FOOD HANDLERS LEARN2SERVE EXAM
QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS)
||ALREADY GRADED A+||NEWEST VERSION
3 types of food hazards - ANSWER-physical, chemical, an dbiological
Physical Hazards - ANSWER-hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish
bones
Preventing physical hazards - ANSWER-Hair nets, hats, light covers, thorough cleaning when
broken glass etc.
chemical hazards - ANSWER-pesticides, cleaning supplies, and toxic metals that come from
using improper cookware. and they are more dangerous because you usually cannot see them
prevent chemical ANSWER-properly labeling all chemicals and storing them separately from
food-
biological hazards - ANSWER-bacteria, virus, fungi, parasites, poisons,
prevent biological - away ANSWER-Moldy food and bulging cans need to be thrown
food borne illness - ANSWER-caused by biological hazards
, symptoms - ANSWER-stomach cramping, diarrhea, fever, headache, vomiting, and severe
exhaustion
effects - ANSWER-usually last only a day or two, but in some cases they continue for a week or
more, and may even have serious long-term consequences such as blurred vision, paralysis, and
even death.
high risk - ANSWER-children, the elderly, pregnant women, and persons who are hospitalized
bacteria - ANSWER-need food, moisture, and warm temp
viruses - ANSWER-sprread by an infected person, could spread illness before knowing they are
sick
the big 5 - ANSWER-The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The
last two are viruses: Hepatitis A and Norovirus.
shigella - ANSWER-potent bacteria that can cause severe diarrhea, painful stomach cramping,
and vomiting. can cause shigellosis.
e. coli - ANSWER-bacteria can cause bloody diarrhea, severe dehydration, and even death.
found naturally in the digestive systems of many animals, including cattle
salmonilla - ANSWER-infection, or salmonellosis, is the most common bacterial food-borne
illness in the United States. naturally found in animals usually poultry
hepatitis a - ANSWER-affecting the liver. Initial symptoms appear 2 to 6 weeks after exposure to
the virus, and may include muscle aches, headache, and fever. yellowing eyes and skin -
jaundice
QUESTIONS AND CORRECT DETAILED
ANSWERS (VERIFIED ANSWERS)
||ALREADY GRADED A+||NEWEST VERSION
3 types of food hazards - ANSWER-physical, chemical, an dbiological
Physical Hazards - ANSWER-hair, dirt, fingernails or pieces of glass or plastic or cherry pits or fish
bones
Preventing physical hazards - ANSWER-Hair nets, hats, light covers, thorough cleaning when
broken glass etc.
chemical hazards - ANSWER-pesticides, cleaning supplies, and toxic metals that come from
using improper cookware. and they are more dangerous because you usually cannot see them
prevent chemical ANSWER-properly labeling all chemicals and storing them separately from
food-
biological hazards - ANSWER-bacteria, virus, fungi, parasites, poisons,
prevent biological - away ANSWER-Moldy food and bulging cans need to be thrown
food borne illness - ANSWER-caused by biological hazards
, symptoms - ANSWER-stomach cramping, diarrhea, fever, headache, vomiting, and severe
exhaustion
effects - ANSWER-usually last only a day or two, but in some cases they continue for a week or
more, and may even have serious long-term consequences such as blurred vision, paralysis, and
even death.
high risk - ANSWER-children, the elderly, pregnant women, and persons who are hospitalized
bacteria - ANSWER-need food, moisture, and warm temp
viruses - ANSWER-sprread by an infected person, could spread illness before knowing they are
sick
the big 5 - ANSWER-The first three are strains of bacteria: Shigella, E. coli, and Salmonella. The
last two are viruses: Hepatitis A and Norovirus.
shigella - ANSWER-potent bacteria that can cause severe diarrhea, painful stomach cramping,
and vomiting. can cause shigellosis.
e. coli - ANSWER-bacteria can cause bloody diarrhea, severe dehydration, and even death.
found naturally in the digestive systems of many animals, including cattle
salmonilla - ANSWER-infection, or salmonellosis, is the most common bacterial food-borne
illness in the United States. naturally found in animals usually poultry
hepatitis a - ANSWER-affecting the liver. Initial symptoms appear 2 to 6 weeks after exposure to
the virus, and may include muscle aches, headache, and fever. yellowing eyes and skin -
jaundice
