ServSafe Chapter 2
Study online at https://quizlet.com/_hx1kmi
1. Microorganisms: Small, living organisms that can be seen only through a microscope.
2. Pathogens: harmful microorganisms.
3. Toxins: Poisons produced by Pathogens
4. Common Symptoms of a Foodborne Illness: Diarrhea
Vomiting
Fever
Nausea
Abdominal Cramps
Jaundice
5. The "Big Five" 1: Shigella
6. The "Big Five" 2: Salmonella Typhi
7. The "Big Five" 3: Enterohemorrhagic and shiga toxin producing E. Coli
8. The "Big Five" 4: Hepatitis A
9. The "Big Five" 5: Norovirus
10. F in FAT TOM: Food- need nutrients to survive
11. A in FAT TOM: Acidity- grow best in neutral to slightly acidic
12. First T in FAT TOM: Temperature- grow rapidly in danger zone 40-135 but even more rapidly between
70-125
13. Second T in FAT TOM: Time-more time spent in danger zone the more opportunity bacteria have to grow
14. O in FAT TOM: Oxygen- some bacteria need it and some do not
15. M in FAT TOM: Moisture- grow well in high levels of moisture
16. Way most contaminants get into food and onto food contact surfaces: the
unsafe way people handle to the food
17. Bacteria: Single-celled, living microorganisms that can spoil food and cause foodborne illness.
18. Prevention of Bacteria foodborne illness: Controling Time and Temperature
19. Temperature Danger Zone: 41 Degrees - 135 Degrees (F)
20. Water Activity: Amount of moisture available in food for this growth.
21. Spore: To keep from dying when they lack nutrients, certain bacteria can change forms.
22. Virus: Smallest of the microbial food contaminates.
require a living host to grow
do not grow in food but can be transferred to food by humans
are not destroyed by cooking
1/5
, ServSafe Chapter 2
Study online at https://quizlet.com/_hx1kmi
23. Prevention of Virus borne illnesses: Prohibit food handlers who are vomiting or who have diarrhea
or jaundice from working
Make sure food handlers wash their hands regularly and correctly
Avoid bare-hand contact with ready to eat food
purchase food from approved reputable suppliers
24. What are the most highly contagious virus(es)?: Norovirus and Hepatitis A
25. Prevention of Parasite borne illnesses?: Purchase food from approved, reputable suppliers.
26. Sources of parasites: seafood, wild game and food processed with contaminated water such as produce
27. Location of parasites: require a host to live and reproduce
28. Three types of Fungi: mold, yeast and mushrooms
29. Onset time of food born-illness: depends on type of illness but can range from 30 minutes to 6
weeks
30. Salmonella Typhi- Source: humans with typhoid fever carry it in bloodstream and intestines, so it's
found in feces
31. Salmonella Typhi- Foods linked with: ready to eat
beverages
32. Salmonella Typhi- Prevention: Exclude infected food handlers
wash hands
cook to min internal temp
33. Nontyphoidal Salmonella- Source: farm animals and when infected in the feces of humans for
weeks after symptoms have ended
34. Nontyphoidal Salmonella- Foods linked with: poultry and eggs
meat
milk and dairy products
prouduce (tomatoes, peppers)
35. Nontyphoidal Salmonella- prevention: cook poultry and eggs to min internal temp
prevent cross contamination between poultry and ready to eat foods
keep food handlers who are vomited OR diagnosed with NS away from the operation
36. Shigella- source: feces of people with the illness
flies can transfer from feces to food
2/5
Study online at https://quizlet.com/_hx1kmi
1. Microorganisms: Small, living organisms that can be seen only through a microscope.
2. Pathogens: harmful microorganisms.
3. Toxins: Poisons produced by Pathogens
4. Common Symptoms of a Foodborne Illness: Diarrhea
Vomiting
Fever
Nausea
Abdominal Cramps
Jaundice
5. The "Big Five" 1: Shigella
6. The "Big Five" 2: Salmonella Typhi
7. The "Big Five" 3: Enterohemorrhagic and shiga toxin producing E. Coli
8. The "Big Five" 4: Hepatitis A
9. The "Big Five" 5: Norovirus
10. F in FAT TOM: Food- need nutrients to survive
11. A in FAT TOM: Acidity- grow best in neutral to slightly acidic
12. First T in FAT TOM: Temperature- grow rapidly in danger zone 40-135 but even more rapidly between
70-125
13. Second T in FAT TOM: Time-more time spent in danger zone the more opportunity bacteria have to grow
14. O in FAT TOM: Oxygen- some bacteria need it and some do not
15. M in FAT TOM: Moisture- grow well in high levels of moisture
16. Way most contaminants get into food and onto food contact surfaces: the
unsafe way people handle to the food
17. Bacteria: Single-celled, living microorganisms that can spoil food and cause foodborne illness.
18. Prevention of Bacteria foodborne illness: Controling Time and Temperature
19. Temperature Danger Zone: 41 Degrees - 135 Degrees (F)
20. Water Activity: Amount of moisture available in food for this growth.
21. Spore: To keep from dying when they lack nutrients, certain bacteria can change forms.
22. Virus: Smallest of the microbial food contaminates.
require a living host to grow
do not grow in food but can be transferred to food by humans
are not destroyed by cooking
1/5
, ServSafe Chapter 2
Study online at https://quizlet.com/_hx1kmi
23. Prevention of Virus borne illnesses: Prohibit food handlers who are vomiting or who have diarrhea
or jaundice from working
Make sure food handlers wash their hands regularly and correctly
Avoid bare-hand contact with ready to eat food
purchase food from approved reputable suppliers
24. What are the most highly contagious virus(es)?: Norovirus and Hepatitis A
25. Prevention of Parasite borne illnesses?: Purchase food from approved, reputable suppliers.
26. Sources of parasites: seafood, wild game and food processed with contaminated water such as produce
27. Location of parasites: require a host to live and reproduce
28. Three types of Fungi: mold, yeast and mushrooms
29. Onset time of food born-illness: depends on type of illness but can range from 30 minutes to 6
weeks
30. Salmonella Typhi- Source: humans with typhoid fever carry it in bloodstream and intestines, so it's
found in feces
31. Salmonella Typhi- Foods linked with: ready to eat
beverages
32. Salmonella Typhi- Prevention: Exclude infected food handlers
wash hands
cook to min internal temp
33. Nontyphoidal Salmonella- Source: farm animals and when infected in the feces of humans for
weeks after symptoms have ended
34. Nontyphoidal Salmonella- Foods linked with: poultry and eggs
meat
milk and dairy products
prouduce (tomatoes, peppers)
35. Nontyphoidal Salmonella- prevention: cook poultry and eggs to min internal temp
prevent cross contamination between poultry and ready to eat foods
keep food handlers who are vomited OR diagnosed with NS away from the operation
36. Shigella- source: feces of people with the illness
flies can transfer from feces to food
2/5
