SERVSAFE: THE BIG SIX PATHOGENS EXAM QUESTIONS

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SERVSAFE: THE BIG SIX PATHOGENS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -55 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Common Food Allergens

Answer:

Common food allergens:

-Milk -Eggs -Fish -Shellfish, including lobster, shrimp, and crab -Wheat -Soy -Peanuts -Tree nuts, such as almonds, walnuts, and pecans

Question 2: The "Big Six" 5

Answer:

Norovirus Question 3: Virus: Norovirus

Answer:

Source:

-Human Feces Food linked with the Virus

• Ready to eat food

-Shellfish from contaminated water Prevention Measures

• Exclude staff who have been diagnosed with norovirus from the operation

• Exclude staff who have diarrhea and vomiting from the operation
• Wash Hands
• Avoid bare-hand contact with ready-to-eat food
• Purchase shellfish from approved, reputable suppliers

Question 4: The "Big Six" 3

Answer:

• Coli

Question 5: The "Big Six" 4

Answer:

Hepatitis A Question 6: First T in FAT TOM: Temperature

Answer:

• Bacteria grow rapidly between 41?F and 135?F (5?C and 57?C)

-This range is known as thetemperature danger zone -Bacteria growth is limited when food is held above or below the temperature danger zone Instructor Notes -Bacteria grow even more rapidly from 70° F to 125° F (21°C to 52°C).Question 7: Bacteria: NonTyphoidal Salmonella

Answer:

Source:

Animals

Food Linked with the Bacteria:

Poultry & Eggs Meat Milk & Dairy Produce - tomato, peppers, & Cantaloupes

Prevention:

-Cook food, poultry/eggs, to minimum internal temperatures -Prevent Cross Contaminatio -Excludes food handlers who are sick with the bacteria Question 8: Second T in FAT TOM: Time

Answer:

-Bacteria need time to grow -The more time bacteria spend in the temperature danger zone, the greater chance they have to grow to unsafe levels

Question 9: F in FAT TOM: Food

Answer:

-Most bacteria need nutrients to survive -TCS food supports the growth of bacteria better than other types of food Question 10: Bacteria:Shiga toxin-producing

• coli

Answer:

Source:

-Intestines of cattle; Infected people Food Linked with the Bacteria

• Ground Beef
• Contaminated Produce

Prevention Measures:

-Exclude food handlers who have diarrhea or have been diagnosed with a disease from the bacteria -Cook food, especially ground beef, to minimum internal temperatures -Purchase produce from approved, reputable suppliers -Prevent cross-contamination between raw meat and ready-to-eat food

Question 11: Allergy Symptoms & Reactions

Answer:

Allergy symptoms:

-Nausea -Wheezing or shortness of breath -Hives or itchy rashes -Swelling of the body, including the face, eyes, hands, or feet -Vomiting and/or diarrhea -Abdominal pain

Allergic reactions:

-Symptoms can become serious quickly -A severe reaction, called anaphylaxis, can lead to death

Question 12: What does Bacteria need to Grow?

"FAT TOM"

Answer:

F- Food A - Acidity T - Temperature T- Time O - Oxygen M - Moisture

Question 13: M in FAT TOM: Moisture

Answer:

-Bacteria grow well in food with high levels of moisture -aw = water activity; the amount of moisture available in food for bacterial growth -aw scale ranges from 0.0 to 1.0 -Water has a water activity of 1.0 Question 14: Bacteria: Shigella spp.

Answer:

Source:

• Human Feces

Foodlinked with the Bacteria:

-Food easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, chicken) -Food that has made contact with contaminated water, such as produce

Prevention Measures:

-Exclude food handlers diagnosed with an illness caused by Shigella spp. from the operation -Exclude food handlers who have diarrhea from the operation

• Wash Hands
• Control flies inside and outside the operation

Question 15: Parasite: Prevention

Answer:

-Purchase food from approved, reputable suppliers -Cook food to required minimum internal temperatures -Fish that will be served raw or undercooked must be frozen correctly by the manufacturer

Question 16: Responding to a Foodborne-Illness Outbreak

Answer:

-Gather information -Notify authorities -Segregate product -Document information -Identify staff -Cooperate with authorities -Review procedures