STUDY Premier Food Safety Food
Manager Certification Study Guide With
Accurate Complete Solutions!!
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
Manager Certification Study Guide With
Accurate Complete Solutions!!
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
