Servsafe Module 2 Exam Questions with Complete Answers 100% Guaranteed Success Latest ()

Servsafe Module 2 Exam Questions with Complete Answers 100% Guaranteed Success Latest () 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 Salmonella Typhi: Food - Answers -ready to eat foods -beverages Salmonella Typhi: Prevention - Answers -exclude food handlers who have been diagnosed with an illness caused by Salmonella Typhi -wash hands -cook food to internal minimum temp Nontyphoidal Salmonella: Sources - Answers -many farm animals carry the bacteria naturally -eating only a small amt can make people sick -severity of symptoms depends on the health of the person and the am