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ServSafe ch 2
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True or False: Cooling and frezzing can completely prevent molding?
False
Where are most parasites found?
seafood and wild game
What does TCS stand for?
Time and temp. control for safety
Which FBI has jaundice as a symptom?
Hep A
Which two pathogens can be kiiled by cooking/cool temperatures and which to can not?
Can : bacteria and parasites; can not : viruse and fungi
Name three of the Big 6.
Shigella, Salmonella Typhi, Nontyphoidal Salmonella,, E.coli, Hepatitis A, Norovirus
What is the definition of a pathogen?
harmful microorganisms
What is the temperature danger zone (TDZ)?
41-135
What do the T's in FATTOM stand for?
Time and Temperature
What does the M in FATTOM stand for?
Moisture
What does the F in FATTOM stand for?
Food
Fungi includes ______, ______, and ________.
yeasts, molds, mushrooms.
What are the four categories of pathogens in this chapter?
bacteria, fungi, parasite, virus
What is a microorganism?
small, living organisms that can be seen only through a microscope. Many are harmless, but some can cause illness.
Bacteria are hard to find because they can't be ______, ________, or _________.
seen, smelled, or tasted
What is the presence of harmful substances (biological, chemical or physical) in food?
contamination
Tru or False: A virus needs a living host to grow?
true
Which food contains E. Coli?
ground beef
What is the O in fat tom?
oxygen
What is the A in fat tom?
Acidity
What is the basic prevention of bacteria?
Control of time and temperature
True or False: A person always shows all of the symptoms to a food-borne illness.
false
Which symptom of food-borne illness cause yellowing of the skin and eyes?
jaundice
What are the three types of contamination?
biological, physical, chemical
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