ServSafe(Foodborne microorganisms & Allergens)

What is the level of water activity required for microorganisms to grow?

0.85

The "Danger Zone" for biological growth in food is defined as:

41 degrees F to 135 degrees F

When a food product comes into contact with something that contains toxic chemicals:

A chemical hazard occurs

A parasite is best defined as:

An animal which requires another animal for growth

(_______________) is the bacteria most commonly linked to cooked rice.

Bacillus cereus

A food borne infection occurs when:

Bacteria enter the blood stream

The presence of microorganisms is a form of:

Biological Hazard

what is an example of a chemical contaminant?

Bleach

Listeria monocytogenes is of particular concern because:

Can grow slowly in refrigerators

The food pathogen Clostridium botulinum is often associated with the following foods.

Canned foods, Herb-infused oils, and smoked or salted fish

The three categories of food contaminants are best described as:

Chemical, Biological, and Physical Hazards

what is an example of a physical contaminant

Chicken bones

Which of the following is a common food mold?

Cladosporium

Foods that are left in the danger zone for more than four hours are most often associated with which type of food borne illness?

Clostridium perfringens

of the following foods, which one is most likely to cause a food borne illness?

Cooked Rice

What method do bacteria use to reproduce?

Dividing in two

The pathogen most associated with undercooked beef, especially hamburger, is:

E.coli

Which of the following items would mostly likely cause a food to become unsafe?

Earrings

The greatest threat of Salmonella contamination can be traced to which of the following foods:

Eggs, Turkey meat, and chicken wings

The greatest threat of E. coil contamination can be traced to which of the following foods?

Ground Beef

Jaundice (yellowing of the skin and eyes) is a sign of what food borne illness?

Hepatitis A

Which of the following foods can lead to serious illness, even death?

Home infused olive oil with garlic and herbs

Food borne illnesses can be caused by:

Manufacturing mistakes, Not washing hands, and sick employees

Which of the following is an example of a biological contaminat?

Norovirus in shellfish

Salmonella poisoning is most often associated with the following source:

Under-cooked Eggs and Poultry

what food pathogen is most often associated with the consumption of under-cooked or raw seafood?

Vibrio vulnificus

Anisakis food poisoning is commonly associated with which of the following foods?

Wild salmon

Wheezing, hives, and puffy eyes are symptoms of:

allergies

Which of the following is an example of a physical hazard found in food:

chicken bones

Which of the following is a chemical contaminant?

detergent

The two categories of microbial induced food borne illness can be described through the following two terms:

infection and intoxication

what is not a common characteristic of potentially hazardous foods?

They have a low water activity

Bacteria, viruses, parasites, and mold are all causes of food borne illness. What is the other cause of food borne illnesses?

Toxic contamination

A food borne intoxication occurs when:

Toxins produced by pathogens enter the body

Bovine Spongiform Encephalopathy is more commonly known as?

mad cow disease

Yersiniosis is a foodborne pathogen typically associated with which of the following foods?

milk

The greatest threat of Norovirus contamination can be traced to which of the following foods?

oysters

Giardia lamblia is a type of:

parasite

A flatoxins are typically associated with which of the following foods?

peanuts

Foods that have a Ph of 4.6 or above are considered:

potentially hazardous foods

Foods that have a water activity of 0.85 or above are considered:

potentially hazardous foods

Tetrodotoxin is a toxin associated with which of the following foods:

puffer fish

what food is not a potentially hazardous food?

sea salt

The bacteria Vibrio vulnificus is commonly associated with which of the following foods?

shellfish

which of the following events is a key factor in the rapid growth of microorganisms?

time and temperature

The greatest threat of Samonella contamination can be traced to which of the following foods?

Poultry

Norwalk virus is typically associated with which of the following transmission vectors?

Raw oysters, Person to person contact, and Water

what pathogen is the greatest risk found in raw chicken

Salmonella

Of the following listed hazards, which one is considered a biological hazard?

Sneezing on food