Foodborne Illnesses and Allergens Flashcards
6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Foodborne Illnesses and Allergens flashcards as text
Which pathogen is the leading cause of foodborne illness outbreaks in restaurants?
Answer: Norovirus
Norovirus is the leading cause of foodborne illness outbreaks, responsible for more than half of all outbreaks.
A food handler has been diagnosed with Salmonella Typhi. What action is required?
Answer: They must be excluded from the foodservice operation
Salmonella Typhi requires exclusion from the operation because it is one of the Big Six pathogens.
At what temperature range do most foodborne pathogens grow most rapidly?
Answer: 41 to 135 degrees F
The temperature danger zone of 41 to 135 degrees F is where bacteria multiply most rapidly.
Which foodborne illness is most commonly associated with improperly canned foods?
Answer: Botulism
Botulism is caused by Clostridium botulinum toxin, which thrives in the anaerobic environment of improperly canned foods.
How long must a food handler with norovirus symptoms remain excluded from work?
Answer: Until symptom-free for at least 24 hours and cleared by authorities
Food handlers with norovirus must be excluded until at least 24 hours after symptoms resolve.
Which population is at the HIGHEST risk for severe foodborne illness?
Answer: Elderly individuals in nursing homes
Elderly individuals in institutional settings have weakened immune systems and are among the highest-risk populations.