ServSafe Manager Chapter 2

Question 1

Definition of CONTAMINATION

Answer 1

the presence of harmful substances in food; substances can be biological, chemical, or physical

Question 2

Definition of FECAL-ORAL ROUTE

Answer 2

occurs when food handlers do not wash their hands after using the restroom and may contaminate food and surfaces with feces from their fingers

Question 3

Definition of MICROORGANISMS

Answer 3

small, living organisms that can be seen only through a microscope

Question 4

Definition of PATHOGENS

Answer 4

harmful microorganisms

Question 5

4 types of pathogens

Answer 5

1.) bacteria
2.) viruses
3.) parasites
4.) fungi

Question 6

Big Six

Answer 6

pathogens identified by the FDA as highly contagious
1.) Shigella spp.
2.) Salmonella
3.) Nontyphoidal Salmonella
4.) Shiga toxin-producing E. coli
5.) Hepatitis A
6.) Norovirus

Question 7

Common symptoms of foodborne illness (6)

Answer 7

diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice

Question 8

onset time for foodborne illness

Answer 8

dependent on type of foodborne illness; can range from 30 minutes to 6 weeks

Question 9

basic characteristics of bacteria: LOCATION

Answer 9

found almost anywhere

Question 10

basic characteristics of bacteria: DETECTION

Answer 10

cannot be seen, smelled, or tasted

Question 11

basic characteristics of bacteria: GROWTH

Answer 11

FAT TOM (if conditions are correct, numbers grow rapidly)

Question 12

basic characteristics of bacteria: PREVENTION

Answer 12

control time and temperature

Question 13

What does FAT TOM stand for?

Answer 13

F- food
A- acidity
T- temperature
T- time
O- oxygen
M- moisture

Question 14

Salmonella Typhi (Source, Foods Linked, Prevention)

Answer 14

Source: lives only in humans; people with typhoid fever carry bacteria in their bloodstream and intestinal tract

Foods Linked: ready-to-eat food, beverages

Prevention: exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi; wash hands; cook food to minimum internal temperatures

Question 15

Nontyphoidal Salmonella (Source, Foods Linked, Prevention)

Answer 15

Source: farm animals

Foods Linked: poultry/eggs, meat, milk/dairy products, produce such as tomatoes, peppers, and cantaloupes

Prevention: cook poultry/eggs to minimum internal temps; prevent cross-contamination between poultry and ready-to-eat foods; exclude food handlers who are vomiting or have diarrhea and have been diagnosed with an illness caused by nontyphoidal salmonella

Question 16

Shigella spp. (Source, Foods Linked, Prevention)

Answer 16

Source: found in feces of humans with the illness; flies can transfer bacteria from feces to food

Foods Linked: food easily contaminated by hands (e.g. salads that contain TCS foods)

Prevention: exclude food handlers that have diarrhea and people diagnosed with illness caused by Shigella spp.; wash hands; control flies inside and outside the operation

Question 17

Shiga toxin-producing (Escherichia coli, a.k.a E. coli) (Source, Foods Linked, Prevention)

Answer 17

Source: intestines of cattle, found in infected people

Foods Linked: ground beef (raw and undercooked), contaminated products

Prevention: exclude food handlers who have diarrhea; cook ground beef to minimum internal temperatures; purchase produce from approved reputable suppliers; prevent cross-contamination between raw meat and ready-to-eat foods

Question 18

Hepatitis A (Source, Foods Linked, Prevention)

Answer 18

Source: found in feces of people infected with it; can contaminate water and many types of food

Foods Linked: ready-to-eat food; shellfish from contaminated water

Prevention: exclude food handlers who have been diagnosed with Hepatitis A; exclude food handlers who have had jaundice for 7 days or less; wash hands; avoid bare-hand contact with ready-to-eat food; purchase shellfish from reputable suppliers

Question 19

Norovirus (Source, Foods Linked, Prevention)

Answer 19

Source: commonly linked with ready-to-eat foods; contaminated water; food handlers contaminated with feces

Foods Linked: ready-to-eat foods; shellfish from contaminated water

Prevention: exclude food handlers who are vomiting or have diarrhea and been diagnosed with Norovirus; wash hands; void bare-hand contact with ready-to-eat food; purchase shellfish from approved reputable suppliers

Question 20

basic characteristics of viruses: LOCATION

Answer 20

require living hosts such as humans or animals (may be transferred to food from the host)

Question 21

basic characteristics of viruses: SOURCES

Answer 21

food, water, any contaminated source; foodborne illnesses travel through fecal-oral routes; Norovirus spreads through airborne vomit particles

Question 22

basic characteristics of viruses: DESTRUCTION

Answer 22

cannot be destroyed by cooking temperatures; food handlers must practice good hygiene and immediate clean up of vomit

Question 23

basic characteristics of parasites: LOCATION

Answer 23

require a host to live and reproduce

Question 24

basic characteristics of parasites: SOURCES

Answer 24

seafood, wild game, food processed with contaminated water (e.g. produce)

