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Terms in this set (23)
What is a foodborne-illness outbreak?
When 2 or more people report the same illness from eating the same food
What is TCS food?
Food requiring time and temperature control for safety
Why are preschool-age children at a higher risk for foodborne illnesses?
They have not built up strong immune systems
Which is a TCS food?
The five common risk factors that can lead to foodborne illness are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
Purchasing food from unsafe sources
What is an important measure for preventing foodborne illness?
Raw chicken breasts are left out at room temp on a prep table. What is the main risk that could cause a foodborne illness?
A server cleans a dining table with a wiping cloth and then puts the wiping cloth in an apron pocket. What is the risk that could cause a foodborne illness?
Poor cleaning and sanitizing
What are the most common symptoms of a foodborne illness?
Diarrhea, vomiting, fever, nausea, abdominal cramps, jaundice
What is the most important way to prevent a foodborne illness caused by bacteria?
control time and temperature
shiga toxin producing e coli is commonly linked with what type of food?
Raw ground beef
What is the most important way to prevent foodborne illnesses cause by viruses?
Practice good personal hygiene
A guest called an operation 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?
Parasites are commonly linked with what type of food?
A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?
Which pathogens are found in high numbers in an infected person's feces, are highly infectious, and can cause severe illness?
Hepatitis A, Norovirus, salmonella typhi, nonthyphoidal salmonella, shigella spp, and shiga toxin-producing e. coli
Aside from temperature, which other FAT TOM condition will a foodservice operation be most able to control?
Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?
A prep cook stores a bottle of sanitizer on a shelf above a prep table. To prevent chemical contamination, what should be done differently?
Store the sanitizer bottle away from the prep area
Which food contains a common allergen?
Smoked salmon wrapped in a lettuce leaf
Wheezing and shortness of breath are symptoms of what?
An allergic reaction
What should food handlers do to prevent food allergens from being transferred to food?
use cleaned and sanitized utensils when prepping the order
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
whom to contact about suspicious activity
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