Certified Professional Food Manager Exam Questions and Answers 100% SOLVED

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 food cannot be in this zone for longer than 4 hours FATTOM (conditions bacteria can grow faster in) - ANSWER -F: food high in protein (milk, meat, eggs) A: acid- bacteria thrives in slightly acidic environments (4.6-7.5) T: Temperature- 41 F - 135 F (the temperature danger zone) T: Time- bacteria require time to multiply. food cannot be out more than 4 hours O: oxygen- most bacteria require oxygen M: Moisture- water activity greater than 0.85 (like pre cut melons) Hepatitis A Virus - ANSWER -affects the liver caused by poor personal hygiene and not washing hands Norwalk/Norovirus - ANSWER -lives in human intestinal tract transmitted through exposure to fecal contamination 3 parasites common associated with contamination - ANSWER -Trichinella, Anisakis simplex, giardia duodenalis