Question 25

basic characteristics of parasites: PREVENTION

Answer 25

purchase food from approved reputable suppliers; cook food to minimal internal cooking temps, make sure seafood that is served raw or undercooked has been correctly frozen

Question 26

basic characteristics of fungi: EXAMPLES

Answer 26

yeasts, molds, mushrooms

Question 27

basic characteristics of fungi: PREVENTION

Answer 27

throw out all moldy food unless mold is a natural part of the food; purchase all mushrooms from approved reputable suppliers

Question 28

basic characteristics of biological toxins: ORIGIN

Answer 28

naturally associated with certain plants, mushrooms and seafood histamine occurs when fish is time-temperature abused ciguatera toxin occurs when certain fish each smaller fish

Question 29

basic characteristics of biological toxins: SYMPTOMS

Answer 29

illness begins minutes from eating a toxin; symptoms made include vomiting and diarrhea neurological symptoms: tingling in the extremities, reversal of hot and cold sensations flushing of the face, difficulty breathing, burning in the mouth, heart palpitations, and hives

Question 30

basic characteristics of biological toxins: PREVENTION

Answer 30

cannot be destroyed by cooking or freezing; purchase plants, mushrooms, and seafood from reputable suppliers; control time and temperature when handling raw fish

Question 31

basic characteristics of chemical contaminants: SOURCES

Answer 31

chemicals if used or stored incorrectly (examples: cleaners, sanitizers, polishes, machine lubricants, first-aid products, health and beauty products) certain types of kitchenware and equipment (examples: pewter, copper, zinc, and some types of painted pottery)

Question 32

basic characteristics of chemical contaminants: SYMPTOMS

Answer 32

illnesses occur within minutes; vomiting and diarrhea suspected illness requires call to 911 and Poison Control

Question 33

basic characteristics of chemical contaminants: PREVENTION

Answer 33

purchase chemicals from approved, reputable suppliers store chemicals away from prep areas, food-storage areas, and service areas; chemicals must be partitioned off and NEVER stored above food or food-contact surfaces use chemicals for their intended use only handle food with equipment and utensils approved for food service make sure labels on chemicals are readable follow manufacturer's directions and local regulatory requirements when throwing out chemicals

Question 34

basic characteristics of physical contaminants: SOURCES

Answer 34

common objects that include metal shavings, wood, fingernails, staples, bandages, glass, jewelry, and dirt fruit pits and bones

Question 35

basic characteristics of physical contaminants: SYMPTOMS

Answer 35

mild to fatal injuries (cuts, dental damage, choking) bleeding and pain

Question 36

basic characteristics of physical contaminants: PREVENTION

Answer 36

purchase food from approved, reputable suppliers closely inspect food

Question 37

food defense

Answer 37

program that is implemented to protect food and make it difficult for someone to tamper with it

Question 38

A.L.E.R.T.

Answer 38

A- assure: make sure that products are from safe sources (supervise deliveries, use approved suppliers who practice food defense, request that delivery vehicles are locked or secured) L- look: monitor the security of products in the facility (limit access to prep and storage areas, create a system for handling damaged products, store chemicals in secure locations, train staff to spot food defense threats) E- employees: know who is in your facility (limit access to prep and storage areas, identify visitors, conduct background checks on staff) R- reports: keep information to food defense accessible (receiving logs, office files and documents, staff files, random inspections) T- threat: identify what you will do and who you will contact if there is suspicious activity or a threat (hold any product that is suspected to be contaminated, contact your regulatory authority immediately, maintain an emergency contact list

Question 39

Responding to a foodborne illness outbreak

Answer 39

1.) gather information 2.) notify authorities 3.) segregate products 4.) document information 5.) identify staff 6.) cooperate with authorities 7.) review procedures

Question 40

Definition of FOOD ALLERGEN

Answer 40

a protein in food or ingredient that some people are sensitive to

Question 41

Symptoms of food allergies

Answer 41

nausea, wheezing or shortness of breath, hives or itchy rashes, swelling of various parts of the body (face, eyes, hands, or feet), vomiting and/or diarrhea, abdominal pain, itchy throat

Question 42

Big 8 allergens

Answer 42

milk, soy, eggs, wheat, fish (bass, flounder, cod), crustacean shellfish (crab, lobster, shrimp), peanuts, tree nuts (walnuts, pecans)

Question 43

What should SERVICE STAFF know about allergens?

Answer 43

1.) describe the dishes 2.) identify the ingredients 3.) suggest items 4.) identify the allergen special order 5.) deliver the food

Question 44

Definition of CROSS-CONTACT

Answer 44

allergens are transferred from food or food-contact surfaces containing an allergen to the food served to the customer

Question 45

How to avoid cross-contact

Answer 45

check recipes and ingredient labels to confirm that the allergen is not present wash, rinse, and sanitize cookware, utensils, and equipment before prepping food make sure the allergen does not touch anything for customers with food allergies wash your hands and change your gloves before prepping food use separate fryers and cooking oils when frying food for customers with allergies label food packaged on-site for retail sale and name all major allergens on the label