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ServSafe > Forms Of Contamination > Flashcards

Forms Of Contamination Flashcards

1
Q

What are the four types of pathogens that can contaminate food and cause foodborne illness?

A

bacteria, viruses, parasites and fungi

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2
Q

What is the Big Six pathogens dubbed by the FDA?

A 
Shigella spp
Salmonella thyphi
Nontyphoidal salmonella (NTS)
Shiga toxin producing escherichia coli (STEC) or E. coli
Hepatitis A
Norovirus
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3
Q

What are the 6 symptoms of a foodborne illness?

A
  1. Diarrhea
  2. Vomiting
  3. Fever
  4. Nausea
  5. Abdominal cramps
  6. Jaundice
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4
Q

What does “on set time of illness mean”

A

How quickly symptoms appear

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5
Q

What is the range of “on set time of illness”?

A

30 minutes to 6 weeks

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6
Q

What is FAT TOM?

A 
F = food
A = Acidity
T = Temperature
T= Time
O = O2
M = Moisture
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7
Q

How many conditions does bacteria need to grow?

A

6 = FAT TOM

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8
Q

What is the Ph scale range?

A

0-14

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9
Q

What number indicates something is highly acidic?

A

0

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10
Q

What number is neutral on the Ph scale?

A

7

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11
Q

On the Ph scale, what does bacteria like in order to grow?

A

0 to slightly acidic

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12
Q

What is salmonella typhi?

A

Lives only in humans. People with typhoid fever carry it in their bloodstream and intestinal tract. Bacteria can be found in a human’s fecal matter for weeks after symptoms have subsided.

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13
Q

Where can nontyphoidal salmonella be found?

A

In farm animals. Can also be found in human fecal matter

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14
Q

Where can shigella be found?

A

In human fecal matter – when a human is ill. Flies can be a carrier.

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15
Q

What food have been linked to Salmonella thyphi?

A

Ready to eat and beverages

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16
Q

What foods have been linked to nontyphoidal salmonella?

A

Poultry and eggs
Meat
Milk & Dairy Products
Produce

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17
Q

What foods have been linked to Shigella spp?

A

Foods easily contaminated by hands, such as salad bar items

Food that has made contact with contaminated water such as produce

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18
Q

What is shiga toxin producing escherichia coli?

A

E. coli – found in the intestines of cattle

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19
Q

What foods are linked to shiga toxin producing escherichia coli?

A

Ground beef and contaminated produce

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20
Q

What is a virus?

A

Carried by humans and animals. They need a host to grow. But they can be transferred through food.

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21
Q

How is the norovirus normally transmitted?

A

Air borne vomit particles

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22
Q

Can viruses be destroyed by cooking?

A

No

23
Q

What are the two major viruses identified by the FDA?

A

Norovirus

Hep A

24
Q

Where is Hep A found?

A

Fecal matter of humans

25
Q

Foods foods have been linked to Hep A?

A

Ready to eat

Shellfish from contaminated water

26
Q

How is the norovirus transmitted?

A

Transferred to food when infected food handlers touch food or equipment that have fecal matter on them.

27
Q

What foods are linked to Norovirus?

A

Ready to eat

Shellfish from contaminated water

28
Q

Do parasites need a host to live?

A

Yes

29
Q

What is the best way to prevent foodborne illness from a parasite?

A

Purchase food from a reputable supplier. And proper temperature control.

30
Q

What three things are considered fungi?

A

Mold
Mushrooms
Yeast

31
Q

What are some symptoms from eating a seafood toxin/pathogen? (9)

A 
Diarrhea
Vomiting
Neurological symptoms tingling
Reversal of hot and cold
Flushing of the face
Difficulty breathing
Burning in the mouth
Heart palpitations
Hives
32
Q 
Write an x next to the most common symptoms of foodborne illness.
1 _ headache
2 _ diarrhea
3 _ muscle pain
4 _ fever
5 _ vomiting
6 _ Nausea
7 _ Jandice
8 _ Sweating
A

2, 4,5, 6,7

33
Q

What does FAT TOM mean?

A 
F = Food
A = Acidity
T = Time
T = Temperature
O = Oxygen
M = Moisture
34
Q

Which pathogen am I?
I am commonly linked with ready to eat food
I am found in the fecal matter of infected people
Excluding staff with jaundice can stop me
Hand washing can prevent me

A

Hep A

35
Q

Which pathogen am I?
I am carried in the bloodstream and intestinal tract of humans
I am commonly linked with beverages and ready to eat food
Cooking food correctly can prevent me
Washing hands can stop me

A

Salmonella typhi

36
Q

Which pathogen am I?
I am found in the intestines of cattle
I produce toxin in a person’s intestines
Purchasing produce form approved supplies can prevent me
Cooking ground beef correctly can stop me

A

E. coli – shiga

37
Q 
What pathogen am I?
Flies can spread me
I am linked to salads containing TCS foods
I am found in the fecal matter of humans
Washing hands can stop me
A

