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Servsafe Culinary
| Question | Answer |
|---|---|
| What is a illness-causing microorganism? | Pathogen |
| What is time-temperature abuse? | When food stays out too long at temperatures that are good for pathogen growth |
| What is the Temperature danger zone? | 41-135 |
| How much time can we keep food in the Temperature danger zone? | 4 hours |
| What does FAT TOM stand for? | F:Food A:Acidity T:Temperature T:Time O:Oxygen M:Moisture |
| Bacteria can grow with or without what? | Oxygen |
| What are Food borne Infections? | Food that has already been spoiled |
| What are Food borne Intoxications? | A person eats food containing toxins that cause illness |
| What are Food borne Toxin-Mediated Infections? | A person eats foods containing pathogens, which then produce illness-causing toxins in the intestines |
| What is the ideal pH range for bacterial growth? | 7.5-4.6 |
| What is a food borne illness? | Disease transmitted to people by food |
| What are the three bacteria which you must be excluded from work? | E.Coli, Shigella, and Salmonella |
| What is the water activity level for most potentially hazardous foods? | .85 |
| What is a foodborne-illness outbreak? | Incident in which two or more people experience the same illness after eating the same food |
| What are 3 costs of foodborne illness? | Embarrassment, loss of costumers, and loss of reputation |
| What are 3 biological hazards? | Bacteria, viruses, and parasites |
| What are 3 chemical hazards? | Pesticides, food additives, and cleaning supplies |
| What are 3 physical hazards? | Hair, dirt, and metal staples |
| Who am i? I am an bacteria associated with poultry, | Campylobacter jejuni |
| Who am i? I am an bacteria associated with Poultry and eggs, one of my symptoms are vomiting, and you can prevent me with proper cooking. | Salmonella spp |
| Who am i? I am an bacteria associated with potato/pasta salads, to prevent me just wash hands often, and control flies. | Shigella spp |
| Who am i? I am an bacteria associated with deli meats and cheeses, i cause pregnant woman to miscarriage, and i grow in a cool environment. | Listeria monocytogenes |
| Who am i? I am an bacteria associated with oysters raw, and i cause nausea and vomiting. | Vibro parahaemolyticus |
| Who am i? I am an bacteria associated with oysters raw, and i have two different kinds of illnesses? | Vibro vulnificus |
| Who am i? I am an bacteria associated with cooked rice and i cause nausea and vomiting. and | Bacillus cereus |
| Who am i? I am an bacteria associated with deli meats and to cause me touch your hair or face after washing your hands. | Staphylococcus aureus |
| Who am i? I am an bacteria associated with improper canned foods, i cause double vision and weakness. | Clostridium botulinum |
| Who am i? I am an bacteria associated with stews and gravies, i cause diarrhea, and to prevent me cool and reheat food properly. | Clostridium perfringens |
| Who am i? I am an bacteria associated with ground beef, i am caused by improper cooking, and cause diarrhea. | Escherichia Coli |
| What do viruses do? | Usually contaminate food through a foodhandler’s improper hygiene |
| What are the two major foodborne illness caused by viruses? | Hepatitis A and Norovirus Gastroenteritis |
| Who am i? I am an virus associated with contaminated waters, i cause jaundice, and to prevent wear gloves. | Hepatitis A |
| Who am i? I am an virus associated with ready-to-eat food, i am mostly found on cruise ships, if diagnosed with me you must be excluded from work. | Norovirus |
| What are parasites? | Are living organisms that need a host to survive |
| Who am i? I am an parasite associated with herring and i cause you to cough up worms. | Anisakis simplex |
| Who am i? I am an parasite associated with fruits and i am cause by a contaminated water source. | Cyclospora cayetanensis |
| Who am i? I am an parasite associated with contaminated produce, cause weight loss, and i am usually found on a farm. | Cryptosporidium parvum |
| Who am i? I am an parasite associated with improperly treated water and i cause nausea. | Giardia duodenalis |
| Who am i? I am an fish toxin associated with tuna and i cause burning/tingling sensation in throat, sweating, and headaches. | Scrombroid poisoning |
| Who am i? I am an fish toxin associated with snapper and cause tingling in fingers, lips, toes, nausea, and joint muscle pain. | Ciguatoxin |
| What are the 3 foodborne contaminants? | Biological, chemical, and physical |
| What are biological toxins? | May be produced by pathogens found on food, may occur naturally in plants or animals |
| What are 3 biological contaminants? | Fish toxins, shellfish toxins, plant and mushroom toxins |
