ServSafe Chapter 2 QA with complete solutions

Document Content and Description Below

Microorganisms - ANSWER living organisms that can be seen only through a microscope Pathogens - ANSWER microorganisms that can cause illness Toxins - ANSWER Poisons produced by pathogens, plants ... or animals FAT TOM - ANSWER acronym used to remember the six conditions needed for pathogens to grow: food, acidity, temperature, time, oxygen, moisture Viruses - ANSWER contaminate food and water transmitted from person to person, people to food and people to food contact services Hepatitis A Illness: Hepatits A - ANSWER Virus; best prevented by practicing personal hygiene; commonly found in ready-to-eat foods and shellfish; is commonly found in the feces of people affected with it or shellfish contaminated with sewage; causes fever, weakness, nausea, abdominal pain, jaundice Norovirus Illness: Norovirus Gastroenteritis - ANSWER Virus; best prevented by practicing personal hygiene; commonly found in ready-to-eat food and shellfish that come from contaminated water; is often transferred to food by foodhandlers infected by the virus with feces on fingers; causes vomiting, diarrhea, nausea, abdominal cramps Temperature Danger Zone - ANSWER the temperature range at which pathogens grow well in food which is between 41 degrees and 135 degrees F Bacteria - ANSWER >controlled by keepping food out of the temperature dancer zone >grows rapidly when FAT TOM conditions are right >can change into a form called spores to protect themselves >some produce toxins in food as they grow and die which can cause illness and may not die when food is cooked Bacillus Cereus Illness: Bacillus Cereus Gastroenteritis - ANSWER Bacteria; best prevented by controlling time and temperature; found in soil and produces two different toxins; commonly found in cooked vegetables, meat products (diarrhea) and cooked rice dishes (vomiting); causes watery diarrhea (diarrhea) and nausea and vomiting (vomiting) Listeria Monocytogenes Illness: Listeriosis - ANSWER Bacteria; best prevented by controlling time and temperature; found in soil, water and plants; grows in cool, moist environments; commonly found in raw meat, unpasteurized dairy products, ready-to-eat food like deli meat, hot dogs and soft cheeses; causes miscarriage (pregnant women) and sepsis, pneumonia and meningitis (newborns) Shiga Toxin-producing Escherichia Coli Illness: Hemorrhagic Colitis - ANSWER Bacteria; best prevented by controlling time and temperature; can be found in the intestines of cattle and contaminate meat during slaughter; commonly found in raw and undercookedbeef and produce; causes diarrhea (can become bloody) abdominal cramps and kidney failure (severe cases) Clostridium Perfringens Illness: Clostridium Perfrigens Gastroenteritis - ANSWER Bacteria; best prevented by controlling time and temperature; found in soil and in the intestines of animals and humans; does not grow at refridgeration temps but rapidly tine temperature danger zone; commonly found in meat , poultry and dishes with them; causes diarrhea snd severe abdominal pain Clostridium Botulinum Illness: Botulism - ANSWER Bacteria; best prevented by controlling time and tepmerature; forms spores that are found in water and soil and contaminate almost any food; cannot grow in refridgerated or highly aciditic foods or low moisture, can grow without oxygen and produces a deadly toxin when time/temp abused; commonly found in incorrectly canned foods, reduced oxygen (rop) food, temperature abused vegetables and intreated garlic-and-oil mixtures; causes nausea and vomiting (initially) and weakness, double vision, difficulty in speaking and swallowing Salmonella spp Illness: Salmonellosis - ANSWER Bacteria; best prevented by preventing cross-contamination; found naturally in many farm animals; commonly found in poultry and eggs, dairy products and produce; causes diarrhea, abdominal cramps, vomiting and fever Shigella spp Illness: Shigellosis - ANSWER Bacteria; best prevented by practicing peersonal hygiene; found in the feces of thos infected by it; most illness occur when contamionated food or wather is eaten and can also be transferred by flies; commonly found in food easily contaminated by hands like salads or tcs foods and food that had made contact with contaminated water; causes bloody diarrhea, abdominal pain and cramps and fever (occasionally) Staphylococcus Aureus Illness: Staphylococcal Gastroenteritis - ANSWER Bacteria; best prevented by practicing personal hygiene; is found mainly in the hair, nose, throat and infected cuts of humansand is transferred mainly when foodhandlers touch these area w/o washing their hands; if allowed to grow can produce a toxin that cannot be killed by cooking; commonly found in salads w/ tcs foods and deli meat; causes nausea, vomiting and retching and abdominal cramps Vibrio Vulnificus and Vibro Parahaemolyticus Illness: Vibrio Gastroenteritis and Vibro Vulnificus Primary Septicemia - ANSWER Bacteria; is best prevented by purchasing from approved, reputable suppliers; found in waters where shellfish are harvested and grow rapidly in mid temp danger zone; affects those w/ a chronic illness more severely; commonly found in oysters from contaminated water; causes diarrhea, abdominal cramps and nausea, vomiting and low-grade