SERVSAFE EXAM: CHAPTER 2 FORMS OF CONTAMINATION

PDF Download

SERVSAFE EXAM: CHAPTER 2 FORMS OF CONTAMINATION

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -41 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Seafood toxins:

Answer:

Some toxins are naturally associated with certain plants, mushrooms, and seafood. Toxins are a natural part of some fish.Produced by pathogens found on certain fish Tuna, bonito, mahimahi Histamine produced when fish is time-temperature abused Occur in certain fish that eat smaller fish that have consumed the toxin Barracuda, snapper, grouper, amberjack Ciguatera toxin is an example Question 2: People can contaminate food when:

Answer:

They don't wash their hands after using the restroom They are in contact with a person who is sick They sneeze or vomit onto food or food-contact surfaces They touch dirty food-contact surfaces and equipment and then touch food Food handlers who don't wash their hands after using the restroom may contaminate food and surfaces with feces from their fingers. Once the food that the food handler touched is eaten, a foodborne illness may result. This is called the fecal-oral route of contamination.

Question 3: Responding to a Foodborne-Illness Outbreak

Answer:

Gather information Notify authorities Segregate product Document the information Identify staff Cooperate with authorities Review procedures Question 4: Food handlers diagnosed with illnesses from the "Big Six" pathogens cannot work in a foodservice operation while they are sick.

Answer:

Shigella spp.Salmonella Typhi Nontyphoidal Salmonella (NTS) Shiga toxin-producing Escherichia coli (STEC), also known as

• coli

Hepatitis A Norovirus According to the Food and Drug Administration (FDA), there are over 40 different kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness. Of these, six have been singled out by the FDA. These have been dubbed the "Big Six" because they are highly contagious and can cause severe illness.These pathogens are often found in very high numbers in an infected person's feces and can be transferred to food easily. A person does not have to eat much of the pathogen in order to get sick, and that illness is often severe. For this reason, food handlers diagnosed with illnesses from these pathogens cannot work in a foodservice operation while they are sick.Question 5: Common symptoms of foodborne illness:

Answer:

Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice (yellowing of skin and eyes) The symptoms of a foodborne illness vary depending on which illness a person has. But most victims of foodborne illness share some common symptoms.Not every person who is sick from a foodborne illness will have all of these symptoms. Nor are the symptoms of a foodborne illness limited to this list.

Question 6: Chemical contaminant:

Answer:

No. Chemicals are being stored above food.

Question 7: Shiga toxin-producing

• coli

Answer:

I can be found in the intestines of cattle I produce toxins in a person's intestines which cause illness I am found in ground beef and contaminated produce Excluding food handlers who have diarrhea from an illness caused by me can stop me from spreading

Question 8: Segregate product

Answer:

Set the suspected product aside if any remains Include a label with "Do Not Use" and "Do Not Discard" on it

Question 9: Nontyphoidal Salmonella

Answer:

Many farm animals carry me I can be found in a persons feces for weeks after symptoms are over I can be found in produce such as tomatoes, peppers and cantaloupes Cooking poultry and eggs to required minimum internal temperatures can prevent me.Question 10: Groups who may attempt to contaminate food:

Answer:

Terrorists or activists Disgruntled current or former staff Vendors Competitors These people may try to tamper with your food using biological, chemical, or physical contaminants.They may even use radioactive materials. Attacks might occur anywhere in the food supply chain. But they are usually focused on a specific food item, process, or business.The best way to protect food is to make it as difficult as possible for someone to tamper with it. For this reason, a food defense program should deal with the points in your operation where food is at risk.

Question 11: Document the information

Answer:

Log information about suspected product Include a product description, product date, lot number, sell-by date, and pack size

Question 12: Shigella spp.

Answer:

I am found in the feces of people I have infected Flies can transfer me I am linked with food easily contaminated by hands Excluding food handlers who have diarrhea from an illness caused by me can stop me from spreading Question 13: Chemical contaminant:

Answer:

No. The chemical spray bottle does not contain a label with the common name of the chemical.Question 14: Chemical contaminant:

Answer:

No. The food handler is using the glass cleaner incorrectly by spraying it near food. This can contaminate the food.

Question 15: Gather information

Answer:

Ask the person making the complaint for general contact information Ask the person to identify the food eaten Ask for a description of symptoms Ask when the person first got sick Question 16: Biological Toxins:

Answer:

Toxins cannot be destroyed by cooking or freezing. The most important way to prevent a foodborne illness is to purchase plants, mushrooms, and seafood from approved, reputable suppliers. It is also important to control time and temperature when handling raw fish.