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serve afe review
missed questions for serve safe
| Question | Answer |
|---|---|
| Hair, dirt, glass, and metal are all considered which type of hazard | physical |
| Loss of customers, lowered employee moral, need to retrain, and embarrassment are all consequences of | foodborne illness outbreak |
| TCS foods include all of the following EXCEPT | bread |
| You must restruct workers who have infected cuts on hands from contact with food. - I am mostly found in humans, particularly in hair, nose, throat and sores | Staphylococcus aureus |
| - I am most dangerous when holding, cooling, and reheating foods. I am associated with the improper reheating of foods such as stews and gravies. I cause diarrhea and severe abdominal cramps | clostridium perfringens |
| 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 |
| What is the pH range that is optimal for the growth of bacteria? | • 7.5 • 4.6 |
| I am associated with temperture abused baked potatoes and untreated garlic and oil mixtures I initially cause nausea and vomiting, but later I make you feel weak and cuase you to have difficulty swallowing or breathing I also cause double vision | Clostridium botulinum |
| 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. I am extremely and most commonly associated with poultry | salmonella spp. |
| What are the three bacteria which if you are diagnosed with having as a foodborne illness you must be excluded from work: | • Salmonella • E. Coli • Shigella |
| - I am found naturally in the waters of the Gulf of Mexico, Atlantic, and Pacific Oceans - I cause two different illnesses - People with liver disease and diabetes should avoid foods containing my bacteria - I can cause death | Vibrio Vulnificus |
| What is the water activity level for most potentially hazardous foods? | .85 |
| What is another name for potentially hazardous foods? | • TCS • Time-temperature control for safety |
| associated with poultry but I mostly contaminate water - I cause watery or bloody diarrhea, cramps, fever and headaches - Cook foods such as poultry to 165 degrees to reduce my effects | campylobacter |
| - I am found in potato salad, pasta salads or foods easily contaminated by hands - I am caused by improper hand washing - Control flies inside and outside the business. food handlers must be excluded from work | shigella spp. |
| - I cam found in hotdogs, deli meats and unpasteurized dairy - I cause sepsis in newborn infants - I cause spontaneous abortions - Best to discard any products which has passed its expiration date | listeria |
| Produce such as berries, lettuce, and basil have been linked to this parasite requiring that these products be purchased from approved suppliers | Cyclosporiasis |
| Which of the following DOES NOT require that a food handler be excluded from the workplace? | Staphylococcus aureus |
| The virus that causes general weakness and a mild fever is | Hepatitis A |
| Danger of kidney failure that might lead to death is an issue with | Hemorrhagic colitis E. Coli |
| The foodborne illness that has been linked to deli meats, soft cheeses and hot dogs is | Listeriosis |
| The bacteria associated with ready to eat food and beverages that requires that employees be excluded if diagnosed is | Salmonella typhi |
| What grows under conditions including high acid and low water activity and can produce toxins called aflatoxins? | mold |
| Symptoms include watery or bloody diarrhea and is commonly associated with poultry and contaminated water | Campylobacteriosis |
| Dishes made with meat and poultry such as stews and gravies are in danger of contamination by | Clostridium perfringens |
| The category of pathogen that probably spoils food more than it causes illness is | fungi |
| A sign of spoilage includes white or pink discoloration or slime: | yeast |
| The illness that is very contagious and has been associated with cruise ships | Novovirus |
| Most bacteria need nutrients such as carbohydates and ______________ to survive | proteins |
| Commonly associated with chicken and poultry, food handlers that have been diagnosed must be excluded from food service: | Salmonella spp. |
| The bacteria that can be transmitted when food handlers put their hands on their nose or hair and then touch food is | Staphylococcus aureus |
| The category of pathogen that includes more instances where controlling time and temperature is the best preventative method is | bacteria |
| This bacteria can cause weakness, double-vision, and difficulty swallowing | Clostridium botulism |
| Which foodborne illness DOES NOT require that food handlers be excluded if diagnosed? | Listeriosis |
| Which parasite is associated with raw or undercooked fish such as herring and cod? | Anisakiasis |
| The virus that is extremely contagious causing diarrhea and vomiting is | Novovirus |
| An illness carried or transmitted to people by food | Foodborne illness |
| Symptoms include headache, high fever, rash, and abdominal pain | Salmonella typhi |
| The water activity level that where bacteria grow well is | .85 and above |
| Harry, a dishwasher, has a cold | there are no restrictions |
| During handwashing, foodhandlers must vigorously scrub their hands and arms for | 10 - 15 seconds |
| Foods being reheated for hot holding must be cooked to what temperature? | 165 degrees |
| A stuffed pork chop must cooked to what internal temperature? | 165 degrees |
Created by:
CelinaV
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