Question

servsafe ch. 2 quiz
matching: match the food items that foodborne illness to are commonly linked to

1. ______ salmonella typhi a. beverages and ready - to - eat foods
2. ______ non - typhoidal salmonella b. ground beef
3. ______ shigella spp. c. shellfish from contaminated waters
4. ______ e - coli d. salads such as tuna, pasta, and chicken
5. ______ norovirus & hepatitis a e. poultry, eggs, milk, & dairy products

more matching: match the foodborne illness/toxin with the best method of prevention (some methods will be used more than once)

1. ______ bacteria a. avoid time and temperature abuse, cook foods to correct minimum temperatures
2. ______ virus
3. ______ parasite b. good personal hygiene
4. ______ fungus c. purchase from approved suppliers
5. ______ biological toxins

multiple choice: choose the best answer for each question

1. which of the following best defines pathogens?

a. harmful allergens
b. harmful toxins
c. harmful microorganisms
d. harmful bacteria

1. which of the following pathogens is a virus?

a. hepatitis a
b. salmonella typhi
c. shigella spp.
d. e - coli

Explanation:

1. Salmonella typhi is commonly linked to beverages and ready - to - eat foods. Non - typhoidal salmonella is associated with poultry, eggs, milk, and dairy products. Shigella spp. are often found in salads such as tuna, pasta, and chicken. E - coli is related to ground beef. Norovirus & Hepatitis A are associated with shellfish from contaminated waters.
2. For bacteria, prevention includes avoiding time and temperature abuse and cooking foods to correct minimum temperatures. For viruses, good personal hygiene is key. For parasites, purchasing from approved suppliers helps. For fungi, purchasing from approved suppliers is a good prevention method. For biological toxins, purchasing from approved suppliers is important.
3. Pathogens are best defined as harmful microorganisms. Hepatitis A is a virus, while Salmonella typhi, Shigella spp., and E - coli are bacteria.

Answer:

1. 1. A
2. E
3. D
4. B
5. C
6. 6. A
7. B
8. C
9. C
10. C
11. 11. c. Harmful microorganisms
12. a. Hepatitis A