ServSafe ABE Curriculum – Chapter 2
ServSafe – Chapter 2 – Forms of Contamination
ABE Materials /
Activities
Pre-test / discovery
Vocabulary list and cards
Summary sheet
Ch. 2 Study cards
Allergen / non-allergen foods – use TCS card sort sets from Ch. 1
Pathogen chart
Pathogen practice cards
Document Organization Rubric – Self-evaluation [handed out in Ch. 0/getting
started, on back of Workplace Expectations rubric]
Role play preventing allergic reactions – service staff, kitchen staff roles – have
students role play customer, server and kitchen staff roles with customer in
front of class; identify where they did and did not follow guidelines for safety
ServSafe Materials
Quia Activities
Quia Quizzes
Other
Success strategies for
school and work
Ch. 2 PowerPoint
Activity: Teach the Bug
Activity: The Allergen Story
Case Study: Things Are Not Always What They Seem
Activity Quiz 2
Ch. 2 vocabulary games
Ch. 2 content game
Ch. 2 vocabulary test
Ch. 2 content test
Use of e-mail – set up acct, receive and reply to my message
Meet your learning goals – Independent study through the Hubbs Center,
Rondo Library, other sources
Complete job application info form and reference sheet
E-mail message
Current article on foodborne illness outbreak
Support services
Job-seeking resources at Hubbs – tour, job board, on-line calendar of agencies
Other
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ServSafe ABE Curriculum – Chapter 2
Chapter 2 – Forms of Contamination – Pre-test
Write T (True), F (False) or ? (I don’t know) next to each statement. Then check your
answers by looking in your book at the page number provided.
___ 1. Pathogens grow well at 155°F (68° C). (p. 2.4)
___ 2. The “E. coli” bacteria are commonly linked with undercooked chicken or fish. (p.
2.5)
___ 3. Hepatitis A is often transferred to food when a food handler coughs on his/her
hand and then touches food. (p. 2.6)
___ 4. A food defense program protects against deliberate contamination of food. (p.
2.13)
___ 5. Eggs, shrimp and peanuts are all common food allergens. (p. 2.17)
Chapter 2 – Forms of Contamination – Pre-test
Write T (True), F (False) or ? (I don’t know) next to each statement. Then check your
answers by looking in your book at the page number provided.
___ 1. Pathogens grow well at 155°F (68° C). (p. 2.4)
___ 2. The “E. coli” bacteria are commonly linked with undercooked chicken or fish. (p.
2.5)
___ 3. Hepatitis A is often transferred to food when a food handler coughs on his/her
hand and then touches food. (p. 2.6)
___ 4. A food defense program protects against deliberate contamination of food. (p.
2.13)
___ 5. Eggs, shrimp and peanuts are all common food allergens. (p. 2.17)
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 2
Pre-test – KEY
1. F - 155°F (68° C). 41°F to 135°F.
2. F - undercooked chicken or fish. raw or undercooked ground beef and
contaminated produce.
3. F - coughs on his/her hand and then touches food. touches food or equipment
with fingers that have feces on them.
4. T
5. T
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 2
Vocabulary – Chapter 2
2.2
fecal-oral route
2.3
pathogens
2.3
bacteria
2.4
FAT TOM
2.4
2.5
temperature danger
zone
prevention
2.6
viruses
2.7
parasites
2.7
fungi
2.8
biological toxins
2.13
deliberate
2.13
food defense
2.17
allergic reaction
program to prevent deliberate contamination of food by
people who want to hurt the company
the body’s negative reaction to a particular food protein
2.17
food allergen
food item that can cause an allergic reaction
2.18
cross-contact
an allergen transfers from a food with an allergen to a food
that does not have the allergen
E. Andress, Hubbs Center, 2012
the way contamination is caused when food handlers do not
wash hands after using the restroom
harmful microorganisms that can make people sick
pathogens that live in and on our bodies; grow rapidly in FAT
TOM conditions
food, acidity, temperature, time, oxygen, moisture –
conditions needed for bacteria to grow
temperatures between 41°F and 135°F, that allow bacteria to
grow quickly
actions to make something not happen
pathogens that require a living host to grow; do not grow in
food but are transferred through food
pathogens that require a host to live and reproduce;
commonly linked to seafood, wild game and produce
includes molds, yeasts and mushrooms , some which produce
toxins that cause foodborne illness
poisons in certain plants, mushrooms and seafood; or made by
pathogens when temperature abused
done on purpose
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ServSafe ABE Curriculum – Chapter 2
pathogens
bacteria
FAT TOM
temperature
danger zone
prevention
viruses
parasites
fungi
biological
toxins
deliberate
food defense
allergic
reaction
E. Andress, Hubbs Center, 2012
fecal-oral
route
food allergen cross-contact
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ServSafe ABE Curriculum – Chapter 2
the way
contamination is
caused when food
handlers do not
wash hands after
using the restroom
actions to make
something not
happen
pathogens that live
in and on our
bodies; grow
rapidly in FAT TOM
conditions
temperatures
between 41°F and
135°F, that allow
bacteria to grow
quickly
harmful
microorganisms
that can make
people sick
food, acidity,
temperature, time,
oxygen, moisture –
conditions needed
for bacteria to
grow
includes molds,
yeasts and
mushrooms , some
which produce
toxins that cause
foodborne illness
pathogens that
pathogens that
require a host to
require a living
live and reproduce;
host to grow; do
commonly linked to
not grow in food
seafood, wild game but are transferred
and produce
through food
program to prevent
deliberate
contamination of
its food by people
who want to hurt
the company
poisons in certain
plants, mushrooms
and seafood; or
made by pathogens
when temperature
abused
an allergen
transfers from a
food with an
allergen to a food
that does not have
the allergen
E. Andress, Hubbs Center, 2012
done on purpose
food item that can
cause an allergic
reaction
the body’s negative
reaction to a
particular food
protein
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ServSafe ABE Curriculum – Chapter 2
Chapter 2 – Forms of Contamination
SUMMARY SHEET
Common symptoms of foodborne illness (2.3)
Conditions for bacteria growth – FAT TOM (p. 2.4)
1.
