SERVSAFE TYPES OF BACTERIA EXAM QUESTIONS

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SERVSAFE TYPES OF BACTERIA EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -6 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Bacteria that causes foodborne illness have some basic characteristics

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 FAT TOM conditions are correct, bacteria will grow in rapid numbers.

Prevention: The most important way to prevent bacteria from causing a foodborne illness is to control time and temperature.

Question 2: Salmonella Typhi

Answer:

lives only in humans. People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. Eating only small amount of this bacteria can make a person sick. Food linked with the bacteria: Ready to eat food, and beverages. Prevention measures: Exclude food handlers who have been diagnosed with this illness from the operation. Also wash hands, and cook food to minimum internal temperature.

Question 3: Shigella spp.

Answer:

found in the feces of humans with the illness. Most illnesses occur when people eat or drink contaminated food or water. FIies can also transfer the bacteria from feces to food. Eating only a small amount of these bacteria can make a person sick. High levels of the bacteria are often in a person's feces for weeks after symptoms have ended. Food linked with the bacteria: Food that is easily contaminated by hands, such as salads containing TCS food (potato, tuna, shrimp, macaroni, and chicken.) Food that has made contact with contaminated water, such as produce. Prevention measures:

exclude food handlers who have been diagnosed with an illness caused by Shigella spp. from the operation. Exclude food handlers who have diarrhea from the operation. Wash hands, and control flies inside and outside the operation.

Question 4: Food most likely to become unsafe

Answer:

Milk

Meat: beef, pork, and lamb

Fish Baked Potatoes Tofu or other soy protein Sliced melons Cut Tomatoes Eggs Poultry Shellfish Heat-treated plant food such as cooked rice, beans, and vegetables Sprouts and sprout seeds Untreated garlic-and-oil mixtures Question 5: Bacteria need six conditions to grow. What are the six conditions by thinking of the word FATTOM

Answer:

Food Acidity Temperature Time Oxygen Moisture

Question 6: Enterohemorrhagic and shiga toxin-producing

Answer:

Producing

• coli, can be found in the intestines of cattle. It is also found in infected people. The bacteria can

contaminate meat during slaughtering. Eating only a small amount of the bacteria can make a person sick. Food linked with the bacteria: Ground beef and contaminated produce. Prevention measures: exclude food handlers who have diarrhea or who have been diagnosed with a disease from the bacteria.Cook food, especially ground beef, to minimum internal temperatures. As well as purchasing food from approved, reputable suppliers, and preventing cross-contamination.