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PUBLIX FOOD SAFETY QUESTIONS WITH
DETAILED VERIFIED ANSWERS
Bacteria Ans: Bacteria, aka Germs, are small, single-celled, living
organisms that are invisible to the human eye.
Bacteria Shapes Ans: Round
Rod Like
Spiral
Bacteria Size Ans: Bacteria average size .00004 (1/25,000) of an inch
Bacteria Space Ans: 500 million bacteria occupy the same space as a
grain of sugar
Why is Bacteria often ignored Ans: Bacteria is often ignored because its
existence and activities cannot be seen by the eye
Bacteria Lives Ans: Bacteria lives
in soil, water, air, drains
on equipment, floors, products, AND individuals
including hands, mouth, skin, hair, nose, cuts, sores, or body discharges
Bacteria Need F. A. T. T. O. M. Ans: FATTOM
Food, Acidity, Temperatures, Time, Oxygen, and Moisture to grow.
40 to 140 Degrees Ans: Publix Temperature Danger Zone
Microorganism Types Ans: Bacteria, Mold, Parasites, and Viruses
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Molds Ans: Molds are microscopic organisms that live on plant and
animal matter. They are Filamentous (threadlike) organisms, which
produce spores.
What do Molds Produce Ans: Molds produce mycotoxins, which are
poisonous to humans.
Parasites Ans: Parasites are organisms that get their nourishment and
protection from other living creatures.
Parasites Types Ans: 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
Virus Ans: Viruses are the smallest of the FOODborne contaminants.
FOODborne Viruses Ans: Foodborne Viruses
Norovirus
Rotovirus AND
Hepatitis A
FOODborne Virus Symptoms Ans: FoodBorne Virus Symptoms
Vomiting
PUBLIX FOOD SAFETY QUESTIONS WITH
DETAILED VERIFIED ANSWERS
Bacteria Ans: Bacteria, aka Germs, are small, single-celled, living
organisms that are invisible to the human eye.
Bacteria Shapes Ans: Round
Rod Like
Spiral
Bacteria Size Ans: Bacteria average size .00004 (1/25,000) of an inch
Bacteria Space Ans: 500 million bacteria occupy the same space as a
grain of sugar
Why is Bacteria often ignored Ans: Bacteria is often ignored because its
existence and activities cannot be seen by the eye
Bacteria Lives Ans: Bacteria lives
in soil, water, air, drains
on equipment, floors, products, AND individuals
including hands, mouth, skin, hair, nose, cuts, sores, or body discharges
Bacteria Need F. A. T. T. O. M. Ans: FATTOM
Food, Acidity, Temperatures, Time, Oxygen, and Moisture to grow.
40 to 140 Degrees Ans: Publix Temperature Danger Zone
Microorganism Types Ans: Bacteria, Mold, Parasites, and Viruses
, Page | 2
Molds Ans: Molds are microscopic organisms that live on plant and
animal matter. They are Filamentous (threadlike) organisms, which
produce spores.
What do Molds Produce Ans: Molds produce mycotoxins, which are
poisonous to humans.
Parasites Ans: Parasites are organisms that get their nourishment and
protection from other living creatures.
Parasites Types Ans: 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
Virus Ans: Viruses are the smallest of the FOODborne contaminants.
FOODborne Viruses Ans: Foodborne Viruses
Norovirus
Rotovirus AND
Hepatitis A
FOODborne Virus Symptoms Ans: FoodBorne Virus Symptoms
Vomiting
