ServSafe Chapter Two Part 2 Homework Name: ______Due Date: 9-21-11
ServSafe Possible Points: / 50pts Assignments will be graded as follows: Early On time Late 1 day Late 2 days Late 3 days Late 4 days Late 5 days
2 extra 50 points 40 points 35 points 30 points 25 points 1 point credit maximum maximum maximum maximum maximum maximum points
1. List and describe four characteristics of parasites. (4pts)
a.
b.
c.
d.
2. List three Foodborne illnesses caused by Parasites and how they can be
prevented: (4pts)
a.
i.
b.
i.
c.
i.
Chapter Two Part 2 HW 1 ServSafe Chapter Two Part 2 Homework Name: ______Due Date: 9-21-11
3. Define Seafood toxins - List its characteristics (4points). (List minimum of four characteristics) a.
b.
c.
d.
4. List the major Foodborne Illness caused by seafood toxins and list how they can be prevented (5 points).
a. i.
b. i.
c. i.
d. i.
e.
i.
Chapter Two Part 2 HW 2 ServSafe Chapter Two Part 2 Homework Name: ______Due Date: 9-21-11
5. List two basic characteristics of Mushroom Toxins (2pts):
a.
b.
6. List two common reasons why someone can become contaminated by Plant Toxins (2pts).
a.
b.
7. List three examples of Plant Toxins items that have caused illness (3pts):
a.
b.
c.
8. How can plant toxins be prevented from getting into food? (1pt)
a.
9. What two FAT TOM conditions are easiest for an establishment to control? (1pt) a.
b.
Chapter Two Part 2 HW 3 ServSafe Chapter Two Part 2 Homework Name: ______Due Date: 9-21-11
10. How can an outbreak of Norovirus be prevented? List two ways (2pts)
a.
b.
Please read the following two case studies on pg 2-34 in your textbook and answer the question below it.
11. Read Case Study: A Case in Point #1: (3pts)
What pathogen caused the illness and why?
a.
12. Read Case Study: A Case in Point # 2: (3pts)
Why did the mahi-mahi steaks cause scombroid poisoning?
a.
Chapter Two Part 2 HW 4 ServSafe Chapter Two Part 2 Homework Name: ______Due Date: 9-21-11
Answer each of the following questions below: 1 point each. (11points total)
13. Foodborne pathogens grow well at what temperature range?
a.
14. What does FAT TOM stand for?
a.
15. Which pathogen is primarily found in the hair, nose, and throat of humans?
a.
16. While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce? a.
17. Which practice(s) can reduce Salmonella spp. in poultry to safe levels?
a.
18. Covering wound can help prevent the spread of which pathogen?
a.
19. Which Foodborne illness has been linked with ready-to-eat food and shellfish
contaminated by sewage?
a.
20. Viruses such as Norovirus and hepatitis A can be spread when foodhandlers
fail to ______.
21. What is the best way to prevent a Foodborne illness caused by seafood toxins?
a.
Chapter Two Part 2 HW 5 ServSafe Chapter Two Part 2 Homework Name: ______Due Date: 9-21-11
22. A person who ate raw oysters later became disoriented and suffered memory loss. What illness was most likely the cause?
a.
23. Foodserivce operations should not use mushrooms unless they have been______.
True or False Questions: Write the entire word in blank space provided. Worth 1 point each. (5 points total) 24. ______Pathogens grow well at 155F? 25. ______A person with Hepatitis A may experience double vision? 26. ______Bacillus cereus is commonly linked with untreated garlic and oil mixtures? 27. ______Purchasing fish from approved reputable suppliers can help prevent anisakaisis? 28. ______A person with ciguatera fish poisoning often sweats and experiences a burning sensation in the mouth?
Chapter Two Part 2 HW 6