ServSafe Mngr Chp 2 Word Scramble
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| Question | Answer |
| harmful microorganisms are called: | pathogens |
| what are the four types of pathogens that can cause food borne illness | bacteria, viruses, parasites, fungi |
| the "big six" pathogens | shigella spp. salmonella typhi nontyphoidal salmonella e coli Hepatitis A norovirus |
| the six most common symptoms of food borne illness | diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice |
| what does FATTOM stand for | Food Acidity Time Temperature Oxygen Moisture |
| what is the source of salmonella typhi | humans bloodstream/intestinal tract |
| what food is linked with salmonella typhi | ready to eat food |
| what is the source of nontyphoidal salmonella | farm animals |
| what food is linked with nontyphoidal salmonella | poultry, eggs, meat, miilk, dairy, produce |
| what is the source of shigella spp. | feces of humans with the illness |
| what food is linked with shigella spp | food that is easily contaminated by hands |
| what is the source of ecoli | intestines of cattle |
| what food is linked with ecoli | ground beef, contaminated produce |
| what is the source of Hepatitis A | feces of humans infected with it |
| what food is linked with Hepatitis A | ready to eat food, shellfish from contaminated water |
| what is the source of Norovirus | human feces |
| what food is linked with Norovirus | ready to eat food, shellfish from contaminated water |
| what is the acronym that correlates with the delibrate contamination of food | ALERT |
| what does the acronym ALERT stand for | Assure, Look, Employees, Report, Threat |
| steps to responding to a food borne ilness outbreak | gather info, notify authorities, segregate product, document info, identify staff, review procedures |
| what are the big nine food allergens | milk, soy, eggs, tree nuts, peanuts, fish, shellfish, sesame, wheat |
| what is cross contact? | when allergens are transferred from one food/surfaces to the food of a customer |
| how does most contamination of food happen? | people |
| what is the most important way to prevent illness from bacteria | control time and temperature |
| what is the most important way to prevent illness from viruses | practice good personal hygiene |
| parasites are commonly linked with what food? | seafood |
| a guest had a reversal of hot and cold sensations after eating seafood. what most likely caused the illness? | biological toxins |
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24nuttingl
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