Premier Food Safety Food Manager Certification Study Guide: Latest Updated A+ Guide Solution

foodborne infection (Ans- delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication (Ans- 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 (Ans- Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) (Ans- pregnant/nursing, infants/children, elderly, systems (immune) compromised 4 categories of food contaminants (Ans- biological (anything living), physical, chemical, cross contamination 4 kinds of biological hazards (Ans- bacteria, viruses, parasites fungi What accounts for 90% of foodborne illness? (Ans- bacteria How fast does bacteria grow? (Ans- doubles every 20 minutes if in the danger zone Toxins (Ans- 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 (Ans- 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 (Ans- 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? (Ans- undercooked ground beef Salmonella (Ans- foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs 1 in 10,000 eggs (Ans- is infected with salmonella Clostridium Botulinum