Publix Food Safety ACTUAL EXAM QUESTIONS WITH COMPLETE
2018 Publix Food Safety
SOLUTION GUIDE (A+ GRADED 100% VERIFIED) LATEST VERSION
Study online at https://quizlet.com/_4xt1v2
2025!!
1. Bacteria Bacteria, aka Germs, are small, single-celled, living organisms that are invisible to
the human eye.
2. Bacteria Shapes Round
Rod Like
Spiral
3. Bacteria Size Bacteria average size .00004 (1/25,000) of an inch
4. Bacteria Space 500 million bacteria occupy the same space as a grain of sugar
5. Why is Bacteria Bacteria is often ignored because its existence and activities cannot be seen by the
often ignored eye
6. Bacteria Lives Bacteria lives
in soil, water, air, drains
on equipment, floors, products, AND individuals
including hands, mouth, skin, hair, nose, cuts, sores, or body discharges
7. Bacteria Need F. FATTOM
A. T. T. O. M.
Food, Acidity, Temperatures, Time, Oxygen, and Moisture to grow.
8. 40 to 140 De- Publix Temperature Danger Zone
grees
9. Microorganism Bacteria, Mold, Parasites, and Viruses
Types
10. Molds Molds are microscopic organisms that live on plant and animal matter. They are
Filamentous (threadlike) organisms, which produce spores.
11. What do Molds Molds produce mycotoxins, which are poisonous to humans.
Produce
1/5
, 2018 Publix Food Safety
Study online at https://quizlet.com/_4xt1v2
12. Parasites Parasites are organisms that get their nourishment and protection from other living
creatures.
13. Parasites Types Types of Parasites and their origin
Anisakis = Seafood
Cryptosporidium Parvum = Water
Cyclospora Cayetanesis = Food and Water
Giardia Duodenalis (intestinalis) = Water and fresh produce
Taenia saginaa or taenia solium (tapeworm) = infected humans and animals
Toxoplasma gondii = humans and animals
Trichinella spiralis = swine, horses, and infected humans
14. Virus Viruses are the smallest of the FOODborne contaminants.
15. FOODborne Foodborne Viruses
Viruses
Norovirus
Rotovirus AND
Hepatitis A
16. FOODborne Virus FoodBorne Virus Symptoms
Symptoms
Vomiting
Diarrhea
Sore Throat/Fever
Jaundice OR
Lesions containing pus on hands, wrist, or visible body part
17. BIG FIVE Food- BIG FIVE
borne Illnesses
Salmonella Typhi or Nontyphoidal
Shigellosis
2/5
2018 Publix Food Safety
SOLUTION GUIDE (A+ GRADED 100% VERIFIED) LATEST VERSION
Study online at https://quizlet.com/_4xt1v2
2025!!
1. Bacteria Bacteria, aka Germs, are small, single-celled, living organisms that are invisible to
the human eye.
2. Bacteria Shapes Round
Rod Like
Spiral
3. Bacteria Size Bacteria average size .00004 (1/25,000) of an inch
4. Bacteria Space 500 million bacteria occupy the same space as a grain of sugar
5. Why is Bacteria Bacteria is often ignored because its existence and activities cannot be seen by the
often ignored eye
6. Bacteria Lives Bacteria lives
in soil, water, air, drains
on equipment, floors, products, AND individuals
including hands, mouth, skin, hair, nose, cuts, sores, or body discharges
7. Bacteria Need F. FATTOM
A. T. T. O. M.
Food, Acidity, Temperatures, Time, Oxygen, and Moisture to grow.
8. 40 to 140 De- Publix Temperature Danger Zone
grees
9. Microorganism Bacteria, Mold, Parasites, and Viruses
Types
10. Molds Molds are microscopic organisms that live on plant and animal matter. They are
Filamentous (threadlike) organisms, which produce spores.
11. What do Molds Molds produce mycotoxins, which are poisonous to humans.
Produce
1/5
, 2018 Publix Food Safety
Study online at https://quizlet.com/_4xt1v2
12. Parasites Parasites are organisms that get their nourishment and protection from other living
creatures.
13. Parasites Types Types of Parasites and their origin
Anisakis = Seafood
Cryptosporidium Parvum = Water
Cyclospora Cayetanesis = Food and Water
Giardia Duodenalis (intestinalis) = Water and fresh produce
Taenia saginaa or taenia solium (tapeworm) = infected humans and animals
Toxoplasma gondii = humans and animals
Trichinella spiralis = swine, horses, and infected humans
14. Virus Viruses are the smallest of the FOODborne contaminants.
15. FOODborne Foodborne Viruses
Viruses
Norovirus
Rotovirus AND
Hepatitis A
16. FOODborne Virus FoodBorne Virus Symptoms
Symptoms
Vomiting
Diarrhea
Sore Throat/Fever
Jaundice OR
Lesions containing pus on hands, wrist, or visible body part
17. BIG FIVE Food- BIG FIVE
borne Illnesses
Salmonella Typhi or Nontyphoidal
Shigellosis
2/5
