food safe Test

Enter the letter for the matching Answer

Norovirus (Norovirus gastroenteritis)- is often trasferred to food when infected food handlers touch food or equipment with fingers that have feces on them. It is VERY contagious, within a few hrs. after eating infected food.

Vibrio vulnificus and Vibrio parahaemolytics (Vibrio gastroenteritis)-found in the waters where shellfish are harvested. Grow rapidly when in danger zone temp. People w/chronic cond. who become sick, could lead to death.

Staphylococcus aureus (Staphyloccal gastroenteritis)- found in humans particularly in the hair, nose and throat, as well as in infected cuts. Transfer to food when touched and not washing their hands. Cooking the food can not destroy the toxins.

Temperature to Kill E-Coli

Temperature to Kill Parasites & Salmonella

Brevetoxin (Neurotoxic shellfish poisoning)- same as Saxitoxin

PARASITES Anisakis simplex (anisakiasis)- from eating raw or undercooked fish containing parasite.

VIRUSES Hepatitis A- is mainly found in the feces of people.The virus is often transferred to food or equip. when handlers have feces on fingers. A person may not show symptoms for wks.but can be very infectious. Cooking will NOT destroy hepatitis A

Temperature To Kill Salmonella

10.

Saxitoxin (Paralytic shellfish poisoning)- shellfish can become contaminated as they filter toxic algae in water. Get sick when they eat these shellfish. Toxin can NOT be smelled or tasted.Can NOT be destroyed by cooking/freezing. Poss. death may result.

11.

Ciguatoxin (Ciguatera fish poisoning)- found in some marine algae. Toxin builds up in certain fish when they eat smaller fish that have eaten the toxic algae. It CAN'T be detected by smell or taste. It is NOT eliminated by cooking or freezing the fish.

12.

TOXINS Histamine (Scombroid poisoning)- occurs when high levels of histamine in scombroid and other species of fish are eaten. When fish are time-temp abused, bacteria on fish make the toxin. Can NOT be destroyed by freezing, cooking, smoking or curing.

13.

Lowest Hot Held Temp for TDZ

14.

Cyclospora cayetanensis (Cyclosporiasis)- has been associated w/produce irrigated or washed w/contaminated water. As well as found in feces of infected persons. Food handlers should be excluded from operations when they have diarrhea.

15.

Cryptosporidium parvum (Cryptosporidisis)- found in feces of infected people. Day-care and medical communities have been frequent locations of person-to-person.

16.

Domoic Acid (Amnesic shellfish poisoning)- when they eat shellfish.

17.

Giardia duodenalis (Giardisis)- can be found in feces of infected persons. Can be transfer to food when touched by fingers w/feces on them.

Symptoms- same as Saxitoxin except no nausea, but has reversal of hot/cold sensations. Linked- shellfish found in warmer waters (west coast FL, Gulf of MX)- Clams, mussels, oysters.

155 F - ground beef, ground pork, ham (cured meat), roasts, minced/chopped fish, shelled eggs HELD for service

Symptoms- diarrhea, cramps w/nausea, low grade fever and chills. Linked to oysters from contaminated water.

Symptoms- last months/years depend on how severe.Reversal of hot/cold sensations, nausea,vomiting,tingling fingers,lips,toes, joint/muscle pain.Linked-predatory tropical reef fish. In Barracuda, Grouper, Jacks, and Snapper.

Symptoms- (will be more severe in people w/ weakened immune systems) watery diarrhea, ab.cramps, nausea, weight loss. Linked-contaminated water, produce.

Symptoms- vomiting, diarrhea, nausea, ab. cramps. Linked from Ready-to-eat food, shellfish from contaminated water.

135 F - Vegetables, starches

145 F - Pork (chops, steaks), beef (chops, steaks), veal (chops, steaks), lamb (chops, steaks), fish, roasts for pork, beef, veal, lamb (4 mins)), shelled eggs for IMMEDIATE service.

Symptoms- numbness,tingling in mouth, face, arms,legs. dizziness, nausea, vomiting, diarrhea. Linked- shellfish in colder waters (Pacific, New England coasts)- in clams, mussels, oysters, scallops.

Symptoms- fever (mild), general weakness, nausea, ab pain and jaundice (appears later) Linked from Ready-to-eat foods, shellfish from contaminated water.

Symptoms- Initially vomiting, diarrhea, ab pain, possibily later have- confusion, memory loss, disorientation, seizure, coma. Linked- found in coastal waters (Pacific northwest, East coast of Canada)- Clams, mussels, oysters, scallops.

Symptoms- Nausea, cramps, mild fever, diarrhea alternating w/constipation, loss of appetite. Linked- incorrectly treated water, produce such as berries, lettuce, or basil.

Symptoms- tingling in throat, coughing up worms! Linked to Herring, Cod, Halibut, Mackerel, Pacific salmon. (purchase sushi-grade fish that has been frozen to the correct time-temp requirements.)

165 F - all reheats, ground poultry, chicken, turkey, stuffed meats, microwave foods

Symptoms- initially fever, later diarrhea, ab.cramps, nausea. Linked by incorrectly treated water, produce.

Symptoms are Nausea, vomiting and retching, ab. cramps. Linked to food that requires handling during prepping. Such as salads containing TCS food (egg, tuna, chicken, macaroni), deli meat

Symptoms- initially- reddening of the face and neck, sweating, headache, burning or tingling in mouth or throat. Possibly later- diarrhea, vomiting. Linked- tuna, Bonito, Mackerel, Mahimahi.

Type the Answer that corresponds to the displayed Question.

Type the Question that corresponds to the displayed Answer.

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

Normal Size Small Size show me how

Created by: pugga04

Popular Culinary Arts sets

ServSafe Practice Test

Mixing, Cutting, Cooking, and Preparation Terms

Essential drinks for the aspiring bartender

A review of all terms and methods used in basic culinary theory

BTM-Fr Vandecapelle

All ServSafe Topics

Foods 1 Review

a collection of common culinary weights and measures

Bartending Recipes

BTM-Fr Vandecapelle