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ServSafe > CH 2 > Flashcards

CH 2 Flashcards

1
Q

Microorganism

A

Small, living organism that can be seen only with a microscope

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2
Q

Pathogen

A
  • Harmful microorganism

- Makes people sick when eaten or produces toxins that cause illness

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3
Q

Toxin

A

Poison

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4
Q

Four types of biological pathogens

A
  • Bacteria
  • Viruses
  • Parasites
  • Fungi
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5
Q

Common symptoms of foodborne illness

A
  • Diarrhea
  • Vomiting
  • Fever
  • Nausea
  • Abdominal cramps
  • Jaundice
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6
Q

The Big Six pathogens

A
  • Salmonella Typhi
  • Shigella spp.
  • Nontyphoidal Salmonella (NTS)
  • Shiga toxin-producing Escherichia coli (STEC or E. coli)
  • Hepatitis A
  • Norovirus
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7
Q

Attributes of the Big Six

A
  • Often found in very high numbers in an infected person’s feces
  • Transferred to food easily
  • Can make a person sick in small doses
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8
Q

Bacteria detection

A

Cannot be seen, smelled, tasted

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9
Q

Bacteria growth

A
  • Will grow rapidly if conditions correct
  • Some can change into spores to keep from dying when don’t have enough food
  • Some make toxins in food as they grow and die
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10
Q

Bacteria prevention

A

Control time and temperature

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11
Q

What bacteria need to grow

A

FAT TOM

  • Food
  • Acidity
  • Temperature
  • Time
  • Oxygen
  • Moisture
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12
Q

What temperatures do bacteria grow in? (temperature danger zone)

A
  • Grow rapidly between 41F to 135F (5C to 57C)

- More rapidly between 70F to 125F (21C to 52C)

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13
Q

What does the aw (water activity) scale range from?

A

0.0 to 1.0

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14
Q

What water activity is water?

A

1.0

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15
Q

Bacillus cereus (diarrhea illness)

A 
Gastroenteritis
Commonly linked food:
- Cooked vegetables, meat products, milk
Common symptoms:
- Watery diarrhea, no vomiting
Prevention:
- Control time and temp
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16
Q

Bacillus cereus (vomiting illness)

A 
Gastroenteritis
Commonly linked food: 
- Fried rice, rice pudding
Common symptoms:
- Nausea, vomiting
Prevention:
- Control time and temp
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17
Q

Listeria monocytogenes

A

Listeriosis
Commonly linked food:
- Raw meat, deli meat, hot dogs, soft cheese, unpasteurized dairy
Common symptoms:
- Miscarriage (pregnant women), sepsis, pneumonia, meningitis (newborns)
Prevention:
- Control time and temperature, throw out food past expiration date, cook to minimum internal temps, prevent cross-contamination

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18
Q

Shiga toxin-producing E. coli

A

Hemorrhagic colitis
Commonly linked food:
- Ground beef (raw/undercooked), contaminated produce
Common symptoms:
- Diarrhea (bloody), abdominal cramps, kidney failure (severe cases)
Prevention:
- Control time and temperature, cook to minimum internal temps, purchase from reputable suppliers, prevent cross-contamination, keep diagnosed staff out of kitchen

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19
Q

Campylobacter jejuni

A

Campylobacteriosis
Commonly linked food:
- Poultry, contaminated water, meat, stews/gravies
Common symptoms:
- Diarrhea, abdominal cramps, fever, vomiting, headache
Prevention:
- Control time and temperature, cook to minimal internal temps, prevent cross-contamination

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20
Q

Clostridium perfringens

A 
Gastroenteritis
Commonly linked food: 
- Meat, poultry, stews/gravies
Common symptoms:
- Diarrhea, severe abdominal pain
Prevention:
- Control time and temperature, cool/reheat food correctly, hold food at correct temps
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21
Q

Clostridium botulinum

A

Botulism
Commonly linked food:
- Incorrectly canned food, reduced-oxygen packaged food, temp-abused vegetables, untreated garlic/oil mixtures
Common symptoms:
- Initially: nausea and vomiting
- Later: weakness, double vision, difficulty speaking/swallowing
Prevention:
- Control time and temperature, hold/cool/reheat correctly, inspect canned food for damage

