STUDY Premier Food Safety Food Manager
Certification Study Guide 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
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,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
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/18
, 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
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/18
Certification Study Guide 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
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/18
,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
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/18
, 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
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/18
