ServSafe Chapter 2 Flashcard

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 bacterial foodborne illness?

Back

Control time and temperature

Front

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

Back

Ground beef

Front

What is the most important way to prevent foodborne illnesses caused by viruses?

Back

Practice good personal hygiene

Front

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 raw oysters. What pathogen is most likely the cause?

Back

Norovirus

Front

Parasites are commonly linked with what type of food? Options: Rice, Poultry, Seafood, Canned food

Back

Seafood

Front

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness? Options: Parasite, Toxin, Virus, Bacteria

Back

Toxin

Front

Which pathogen causes the yellowing of the skin and eyes? Options: Salmonella, Hepatitis A, Norovirus, E. coli

Back

Hepatitis A

Front

Bacteria grows well in food that is

Back

Neutral to slightly acidic: pH of 4.6 to 7.5

Front

What causes "The Big 6" pathogens to be singled out by the FDA?

Back

They are highly contagious and cause severe illness