ServSafe Manager Ch 2

What can cause foodborne illness or physical injury according to ServSafe Chapter 2?

• Contamination by microorganisms only

• Contamination by harmful substances in food

• Contamination by food additives

• Contamination by cooking utensils only

What is an example of the fecal-oral route of contamination?

• A food handler coughs on the food

• A food handler uses the bathroom, does not wash their hands, and then touches food

• A food handler uses clean gloves to handle food

• A food handler cooks food at high temperatures

How can passing contaminants occur?

• By cooking food thoroughly

• By storing food at the correct temperature

• By sneezing or vomiting onto food or food-contact surfaces

• By using separate cutting boards for different types of food

What is a common way that ready to eat food can become contaminated?

• Being stored in a clean container

• Being cooked to the right temperature

• Touching a cutting board that was used to cut raw chicken

• Being served with clean utensils

What is a pathogen?

• A type of bacteria

• A harmful microorganism

• A prevention method for bacteria

• A nutrient needed for bacteria to grow

Which of the following is NOT one of the four types of biological contamination?

• Bacteria

• Virus

• Insect

• Fungi

What are the symptoms of foodborne illnesses?

• Diarrhea, Vomiting, Fever

• Headache, Dizziness, Sneezing

• Coughing, Wheezing, Itchy eyes

• Rash, Swelling, Hives

Which of the following is identified by the FDA as one of the Big Six Biological Contaminants?

• Clostridium botulinum

• Norovirus

• Listeria monocytogenes

• Bacillus cereus

What is necessary for bacteria to grow?

• Cold temperatures

• Dry environments

• High levels of acidity

• Food, Acidity, Time, Temperature, Oxygen, Moisture (FATTOM)

How can the severity of foodborne illnesses vary?

• From mild diarrhea to death

• From mild headache to blurred vision

• From mild itching to sneezing

• From mild fatigue to insomnia