Shigella spp

38
Q

What pathogen am I?
Many farm animals carry me naturally
I have been found in milk and dairy products, produce and poultry
Cooking eggs to a minimum internal temperatures can prevent me
Preventing cross contamination between poultry and ready to eat food can stop me

A

Nontyphoidal salmonella

39
Q 
Write the letter of the most important prevention measure for each pathogen in the space provided.  Some letters may be used more than once.
1 _ bacteria
2 _ Viruses
3 _ Parasites
4 _ Fungi
5 _ Plant toxins
6 _ Mushroom toxins
7 _ Seafood Toxins
A Control time and temperature
B Practice correct personal hygiene
C Purchase form approved, reputable supplies
A 
1 a
2 b
3 c
4 c
5 c
6 c
7 c
40
Q

What is the acronym developed by the FDA for food defense?

A 
A - Assure
L - Look
E - Employees
R - Reports
T - Threat
41
Q

What are the 7 steps for responding to a foodborne illness outbreak?

A 
Gather information
Notify the authorities
Segregate the product and do not discard
Document information
Identify staff on duty at the time
Cooperate with the authorities
Review procedure
42
Q

What are 6 symptoms of a food allergy exposure?

A 
Nausea
Shortness of breath
Hives or rash
Vomiting and diarrhea
Abdominal pain
Swelling
43
Q

What are the 8 most common food allergens?

A 
Milk
Eggs
Fish
Wheat
Soy 
Peanuts 
Crustacean
Tree nuts
44
Q 
Write an x next to the symptoms that could indicate a customer is having an allergic reaction.
1 _ nausea
2 _ bruising
3 _ sneezing
4 _ coughing
5 _ itchy rash
6 _ hives
7 _ swollen face
8_ abdominal pain
9 _ swollen abdomen
10 _ increased appetite
11 _ shortness of breath
12 _ tightening in the chest
13 _ tingling in arms
14 _ diarrhea
A

1, 5, 6, 7, 8, 11 & 14

45
Q 
Write an x next to a food if it is or has a common food allergen
1 _ tea
2 _ cod
3 _ wheat flour
4 _ melons
5 _ peanut butter
6 _ crab legs
7 _ potatoes
8 _ mushrooms
9 _ tomatoes
10 _ pecan pie
11 _ citrus fruit
12 _ green peppers
13 _ squash and eggplant
14 _ soybeans
15 _ rice and rice products
16 _ omelet
17 _ vanilla ice cream
A

2, 3, 5, 6, 10, 14, 16 & 17

46
Q

What are the most common symptoms of a food borne illness?
A. Diarrhea, vomiting, fever, nausea, abdominal cramps, and dizziness
B. Diarrhea, vomiting, fever, nausea, abdominal cramps and headache
C. Diarrhea, vomiting, fever, nausea, abdominal camps and jaundice
D. Diarrhea, vomiting, fever, nausea, abdominal cramps, tiredness

A

C

47
Q 
What is the most important way to prevent a foodborne illness from bacteria?
A. Control time and temperature
B. Prevent cross contamination
C. Practice good personal hygiene
D practice good cleaning and sanitizing
A

A

48
Q

Shiga toxin producing E. coli (STEC) is commonly linked with what type of food?

A

D

49
Q 
A guest called a restaurant and told the manager about getting sick after eating there.  The guest complained of vomiting and diarrhea a few hours after eating raw oysters.  What pathogen probably caused the illness?
A. Norovirus
B shigella spp
C. Salmonella typhi
D Shia toxin producing E. coli
A

A norovirus

50
Q 
Parasites are commonly linked with what type of food?
A. Rice
B. Poultry
C. Seafood
D. Canned food
A

C seafood

51
Q 
A guest had a reversal of hot and cold sensations after eating seafood.  What most likely caused the illness?
A. Toxin
B. virus
C. Bacteria
D. Parasite
A

A. Toxin

52
Q

A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler used the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?
A. Stored the sanitizer bottle away from the prep area
B. Store the sanitizer bottle on the floor between uses
C. Stored the sanitizer bottle on the prep table between uses
D. Stored the sanitizer bottle with food supplies below the prep table

A

A. Stored the sanitizer bottle away from the prep area.

53
Q

To prevent the deliberate contamination of food a manager should know who is in the facility, monitor the security of products, keep information related to food secretin on file and know
A. when to register with the EPA
B. How to fill out an incident report
C. Where to find MSDS in the operation
D. Who to contact about suspicious activity.

A

D. Who to contact about suspicious activity

54
Q

What should food handlers do to prevent food allergens from being transferred to food?
A. Clean and sanitize utensils after use.
B. Buy from approved, reputable suppliers
C Store cold food at 41 degrees F (5 degrees C) or lower
D. Label chemicals containers correctly.

A

A Clean and sanitize utensils after use.

ServSafe (10 decks)

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