Certified Professional Food Manager
Exam Questions and Answers
4 high risk groups - ANSWER-pregnant/lactating women
infants and children
elderly
people with impaired immune systems
Foodborne infection - ANSWER-caused by eating food that contains living, disease
causing microorganisms
Foodborne intoxication - ANSWER-food containing toxins produced by bacteria and
from chemical contamination
4 main sources of contamination - ANSWER-biological, physical, chemical, cross-
contamination
biological contaminants - ANSWER-bacteria, viruses, parasites, fungi
physical contaminants - ANSWER-bandages, hair, nails
ciguatera poisoning - ANSWER-snapper with a cigar, caused by the fish eating algae
containing ciguatoxin
blurred vision, numbness around mouth, vomiting, diarrhea, dizziness, even paralysis
scombroid poisoning - ANSWER-most common seafood poisoning
produces histamine toxins
mahi-mahi, anchovies, bonito, yellow fin tuna spoiled from time and temperature abuse
, metals that can contaminate when in contact with highly acidic food - ANSWER-copper,
tin, brass, galvanized cookware
the 6 bacteria cause the greatest risk to food - ANSWER-escherichia coli, salmonella
species, clostridium botulinum, listeria monocytogenes, shigella species,
staphylococcus aureus
E. coli - ANSWER-found in ground beef and tainted produce
ground beef final internal cooking temperature - ANSWER-155 for 15 sec
salmonella - ANSWER-found in poultry, produce, dairy products, shell and yolk of eggs
poultry final internal cooking temperature - ANSWER-165 for 15 seconds
clostridium botulinum - ANSWER-can grow without oxygen, dented or swollen cans
should be rejected
Listeria - ANSWER-found in lunch and deli meats
can grow in temps as low as 37 F
temperature requirement for refrigeration - ANSWER-41
Shigella sp. - ANSWER-associated with fecal contamination
need to properly wash hands
Staph infection - ANSWER-found on people- saliva, skin, nose, mouth
50-70% of people carry it
temperature danger zone - ANSWER-41 F -135 F
Exam Questions and Answers
4 high risk groups - ANSWER-pregnant/lactating women
infants and children
elderly
people with impaired immune systems
Foodborne infection - ANSWER-caused by eating food that contains living, disease
causing microorganisms
Foodborne intoxication - ANSWER-food containing toxins produced by bacteria and
from chemical contamination
4 main sources of contamination - ANSWER-biological, physical, chemical, cross-
contamination
biological contaminants - ANSWER-bacteria, viruses, parasites, fungi
physical contaminants - ANSWER-bandages, hair, nails
ciguatera poisoning - ANSWER-snapper with a cigar, caused by the fish eating algae
containing ciguatoxin
blurred vision, numbness around mouth, vomiting, diarrhea, dizziness, even paralysis
scombroid poisoning - ANSWER-most common seafood poisoning
produces histamine toxins
mahi-mahi, anchovies, bonito, yellow fin tuna spoiled from time and temperature abuse
, metals that can contaminate when in contact with highly acidic food - ANSWER-copper,
tin, brass, galvanized cookware
the 6 bacteria cause the greatest risk to food - ANSWER-escherichia coli, salmonella
species, clostridium botulinum, listeria monocytogenes, shigella species,
staphylococcus aureus
E. coli - ANSWER-found in ground beef and tainted produce
ground beef final internal cooking temperature - ANSWER-155 for 15 sec
salmonella - ANSWER-found in poultry, produce, dairy products, shell and yolk of eggs
poultry final internal cooking temperature - ANSWER-165 for 15 seconds
clostridium botulinum - ANSWER-can grow without oxygen, dented or swollen cans
should be rejected
Listeria - ANSWER-found in lunch and deli meats
can grow in temps as low as 37 F
temperature requirement for refrigeration - ANSWER-41
Shigella sp. - ANSWER-associated with fecal contamination
need to properly wash hands
Staph infection - ANSWER-found on people- saliva, skin, nose, mouth
50-70% of people carry it
temperature danger zone - ANSWER-41 F -135 F
