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Servsafe
Chapter 2 - food borne illness
| Question | Answer |
|---|---|
| How does contamination happen? | 1. from person to person 2. through sneezing or vomiting onto food or food contact surfaces 3. From touching dirty food surfaces and then touching food |
| Which 6 biological contaminants have been dubbed "the big dix" by the FDA? | 1. Shigella spp 2. salmonella typhi 3. nontphoidal salmonella (NTS) 4. Shiga toxin-producing escherichia coli (STEC) aa E.coli 5. heaptitis 6. norovirus |
| what are the common symptoms of food borne illness? | 1. diarrhea 2. vomiting 3. fever 4. nausea 5. abdominal cramps 6. jaundice (yellowing of skin and eyes) |
| What do bacteria need to grow? what is the acronym? | FAT TOM - food, acidity, temperature, time, oxygen and moisture |
| What are the 4 most common type of bacteria that can cause food borne illness? Can a food handler diagnosed with illness from these bacteria work in a food service operation while sick? | 1. salmonella typhi 2. nontyphoidal salmonella (NTS) 3. Shigella spp 4. shiga toxin-producing E.coli (STEC) ~~~ NEVER! |
| Pathogen that is commonly linked with ready-to-eat food, found in feces of infected people, preventable by hand washing, exclude staff who have jaundice from the operation | Hepatitis A |
| Carried in the bloodstream and intestinal tract of humans, commonly linked with beverages and ready-to-eat food, preventable by cooking food correctly, preventable by washing hands. | Salmonella typhi |
| Found in the intestines of cattle, produces toxins in a person's intestines, preventable by purchasing food from approved suppliers, preventable by cooking ground beef correctly | Shiga toxin-producing E Coli |
| Spread by flies, linked to salads containing TCS food, found in feces of infected people, preventable by washing hands | Shigella spp |
| carried by farm animals naturally, found in milk, dairy products, produce and poultry | salmonella |
| How can you prevent salmonella in poultry and eggs? | cook to minimum internal temperatures, prevent cross-contamination between poultry and ready-to-eat food |
| What are the two viruses that the FDA has identified as highly contagious and can cause severe illness? | hepatitis A and norovirus |
| What is the best way to prevent bacteria in food? | Control time and temperature |
| What is the best way to prevent viruses? | practice good personal hygiene when handling food. Viruses are not destroyed by normal cooking temperatures |
| What is the best way to prevent parasites? | purchase food from approved reputable suppliers |
| what is the best way to prevent fungi? | purchase from approved, reputable suppliers |
| What is the best way to prevent biological toxins? | can be destroyed by cooking or freezing. Also purchase from reputable suppliers. |
| What are symptoms that could indicate a customer is having an allergic reaction? | nausea, wheezing or shortness or breath, hives or itchy rashes, swelling of various parts of the body including face, eyes, hands or feet, vomiting and/or diarrhea, abdominal pain. |
| What foods are common food allergens? | wheat, soy, fish, shellfish, peanuts, tree nuts, eggs, milk |
| what are tree nuts? | walnuts or pecans |
| A guest called a restaurant and complained of vomiting and diarrhea after eating raw oysters. What probably caused the illness? | norovirus |
| parasites are commonly linked with what type of food? rice, poultry, seafood or canned food? | seafood |
| A guest had a reversal of hot and cold sensations minutes after eating seafood. What most likely caused the illness? | toxin |
| What should food handlers do to prevent food allergens from being transferred to food? | clean and sanitize utensils after use |
Created by:
watermelon25