ServSafe Foodborne Illnesses and Allergens 2 — Questions and Answers
Question 1: Which pathogen is the leading cause of foodborne illness outbreaks in restaurants?
- E. coli O157:H7
- Salmonella
- Norovirus (Correct answer)
- Listeria monocytogenes
Correct answer: Norovirus
Norovirus is the leading cause of foodborne illness outbreaks, responsible for more than half of all outbreaks.
Norovirus accounts for approximately 58 percent of all foodborne illnesses in the US. It is extremely contagious with as few as 18 viral particles causing infection. The primary route in restaurants is infected food handlers contaminating ready-to-eat foods.
Question 2: A food handler has been diagnosed with Salmonella Typhi. What action is required?
- They can work if they wear gloves
- They must be excluded from the foodservice operation (Correct answer)
- They can return after 24 hours without symptoms
- They should be restricted to non-food duties
Correct 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.
The Big Six pathogens require exclusion, not just restriction. For Salmonella Typhi, the food handler cannot return until symptom-free and providing two consecutive negative stool cultures taken at least 24 hours apart.
Question 3: At what temperature range do most foodborne pathogens grow most rapidly?
- 0 to 32 degrees F
- 41 to 135 degrees F (Correct answer)
- 135 to 165 degrees F
- 165 to 212 degrees F
Correct answer: 41 to 135 degrees F
The temperature danger zone of 41 to 135 degrees F is where bacteria multiply most rapidly.
Within this range, pathogenic bacteria can double in number every 20 minutes. The most dangerous sub-range is 70 to 125 degrees F. Foods must pass through this zone as quickly as possible during cooking and cooling.
Question 4: Which foodborne illness is most commonly associated with improperly canned foods?
- Staphylococcal gastroenteritis
- Botulism (Correct answer)
- Campylobacteriosis
- Cyclosporiasis
Correct answer: Botulism
Botulism is caused by Clostridium botulinum toxin, which thrives in the anaerobic environment of improperly canned foods.
The botulinum toxin is one of the most potent biological poisons known. The spores require 250 degrees F under pressure to destroy. Warning signs include bulging cans, off-odors, and cloudy liquid.
Question 5: How long must a food handler with norovirus symptoms remain excluded from work?
- Until symptom-free for 12 hours
- Until symptom-free for at least 24 hours and cleared by authorities (Correct answer)
- Until they complete antibiotics
- Until their next scheduled shift
Correct 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.
Many guidelines recommend 48 hours because norovirus shedding continues at high levels for 24-72 hours after symptoms cease. The person in charge must report the illness to the local regulatory authority.
Question 6: Which population is at the HIGHEST risk for severe foodborne illness?
- Healthy adults aged 25-40
- Teenagers
- Elderly individuals in nursing homes (Correct answer)
- Professional athletes
Correct answer: Elderly individuals in nursing homes
Elderly individuals in institutional settings have weakened immune systems and are among the highest-risk populations.
High-risk populations are known by the acronym YOPI: Young children, Older adults, Pregnant women, and Immunocompromised individuals. Elderly nursing home residents combine advanced age with institutional food service risks.
ServSafe Foodborne Illnesses and Allergens 2
Which pathogen is the leading cause of foodborne illness outbreaks in restaurants?