ServSafe Chapter 2

What is a pathogen?

• A small, living organism that can be seen only with a microscope

• A harmful microorganism that makes people sick when eaten or produces toxins that cause illness

• A poison

• A type of bacteria

What are the common symptoms of foodborne illness?

• Diarrhea, vomiting, fever, nausea, abdominal cramps

• Headache, dizziness, fatigue, muscle aches

• Cough, sore throat, runny nose, congestion

• Rash, itching, swelling, difficulty breathing

Which of the following is one of the 'Big Six' pathogens?

• Salmonella Typhi

• Staphylococcus aureus

• Clostridium botulinum

• Listeria monocytogenes

What are the conditions that affect the growth of foodborne bacteria (FAT TOM)?

• Food, acidity, temperature, time, oxygen, moisture

• Fungi, acidity, temperature, time, oxygen, moisture

• Food, alkalinity, temperature, time, oxygen, moisture

• Food, acidity, temperature, time, oxygen, mold

Which bacteria can be transferred by flies?

• Shigella

• Listeria monocytogenes

• Shiga toxin-producing E. coli

• Clostridium perfringens

Which bacteria is often found in dirt and can produce two different illnesses?

• Bacillus cereus

• Listeria monocytogenes

• Shiga toxin-producing E. coli

• Clostridium botulinum

Which bacteria can cause Listeriosis and is commonly linked to raw meat and ready-to-eat food?

• Bacillus cereus

• Listeria monocytogenes

• Shiga toxin-producing E. coli

• Campylobacter jejuni

Which bacteria can cause Hemorrhagic colitis and is commonly linked to ground beef and contaminated produce?

• Bacillus cereus

• Listeria monocytogenes

• Shiga toxin-producing E. coli

• Campylobacter jejuni

Which bacteria can cause Clostridium perfringens gastroenteritis and is commonly linked to meat, poultry, and dishes made with meat and poultry?

• Clostridium perfringens

• Clostridium botulinum

• Nontyphoidal Salmonella

• Salmonella Typhi

What is the most important prevention measure for Clostridium botulinum?

• Control time and temperature

• Inspect canned food for damage

• Hold, cool, and reheat food correctly

• Cook poultry and eggs to minimum internal temperatures