servsafe

Question 1

Bacteria: Bacillus cereus
Illnesss: Bacillus cereus gastroenteritis

Answer 1

Symptoms: Diarrhea, vomiting, and nausea
Prevention Measures: Cook food to minimum internal temperatures, holding food at the correct temperatures, and cool food correctly
Food link: cooked vegetables, meat products, and milk

Question 2

Bacteria: Listeria monocytogenes
Illness: Listeriosis

Answer 2

Symptoms: Pregnant women have miscarriage and Newborns have sepsis, pneumonia,meningitis
Preventtion Measures: throw out any product that has passed its use-by or expiration date, cook raw meat to minimum internal temperatures, prevent cross-contamination between raw or undercooked food and ready-to-eat-food, avoid using unpasteurized dariry products
Food link: raw meat, unpasteurized dairy products, Ready-to-eat food

Question 3

Bacteria: Shiga toxin-producing escherichia coli
Illness: Hemorrhagic colitis

Answer 3

Symptoms: Diarrhea, Abdominal cramps, and kidney failure
Prevention Measures: cook food especially ground beef, to minimum internal temperatures, purchase produce from approved, reputable suppliers, prevent cross-contamination between raw meat and ready-to-eat food, exclude food handlers with diarrhea who have been diagnosed with an illness caused by shiga toxin-producing E. coli from the operation
Food link: ground beef and contaminated produce

Question 4

Bacteria: Campylobacter jejuni
Illness: Campylobacteriosis

Answer 4

Symptoms: Diarrhea, abdominal cramps, fever, vomiting, and heahaches
Prevent Measures: cook food, particularly poultry, to required minimum internal temperatures, prevent cross-contamination between raw poultry and ready to eat food
Food link: poultry, water contaminated, meat, stews and gravies

Question 5

Bacteria: Clostridium perfringens
Illness: Clostridium perfingens gastroenteritis

Answer 5

Symptoms: Diarrhea and abdominal pain
Prevention Measures: cool and reheat food correctly and hold food at the correct temperatures.
Food link: meat and poultry

Question 6

Bacteria: Clostridium botulinum
Illness: Botulism

Answer 6

Symptoms: nausea and vomiting
Prevention Measures: hold, cool and reheat food correctly and inspect canned food for damage
Food link: canned food, ROP, baked potatoes, untreated garlic and oil mixtures

Question 7

Bacteria: Nontyphoidal salmonella
Illness: Salmonellosis

Answer 7

Symptoms: Diarrhea, abdominal cramps, vomiting, fever
Prevention Measures: cook poultry and eggs to minimum internal temperatures, prevent cross-contamination between poultry and ready to eat food, exclude food handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by nontyphoidal salmonella from the operation.
Food link: poultry, eggs, meat, dairy products, produce

Question 8

Bacteria: Salmonella typhi
Illness: Typhoid fever

Answer 8

Symptoms: high fever, weakness, abdominal pain, headache, loss of appetite, and rash
Prevention Measures: Exclude food handlers who have been diagnosed with an illness caused by salmonella typhi from thr operation, wash hands, cook food to minimum internal temperatures.
Food link: ready to eat food and beverages

Question 9

Bacteria: Shigella spp
Illness: Shigellosis

Answer 9

Symptoms: bloody diarrhea, abdominal pain and fever
Prevention Measures: Exclude food handlers who have diarrhea and have been diagnosed with an illness caused by shigella spp. from the operation, wash hands, control flies inside and outside the operation
Food link: TCS food, contaminated water, and produce

Question 10

Bacteria: Staphylococcus aureus
Illness: Staphylococcal gastroenteritis

Answer 10

Symptoms: Nausea, vomiting, retching, and abdominal cramps
Prevention Measures: wash hands, cover wounds on hand and arms, hold cool and reheat food correctly
Food link: handing food, TCS food, Deli meat

Question 11

Bacteria: Vibrio vulnificus & Vibrio parahaemolyticus
Illness: Vibrio gastronenteritis & Vibrio vulnificus primary septicemia

Answer 11

Symptoms: Diarrhea, abdominal cramps, nausea, vomiting, low fever, and chills
Prevention Measures: cook oysters to minimum internal temperatures.
Food link: Oysters

Question 12

Virus: Hepatits A

Answer 12

Symptoms: fever, general weakness, nausea, abdominal pain, jaundice
Prevention Measures: Exclude food handlers who have been diagnosed with hepatits A from the operation, exclude food handlers