SERVSAFE PATHOGENS EXAM QUESTIONS

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SERVSAFE PATHOGENS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -19 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: ASP- Amnesic shellfish poisoning

Answer:

Toxin: Domoic acid

Sources: shellfish from coastal waters of Pacific northwest and east coast of Canada Symptoms: First- vomiting, diarrhea, abdominal pain, Possibly Second: confusion, memory loss, disorientation, seizure, coma

Main Prevention: Purchase from reputable suppliers

Question 2: Salmonellosis

Answer:

Bacteria: Salmonella spp.

Sources: poultry, eggs, dairy, produce, worker contamination (feces)

Symptoms: Diarrhea, stomach cramps, vomiting, fever

Main Prevention: TCS (time-temperature control for safety)

Other Prevention: cross-contamination

Question 3: Hemorrhagic colitis

Answer:

Bacteria: Escherichia coli (produce Shinga toxin which makes ppl sick)

Source: ground beef, contaminated produce (bacteria from cows intestines can contaminate meat. If humans consumer it will produce the Shinga toxin in our intestines and make us sick)

Symptoms: bloody diarrhea, kidney failure (severe cases), stomach cramps

Main Prevention: TCS (time-temperature control for safety)

Question 4: Giardiasis

Answer:

Parasite- Giardia duodenalis (G. lamblia/G. intestinalis)

Source: contaminated water/produce, foodhandlers

Symptoms: First: fever, Second: diarrhea, stomach cramps, nausea

Main Prevention: Purchase from reputable suppliers

Other Prevention: personal hygiene

Question 5: NSP- Neurotoxic shellfish poisoning

Answer:

Toxin: Brevetoxin

Sources: Warm water shellfish

Symptoms: Reversal hot/cold sensations, dizziness, tingling/numbness of lips/tongue/throat, diarrhea

Main Prevention: Purchase from reputable suppliers

Question 6: Bacillus cereus gastroenteritis

Answer:

Bacteria: Bacillus cereus (forms 2 types of spores that cause illness)

Vomiting illness: rice

Watery Diarrhea illness: cooked veggies, meat, milk

Main Prevention: TCS (time-temperature control for safety)

Question 7: Cryptosporidiosis

Answer:

Parasite: Cryptosporidium parvum

Source: fecal matter contamination by handlers/water

Symptoms: diarrhea, stomach cramps, nausea, weight loss

Main Prevention: Purchase from reputable suppliers

Other Prevention: personal hygiene

Question 8: Anisakiasis

Answer:

Parasite- Anisakis simplex

Source: raw/undercooked fish already containing the parasite

Symptoms: Tingling in throat, coughing up worms

Prevention: use sushi-grade fish, TCS

Question 9: Vibrio gastroenteritis and

Vibro vulnificus primary septicemia

Answer:

Bacteria: Vibrio vulnificus

Bacteria: Vibrio parahaemolyticus

Source: oysters from contaminated water

Symptoms: Low-grade fever/chills, vomiting, abdominal cramps, nausea, diarrhea

Main Prevention: Purchase from reputable suppliers

Other Prevention: TCS (Time-temperature control for safety)

Question 10: Clostridium perfringens gastroenteritis

Answer:

Bacteria: Clostridium perfringens

Source: Meat/poultry, gravy. Mostly found in household foods

Symptoms: Diarrhea, severe stomach pain

Main Prevention: TCS (time-temperature control for safety)

Question 11: Botulism

Answer:

Bacteria: Clostridium botulinum (produces spores that cause serious illness)

Sources: incorrectly canned food, ROP food (reduced oxygen packaging), temperature abused veggies, untreated garlic/oil mixes Symptoms: First- Nausea and vomiting, Second- Weakness, double vision, difficulty speaking/swallowing, Third- Death (if not treated)

Main Prevention: TCS (time-temperature control for safety)

Other Prevention: inspect canned food for damage

Question 12: Staphylococcal gastroenteritis

Answer:

Bacteria- Staphylococcus aureus.

Sources: Food service staff (cuts, hair, nose, throat)

Symptoms: Nausea, vomiting, stomach cramps

Main Prevention: Personal Hygiene

Other Prevention: TCS, (prevention only- freezing/heat CANNOT kill)

Question 13: Norovirus gastroenteritis

Answer:

Virus: Norovirus

Food Source: Ready to eat food (contaminated by staff) and shellfish from contaminated water (sewage- fecal contamination).

Most common symptoms: Vomiting, diarrhea, nausea, abdominal pain/cramps

Main Prevention: Personal Hygiene

Other Prevention: Reputable suppliers

Question 14: Ciguatera fish poisoning

Answer:

Toxin: Ciguatoxin

Sources: Tropical predatory fish (commonly barracuda, grouper, jacks, snapper)

Symptoms: hot/cold sensation reversal, tingling fingers/lips/toes, joint/muscle pain, Nausea, vomiting

Main Prevention: Purchase from reputable suppliers

Question 15: Hepatitis A

Answer:

Virus: Hepatitis A

Food Source: Ready to eat food (contaminated by staff) and shellfish from contaminated water (sewage- passed by fecal contamination) Symptoms: fever, jaundice (appearing later), weakness, nausea, abdominal pain/cramps

Main Prevention: Personal Hygiene

Other Prevention: reputable suppliers

Question 16: Scombroid poisoning

Answer:

Toxin: Histamine

Sources: fish (commonly tuna, bonito, mackerel, mahi mahi)

Symptoms: First- red face/neck, sweating, headache, burning/tingling in mouth/throat

Sometimes Second: Diarrhea, vomiting

Main Prevention: Purchase from reputable suppliers

Other Prevention: TCS

Question 17: Listeriosis

Answer:

Bacteria: Listeria monocytogenes

Sources: Ready to eat foods, raw meat, unpasteurized dairy products

Most common in pregnant mothers and other high risk populations

Symptoms: Pregnant women- miscarriage

Newborns: Sepsis, pneumonia, meningitis

Main Prevention: TCS (time-temperature control for safety)

Other Prevention: cross-contamination