13 Types of Contaminants (HAZARDS)
Biological
Chemical
Physical
2ServSafe Manager 9th Edition
Ch 2 Forms of Contamination
3What are the 3 types of Foodborne Illnesses
Infection
Intoxication
Toxin-mediated infection
4Eating a pathogen causes what type of Foodborne Illness
Infection
5Eating a toxin causes what type of Foodborne Illness
Intoxication
6Eating a pathogen that makes a toxin is what type of Foodborne Illness
Toxin-medicated infection
7Salmonella will cause what type of Foodborne Illness?
Infection
8Staph will cause what type of Foodborne illness
intoxication
9Clostridium perfringens will cause what type of Foodborne Illness?
Toxin-mediated infection
10If a food already contains bacteria, you are dealing with what type of Foodborne Illness?
Infection
11If the toxin is ALREADY IN THE FOOD, you are dealing with what type of Foodborne Illness?
Intoxication
12If a pathogen MAKES A TOXIN INSIDE YOU, you are dealith with what type of Foodborne Illness?
Toxin-Mediated Infection
13The conditions bacteria need to grow are represented by which 6 letters
FAT TOM
14What does the F in FAT TOM stand for?
Food
15What does the A in FAT TOM stand for?
Acidity
16What does the first T in FAT TOM stand for?
Time
17What does the second T in FAT TOM stand for?
Temperature
18What does the O in FAT TOM stand for?
Oxygen
19What does the M in FAT TOM stand for?
Moisture
20What is the range for acidity, if it is a danger for bacteria to grow
4.6 to 7.5
21What is the time range that is a danger for bacteria to grow
4 or more hours
22What is the temperature that is a danger for bacteria to grow
41 F to 135 F
23Name the BIG 6 Pathogens (Critical you know these)
Salmonella Typhi
Nontyphoidal Salmonella
Shigella spp.
E. coli (STEC)
Hepatitis A
Norovirus
24Ready-to-eat food, beverages are common sources for which pathogen?
Salmonella typhi
25Poultry, eggs, meat, and milk are common sources for which pathogen?
Nontyphoidal Salmonella
26Food handled by an infected person is a common source for which pathogen
Shigella spp.
27Ground beef and produce are common sources for which pathogen?
E. coli (STEC)
28Ready-to-eat food, shellfish are common sources for which pathogen?
Hepatitis A
29Ready-to-eat food is a common source for which pathogen?
Norovirus
30Fever is a key symptom of which pathogen?
Salmonella Typhi
31Diarrhea is a KEY SYMPTOM of which pathogen?
Nontyphoidal Salmonella
32Bloody Diarrhea is a KEY SYMPTOM of which pathogen?
Shigella spp.
33Kidney Failure is a KEY SYMPTOM of which pathogen
E. coli (STEC)
34Jaundice is a KEY SYMPTOM of which pathogen?
Hepatitis A
35Vomiting is a KEY SYMPTOM of which pathogen?
Noroviris
36Proper Handwashing can prevent which 4 of the BIG 6 Pathogens?
Salmonella Typhi
Shigella spp.
Hepatitis A
Noroviris
37Proper cooking of beef to 155 F is a prevention for which of the BIG 6 Pathogens?
E. coli (STEC)
38Cooking properly is a prevention for which of the BIG 6 Pathogens
Nontyphoidal Salmonella
39If you see a question involving READY-TO-EAT FOOD + POOR HANDWASHING, which 3 of the Big 6 might be a cause
Norovirus, Hep A, or Shigella
405 Symptoms requiring EXCLUSION from operation
Vomiting
Diarhhea
Jaundice
Diagnosed with BIG 6 PATHOGEN
Sore throat WITH FEVER (in high-risk population facility)
412 symptoms requiring RESTRICTION from food handling
sore throat WITHOUT fever
infected wound or cut (unless properly covered)
42Exlude or Restrict? Vomitting
Exclude
43Exlude or Restrict? Diarrhea
Exclude
44Exlude or Restrict? Jaundice
Exclude
45Exclude or Restrict? Diagnosed with a BIG 6 Pathogen
Exclude
46Exclude or Restrict? Sore throat WITH FEVER (in high-risk population facility)
Exclude
47Exclude or Restrict? Sore throat WITHOUT FEVER
restrict
48Exclude or Restrict? Infected wound or cut (not properly covered)
restrict
49Which term means the transfer of pathogens from one surface or food to another?
cross-contamination
50Name 5 major causes of Cross-Contamination
Same cutting board
storing raw meat over produce
dirty wiping cloths
hands NOT washed
Equipment NOT sanitized
51Name 4 ways to prevent Cross-Contamination
separate equipment
clean and sanitize between tasks
proper storage order
handwashing
525 Examples of when food must be discarded
contaminated by CHEMICALS
contaminated by a PHYSICAL OBJECT
handled by SICK EMPLOYEE
cross-contaminated
in temperature danger zone TOO LONG
53If describing a food situation and the test asks "what should the manager do?"
throw it out (is a common response)
54Name the TOP 9 ALLERGENS
milk
eggs
fish
shellfish
wheat
soy
peanuts
tree nuts
sesame (new)
55If a food has cross-contact with an allergen, what is true about the cooking process and the food
it will not destroy the allergen, it is contaminated
56What are 4 ways to prevent ALLERGEN CROSS-CONTACT
separate equipment
wash, rinse, sanitize
change gloves
accurate labels
57What are the 3 BIOLOGICAL TOXINS found in Fish & Shellfish?
histamine
ciguatera
shellfish toxins
58Time-temp abused tuna and/or mahi is a source for which toxin?
histamine
59tropical reef fish are a source for which toxin?
ciguatera
60Clams, mussels, oysters are a common source of which toxin?
Shellfish toxins
61What is the prevention for histamine in tuna and mahi?
proper receiving and storage
62What is the proper prevention for ciguatera in tropical reef fish?
It cannot be destroyed, so no prevention is stated
63What is the proper prevention of shellfish toxins for clams, mussels, or oysters?
Buy from an approved supplier
64What are 4 sources of CHEMICAL CONTAMINATION?
cleaners STORED above food
wrong sanitizer CONCENTRATION
PESTICIDES
Toxic Metals (copper, pewter, galvanized)
65Name 3 ways to prevent CHEMICAL CONTAMINATION
proper STORAGE
LABEL chemicals
use approved CONTAINERS
66Name 6 Physical Contaminants
Metal shavings
glass
staples
bandages
jewelry
hair
67Name 3 ways to prevent PHYSICAL contaminants
hair restraints
NO JEWELRY (plain band ring OK)
Inspect equipment