fever and chills Parasites - ANSWER >cannot grow in food >must be in the meat of another animal, called a host, to survive >they can use many animals as hosts >can be found in the feces of animals and people Anisakis Simplex Illness: Anisakiasis - ANSWER Parasite; best prevented by puschasing from approved, reputable suppliers; commonly found in herring, cod, halibut, mackerel and pacific salmon; causes tingling in throat and coughin up worms Cryptosporidium Parvum Illness: Cryptosporidosis - ANSWER Parasite; best prevented by purchasing from approved, reputable suppliers; found in the feces of those infected with it and can be transferred when foodhandlers touch food w/ fingers that have feces on them; frequent places for person-to-person spread of this are at daycares and medical communities; more severly affects those w/ weakened immune systems; commonly found in contaminated water and in produce; causes watery diarrhea, abdominal cramps, nausea and weight loss Giardia duodenalis (aka G. lamblia or G. intestinalis) Illness: Giardiasis - ANSWER Parasite; best prevented by purchasing from approved, reputable suppliers; can be found in the feces of those infected by it and can be transferred by foodhandlers who touch food w/ feces on their fingers; commonly found in improperly treated water and produce; causes fever (initially) and diarrhea, abbominal cramps and nausea Fungi - ANSWER Most just spoil food but some cause illness Mold - ANSWER >a type of fungi >spoil food and sometimes cause illness >some produce toxins >can grow in almost any condition but prefer acidic food w/ low water activity like jams and cured salty meats like bacon Yeast - ANSWER >they can spoil food quickly which >is visible through a smell or taste or alcohol and may look like white or pink discoloration of slime >grow well in aciditic food w/ low water activity Seafood Toxins - ANSWER >cannot be smelled or tasted >cannot be destroyed by freezing or cooking once formed in food >some are systemic (occur naturally in the fish) which cannot be destroyed through cooking and not be served unless a licensed chef prepared it like w/ puffer fish Histamine Illness: Scombroid Poisoning - ANSWER Toxin; best prevented by purchasing from approved, reputable suppliers; aka and a histamine poisoning from eating high levels of it in scrombroid and other fish; the toxin is produced by bacteria when fish is time-temp, abused and cannot be destroyed by freezing, cooking, smoking or curing; commonly linked w/ tuna, bonito, mackerel and mahi mahi; causes reddening of the face and neck, sweating, headache and burning sensation in the mouth or throat (initially) and diarrhea and vomiting (possibly later) Ciguatoxin Illness: Ciguatera Fish Poisoning - ANSWER Toxin; best prevented by purchasing from approved, reputable suppliers; found in certain algae and builds up in certain fish when they have eaten fish that have eaten the toxic algae; cannot be detected by smell or taste; cannot be eliminated by cooking or freezing; symptoms can last for months or years depending on how severe illness is; commonly linked w/ predatory fish tropical reef fish from the Pacific Ocean, the western pert of the Indian ocean and the Carribbean Sea includingbarracuda, grouper, jacks and snapper, causes reversal of hot and cold sensations, nausea, vomiting, tingling in fingers, lips or toes a joint and muscle pain Saxitoxin Illness: Paralytic Shellfish Poisoning - ANSWER Toxin; best prevented by purchasing from approved, reputable suppliers; shellfish can become contaminated as they filter toxic algae from the water and infects the people who eat these fish; cannot be smelled or tasted; cannot be destroyed by cooking or freezing; can cause death from paralysis in high doses; commonly linked w/ shellfish found in colder waters like on the Pacific Ocean and New England coasts including clams, mussels, oysters and scallops; causes >numbness >tingling of the mouth, face, arms and legs >dizziness >nausea >vomiting >diarrhea Brevetoxin Illness: Neurotoxic Shellfish Poisoning - ANSWER Toxin; best prevented by purchasing from approved, reputable suppliers; can become contaminated by filter toxic algae from the water and infects the people who eat these fish; it cannot be smelled or tasted; cannot be destroyed by cooking or freezing; commonly linked w/ shellfish found in warmer waters of the west coast of Florida, the Gulf of Mexico and the Carribbean Sea including clams, mussels and oysters; causes tingling and numbness of the lips, tongue and throat >dizziness >reversal of the hot and cold sensations >vomiting >diarrhea Demic Acid Illness: Amnesic Shellfish Poisoning - ANSWER Toxin; best prevented by purchasing from approved, reputable suppliers;can become contaminated by filter toxic algae from the water and infects the people who eat these fish; severity of the illness depends on amoount ingested and the health of the person; cannot be smelled or tasted; cannot be destroyed by cooking or freezing; common linked to shellfish found in the Pacific Northwest and the east coast of Canada including >clams >mussels >oysters >scallops causes vomiting >diarrhea >abdominal pain(initially) >confusion >memory loss >disorientation >seisure coma (poss. later) [Show More]

Last updated: 3 years ago

Preview 1 out of 6 pages