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ServeSafe > Forms of Contamination > Flashcards

Forms of Contamination Flashcards

1
Q

What is the best way to protect food from deliberate tampering?

A. Make it as difficult as possible for someone to tamper with it.
B. Allow former employees into the operation.
C. Perform spot inspections on new vendors.
D. Use the USDA A.L.A.R.M. system.

A

A. Make it as difficult as possible for someone to tamper with it.

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2
Q

To prevent the deliberate contamination of food, a manger should know whom to contact about suspicious activity, monitor the security of products, keep information related to food security on file, and know

A. When to register with the EPA.
B. How to fill out an incident report.
C. Where to find Safety Data Sheets in the operation.
D. Who is in the facility.

A

D. Who is in the facility.

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3
Q

What is a basic characteristic of a virus?

A. Destroyed by cooking
B. Grows in food
C. Requires a living host to grow
D. Commonly found in cattle intestines

A

C. Requires a living host to grow

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4
Q

Which is a biological contaminant?

A. Bones in a chicken fillet
B. Norovirus in shellfish
C. Metal shavings in a can of peaches
D. Tomato juice served in a pewter pitcher

A

B. Norovirus in shellfish

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5
Q

The 6 conditions bacteria need to grow are (1) food, (2) acidity, (3) temperature, (4) time, (5) oxygen, and

A. Meat
B. Moisture
C. Melatonin
D. Management

A

B. Moisture

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6
Q

Which is a chemical contaminant?

A. Bones in a chicken fillet
B. Norovirus in shellfish
C. Metal shavings in a can of peaches
D. Tomato juice served in a pewter pitcher

A

D. Tomato juice served in a pewter pitcher

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7
Q

Which is an example of physical contamination?

A. Sneezing on food.
B. Touching dirty food-contact surfaces.
C. Bones in fish.
D. Cooking tomato sauce in a copper pan.

A

C. Bones in fish.

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8
Q

Which symptom could mean a customer is having an allergic reaction to food?

A. Coughing
B. Dehydration
C. Swollen lips
D. Sneezing

A

C. Swollen lips

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9
Q

To prevent food allergens from being transferred to food,

A. Clean and sanitize utensils before preparing an allergen special order.
B. Buy food from trusted suppliers.
C. Store cold food at 41°F or lower.
D. Avoid pewter tableware and utensils and copper cookware.

A

A. Clean and sanitize utensils before preparing an allergen special order.

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10
Q

Which is a Big Eight food allergen?

A. Broccoli
B. Wheat
C. Grapes
D. Pork

A

B. Wheat

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11
Q

Name 3 food contaminants.

A
  1. Biological
  2. Chemical
  3. Physical
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12
Q

6 symptoms of foodborne illness?

A
  1. Diarrhea
  2. Vomiting
  3. Fever
  4. Nausea
  5. Abdominal cramps
  6. Jaundice
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13
Q

What does bacteria need to grow?

A 
F--Food
A--Acidity
T--Temperature
T--Time
O--Oxygen
M--Moisture
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14
Q

3 major bacteria that cause foodborne illness?

A
  1. Salmonella Typhi (Sal-me-nel-uh Ti-fee)
  2. Shigella Spp. (Shi-gel-uh)
  3. Enterohemorrhagic and shiga toxin-producing E. coli
    (ess-chur-ee-kee-uh-ko-li)
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15
Q

Bacteria that lives only in humans.

Found in ready-to-eat food and beverages.

A

Salmonella

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16
Q

Bacteria found in the feces of humans with the illness.
Flies can transfer the bacteria from feces to food.
Found in food that is easily contaminated by hands, such as salads, containing TCS food and food that has made contact with contaminated water, such as produce.

A

Shigella

17
Q

Bacteria found in the intestines of cattle.
It can contaminate meat during slaughtering.
Found in ground beef and contaminated produce.

A

Escherichia coli

18
Q

2 major viruses that cause foodborne illness?

A

Hepatitis A

Norovirus

19
Q

This virus is mainly found in the feces of people infected with it.
The virus can contaminate water and many types of food.
It is commonly linked with ready-to-eat foods, however, it has also been linked with shellfish from contaminated water.
Cooking does not destroy this virus.

A

Hepatitis A

20
Q

This virus is commonly linked to ready-to-eat food.
It has also been linked with contaminated water.
It is often transferred with infected food handlers touch food or equipment with fingers that have feces on them.

A

Norovirus

21
Q

What are common symptoms of foodborne illness?

  1. Headache
  2. Diarrhea
  3. Muscle pain
  4. Fever
  5. Vomiting
  6. Nausea
  7. Jaundice
  8. Sweating
A
  1. Diarrhea
  2. Fever
  3. Vomiting
  4. Nausea
  5. Jaundice
22
Q

I am commonly linked with ready-to-eat food.
I am found in the feces of infected people.
Excluding staff with jaundice can stop me.
Hand washing can prevent me.

