STUDY Premier Food Safety Food Manager Certification Study Guide Questions With100%Verified AnswersA+GRADED

STUDY Premier Food Safety Food Manager Certification Study Guide Questions With100%Verified AnswersA+GRADED foodborne infection - correct answer...delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - correct 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 - correct answer...Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) - correct answer...pregnant/nursing, infants/children, elderly, systems (immune) compromised 4 categories of food contaminants - correct answer...biological (anything living), physical, chemical, cross contamination 4 kinds of biological hazards - correct answer...bacteria, viruses, parasites fungi What accounts for 90% of foodborne illness? - correct answer...bacteria How fast does bacteria grow? - correct answer...doubles every 20 minutes if in the danger zone toxins - correct 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 - correct 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 - correct 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? - correct answer...undercooked ground beef Salmonella - correct answer...foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs 1 in 10,000 eggs - correct answer...is infected with salmonella Clostridium Botulinum - correct 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 - correct answer...must be refrigerated to avoid botulism MAP - correct answer...Modified Atmosphere Packaging are precooked and O2 is taken out Listeria - correct 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 - correct 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 - correct 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 - correct 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 - correct answer...in raw underprocessed of poorly handled fish and shellfish requires SALT to grow Do not serve raw oysters and clams to people with - correct answer...liver disease, diabetes, HIV/AIDS, kidney disease, stomach problems Conditions for Bacterial Growth - correct 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) - correct answer...PAM Protein, Acidity, Moisture) beef poultry tuna cut cantaloupes honeydew watermelons pH - correct 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 What WON'T kill bacteria? - correct answer...freezing, refrigerating, drying What are viruses? - correct answer...microorganisms that cause illness but do not reproduce on food; use food for transport; 100 times smaller than bacteria, spread through feces, urine, or respiratory tract; in kitchen is spread through dirty dishes and water Hepatitis A (infectious hepatitis) - correct answer...affects liver; poor hygiene is cause, jaundice; can appear in 14 days and las as long as 6 wks Norwalk/Norovirus - correct answer...fecal-oral or vomit-oral transmission CHECK recent medical records of food handlers to make sure they haven't had this When do food service workers have to go home? If they have - correct answer...Hepatitis A virus, E.Coli, Salmonella, Shigella, or Norovirus. Need doctor's okay to return. Report to Health Dept. Parasites - correct answer...need host; can move human to human to animal If in worm state, will be visible Trichinella - correct answer...roundworm in pork, mice, fats, horses, wild animals burrows in muscles Kill by cooking pork to 145 for 15 sec OR if freozen at -4 for 7 days or -31 for 15 hours Anisakis - correct answer...in fish rare in USA; tickling in throat that makes person throw up worm; burrows in digestive tract Cook fish to 145 to kill. NO RAW FISH FOR PREGNANTS.