontyphoidal Salmonella (Salmonellosis)

Answer:

many farm animals carry nontyphoidal salmonella naturally. eating only a small amount of these bacteria can make a person sick. how severe symptoms are depends on the health of the person and the amount of bacteria eaten. the bacteria are often in a person's feces from weeks after symptoms have ended.Prevention Measures: prevent cross-contamination, cook poultry and eggs to minimum internal temperatures, prevent cross-contamination between poultry and ready-to-eat food, exclude food

handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by nontyphoidal salmonella from the operation Food Commonly Linked: poultry and eggs, meat, milk and dairy products, produce, such as tomatoes, peppers, and cantaloupes

Most Common Symptoms: diarrhea, abdominal cramps, vomiting, fever

Question 14: What are some common characteristics bacteria share?

Answer:

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: if conditions are correct, bacteria will grow in rapid numbers

toxin production: some bacteria produce toxins in food as they grow and die. people who eat the toxins can get sick and cooking mat not destroy these toxins prevention: the most important way to prevent bateria from causing a foodborne illness is to control time and temperature

Question 15: Cyclospora Cayetanensis (Cyclosporiasis)

Answer:

is a parasite that has been found in contaminated water and has been associated with produce irrigated or washed with contaminated water, it can also be found in the feces of infected people. food handlers can transfer the parasite to food when they touch it with fingers containing feces. for this reason, food handlers with diarrhea must be excluded from the operation. it is also critical to purchase produce from approved, reputable suppliers Prevention Measures: purchasing from approved, reputable suppliers, purchase produce from approved, reputable suppliers, keep food handlers with diarrhea out of the operation, wash hands Food Commonly Linked: incorrectly treated water, produce such as berries, lettuce, or basil Most Common Symptoms: nausea, abdominal cramps, mild fever, diarrhea alternating with constipation, loss of weight, loss of appetite Question 16: What are some prevention measures that can be used to stop the spread of viruses?

Answer:

viruses are not destroyed by normal cooking temperatures, they is why it is important to practice good personal hygiene when handling food and food-contact surfaces. the quick removal and cleanup of vomit is also important.

• prohibit food handlers who are vomiting or who have diarrhea or jaundice from working

• make sure food handlers was their hands regularly and correctly

• avoid bare-hand contact with ready to eat food