| What are the 2 fish toxin illnesses? | Scrombroid poisoning and ciguatera fish poisoning |
| What are the 3 shellfish toxin illnesses? | Paralytic Shellfish Poisoning(PSP), Neurotoxic Shellfish Poisoning(NSP), and Amnesic Shellfish Poisoning(ASP) |
| Who am i? I am an shellfish toxin associated with clams, mussels, oysters, and scallops; i cause nausea, tingling of mouth, dizziness and to prevent me purchase shellfish from approved suppliers. | Paralytic Shellfish Poisoning(PSP) |
| Who am i? I am an shellfish toxin associated with clams, mussels, and oysters; vomiting, and i cause reversal of hot and cold sensations. | Neurotoxic Shellfish Poisoning(NSP) |
| Who am i? I am an shellfish toxin associated with calms, mussels, oysters, and scallops; i cause abdominal pain, vomiting, and later could possibly cause memory loss and coma. | Amnesic Shellfish Poisoning(ASP) |
| What are mushroom toxins? | Cause severe illness and can not be destroyed or frozen |
| What are toxic metals? | They are chemical toxins; toxic metal poisoning can happen when: utensils or equipment containing toxic metals are used to prepare food |
| How can you prevent toxic metal poisoning? | Use food-grade utensils and equipment to prepare and store food |
| What do you do with chemical toxins? | Store away from food, utensils, and equipment; and label them properly if they are transferred to new containers |
| What are physical contaminants? | Foreign objects accidentally introduced into food: fingernails, hair, or dirt |
| What are 5 common food allergens? | Milk, eggs, peanuts, soy, and shellfish |
| What are 4 symptoms of food allergens? | Tightening in the throat, shortness of breath, loss of consciousness, and death |
| What is cross contact? | Allergens being transferred to food that is served to a customer |
| How can cross contact occur? | By using the same oil for frying shrimp and chicken or putting chocolate chip cookies on the same parchment that was used for peanut butter cookies |
| What are 3 Chemical contaminants? | Toxic metal poisoning, chemicals, and pesticides |
| What are 3 Physical contaminants? | Metal shaving from cans, staples, fingernails, hair, and bandages. |
| What are plant toxins? | Under cooked kidney beans, are present in toxic plants such as fool's parsley or wild turnips, and are in honey from bees that harvest from toxic plants. |
| What are 3 ways to contaminate food? | Have a foodborne illness, have infected wounds or cuts, or live with, or exposed to, a person who is ill. |
| What are 3 behaviors that can contaminate food? | Scratching the scalp, touching hair, or wearing a dirty uniform. |
| What are 3 components of good personal hygiene? | Maintaining personal cleanliness, wearing proper work attire, or avoiding unsanitary habits and actions. |
| How long should the proper handwashing procedure take? | 20 seconds |
| How long do you vigorously scrub hands and arms for? | 10 to 15 seconds |
| When should hand antiseptics be used? | After handwashing |
| What are 6 times foodhandlers must wash their hands? | After using the restroom, after toughing hair, face, or body, sneezing, taking out garbage, clearing tables, and touch anything that may contaminate hands. |
| When using gloves for handling food they must be what? | For single use only, fit properly, used properly, and never used in place of handwashing. |
| When should you replace gloves? | As soon as they become soiled or torn, before beginning a different task, at least every four hours, and after handling raw meat. |
| What do you do if the foodhandler has a sore throat with fever? | Restrict the employee from working with or around food and exclude the employee from the establishment if you primarily serve a high-risk population. |
| What do you do if the foodhandler has vomiting, diarrhea, and/or jaundice? | Exclude the employee from the establishment. |
| What do you do if a foodhandler has been diagnosed with a foodborne illness caused by Salmonella Typhi, Shigella spp., Shiga toxin-producing E. coli, Hepatitis A virus, or Norovirus? | Exclude the employee from the establishment and notify the local regulatory agency. |
| How can you keep food safe? | Prevent cross-contamination and prevent time-temperature abuse. |
| What are two physical barriers you can create between food products? | Assign specific equipment to each type of food, clean and sanitize work surfaces, equipment, and utensils after each task. |
| What are two procedural barriers you can create between foods? | Prepare raw meat, fish, and poultry and ready-to-eat food at different times and purchase ingredients that require minimal preparation. |
Created by:
JordanM16
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