F–
2.
A–
3.
T–
4.
T–
5.
O–
6.
M–
You can control _________ & _______________
Groups that may want to deliberately
contaminate your food (p. 2.13)
1.
Developing a food defense program (p. 2.13)
A–
2.
L–
3.
E–
4.
R–
T–
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ServSafe ABE Curriculum – Chapter 2
Responding to a foodborne illness outbreak
(p.2.15)
Allergy symptoms (p. 2.17)
1.
1.
2.
2.
3.
3.
4.
4.
5.
5.
6.
6.
7.
Preventing allergic reactions (p. 2.18)
Service staff
Common food allergens (p. 2.17)
1.
1.
2.
2.
3.
3.
4.
4.
Kitchen staff
1.
5.
2.
6.
Avoid cross-contact
7.
1.
8.
2.
3.
4.
5.
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ServSafe ABE Curriculum – Chapter 2
Pathogens that can cause foodborne illness
Type
Location
Source / origin
Prevention
Other key info
Bacteria
Viruses
Parasites
Fungi
Biological toxins
Chemical
contaminants
Physical
contaminants
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ServSafe ABE Curriculum – Chapter 2
BACTERIA that cause
foodborne illness
Source
Food linked
Prevention measures
Source
Food linked
Prevention measures
Salmonella Typhi
Shigella spp.
Enterohemorrhagic and
shiga toxin-producing
Escherichia coli
VIRUSES that cause
foodborne illness
Hepatitis A
Norovirus
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ServSafe ABE Curriculum – Chapter 2
Practice cards – major bacteria and viruses
Salmonella Typhi
Shigella spp.
Hepatitis A
Norovirus
Salmonella Typhi
Shigella spp.
Hepatitis A
Norovirus
E. Andress, Hubbs Center, 2012
Enterohemorrhagic
and shiga toxinproducing
Escherichia coli
Enterohemorrhagic
and shiga toxinproducing
Escherichia coli
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ServSafe ABE Curriculum – Chapter 2
1. What two FAT TOM
conditions are easiest
for an establishment to
control? (2.4)
6. Viruses such as
11. What should you do if
Norovirus and hepatitis A a customer is having an
can be spread when
allergic reaction to food?
foodhandlers fail to do
(2.17)
what? (2.6)
2. How can an outbreak 7. What are some ways to 12. What steps should be
of Norovirus be
keep chemicals from
taken when responding
prevented? (2.7)
contaminating food? (2.9)
to a foodborne illness
outbreak? (2.15)
3. What are the six
conditions pathogens
need to grow? (2.4)
8. What can be done to
13. Which types of
help ensure the safety of pathogens require a living
customers with food
host to grow? (2.6, 2.7)
allergies? (2.18-2.19)
4. What foods are
commonly linked with
the foodborne illness
Hepatitis A? (2.6)
9. List the most common
food allergens. (2.17)
14. What foods are most
commonly linked with the
“E-coli” bacteria? (p. 2.5)
5. What is the best way
to prevent a foodborne
illness caused by
biological toxins? (2.8)
10. List four symptoms a
person having an allergic
reaction might have.
(2.17)
15. What are the key
prevention measures for
parasites? (p. 2.7)
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 2
Meet your learning goals – Independent study through the Hubbs Center
1. On-line learning (OLL)
a. You can go to the Learning Lab (Room 1408) anytime to use the computers
for independent on-line learning and/or job search.
b. When you enter the Learning Lab for on-line learning, swipe in with your ID
card. Swipe out when you finish and leave the room.
c. You can ask me or the teacher in the Learning Lab for suggestions of learning
websites to use for your goals – English language, math, preparation for
college entrance exams, job search, etc.
2. Distance learning (DL)
a. You can register for a “class” that you do at home on the internet.
b. You can choose what, when and how much to study based on your schedule.
A minimum of four hours per week is required.
c. Classes include reading, writing, language arts, math, and other areas.
d. The computer program will keep track of your progress and show you your
scores for all sections completed.
e. To sign up, go to Room 1419 and talk with a Distance Learning teacher. Dropin hours: M/W 8:15-2:45; T/Th 11:30-1:15; Fr 8:15-2:15.
f. The DL teacher will check regularly to see your progress.
g. You can use computers in Room 1418 for your DL program and you can get
help from staff in that room.
3. Digital Education Lab (DEL)
a. The DEL in Room 1418 helps you improve your computer skills.
b. Get a referral from a teacher and think about what you need to learn.
c. Go to the DEL during open hours: M-Th 8:15-9:15, 12:15-1:30, 2:30-3:00,
4:00-7:45; Fr 8:15-9:15, 1:30-3:00.
d. Meet with a teacher in the DEL and s/he will provide training and further
independent study options for you to build the computer skills you need.
e. You can go to Room 1418 during any open hours to get help from staff.
I would like to do the following:
□ On-line learning
□ Distance learning
□ Digital education lab
My learning goals are:
_______________________________________________________________________________________________________
_______________________________________________________________________________________________________
E. Andress, Hubbs Center, 2012
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ServSafe ABE Curriculum – Chapter 2
Allergen
Maybe Allergen
Not Allergen
Allergen
Maybe Allergen
Not Allergen
Allergen
Maybe Allergen
Not Allergen
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