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
What makes Listeria monocytogenes particularly dangerous?
Answer: It can grow at refrigeration temperatures as low as 32 degrees F
Listeria can grow at refrigeration temperatures, making it uniquely dangerous because cold storage does not stop its growth.
A guest reports tingling lips and throat swelling after eating. What should the food handler do FIRST?
Answer: Ask if they have an epinephrine auto-injector and call 911
These symptoms indicate anaphylaxis. The immediate priority is epinephrine and emergency medical services.
Which pathogen produces a toxin in food BEFORE it is eaten, causing symptoms within 1-6 hours?
Answer: Staphylococcus aureus
Staphylococcus aureus produces a heat-stable enterotoxin in food when temperature-abused, causing rapid-onset symptoms.
Which practice can help prevent severe allergic reactions in foodservice?
Answer: Using separate color-coded equipment for allergen-free orders
Separate, dedicated equipment prevents cross-contact, which is the most reliable method.
Hepatitis A in restaurants most commonly occurs through which route?
Answer: An infected food handler not properly washing hands
Hepatitis A spreads through the fecal-oral route, and infected food handlers are the primary source in restaurants.
What distinguishes a food allergy from a food intolerance?
Answer: Allergies involve the immune system; intolerances do not
A food allergy triggers an immune system response that can be life-threatening, while intolerance involves digestive difficulty without immune involvement.