STUDY Premier Food Safety Food Manager Certification Study Guide With Correct Complete Solutions

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 causes this Bacillus Cereus - ANSWER-in soil where vegies and grains grow; forms spores; found in rice, cooked meat and veggies, custards, soups, raw vegetable sprouts (like alfalfa sprouts) Vibrio - ANSWER-in raw underprocessed of poorly handled fish and shellfish requires SALT to grow Do not serve raw oysters and clams to people with - ANSWER-liver disease, diabetes, HIV/AIDS, kidney disease, stomach problems Conditions for Bacterial Growth - ANSWER-FATTOM food high in protein, acid of 4.6- 7.5, temp 41- 135, time of at least 4 hours, Oxygen (or not), Moisture (Ax .85 or more) Potentially Hazards Foods (PHF) - ANSWER-PAM Protein, Acidity, Moisture) beef poultry tuna cut cantaloupes honeydew watermelons pH - ANSWER-< 7- acid, >7= alkaline, 7= neutral low acid foods: meats, seafood poultry, produce alkaline foods: food rick in acid such as pickles, citric juice, mayo, tomatoes, jams, fruit butters