SERVSAFE 6TH EDITION
COURSEWORK CH-2 SUMMARY
Microorganisms - answer-are small, living organisms that can be seen only through a
microscope. While many are harmless, some can make people sick. These are
called pathogens. Understanding pathogens and the toxins (poisons) that some
produce is teh first step to preventing foodborne illness.
Bacteria need certain conditions to grow. - answer-They include food, acidity,
temperature, time, oxygen, and moisture (FAT TOM). Food items with the correct
FAT TOM conditions favor greater bacterial growth. They are also often involved in
foodborne-illness outbreaks.
Bacteria can usually be controlled - answer-by keeping food out of the temperature
danger zone. Some bacteria can change into spores to preserve themselves when
lacking nutrients. Others can produce toxins in food that can make people sick.
Viruses are the leading cause - answer-of foodborne illness. They cannot grow in
food, but they can survive refridgeration and freezer temperatures. Good personal
hygiene helps prevent to spread of viruses.
Parasites need - answer-to be in the meat of other animals to survive. They can
contaminate both food and water - particularly water used to irrigate produce.
Purchasing products from approved, reputable suppliers helps prevent foodborne
illnesses caused by parasites.
Fungi, such as mold and yeasts, - answer-mostly spoil food. However, some molds
can produce harmful toxins. Food containing mold should always be discarded
unless the mold is a natural part of the product. Yeasts can spoil food quickly. Food
spoiled by yeast should also be thrown out.
Biological toxins - answer-such as seafood toxins, plant toxins, and mushroom toxins
can make people sick.
Fish toxins - answer-can be a natural part of the fish. Other toxins are made by
pathogens on the fish. Some also occur when fish eat smaller fish containing the
toxin. Shellfish, such as oysters, can likewise become contaminated when they eat
marine algae that have toxins.
Foodborne illnesses linked with mushrooms - answer-are almost always caused by
eating toxic wild mushrooms collected by amateur hunters. Purchasing products
from approved, reputable suppliers helps prevent these types of foodborne illnesses.
What are the six conditions that support the growth of bacteria? - answer-Food:
carbohydrates or proteins
Acidity: food that contains little or no acid
Temperature: temperatures between 41 F and 135 F
COURSEWORK CH-2 SUMMARY
Microorganisms - answer-are small, living organisms that can be seen only through a
microscope. While many are harmless, some can make people sick. These are
called pathogens. Understanding pathogens and the toxins (poisons) that some
produce is teh first step to preventing foodborne illness.
Bacteria need certain conditions to grow. - answer-They include food, acidity,
temperature, time, oxygen, and moisture (FAT TOM). Food items with the correct
FAT TOM conditions favor greater bacterial growth. They are also often involved in
foodborne-illness outbreaks.
Bacteria can usually be controlled - answer-by keeping food out of the temperature
danger zone. Some bacteria can change into spores to preserve themselves when
lacking nutrients. Others can produce toxins in food that can make people sick.
Viruses are the leading cause - answer-of foodborne illness. They cannot grow in
food, but they can survive refridgeration and freezer temperatures. Good personal
hygiene helps prevent to spread of viruses.
Parasites need - answer-to be in the meat of other animals to survive. They can
contaminate both food and water - particularly water used to irrigate produce.
Purchasing products from approved, reputable suppliers helps prevent foodborne
illnesses caused by parasites.
Fungi, such as mold and yeasts, - answer-mostly spoil food. However, some molds
can produce harmful toxins. Food containing mold should always be discarded
unless the mold is a natural part of the product. Yeasts can spoil food quickly. Food
spoiled by yeast should also be thrown out.
Biological toxins - answer-such as seafood toxins, plant toxins, and mushroom toxins
can make people sick.
Fish toxins - answer-can be a natural part of the fish. Other toxins are made by
pathogens on the fish. Some also occur when fish eat smaller fish containing the
toxin. Shellfish, such as oysters, can likewise become contaminated when they eat
marine algae that have toxins.
Foodborne illnesses linked with mushrooms - answer-are almost always caused by
eating toxic wild mushrooms collected by amateur hunters. Purchasing products
from approved, reputable suppliers helps prevent these types of foodborne illnesses.
What are the six conditions that support the growth of bacteria? - answer-Food:
carbohydrates or proteins
Acidity: food that contains little or no acid
Temperature: temperatures between 41 F and 135 F