22
Q

Nontyphoidal Salmonella

A

Salmonellosis
Commonly linked food:
- Poultry/eggs, dairy, produce
Common symptoms:
- Diarrhea, abdominal cramps, vomiting, fever
Prevention:
- Prevent cross-contamination, cook to minimum internal temps, keep staff with symptoms/diagnosis out of kitchen

23
Q

Salmonella Typhi

A

Typhoid Fever
Commonly linked food:
- Ready-to-eat food, beverages
Common symptoms:
- High fever, weakness, abdominal pain, headache, loss of appetite, rash
Prevention:
- Prevent cross-contamination, keep diagnosed staff out, wash hands, cook to minimum internal temps

24
Q

Shigella spp.

A

Shigellosis
Commonly linked food:
- Contaminated by hands such as salads (potato, tuna, shrimp, macaroni, chicken), food in contact with contaminated water (produce)
Common symptoms:
- Bloody diarrhea, abdominal pain/cramps, fever
Prevention:
- Practice personal hygiene, exclude diagnosed staff out, control flies inside/outside operation

25
Q

Staphylococcus aureus

A

Gastroenteritis
Commonly linked food:
- Contaminated by hands during prep (salads with egg, tuna, chicken, macaroni)
Common symptoms:
- Nausea, vomiting/retching, abdominal cramps
Prevention:
- Practice personal hygiene, wash hands (esp. after touching hair, face, body), cover wounds on hands/arms, hold/cool/reheat food correctly

26
Q

Vibrio vulnificus & Vibrio parahaemolyticus

A

Gastroenteritis
Commonly linked food:
- Oysters from contaminated water
Common symptoms:
- Diarrhea, abdominal cramps, nausea, vomiting, low-grade fever/chills
Prevention:
- Purchase from approved, reputable suppliers, cook to minimum internal temps

27
Q

Viruses (general info)

A
  • Carried by humans and animals
  • Require living host to grow
  • Do not grow in food
  • Transferred through food/remain infectious in food
  • Found in food, water, any contaminated surface
  • Typically occur through fecal-oral routes
28
Q

Viruses (transfer)

A
  • Person to person
  • People to food
  • People to food-contact surface
29
Q

Viruses (prevention)

A
  • Not destroyed by normal cooking temps
  • Good personal hygiene must be practiced when handling food/food-contact surfaces
  • Quick removal/cleanup of vomit is important
30
Q

Hepatitis A

A

Hepatitis A
Commonly linked food:
- Ready-to-eat food, shellfish from contaminated water
Common symptoms:
- Fever (mild), general weakness, nausea, abdominal pain, jaundice (appears later)
Prevention:
- Practicing personal hygiene, keep diagnosed staff out, exclude staff with jaundice, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from reputable sources

31
Q

Norovirus

A

Gastroenteritis
Commonly linked food:
- Ready-to-eat food, shellfish from contaminated water
Common symptoms:
- Vomiting, diarrhea, nausea, abdominal cramps
Prevention:
- Practice personal hygiene, exclude staff with symptoms/diagnosis, wash hands, avoid bare-hand contact with ready-to-eat food, purchase shellfish from approved/reputable sources

32
Q

Parasites (general info)

A
  • Require a host to live/reproduce

- Found in seafood, wild game, food processed with contaminated water (produce)

33
Q

Parasites (prevention)

A
  • Purchase food from approved, reputable suppliers
  • Cook food to required minimum internal temps
  • Fish that will be served raw/undercooked must be frozen correctly by manufacturer
34
Q

Anisakis simplex

A

Anisakiasis
Commonly linked food:
- Raw/undercooked fish: herring, cod, pacific salmon, halibut, mackerel
Common symptoms:
- Tingling in throat, coughing up worms
Prevention:
- Purchase from approved, reputable suppliers, cook to minimum internal temps, if served raw purchase sushi-grade that has been frozen to correct time-temperature requirements

35
Q

Cryptosporidium parvum

A

Cryptosporidiosis
Commonly linked food:
- Contaminated water, produce
Common symptoms:
- Watery diarrhea, abdominal cramps, nausea, weight loss
Prevention:
- Purchase from approved, reputable suppliers, use correctly treated water, keep staff with diarrhea out, wash hands

