SERVSAFE Certification / Ohio Level 2. Top Exam Question and answers, 100% Accurate, graded A+

SERVSAFE Certification / Ohio Level 2. Top Exam Question and answers, 100% Accurate, graded A+ (Chapter 2) What are pathogens? - ✔✔-Microorganisms that can make you sick if you eat them/ by producing toxins Four ...

SERVSAFE Certification / Ohio Level 2. Top Exam Question and answers, 100% Accurate, graded A+ (Chapter 2) What are pathogens? - ✔✔-Microorganisms that can make you sick if you eat them/ by producing toxins Four types of pathogens that can contaminate food - ✔✔-Viruses Bacteria Parasites Fungi How does contamination occur? - ✔✔-Food handling (person to person, sneezing/vomiting onto food contact surfaces) Storing/cleaning incorrectly Failure to spot signs of pests Symptoms of a foodborne illness - ✔✔-Diarrhea Vomiting Fever Nausea Abdominal cramps Jaundice (yellowing of eyes and skin) Onset times depend on time of illness "The Big Six" - ✔✔-Highly contagious, often found in feces, can cause severe illness Shigella Salmonella Nontyphoidal Salmonella (NTS) E-coli (STEC) Hepatitis A Norovirus Bacteria characteristics - ✔✔-- Single celled living microorganisms - Cannot be detected, found almost everywhere - Some produce toxins - Prevention measures are time and temperature Conditions that bacteria need to grow (FATTOM) - ✔✔-Food Acidity - little to no acid Temperature - 41-135 degrees Time Oxygen Moisture - water activity of 0.85+ Needs nutrients (carbs/proteins) to survive - mostly found in meat, poultry, dairy What is a spore? - ✔✔-Bacteria can change into a spore to survive when they lack nutrients - contaminate food in dirt, can resist heat and high temperature Prevention measures - ✔✔-Controlling time and temp Preventing cross contamination Personal hygiene Purchasing from reputable suppliers Bacillus Cereus gastroenteritis - ✔✔-- Spore forming bacteria found in dirt - Can produce two toxins - Diarrhea - from veg, meat, milk - Vomiting - from cooked rice dish Salmonellosis - ✔✔-- Severity of symptoms depends on person's immune system and amount of bacteria eaten (Salmonella is found in many farm animals) - Poultry, eggs, milk, dairy Shigellosis - ✔✔-- Found in easily contaminated food (e.g.: salads with TCS food like potato and shrimp) and water Staphylococcal gastroenteritis - ✔✔-- Found in humans - Staph. aureus can produce toxins - Found in salads with TCS food, deli meat - Cooking doesn't kill these toxins What is a virus? - ✔✔-Carried by humans and animals Requires a living host to grow Doesn't grow in food but transfers (usually through fecal oral routes or airborne vomit particles) Temperature resistant Hepatitis A - ✔✔-- Virus in feces - Mostly found in RTE food - Very infectious - may not show symptoms for a while Norovirus gastroenteritis - ✔✔-- Found in RTE food and water - Very contagious - Only a small amount required to make someone sick Parasite characteristics - ✔✔-Grows and reproduces in host Associated with seafood, wild game, contaminated water/produce Fungi characteristics - ✔✔-Pathogens - can make people sick, but mostly just spoils food Found in air, dirt, plants, water, and some food Example: mold, yeast Mold characteristics - ✔✔-Spoil food, sometimes causes illness Some produce toxins Grows almost under any condition - prefer high acidity and low water activity Prevention measure: throw out moldy food Yeast characteristics - ✔✔-Can spoil food quickly (smell/taste of alcohol) Grows well in low moisture and high acidity Throw out any damaged food Examples of biological toxins - ✔✔-Seafood, plant, and mushroom toxins Characteristics of seafood toxins - ✔✔-can't be smelled or tasted can't be destroyed once formed in food 1. Fish toxins - systemic toxins are a natural part of the fish (produced by puffer fish); other toxins are made by pathogens on the fish 2. Shellfish toxins - shellfish can be contaminated if they eat algae with toxins Scombroid/histamine poisoning - ✔✔-Fish toxin - tuna, mackerel Can't be destroyed by temp or cooking Prevent time temp abuse during storage and prep Ciguatera fish poisoning - ✔✔-Fish toxin - ciguatoxin is found in algae, eaten by reef fish Can't be detected by smell or taste Not eliminated by cooking or freezing Mushroom toxins characteristics - ✔✔-Amateur hunters eat toxic wild mushrooms not destroyed by cooking and freezing Only purchase from good suppliers Plant toxins characteristics - ✔✔-Usually bc an operation purchases plants from an unapproved source, but can also be caused by incorrect cooking Example: eating toxic plants, honey harvested from toxic plants, undercooked kidney beans (Chapter 3) When does physical contamination occur? - ✔✔-When foreign objects get into food (e.g.: metal shavings, wood, fingernails, dirt) or when natural objects (e.g.: bones in fish) are left in food What are symptoms of physical contamination? - ✔✔-Bleeding/pain (cuts, dental damage, choking) How to prevent physical contamination - ✔✔-Reputable suppliers Inspect the food you receive When does chemical contamination occur? - ✔✔-When food is contaminated with food service chemicals that have been used/stored the wrong way (e.g.: cleaners, polishes, health/beauty products); when