Chapter 2
Serv Safe Chapter 2 Fill in
Page 2.6
 Character
istics of
Viruses
Location
Sources
Destruction
 Major
Viruses
Page 2.7
 Character
istics of
Parasites
Highlight the feature that stands out for each virus
Virus
Source
Foods
Prevention
linked
Location
Sources
Prevention
1
Chapter 2
Page 2.8
 Fungi
Fungi include: 1.___________________
2.________________3._________________
What is a risk of mold and mushrooms? _________________________
What do you do with moldy food?______________________________
How do you prevent mushroom poisoning?
 Biological
Toxins
Origin
Histamine
Ciguatera
Marine algae
toxin
Symptoms
Prevention
2
Chapter 2
Page 2.9
 Chemical
contamin
ants
Sources
Symptoms
Prevention
What is a MSDS?
What does it include?
Page 2.10
 Physical
Contamin
ants
Source
Symptoms
Prevention
3
Chapter 2
Page 2.13
Who might contaminate (4)
 Deliberat
 _________________________
e
 _________________________
Contamin
 _________________________
ation
 _________________________
ALERT TOOL
A_____________
L_____________
E_____________
R_____________
T_____________
Page 2.15
 Respondi
ng to
Outbreak
Write the steps and what happens in each step
G
N
S
D
I
4
Chapter 2
C
R
Page 2.17
 What is
an
allergen?
 Symptom List each symptom
s of
Allergy
 Common
Food
allergens
List each common food allergen.
Page 2.18
 Preventio
How many people have reactions a year?
n of
allergies ___________________________
5
Chapter 2
Describe how Food Labels prevent allergic reactions?
Service Staff responsibilities
Describing Dishes
Identifying
ingredients
 Kitchen
Staff
Responsi
bilities
Suggesting Items
Identify the Allergen
special order
Delivering Food
 Avoiding
cross
contact
Cross Contact
is:_____________________________________________________
____________________________________________________________
_______
Preventing Cross contact:
List ways to prevent:
6
Chapter 2
7