Foods 2 : Servsafe 2

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

Control time and temperature.

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, Shigella spp., and enterohemorrhagic and shiga toxin-producing E. coli

A customer called an operation and told the manager about getting sick after eating there. The customer complained of vomiting and diarrhea a few hours after eating the raw oysters. What pathogen probably caused the illness?

Norovirus

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

Practice good personal hygiene.

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

Raw ground beef

Parasites are commonly linked with what type of food?

Seafood

Which pathogen can be controlled by washing hands and controlling flies inside and outside the operation?

Shigella spp.

Which FAT TOM condition will a foodservice operation be most able to control?

time

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

toxin

What are the most common symptoms of a foodborne illness?

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