ServSafe Chapter 2 Exam Guide |Question and Answers| 100% Correct

ServSafe Chapter 2 Exam Guide |Question and Answers| 100% Correct Microorganisms *Ans* Small, living organisms that can be seen only through a microscope. Pathogens *Ans* harmful microorganisms. Toxins *Ans* Poisons produced by Pathogens Common Symptoms of a Foodborne Illness *Ans* Diarrhea Vomiting Fever Nausea Abdominal Cramps Jaundice The "Big Five" 1 *Ans* Shigella The "Big Five" 2 *Ans* Salmonella Typhi The "Big Five" 3 *Ans* Enterohemorrhagic and shiga toxin producing E. Coli The "Big Five" 4 *Ans* Hepatitis A The "Big Five" 5 *Ans* Norovirus F in FAT TOM *Ans* Food- need nutrients to survive A in FAT TOM *Ans* Acidity- grow best in neutral to slightly acidic First T in FAT TOM *Ans* Temperature- grow rapidly in danger zone 40-135 but even more rapidly between 70-125 Second T in FAT TOM *Ans* Time-more time spent in danger zone the more opportunity bacteria have to grow O in FAT TOM *Ans* Oxygen- some bacteria need it and some do not M in FAT TOM *Ans* Moisture- grow well in high levels of moisture Way most contaminants get into food and onto food contact surfaces *Ans* the unsafe way people handle to the food