Serv-safe Chapter 2 Review

Front

What are the most common symptoms of a foodborne-illness?

Back

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

Front

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

Back

control time and temperature.

Front

Shiga toxin-producing E-coli is commonly linked to what type of food?

Back

Raw ground beef

Front

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

Back

Practice good personal hygiene.

Front

A guest called an operation and told the manager 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?

Back

Norovirus

Front

Parasites are commonly linked with what type of food?

Back

Seafood

Front

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

Back

Toxin

Front

which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness? Options: Hepatitis A, Novovirus, Salmonella Typhimon typhoidal Salmonella, Shigella spp., ashligatoxin-producing E. coli

Back

Hepatitis A, Novovirus, Salmonella Typhimon typhoidal Salmonella, Shigella spp., ashligatoxin-producing E. coli

Front

Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?

Back

Time

Front

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Back

Shigella spp.