Mcdonalds ServSafe. Top Questions with answers, graded A+

Mcdonalds ServSafe. Top Questions with answers, graded A+ FDA - -writes food code USDA - -Inspects meat polutry & eggs CDC & PHS - -conducts research into the causes of foodborne illness outbreaks State & Local health departments - -writes codes that regulate retail & food service operations inspects retail & food service operations Fecal Oral Rate of Contamination - -the food that the food handler touched is eaten Pathogens - -Harmful microorganism Symptoma of Foodborne illness - -Diarrhea,Vomiting,Fever,Nausea,Abdominal cramps, Jaundice FAT TOM (What Bacteria Needs to Grow?) - -Food, Acidity, Temperature (41F-135F), Time, Oxygen & Moisture BACTERIA: Salmonella Typhi - -ONLY in humans ready to eat food/beverages BACTERIA : Nontyphoidal Salmonella - -Farm animals carry it Polutry,eggs,meat,milk, dairy products,tomatoes,peppers & cantaloupes BACTERIA: Shigella spp - -Contaminated food/water. Already made food BACTERIA: Shiga toxin Escherichia coli (E.coli) - -Intestines of cattle. ( ground beef ) Viruses - -carried by human beings and animals. require host to grow VIRUS: Hepatitis A - -found in feces of ppl infected with it. Ready to eat food ( shell fish from contaminated water ) Norovirus - -transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. ( Ready to eat food )