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ServSafe Manager Certification Exam > Module 2 - ServSafe > Flashcards

Module 2 - ServSafe Flashcards

1
Q

What is it called when food handlers touch food with dirty fingers and somebody eats their food?

A

Food-Oral route of contamination

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2
Q

The FDA says there are more than 40 different kinds of bacteria, viruses, parasites, and fungi

However, there are 6 main ones. What are the Big Six? (6)

A

1.Shigella Spp.
2. Salmonella Typhi
3. Non-Typhoidal Salmonella (NTS)
4. Shiga Toxin-Escherichia Coli (E-Coli)
5. Hepatitis A
6. Norovirus

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3
Q

What are some symptoms of foodborne illness? (6)

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

Noe veryone who is sick with an illness will show all symptoms

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4
Q

What is Onset Time?

A

How quickly foodborne illnesses symptoms appear in a person.

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5
Q

What determines Onset Time?

A

This is determined by what type of illness the person has

Can range from 30 minutes to as long as 6 weeks

Severity can also range from mild diarrhea to even death

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6
Q

Characteristics of Bacteria

What does FATTOM mean? (6)

A

F.A.T.T.O.M

  1. TCS Food
  2. Acidity
  3. Temperature
  4. Time
  5. Oxygen
  6. Moisture

You’ll be able to keep food safe by following FATTOM

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7
Q

The FDA identified 4 highly contagious Bacteria (4)

A
  1. Salmonella Typhi
  2. Non-Typhoidal Salmonella
  3. Shigella Spp
  4. STEC

Staff who are sick with these illnesses SHOULD NOT show up to work

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8
Q

What can Salmonella Typhi be linked to? (2)

A

Beverages and Read-to-eat food

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9
Q

How can we prevent Salmonella Typhi? (3)

A
  1. Anyone diagnosed with this sickness should not be working
  2. Make sure to wash hands correctly
  3. Cook food correctly
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10
Q

What can Non-Typhoidal Salmonella be linked to? (6)

A
  1. Poultry
  2. Eggs
  3. Meat
  4. Milk
  5. Dairy Products
  6. Produce

Produce: Tomatoes, Peppers, Cantelope

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11
Q

How can we prevent Non-Typhoidal Salmonella? (3)

A
  1. Anyone diagnosed with this sickness should not be working
  2. Cook poultry and eggs correctly
  3. Prevent cross-contamination between poultry and ready-to-eat food
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12
Q

What can Shigella Spp. be linked to? (2)

A
  1. Food contaminated by hands
  2. Food that made contact with contaminated water
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13
Q

How can we prevent Shigella Spp? (3)

A
  1. Anyone diagnosed with this sickness should not be working
  2. Wash Hands
  3. Controll flies in/out of the operation

Flies can carry bacteria from feces to ready-to-eat food which makes it important to keep them out

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14
Q

What can E.Coli be linked to? (2)

A
  1. Raw or Undercooked ground beef
  2. Contaminated produce
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15
Q

How can we prevent E.Coli (4)

A
  1. Anyone diagnosed with this sickness should not be working
  2. Cook food to required minimal internal temperatures
  3. Purchase from approved reputable suppliers
  4. Prevent cross-contamination between raw meat and ready-to-eat food
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16
Q

What do all these bacteria have in common? (3)

A
  1. Only eating a small amount is enough to get someone sick
  2. Symptoms can vary depending on the health of the person but as well as how much bacteria was consumed
  3. The bacteria will show up in feces weeks after symptoms have ended
17
Q

Are Bacteria and Viruses the same thing? Yes or No?

A

No, They are not.

18
Q

How does foodborne illness from viruses typically transfer?

A

From fecal-Oral routes

19
Q

What are some common traits of Viruses? (3)

A
  1. They need a living host to grow
  2. Transfer from Fecal to Oral rout
  3. Temperature is not enough to kill viruses

Because temperatures can not kill viruses, it is better to keep yourself clean.

20
Q

How is Norovirus spread?

A

Through Vomit

21
Q

What do viruses love? (3)

A
  1. Unwashed Hands
  2. Bare-hand contact with ready food
  3. Shellfish from unapproved sources
22
Q

What do viruses hate? (3)

A
  1. Single use gloves
  2. Staff leaving when infected
  3. Handwashing
23
Q

What are some parasites characteristics? (3)

A
  1. Needs a living host
  2. Associated with seafood and wild game
  3. Food processed with contaminated water
24
Q

How do we prevent parasites? (3)

A
  1. purchase food from approved reputable suppliers
  2. Cook food to required minimum internal temperatures
  3. Make sure all seafood is frozen correctly
25
Q

What is fungi? (3)

A

Molds, yeasts, mushrooms

Some foods are meant to be moldy, like cheese!

26
Q

How do we prevent fungi? (2)

A
  1. Throw out moldy food
  2. By food from reputable suppliers
27
Q

How do we prevent Seafood Toxins? (2)

A
  1. Purchase plants, mushrooms, and seafood from approved suppliers
  2. Time/temperature control for raw fish.
28
Q

Chemicals if stored incorrectly can contaminate food? True or False

A

True

29
Q

Deodorizers, first aid products, health/beauty products cannot contaminate food. True or false

A

False

30
Q

Where should chemical products be stored? (3)

A
  1. Away from prep areas
  2. Away from food-storage
  3. Away from service areas

Chemicals should NEVER be stored above or on food contact sufaces.

31
Q

What are some injuries that can result from physical hazards? (3)

A
  1. Cuts
  2. Dental Damage
  3. Choking
32
Q

What types of deliberate contamination should you watch out for? (4)

A
  1. Terrorists/Activists
  2. Vendors
  3. Disgruntled Current or Former staff
  4. Competitors
33
Q

The FDA created a tool that can be used to develop a food defense program, what is it called?

A

A.L.E.R.T

34
Q

What does ALERT stand for? (5)

A
  1. Assure
  2. Look
  3. Employees
  4. Report
  5. Threat
35
Q

A customer complains about a foodborne outbreak, what are the six steps (6)

A
  1. Ask for more information
  2. Seperate any contaminated product
  3. Document information you have about the product
  4. Identifying all staff who worked during the contamination
  5. Interview staff about health status
  6. Cooperate with authorities within the investigation
36
Q

What should you label on the contaminated food after separating it?

A

“Do not use”
“Do not discard”

37
Q

There are 9 foods allergens, they are called the Big Nine, what are they? (9)

A
  1. Milk
  2. Eggs
  3. Soybeans
  4. Fish
  5. Tree Nuts
  6. Peanuts
  7. Shellfish
  8. Wheat
  9. Sesame

ServSafe Manager Certification Exam (10 decks)

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