ServSafe Manager Chapter 2 Review
What do you remember from chapter 2?
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- The 3 types of contamination are: Biological, Physical, and
- Biological contamination occurs through microorganisms called:
- Big 6 contagions: Shigella, Salmonella Typhi, Nontyph. salmonella, E.coli, Hepatitis A
- Symptoms of foodborne illness: diarrhea, vomiting, fever, nausea, jaundice, and
- What is the acronym that highlights the conditions needed for bacteria growth?
- What is the range of the temperature danger zone?
- Bacteria grows best in food that has neutral acidic, which has a pH range of _______
- 4 Major bacteria that cause FBI: Salmonella Typhi, Nontyphoidal salmonella, E. coli, &
- Bacteria that lives only in humans & linked to RTE foods & beverages
- Bacteria carried by farm animals & linked to poultry & eggs, meat, & milk products
- This bacteria may happen when people eat or drink food from contaminated water.
- Bacteria can be found in cattle intestines & infected people linked to ground beef
- Two highly contagious viruses that can cause severe illness are:
- Ready-to-eat food and shellfish from contaminated water are commonly linked to:
- The contaminant requires a living host & linked to seafood, and wild game.
- This toxin can be found in: barracuda, amberjack, grouper, snapper (BAGS).
- True or false: Toxins cannot be destroyed by cooking or freezing.
- Cleaners, sanitizers, polishes, pesticides are considered _______ contamination.
- Kitchenware that cause chemical contamination: copper, zinc, some painted pottery and
- Acronym linked to the FDA food defense program
- True or false: Chemicals must never be stored above food or food contact surfaces.
- Metal shavings from cans, fingernails, jewelry, & dirt are examples of ___ contamination
- Wheezing, hives, swelling of body parts, and itchy throat are symptoms of:
- Milk, eggs, soy, wheat, fish, shellfish, peanuts, & tree nuts are:
- How does most contamination of food happen?
- What is the most important way to prevent foodborne illness from bacteria?
- What is the most important way to prevent foodborne illness from viruses?
- Parasites are commonly linked with what type of food?
- What may cause a guest to have a reversal of hot & cold sensations after eating seafood?
- ___ is a process where an allergen is accidentally transferred from one food to another
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