Foodborne Illnesses and Allergens 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 Illnesses and Allergens flashcards as text
Which foodborne pathogen is described as intracellular and particularly dangerous for pregnant women, the elderly, and immunocompromised individuals?
Answer: Listeria monocytogenes
Listeria monocytogenes can survive refrigeration temperatures and is especially dangerous for at-risk populations, potentially causing miscarriage or meningitis.
A guest with a wheat allergy orders gluten-free pasta. The cook uses the same pasta water that was used for regular pasta. This practice is:
Answer: Unacceptable because it causes allergen cross-contact
Shared pasta water contains wheat proteins, which can cause an allergic reaction regardless of water temperature or volume.
Which symptom is MOST associated with shellfish or peanut allergic reactions and can be life-threatening?
Answer: Anaphylaxis
Anaphylaxis is a severe, rapid allergic reaction that can cause throat swelling and cardiovascular collapse, requiring immediate epinephrine treatment.
Hemolytic Uremic Syndrome (HUS), a potentially fatal kidney complication, is most commonly linked to which pathogen?
Answer: E. coli O157:H7
E. coli O157:H7 produces Shiga toxins that can cause HUS, especially in children, leading to kidney failure.
What is the correct action when a guest informs staff of a food allergy AFTER ordering but before the food is prepared?
Answer: Inform the manager and kitchen, remake the item safely using allergen-free ingredients
The kitchen and manager must be notified immediately so the dish can be prepared safely using clean equipment and allergen-free ingredients.
A large batch of cooked chicken soup is left at room temperature for 5 hours. Which pathogen is MOST likely to pose a risk due to spore germination and rapid multiplication?
Answer: Clostridium perfringens
Clostridium perfringens spores survive cooking, germinate as food cools slowly, and multiply rapidly in the temperature danger zone.
Under the FDA Food Code, which of the following is required on a menu or menu board to help protect guests with allergies?
Answer: A disclosure statement directing guests with allergies to inform their server
The FDA Food Code requires a consumer advisory on menus advising guests with food allergies to notify staff before ordering.