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ServeSafe Review

A food handler can only return to work when the local regulatory agency has determined that working with food is safe for all of the following illnesses EXCEPT botulism
Bill, a line cook at a Chinese restaurant, has a sore throat with a fever he must be restricted from working with or around food
Ready-to-eat foods require the employees to wear gloves
Symptoms of physical contamination can include all of the following EXCEPT diarrhea
Hand lotion and first aid supplies are examples of chemical contaminants
This toxin in clams, mussels and oysters exhibits the symptom of reversal of hot and cold sensation as well as tingling and numbness Brevetoxin(Neurotoxic)
Of the 5 toxins, which one does not initially include the symptoms of diarrhea and vomiting but instead includes headache and sweating Histamine (Scromboid)
A burning sensation in the throat and reddening of the face and neck are symptoms of Histamine(Scromboid)
Numbness and dizziness as well as tingling in the mouth, face, arms and legs are symptoms of Saxitoxin(Paralytic)
Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed? Listeriosis
Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers Cyclosporiasis
What is the best way that parasites can be prevented? purchasing from approved suppliers
TCS foods include all of the following EXCEPT bread
Symptoms include headache, high fever, rash, and abdominal pain Salmonella typhi
What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? mold
These cause people to get sick, cannot be destroyed by cooking, and are produced by bacteria as they grow toxins
The virus that is extremely contagious causing diarrhea and vomiting is Novovirus
The virus that causes general weakness and a mild fever is Hepatitis A
This bacteria can cause weakness, double-vision, and difficulty swallowing Clostridium botulism
The category of pathogen that is most easily prevented by using correct personal hygiene is viruses
Which of the following illnesses is NOT associated with ready to eat foods? Clostridium perfringens
Who am I? - You must exclude me from working in your business or labs if you get a foodborne illness from me -I can be associated with beef, ready to eat foods and other farm animals. -You can prevent me from growing if you cook me to 165 degrees F. -I salmonella spp.
Who am I? -I am found in ready to eat foods and beverages -My symptoms include high fever, weakness, abdominal pain, and rash -Foodhandlers diagnosed with me must be excluded from the workplace -Cook food to minimum temperatures to avoid me salmonella typhi
Created by: ChelseaHarley