SERVSAFE MODULE 2 QUESTIONS
WITH ANSWERS
One of the foodservice manager's most important roles is to prevent any type of
___________________ of food from occurring. - Answers-contamination
Contamination is - Answers-presence of harmful substances in food
Harmful substances can be: - Answers-biological, chemical, or physical
Most contaminants cause __________________ ________________ while others can
result in __________________ ________________. - Answers-food borne illness
physical injury
How Contamination Happens - Answers-occurs mostly through people
The fecal-oral route of contamination is - Answers-When food handlers who do not
wash their hands after using the restroom may contaminate food surfaces with feces
from their fingers. Once the food is eaten, an illness may result.
Contaminants are passed very easily in the following ways: - Answers--can pass directly
from person to person
-fecal/oral route
-sneezing or committing on food contact surface
-storing or cleaning food incorrectly
-pest infestations
Microorganisms are - Answers-small living organisms only seen through a microscope
Pathogens are - Answers-harmful micro-organisms that are infectious and cause
diseases
The four types of pathogens that can contaminate food and cause a foodborne illness
are: - Answers-1) bacteria
2) viruses
3) parasites
4) fungi
The FDA has singled out six pathogens and named them the _______ ________.
These include: - Answers-BIG 6
1) Salmonella Typhi
2) Nontyphoidal Salmonella
3) Shigella spp
, 4) E. coli
5) Hepatitis A
6) Norovirus
Most victims of foodborne illness share some common symptoms including: - Answers-
diarrhea, vomiting, nausea, fever, jaundice abdominal cramps
Onset time is - Answers-how quickly foodborne-illness symptoms appear in a person
Onset time can range from - Answers-30 min to as long as 6 weeks
Bacteria Location - Answers-Can be found almost everywhere. Live in and on our
bodies. Some keep us healthy while others cause illness
Bacteria Detection - Answers-Bacteria cannot be seen, smelled, or tasted.
Bacteria Growth - Answers--prefers TCS foods
-prefers neutral to slightly acidic foods
-Temp Danger Zone = 41 F to 135 F
-70 F to 125 F is extreme danger
-more time in temp danger zone, higher levels
-some types need oxygen to grow, others don't
-Water activity (a w) = ranges 0 to 1 (water)
-higher moisture, higher growth
Bacteria Prevention - Answers-Control time and temperature
Conditions for bacteria to grow - Answers-FAT TOM
food, acidity, temp, time, oxygen, moisture
Controlling time and temperature includes: - Answers-keeping food out of the temp
danger zone
limiting time in the TDZ
Four major bacteria that are highly contagious and can cause serve illness: - Answers-
1) Salmonella Typhi
2) Nontyphoidal Salmonella
3) Shigella spp
4) E. coli
Salmonella Typhi: Sources - Answers--only lives in humans
-people with typhoid fever carry the bacteria in their bloodstream and intestinal tract
-eating only a small amt can make people sick
-severity of symptoms depends on the health of the person and the amt of bacteria
eaten
-bacteria stay in feces for weeks after symptoms have ended
WITH ANSWERS
One of the foodservice manager's most important roles is to prevent any type of
___________________ of food from occurring. - Answers-contamination
Contamination is - Answers-presence of harmful substances in food
Harmful substances can be: - Answers-biological, chemical, or physical
Most contaminants cause __________________ ________________ while others can
result in __________________ ________________. - Answers-food borne illness
physical injury
How Contamination Happens - Answers-occurs mostly through people
The fecal-oral route of contamination is - Answers-When food handlers who do not
wash their hands after using the restroom may contaminate food surfaces with feces
from their fingers. Once the food is eaten, an illness may result.
Contaminants are passed very easily in the following ways: - Answers--can pass directly
from person to person
-fecal/oral route
-sneezing or committing on food contact surface
-storing or cleaning food incorrectly
-pest infestations
Microorganisms are - Answers-small living organisms only seen through a microscope
Pathogens are - Answers-harmful micro-organisms that are infectious and cause
diseases
The four types of pathogens that can contaminate food and cause a foodborne illness
are: - Answers-1) bacteria
2) viruses
3) parasites
4) fungi
The FDA has singled out six pathogens and named them the _______ ________.
These include: - Answers-BIG 6
1) Salmonella Typhi
2) Nontyphoidal Salmonella
3) Shigella spp
, 4) E. coli
5) Hepatitis A
6) Norovirus
Most victims of foodborne illness share some common symptoms including: - Answers-
diarrhea, vomiting, nausea, fever, jaundice abdominal cramps
Onset time is - Answers-how quickly foodborne-illness symptoms appear in a person
Onset time can range from - Answers-30 min to as long as 6 weeks
Bacteria Location - Answers-Can be found almost everywhere. Live in and on our
bodies. Some keep us healthy while others cause illness
Bacteria Detection - Answers-Bacteria cannot be seen, smelled, or tasted.
Bacteria Growth - Answers--prefers TCS foods
-prefers neutral to slightly acidic foods
-Temp Danger Zone = 41 F to 135 F
-70 F to 125 F is extreme danger
-more time in temp danger zone, higher levels
-some types need oxygen to grow, others don't
-Water activity (a w) = ranges 0 to 1 (water)
-higher moisture, higher growth
Bacteria Prevention - Answers-Control time and temperature
Conditions for bacteria to grow - Answers-FAT TOM
food, acidity, temp, time, oxygen, moisture
Controlling time and temperature includes: - Answers-keeping food out of the temp
danger zone
limiting time in the TDZ
Four major bacteria that are highly contagious and can cause serve illness: - Answers-
1) Salmonella Typhi
2) Nontyphoidal Salmonella
3) Shigella spp
4) E. coli
Salmonella Typhi: Sources - Answers--only lives in humans
-people with typhoid fever carry the bacteria in their bloodstream and intestinal tract
-eating only a small amt can make people sick
-severity of symptoms depends on the health of the person and the amt of bacteria
eaten
-bacteria stay in feces for weeks after symptoms have ended