kitchenware and equipment aren't food grade Symptoms of chemical contamination - ✔✔-Vomiting, diarrhea How to prevent chemical contamination - ✔✔-Reputable suppliers Store chemicals away from food and food contact surfaces Use chemicals for intended use Only use equipment approved for foodservice use Keep MSDS current Follow manufacturers' directions Points of contamination risk (ALERT) - food defense program by the FDA - ✔✔-Assure - make sure products are from safe sources Look - monitor security Employees - know who is in your facility Reports - keep information related to food accessible Threat - identify plan of action if there is a threat to your operation What is a food allergen - ✔✔-A protein in a food/ingredient that some people are sensitive to What is an allergic reaction - ✔✔-When enough of an allergen is eaten, the immune system considers it harmful and attacks the food protein Allergy symptoms - ✔✔-Nausea, shortness of breath, hives, swelling, vomiting/diarrhea, ab pain Anaphylaxis (serious) Big Eight food allergens - ✔✔-Accounts for 90% of all reactions in the US 1. Milk 2. Eggs 3. Fish 4. Crustacean shellfish 5. Wheat 6. Soy 7. Peanuts 8. Tree nuts How service staff can prevent allergic reactions - ✔✔-Describing dishes Identifying ingredients Suggesting items Identify the allergen special order Delivering food How kitchen staff can prevent allergic reactions - ✔✔-Prevent cross-contact (make sure allergens aren't transferred from food containing an allergen to the food served to customer) --> this can happen from cooking all food in the same fryer oil Regulations with food labels - ✔✔-Manufactured products with one or more of big eight allergens must clearly identify them on the ingredient label How to avoid cross contact - ✔✔-Check recipes and ingredient labels Wash, rinse, sanitize equipment Make sure the allergen doesn't touch anything for customers with food allergies Wash hands and change gloves before prep Use separate fryers and oils for customers w allergies Label food packaged onsite for retail sale How can managers minimize risk of foodborne illnesses through personal hygiene - ✔✔-Establishing specific personal hygiene policies Training and retraining food handlers on these policies Modeling correct behavior Supervising food safety practices at all times Revising policies according to changes in law Food handlers can contaminate if they have any of the following... - ✔✔-A foodborne illness Symptoms: diarrhea, vomiting, jaundice Wounds that contain a pathogen Sneezing/coughing Unwashed hands after touching a contaminant Define "carriers" - ✔✔-Someone who carries pathogens and infect others without getting sick themselves (e.g.: staph is carried in the nose of 30-50% of adults) Possible ways that food handlers can contaminate food - ✔✔-Not telling manager they're sick Not washing hands after restroom Running fingers through hair/wiping nose/rubbing ear/scratching scalp/touching pimple or wound Laws protecting staff with diseases not transmitted through food - ✔✔-AIDS, hepatitis B and C, and tuberculosis are not transmitted through food ADA provides civil rights protection to those with HIV and hepatitis B Employers should maintain confidentiality Good personal hygiene program policies - ✔✔-Hygienic hand practices (most important) Personal cleanliness - shower before work Clean clothing, restraining hair, removing jewelry Avoid certain habits/actions Remove apron when leaving prep areas Don't eat, drink, smoke, or chew when prepping or cleaning Maintain good health Cover wounds Report health issues Handwashing procedure - ✔✔-Wash hands in sick designated for handwashing (not for food prep, dishwashing, or utility services) 1. wet hands and arms in water as hot as possible (at least 100 degrees) 2. apply soap and lather 3. Scrub for 10-15 seconds, clean under nails and between fingers 4. Rinse using running warm water 5. Dry hans and arms using a paper towel/dryer When to wash hands - ✔✔-After restroom Before and after handling raw meat, poultry, seafood Touching body parts Handling chemicals Touching anything that may contaminate hands What are hand antiseptics - ✔✔-Liquids/gels that help lower the number of pathogens on skin Must comply with Code of Federal Regulations (CFR) and FDA - must use after handwashing and not in place of it. After application, cannot touch anything until it has dried Other hand care methods - ✔✔-Keep nails short and clean Don't wear false nails Don't wear nail polish Cover infected wounds/cuts with pus with an impermeable cover (e.g.: bandage, finger cot) Bare hand contact with RTE food - ✔✔-Do not do it, but there are times when it is acceptable: 1. When the food will be added to a dish without raw meat, seafood, or poultry; but will be cooked to at least 145 degrees 2. Food will be added to a dish with raw meat, seafood, poultry and will be cooked to the minimum required internal temperature of the raw items When to use single-use gloves (barrier between hands and food) - ✔✔-When handling RTE food NOT when washing produce or when handling RTE ingredients that will be cooked to the correct internal temp How to use gloves - ✔✔-Wash hands before putting on gloves Choose correct siz