Foodborne Illness & Pathogens Flashcards
7 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 7 Foodborne Illness & Pathogens flashcards as text
Which parasite found in undercooked pork and wild game causes the disease trichinellosis?
Answer: Trichinella spiralis
Trichinella spiralis is a parasitic roundworm found in undercooked pork and wild game that causes trichinellosis when ingested.
Anisakis simplex is a parasite most commonly associated with which food source?
Answer: Raw or undercooked fish and seafood
Anisakis simplex is a parasitic roundworm found in raw or undercooked fish and seafood, including sushi-grade fish and sashimi.
What is the primary method approved by ServSafe to destroy parasites in fish intended to be served raw or undercooked?
Answer: Freezing the fish at -4°F (-20°C) or below for 7 days
Freezing fish at -4°F (-20°C) or below for 7 days (or -31°F/-35°C for 15 hours) is the approved method to destroy parasites in fish served raw or undercooked.
Scombroid fish poisoning is caused by which of the following?
Answer: Histamine produced when certain fish are time-temperature abused
Scombroid fish poisoning results from histamine produced when certain fish such as tuna and mahi-mahi are time-temperature abused, allowing bacteria to produce heat-stable histamine.
Ciguatera fish poisoning originates from which source?
Answer: Toxins produced by marine algae that accumulate in tropical reef fish
Ciguatera fish poisoning is caused by a toxin produced by marine dinoflagellate algae that accumulates in tropical reef fish such as barracuda, snapper, and grouper.
How is a foodborne illness outbreak officially defined according to food safety standards?
Answer: When two or more people experience the same illness after eating the same food or drink from a common source
A foodborne illness outbreak is defined as two or more people experiencing the same illness linked to the same food or drink from a common source.
When a customer reports becoming ill after eating at your establishment, what is the FIRST action a food service manager should take?
Answer: Document the complaint and notify the local regulatory authority
When a manager receives a report of a suspected foodborne illness, they must document the complaint and notify the local regulatory authority as required by law.