STUDY Premier Food Safety Food Manager Certification Study Guide 2024

STUDY Premier Food Safety Food Manager Certification Study Guide 2024 foodborne infection -Answer-delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication -Answer-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation -Answer-Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) -Answer-pregnant/nursing, infants/children, elderly, systems (immune) compromised 4 categories of food contaminants -Answer-biological (anything living), physical, chemical, cross contamination 4 kinds of biological hazards -Answer-bacteria, viruses, parasites fungi What accounts for 90% of foodborne illness? -Answer-bacteria How fast does bacteria grow? -Answer-doubles every 20 minutes if in the danger zone toxins -Answer-waste products that come from bacteria consuming the nutrients in foods, and then giving off waste; may feel/look like slime; can NOT be killed with heat or cold; SOME are good (yogurts, cheese, sour cream) spores -Answer-resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if conditions are right; common in home canned foods E. Coli -Answer-in human intestines (and other animals), can hur food and water, some can cause death to PIES group, commin ground beef, raw fruits/veggies, What are 90% of E.Coli outbreaks due to? -Answer-undercooked ground beef Salmonella -Answer-foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs 1 in 10,000 eggs -Answer-is infected with salmonella Clostridium Botulinum -Answer-ANaerobic growth; can form spores; affects CNS- rare but deadly; foudn in soil, lakes, human intestines, fish, smoked meats, vacuum packed foods, swollen cans MOST DEADLY bacteria Foodborne intoxication leftover baked and wrapped potatoes -Answer-must be refrigerated to avoid botulism MAP -Answer-Modified Atmosphere Packaging are precooked and O2 is taken out Listeria -Answer-lunchmeat, soil water, animal feed, intestines Grows well even under 41 degrees Up to 70% of refrigerators have listeria MUST keep all foods covered Causes abortion in pregnant women Shigella -Answer-in human intestines; may produce dysentery; usually passed from not washing hands after bathroom use; passed from human to human; in ready to eat foods such as beans, pudding, raw oysters, deli meat, raw spinach and strawberries Staphylococcus Aureus -Answer-most common foodborne illness; on skin in noses of 50- 70% of all people; pass through sneeze cough, scratching facial hair; heat CANNOT kill toxins unusual because it grows in foods that do not have much water Also likes to grown in salads, cheeses, raw dried or processed foods, eggs Foodborne INTOXICATION improper cleaning and sanitizing of food prep utensils and eqpt also ca