36
Q

Giardia duodenalis

A 
Giardiasis
Commonly linked food: 
- Incorrectly treated water, produce
Common symptoms:
- Initially: fever
- Later: diarrhea, abdominal cramps, nausea
Prevention:
- Purchase from approved, reputable suppliers, use correctly treated water, keep staff with diarrhea out, wash hands
37
Q

Cyclospora cayetanensis

A

Cyclosporiasis
Commonly linked food:
- Incorrectly treated water, produce (berries, lettuce, basil)
Common symptoms:
- Nausea, abdominal cramps, mild fever, diarrhea alternating with constipation, weight loss, appetite loss
Prevention:
- Purchase from approved, reputable suppliers, keep staff with diarrhea out, wash hands

38
Q

Fungi (general info)

A

Commonly cause food spoilage, sometimes illness

  • Molds
  • Yeasts
39
Q

Mold characteristics

A
  • Spoil food, sometimes illness
  • Some produce toxins
  • Grow well in almost any condition, especially acidic food with low water activity
  • Are only slowed not destroyed by cooler/freezer temps
40
Q

Mold prevention

A

Throw out all moldy food unless the mold is a natural part of the food

41
Q

Yeast characteristics

A
  • Can spoil food quickly
  • May produce a small/taste of alcohol as spoils
  • May look like a white or pink discoloration or slime, may bubble
  • Grow well in acidic food with little moisture
42
Q

Yeast prevention

A

Food containing yeast should be thrown out

43
Q

Biological toxins

A
  • Naturally occur in certain plants, mushrooms, seafood
  • Seafood toxins: produced by pathogens found on certain fish, occur in certain fish that eat smaller fish that have consumed the toxin
44
Q

Histamine

A 
Scrombroid poisoning
Commonly linked food: 
- Tuna, bonito, mackerel, mahimahi
Common symptoms:
- Initially: reddening of the face/neck, sweating, headache, burning or tingling sensation in mouth/throat
- Possibly later: diarrhea, vomiting
Prevention:
- Purchase from approved, reputable suppliers, prevent time-temperature abuse during storage/preparation
45
Q

Ciguatoxin

A

Ciguatera fish poisoning
Commonly linked food:
- Predatory tropical reef fish from Pacific Ocean, Western Indian Ocean, Caribbean Sea
- Barracuda, jacks, grouper, snapper
Common symptoms:
- Reversal of hot/cold sensations, nausea, vomiting, tingling in fingers/lips/toes, joint and muscle pain
Prevention:
- Purchase predatory tropical reef fish from approved, reputable supplier

46
Q

Saxitoxin

A

Paralytic shellfish poisoning (PSP)
Commonly linked food:
- Shellfish found in colder waters such as Pacific/New England coasts
- Clams, oysters, mussels, scallops
Common symptoms:
- Numbness, tingling in mouth/face/arms/legs, dizziness, nausea, vomiting, diarrhea
Prevention:
- Purchase from approved, reputable supplier

47
Q

Brevetoxin

A

Neurotoxic shellfish poisoning (NSP)
Commonly linked food:
- Shellfish in warmer waters of west coast of Florida, Gulf of Mexico, Caribbean Sea
- Clams, mussels, oysters
Common symptoms:
- Tingling/numbness in lips/tongue/throat, dizziness, reversal of hot/cold, vomiting, diarrhea
Prevention:
- Purchase from approved, reputable supplier

48
Q

Domoic acid

A

Amnesic shellfish poisoning (ASP)
Commonly linked food:
- Shellfish found in coastal waters of Pacific NW/East Canada
- Clams, mussels, oysters, scallops
Common symptoms:
- Initially: Vomiting, diarrhea, abdominal pain
- Possibly later: Confusion, memory loss, disorientation, seizure, coma
Prevention:
- Purchase from approved, reputable supplier

49
Q

Mushroom toxins and foodborne illness

A
  • Caused by eating toxic wild mushrooms
  • Occur when toxic mushrooms are mistaken for edible ones
  • Can be prevented by purchasing from approved, reputable suppliers
50
Q

Foodborne illnesses linked with plant toxins

A
  • Usually happen when plants are purchased from unapproved suppliers
  • Can happen when certain plants aren’t cooked correctly
  • Can be prevented by purchasing plants from approved, reputable suppliers

ServSafe (15 decks)

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