A

Hepatitis A

23
Q

I am carried in the bloodstream and intestinal tract of humans.
I am commonly linked with beverages and ready-to-eat foods.
Cooking food correctly can prevent me.
Washing hands can stop me.

A

Salmonella Typhi

24
Q

I am found in the intestines of cattle.
I produce toxins in a person’s intestines.
Excluding staff with diarrhea can stop me.
Cooking ground beef correctly can stop me.

A

Enterohemorrhagic and shiga toxin-producing E. Coli

25
Q

Flies can spread me.
I an linked to salads containing TCS food.
I am found in the feces of infected people.
Excluding staff with diarrhea can stop me.

A

Shigella

26
Q

Symptoms of allergies

A 
Nausea
Wheezing or shortness of breath
Hives or itchy rashes
Swelling of various parts of the body
Vomiting and/or diarrhea
Abdominal pain
27
Q

Common food allergens

A 
Milk
Eggs
Fish
Shellfish
Wheat
Soy
Peanuts
Tree nuts
28
Q

Which are symptoms of an allergic reaction?

  1. Nausea
  2. Bruising
  3. Sneezing
  4. Coughing
  5. Itchy rash
  6. Hives
  7. Swollen face
  8. Abdominal pain
  9. Swollen abdominal
  10. Increased appetite
  11. Shortness of breath
  12. Tightening in the chest
  13. Tingling in arms
  14. Diarrhea
A
  1. Nausea
  2. Itchy rash
  3. Hives
  4. Swollen face
  5. Abdominal pain
  6. Shortness of breath
  7. Diarrhea
29
Q

Which are the most common food allergens?

  1. Tea
  2. Cod
  3. Wheat flour
  4. Melons
  5. Peanut butter
  6. Crab legs
  7. Potatoes
  8. Mushrooms
  9. Tomatoes
  10. Pecan pie
  11. Citrus fruit
  12. Green peppers
  13. Squash and eggplant
  14. Soybeans
  15. Rice and rice products
  16. Omelet
  17. Vanilla ice cream
A
  1. Cod
  2. Wheat flour
  3. Peanut butter
  4. Crab legs
  5. Pecan pie
  6. Soybeans
  7. Omelet
  8. Vanilla ice cream
30
Q

What are the most common symptoms of a foodborne illness?

A. Diarrhea, vomiting, fever, nausea, abdominal cramps and dizziness.
B. Diarrhea, vomiting, fever, nausea, abdominal cramps and headache.
C. Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice.
D. Diarrhea, vomiting, fever, nausea, abdominal cramps and tiredness.

A

C. Diarrhea, vomiting, fever, nausea, abdominal cramps and jaundice.

31
Q

What is the most important way to prevent a foodborne illness from bacteria?

A. Control time and temperature.
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing.

A

A. Control time and temperature.

32
Q

Enterohemorrhagic and shiga toxin-producing E. coli are commonly linked with what type of food?

A. Potato salad
B. Thick stews
C. Dairy products
D. Raw ground beef

A

D. Raw ground beef

33
Q

What is the most important way to prevent a foodborne illness from viruses?

A. Control time and temperature.
B. Prevent cross-contamination.
C. Practice good personal hygiene.
D. Practice good cleaning and sanitizing.

A

C. Practice good personal hygiene.

34
Q

A guest called a restaurant and told the manager about getting sick after eating there. The guest complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

A. Norovirus
B. Shigell spp.
C. Salmonella Typhi
D. Enterohemorrhagic and shiga toxin-producing E. coli.

A

A. Norovirus

35
Q

Parasites are commonly linked with what type of food?

A. Rice
B. Poultry
C. Seafood
D. Canned food

A

C. Seafood

36
Q

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

A. Toxin
B. Virus
C. Bacteria
D. Parasite

A

A. Toxin

37
Q

A food handler stored a sanitizer spray bottle on the shelf above the prep table that had just been sanitized. Throughout the day, the food handler the sanitizer on the prep table, storing it in the same spot. What should the food handler have done differently?

A. Stored the sanitizer bottle away from the prep area.
B. Stored the sanitizer bottle on the floor between uses.
C. Stored the sanitizer bottle on the prep table between uses.
D. Stored the sanitizer bottle with food supplies below the prep table.

A

A. Stored the sanitizer bottle away from the prep area.

38
Q

To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor the security of products, keep information related to food security on file, and know

A. when to register with the EPA.
B. How to fill out an incident report.
C. Where to find MSDS in the operation.
D. Who to contact about suspicious activity.

A

D. Who to contact about suspicious activity.

39
Q

What should food handlers do to prevent food allergens from being transferred to food?

A. Clean and sanitize utensils after use.
B. Buy from approved, reputable suppliers.
C. Store cold food at 41° or lower.
D. Label chemical containers correctly.

A

A. Clean and sanitize utensils after use.

ServeSafe (10 decks)

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