Servsafe Module 2 Review [100% Correct Answers] UPDATED!!

Servsafe Module 2 Review [100% Correct Answers] UPDATED!! One of the foodservice manager's most important roles is to prevent any type of ___________________ of food from occurring. *Ans* contamination Contamination is *Ans* presence of harmful substances in food Harmful substances can be: *Ans* biological, chemical, or physical Most contaminants cause __________________ ________________ while others can result in __________________ ________________. *Ans* food borne illness physical injury How Contamination Happens *Ans* occurs mostly through people The fecal-oral route of contamination is *Ans* When food handlers who do not wash their hands after using the restroom may contaminate food surfaces with feces from their fingers. Once the food is eaten, an illness may result. Contaminants are passed very easily in the following ways: *Ans* -can pass directly from person to person -fecal/oral route -sneezing or committing on food contact surface -storing or cleaning food incorrectly -pest infestations Microorganisms are *Ans* small living organisms only seen through a microscope Pathogens are *Ans* harmful micro-organisms that are infectious and cause diseases The four types of pathogens that can contaminate food and cause a foodborne illness are: *Ans* 1) bacteria 2) viruses 3) parasites 4) fungi The FDA has singled out six pathogens and named them the _______ ________. These include: *Ans* BIG 6 1) Salmonella Typhi 2) Nontyphoidal Salmonella 3) Shigella spp 4) E. coli 5) Hepatitis A 6) Norovirus Most victims of foodborne illness share some common symptoms including: *Ans* diarrhea, vomiting, nausea, fever, jaundice abdominal cramps Onset time is *Ans* how quickly foodborne-illness symptoms appear in a person Onset time can range from *Ans* 30 min to as long as 6 weeks Bacteria Location *Ans* Can be found almost everywhere. Live in and on our bodies. So