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servsafe chapter 2
study guide
| Question | Answer |
|---|---|
| What are Microorganisms? | Small living organisms that can only be seen through a microscope. |
| What are symptoms of foodborne illness? | Diarrhea, vomiting, fever, Nausea, abdominal cramps, and jaundice. |
| What are major viruses that cause foodborne illness? | Hepatitis A and norovirus. |
| What is the most important way to prevent foodborne illness? | Purchase food from approved reputable suppliers. |
| What dose fat tom mean? | Food, acidity, temp, time, oxygen, and moisture. |
| What is shigella? | It is spread by flies and is found in the feces of people who have the illness. |
| What kind of food is linked with bacteria? | Ground beef (raw and undercooked) and contaminated produce. |
| What kind of food is linked with hepatitis A? | Ready-to-eat food and shellfish from contaminated water. |
| where should chemicals never be stored? | Above food or food-contact surfaces. |
| What is a food allergy? | A protein in food or ingredient that some people are sensitive to. |
| What are allergy symptoms? | Nausea, wheezing or shortness of breath, hives or itchy rashes, swelling in various parts of the body, vomiting and/or diarrhea, and abdominal pain. |
| What do parasites require? | A host to live and reproduce. |
| Where can bacteria be found? | Almost everywhere, they live in our bodies. |
| How are contaminates spread? | From person to person. |
| how does bacteria grow? | Fat tom. |
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