Foodborne Illness Quiz & Flashcards on Pathogens

Questions and Answers

What are the most common symptoms of a foodborne illness?

Diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice

What is the most important way to prevent a foodborne illness from bacteria?

Control time and temperature

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

Raw ground beef

What is the most important way to prevent a foodborne illness from viruses?

Practice good personal hygiene Signup and view all the answers

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 probably caused the illness?

Norovirus Signup and view all the answers

Parasites are commonly linked with what type of food?

Seafood Signup and view all the answers

A guest had a reversal of hot and cold sensations after eating seafood. What most likely caused the illness?

Toxin Signup and view all the answers

What should the food handler have done differently regarding the storage of the sanitizer spray bottle?

Stored the sanitizer bottle away from the prep area Signup and view all the answers

To prevent the deliberate contamination of food, what should a manager be aware of?

Who to contact about suspicious activity Signup and view all the answers

What should food handlers do to prevent food allergens from being transferred to food?

Clean and sanitize utensils after use Signup and view all the answers

What does FATTOM stand for?

Food, Acidity, Temperature, Time, Oxygen, Moisture Signup and view all the answers

What are the most common food allergens?

Milk and dairy products, eggs and egg products, fish and shellfish, wheat, soy and soy products, peanuts and tree nuts Signup and view all the answers

What are the symptoms of food allergy?

Nausea, wheezing or shortness of breath, hives or itchy rash, swelling of various parts of the body, vomiting and or diarrhea, abdominal pain Signup and view all the answers

What is the best way to keep foodborne viruses from contaminating food?

Practicing good personal hygiene Signup and view all the answers

Which is an example of a TCS food?

Sprouts Signup and view all the answers

Why are preschool-age children at a higher risk for foodborne illnesses?

They have not built up strong immune systems Signup and view all the answers

What is an important measure for preventing foodborne illness?

Controlling time and temperature Signup and view all the answers

Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

Time and temperature abuse Signup and view all the answers

What are some basic characteristics of yeast?

Grow well in acidic food with little moisture, produces carbon dioxide and alcohol, may appear as pink discoloration or slime. Signup and view all the answers

What major viruses cause foodborne illness?

Hepatitis A and norovirus Signup and view all the answers

What safeguards should be taken to prevent a foodborne illness from fish toxins?

Purchase fish from an approved, reputable supplier, check the temperature of fish upon delivery. Signup and view all the answers

What is the best way to prevent a foodborne illness from shellfish toxins?

Purchase from an approved, reputable supplier Signup and view all the answers

What substances used in an establishment can result in chemical contamination of food?

Toxic metals, pesticides, cleaning products, sanitizers, lubricants Signup and view all the answers

What can you do to prevent chemical contamination of food?

Follow directions supplied by the manufacturer, store chemicals away from food. Signup and view all the answers

What are some common physical contaminants you should watch out for?

Metal shavings, staples, glass, blades, fingernails, hair, jewelry, dirt, bone, fruit pits or seeds Signup and view all the answers

What are the symptoms of an allergic reaction?

Itching, tightening in the throat, wheezing, hives, swelling, abdominal cramps, vomiting, loss of consciousness, death Signup and view all the answers

What measures can be taken to keep customers with allergies safe?

Inform them about allergens in menu items, clean and sanitize cookware, wash hands, use specific equipment. Signup and view all the answers

Study Notes

Foodborne Illness Symptoms

Common symptoms include diarrhea, vomiting, fever, nausea, abdominal cramps, and jaundice.

Prevention of Foodborne Illness

Bacteria: Control time and temperature.
Viruses: Maintain good personal hygiene.

Food Links to Pathogens

Enterohemorrhagic and shiga toxin-producing E.coli associated with raw ground beef.
Parasites often linked with seafood.

Specific Illness Cases

Norovirus likely caused illness from raw oysters resulting in vomiting and diarrhea.
A guest experiencing hot and cold sensations after seafood likely suffered from toxin exposure.

Safe Food Handling Practices

Store sanitizers away from prep areas to avoid contamination.
Clean and sanitize utensils after use to prevent allergen transfer.

Key Concepts

FATTOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture, key factors in food safety.
The most common food allergens include milk, eggs, fish, shellfish, wheat, soy, peanuts, tree nuts, and specific examples like crab legs and vanilla ice cream.

Allergy Symptoms

Symptoms of food allergies include nausea, wheezing, hives, swelling, abdominal pain, and in severe cases, loss of consciousness or death.

Virus Prevention

To keep foodborne viruses from contaminating food, practice good personal hygiene, particularly handwashing and minimizing bare-hand contact with ready-to-eat foods.

High-Risk Groups

Preschool-age children are at higher risk for foodborne illnesses due to underdeveloped immune systems.

Temperature Control

Time and temperature abuse, such as raw chicken left out at room temperature, poses a significant risk for foodborne illness.

Yeast Characteristics

Yeasts thrive in acidic, low-moisture foods like jellies and can produce carbon dioxide and alcohol, resulting in spoilage.

Toxins and Safeguards

To prevent fish toxins, purchase fish from reputable suppliers and ensure proper temperature controls during delivery.
Maintain strict protocols to prevent chemical contamination, including proper storage and labeling of substances.

Physical Contaminants

Common physical contaminants involve metal shavings, staples, glass, and personal items (e.g., hair, fingernails).

Allergy Management

To keep customers with allergies safe, inform them about menus, accurately describe items, and ensure no cross-contamination during preparation.
Assign specific equipment for allergen-free food preparation to mitigate risks.

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Description

Test your knowledge on foodborne illnesses with these Servsafe flashcards. Understand symptoms, prevention methods, and food safety practices vital for handling food. Ideal for anyone preparing for Servsafe certification or seeking to enhance their food safety knowledge.

Servsafe Flashcards - Foodborne Illness