Servsafe Chapter 2

Type of Pathogens

1. Viruses
2. Bacteria
3. Parasites
4. Fungi

FAT TOM

F- food
A- acidity
T- Temperature

T- time
O- oxtgen
M- moisture

TCS

temperature control for safety

Virus: Hepatitis A

1.commonly linked with ready to eat food
2. found in the feces of infected pople
3. can produce a mild fever and general weeakness
4.purdchasing shellfish from an approved suplier is on way to prevent
5. causes jaundice

Virus: Norvirus

1.commonly linked with ready to eat food
2. found in the feces of infected people
3. washing hands prevent this
keeping foodhandlers with vomiting or diarrhea out of the operations is a way to control it

Bacteria: Salmonella spp.

1.many farm animals carry naturally
2.found in eggs, puduct, and paultry
3. can produce diarrhea and vomiting
4.prevent cross contamination is a way to prevent

Bacteria: Staphylococus aureus

1. Produce toxins if grown in large number
2.linked with salads containing TCS foods.
3.produce retching and abdominal cramps
4. can be prevent by washing hands Found in the human nose of healthy adults

Bacteria: Bacillus cereus

1. found in soil
2. linked with cooked rice dishes
3. produce watery diarrhea
4. can be prevented by cooking, holding, and coolinf food correctly

Bacteria: Clostridium perfringens

1. form spores
2. linked with meat and poultry
3. do not typically produce fever or vomiting
4.can be prevented by holding, cooling, and reheating food correctly

Bacteria: Clostridium votulinum

1. do not need oxygen to grow
2.linked with canned and ROP food
3. produce double vision
4. can prevented by inspecting canned food for damage

Bacteria: Shigella spp.

1. found in the feces of the people that are infected
2.can cause bloody diarrhea and fever
3. can be in feces weekds after symptoms have ended
4. can be prevent by washing hands

Parasites: Giardia duodenalis

1.been found in produce
2. been found in contaminated water
3.can produce fever and diarrhea
4. can be preved by exluding foodhandlers wit diarrhea from theoperation

Parasites: Anisakis simplex

1. can be destory by cooling fish
2.been found in mackerel
3. if infected can cough up worms
4. can be prevedted by purchasin gfish from approved, reputable suppliers

Parasites: Crytosporidium parvum

1. can be spread by fingers with feces on them
2. have been found in contaminated produ e
3. can produce water diarrhea and weight loss
4. can pre prevent by purchasing produce from approved, reputable suppliers

Fungi: Yeast

1. produce an alcohol like odor
2. may look pink or slimy
3. may cause food to bubble
4. any food conyaninated should be thrown out

Fungi: Mold

1. some forms can produce a dangerous toxin
2. can not be killed by freezer temperatures
3. grow well in food likes jellys and salami
4.can someitmes be cut away from food

Toxins: Ciguatioxin

1.build up in predatoroy tropical reef fish
2. linked with barracuda and snapper
3.produce tingling lips and joint pain
4. cause an illness with sympyoms that can last for years

Toxins: Histamine

1. caused by certain fish that have been time-temperature abused
2.linked with tuna and bonito
3.can produce a burning sensation in the mouth
4.can not be destortyed by smoking or curing

Toxins: saxitoxin

1. found in toxic marine algae
2.linked with scallops and other seafood
3.cause paralysis and death
4. found in colder water, such ad those off the New England coast

Toxins: domoic acid

1.fount in the waters of the pacific Northwest
2.cause memory loss
3.produce abdominal pain
4.linked with scallops

Toxins: drevetoxin

1. can cause the reversal of the sensations of hot and cold
2.linked with clams
3.can make lips go numb
4. can be found in the waters off the west coast of florida

Purchasing from approved, reputable supplies

Neurotoxic shellfish poisoning (NSP)
Amnesic shellfish poisoning (ASP)
vibrio vulnific primary septicemia
giardiasis
scombroid poisoning
anisakiasis
cyptosporidiosis
paralytic shellfish poisoning (PSP)
ciguatera fish poisoning
vibrio gastroenteritis

practicing personal hygiene

staphylococcal gastroenteritis
norovirus gastoenteritis
shigellosis
hepatitis A

controlling time and temperature

hemorrhagic colitis
listeriosis
bacillus cereus gastroenteritis
botulism
clostridium perfringens gastroenteritis

preventing cross contaminations

salmonellosis

foodborne pathogens grow well at temperatures

41 F to 135 F (5 C to 57 C)

FAT TOM stands for food, acidity, time, temperature, oxgen and

moisture

which pathogen is primarily found in the har, nose, and throat of humans

staphlyococcus aureus

While commonly linked with contaminated ground beef, what pathogen has also been linked with contaminated produce?

Shiga toxin-producing E.coli

Which practice can reduce Salmonella spp. in poultry to safe levels

cooking food to the right temperature

covering wounds can help prevent the spread of which pathogen

Staphylococcus aures

which foodborne illness has been linked with ready to eat food and shellfish contaminated by sewage

Hepatits A

viruses such as Norovirus and hepatits A can be spread when foodhandlers fail to

wash their hands

what is the best way to prevent a foodborne illness caused by seafood toxins

purchasing seafood from approved reputable supplliers

a person who at raw oyster later became disoriented and suffered memort loss. What illness was most likely the case

amnesic shellfish poisoning

foodservice iperatuons should not use mushrooms unless they have been

purchased from an approved reputable supplier