SERVSAFE: OVERVIEW OF FOODORNE MICROORGANISMS

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SERVSAFE: OVERVIEW OF FOODORNE MICROORGANISMS

AND ALLERGENS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -27 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What are the six conditions that affect the growth of microorganism?

Answer:

Food, Acidity, Temperature, Time, Oxygen, and Moisture Question 2: What is the best way to keep foodborne viruses from contaminating food?

Answer:

Practicing good personal hygiene; it is especially important to wash hands properly and minimize bare-hand contact with ready-to-eat food

Question 3: What are the symptoms of an allergic reaction?

Answer:

-Itching in and around the mouth, face, or scalp -Tightening in the throat -Wheezing or shortness of breath -Hives -Swelling of the face, eyes, hands or feet -Abdominal cramps, vomiting, or diarrhea -Loss of consciousness -Death

Question 4: What are some basic characteristics of a parasite?

Answer:

-Need host to survive -Infect many animals- such as cows, chickens, pigs, and fish- and are then transmitted to humans when eaten -Can be found in contaminated water, or on produce that has been washed with contaminated water

Question 5: What are some basic characteristics of bacteria?

Answer:

-They can grow rapidly if FAT TOM conditions are right -Some cause illness by producing toxins as they multiply, die, and break down -Some can change into a different form called spores to protect themselves when nutrients are not available

Question 6: What are some basic characteristics of yeast?

Answer:

-Grow well in acidic food with little moisture (e.g., jellies, jams, syrup, and fruit juice -Produces carbon dioxide and alcohol as it consumes food, which is why food spoiled by yeast may smell or taste of alcohol and contain gas bubbles -May appear as pink discoloration or slime

Question 7: What are microorganisms that can cause illness called?

Answer:

Pathogens

Question 8: Why are spores dangerous?

Answer:

They can revert back to a form capable of growth any time conditions are favorable Question 9: What types of food are better able to support the rapid growth of microorganisms?

Answer:

-Milk and milk products -Eggs (except those treated to eliminate Salmonella spp.) -Shellfish and crustaceans -Fish -Baked potatoes -Sliced melons and cut tomatoes -Synthetic ingredients, such as textured soy protein in meat alternatives -Meat-including beef, pork, and lamb

-Poultry -Raw sprouts and spouts seeds -Heat-treated plant food, such as cooked rice, beans, and vegetables -Tofu or other soy-protein-Untreated garlic-and-oil mixture Question 10: How long can it take for microorganisms to grow to levels high enough to make someone ill?

Answer:

Four or more hours at temperatures in the temperature danger zone Question 11: What are some common physical contaminants you should watch out for?

Answer:

-Metal shavings from cans -Staples from cartoons -Glass from broken lightbulbs -Blades from plastic or rubber scrapers -Fingernails, hair, and bandages -Jewelry -Dirt -Bone -Fruit pits or seeds

Question 12: What is a spore?

Answer:

Different form that some bacteria can change into to protect themselves when nutrients are not available

Question 13: What are some basic characteristics of viruses?

Answer:

-Can be transmitted from a person to person, form people to food, and from people to food-contacts surfaces -Can contaminate both food and water supplies -Some may survive freezing

Question 14: Foodborne pathogens grow well in what temperature range?

Answer:

41-135 degrees Fahrenheit (5-57 Celsius)

Question 15: What can you do to prevent chemical contamination of food?

Answer:

-Follow the directions supplied by the chemical manufacturer -Use caution when using chemicals during operation hours, to prevent contamination of food and food-preparation area -Store chemicals away from food, utensils, and equipment used for food -Store chemicals in their original containers -If chemicals are transferred to smaller containers or spray bottles, label each container correctly and clearly Question 16: What are the four types of microorganisms that can contaminate food and cause foodborne illness?

Answer:

Bacteria, viruses, parasites, and fungi

Question 17: What is the best way to keep mold from contaminating food?

Answer:

Throw out all moldy food, unless the mold is a natural part of the product, like a certain cheese (e.g.Gorgonzola, Brie and Camembert) Question 18: What substances used in an establishment can result in chemical contamination of food?

Answer:

Toxic metals, pesticides, cleaning-products, sanitizers, and lubricants Question 19: What is the best way to prevent a foodborne illness from shellfish toxins?

Answer:

Purchase shellfish from an approved, reputable supplier Question 20: What is the best way to keep foodborne parasites from contaminated food?

Answer:

Purchase food such as meat, seafood, and produce from approved, reputable supplies Question 21: What safeguards should be taken to prevent a foodborne illness from fish toxins?

Answer:

-Purchase fish from an approved reputable supplier -Check the temperature of fish upon delivery, and make sure it has been received at 41 degrees Fahrenheit ( 5 degrees Celsius) or lower