Serosae Final Exam Questions with
Answers
Foodborne Illness - answer a disease carried or transmitted to people
by food
Foodborne Illness Outbreak - answer When two or more people
experience the same illness after eating the same food
High Risk Populations - answer Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - answer TCS
41-135 - answer Danger Zone
TCS Foods - answer Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked
rice, cut tomatoes, and cut Melos
Biological, physical, chemical - answer 3 types of contamination
Biological contaminants - answer Bacteria, virus, parasites, fungi,
natural toxins
,Chemical contaminants - answer Cleaners, sanitizers, toxic metal from
Non Food Service Grade utensils and cookware, pesticides
Physical contaminants - answer foreign objects
Top reasons for outbreak - answer 1. Purchasing food from unsafe
sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - answer 3 ways food
becomes contaminated
Time- temperature abuse - answer TCS foods are left in the danger
zone for more than 4 hours
Cross contamination - answer Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene - answer Food handlers cause foodborne illness
, Foodborne infections - answer When a person eats food containing
pathogens
Foodborne intoxications - answer Result when a person eats food
containing pathogens, which then grow in the intestines and cause
illness
Bacteria - answer Found everywhere and under favorable conditions,
can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - answer
FATTOM
Viruses - answer Practicing good personal hygiene and minimizing
bare hand contact with ready to eat food can help defend against
Fish toxins - answer Scombroid and Ciguatera are
Approved supplier - answer All produce should be purchased from an
Allergic reaction - answer Itching, tightening of throat, wheezing,
hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness
are all signs of
Answers
Foodborne Illness - answer a disease carried or transmitted to people
by food
Foodborne Illness Outbreak - answer When two or more people
experience the same illness after eating the same food
High Risk Populations - answer Infants, preschool age children,
pregnant women, the elderly, people taking meds, people who are ill
Temperature Control for Safety - answer TCS
41-135 - answer Danger Zone
TCS Foods - answer Milk, eggs, shellfish, fish, meats, meat alternatives,
untreated garlic and oil mixtures, baked potatoes, raw sprouts, cooked
rice, cut tomatoes, and cut Melos
Biological, physical, chemical - answer 3 types of contamination
Biological contaminants - answer Bacteria, virus, parasites, fungi,
natural toxins
,Chemical contaminants - answer Cleaners, sanitizers, toxic metal from
Non Food Service Grade utensils and cookware, pesticides
Physical contaminants - answer foreign objects
Top reasons for outbreak - answer 1. Purchasing food from unsafe
sources
2. Failing to cook food adequately
3. Holding food at incorrect temps
4. Contaminated equipment
5. Poor personal hygiene
TTC, cross contamination, poor personal hygiene - answer 3 ways food
becomes contaminated
Time- temperature abuse - answer TCS foods are left in the danger
zone for more than 4 hours
Cross contamination - answer Contaminants cross to a food that is not
going to be cooked any further
Poor personal hygiene - answer Food handlers cause foodborne illness
, Foodborne infections - answer When a person eats food containing
pathogens
Foodborne intoxications - answer Result when a person eats food
containing pathogens, which then grow in the intestines and cause
illness
Bacteria - answer Found everywhere and under favorable conditions,
can grow rapidly
Food, Acidity, Temperature, Time, Oxygen, Moisture - answer
FATTOM
Viruses - answer Practicing good personal hygiene and minimizing
bare hand contact with ready to eat food can help defend against
Fish toxins - answer Scombroid and Ciguatera are
Approved supplier - answer All produce should be purchased from an
Allergic reaction - answer Itching, tightening of throat, wheezing,
hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness
are all signs of
