ServSafe Chapter 2 Exam Questions & Answers.

ServSafe Chapter 2 Exam Questions & Answers. 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 Symp- toms of a Food- borne 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 conta- minants get into food and onto food contact sur- faces 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 Bac- Controling Time and Temperature teria foodborne illness 19. Temperature Dan- 41 Degrees - 135 Degrees (F) ger Zone 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