Food Safety Certification QUESTIONS AND VERIFIED SOLUTIONS
What can bacteria cause? - ✔✔Food borne infections, intoxications, and toxic mediated
infections What are chemical hazards? - ✔✔Toxic substances that may occur naturally or
may be added during the processing of food. Examples of chemical contaminants? -
✔✔Agricultural chemicals (pesticides, fertilizers, antibiotics). Cleaning compounds.
Heavy metals (lead and mercury). Food additives. What are physical hazards? - ✔✔Hard of
soft foreign objects in food that can cause illness and injury. Examples of physical
hazards? - ✔✔Fragments of glass, metal shavings caused by metal clips from tube meat
that falls into the meat grinder, razor blades, jewelry, fingernails, bandages, and hair.
Examples of food spoilage - ✔✔Sour milk, mold growth on cheddar cheese, the metallic
taste of fruit juices, and slime produced on meats. What is the spore state of bacteria? -
✔✔A period of no-growth, similar to hibernation. They are resistant to high heat and
humidity. What is a toxin? - ✔✔A chemical poisonous by-product created from bacteria.
What is an infection caused by? - ✔✔Eating food that contains living, disease-causing
microorganisms. What is intoxication caused by? - ✔✔Eating food that contains a harmful
chemical or a toxin produced by microorganisms. What is toxin-mediated infection caused
by? - ✔✔Eating a food that contains harmful organisms that produce a toxin when they get
into the victim's intestine. What is the acronym for the six conditions needed for bacteria
growth? - ✔✔FATTOM The F in FATTOM stands for - ✔✔Food. Foods high in protein or
carbohydrates. The A in FATTOM stands for - ✔✔Acid. Foods with a pH of 4.6 or higher The
first T in FATTOM stands for - ✔✔Temperature. 41° to 135° The second T in FATTOM stands
for - ✔✔Time. Food that is left out for 1 hour straight, or for several short periods of time
totaling 4 hours. The O in FATTOM stands for - ✔✔Oxygen. The M in FATTOM stands for -
✔✔Moisture. Water activity (Aw) of 0.85 or higher How can you preserve food through pH? -
✔✔Lowering the pH to 4.6 or below by pickling fruits or vegetables. What pH do bacteria
prefer? - ✔✔Neutral, 4.6 to 7.0. What does TCS food stand for? - ✔✔Time/temperature
Control for Safety food. What are psycrophilic bacteria? - ✔✔Cold loving bacteria that
grow within a temperature range of 32° to 70°. Most are spoilage organisms. What are
mesophilic bacteria? - ✔✔Middle range bacteria that grow within a temperature range of
70° to 110°, with most rapid growth at human body temperature (98.6°). Most are
pathogens and cause foodborne illness What are thermophilic bacteria? - ✔✔Bacteria that
grows above 110°. Most are spoilage organisms. What are the four phases of bacterial
growth? - ✔✔lag, log, stationary, death What is the lag phase? - ✔✔The time in which the
, bacteria exhibit little or no growth. The bacteria adjust to their surroundings. This phase
lasts only a few hours at room temp. What is the log phase? - ✔✔When bacteria reproduce
by splitting in two. They can grow and multiply very rapidly, doubling their numbers every
15-30 minutes. A single cell can generate over 1 million cells in 6.5 hours. What is the
stationary phase? - ✔✔Bacteria continue to multiply until nutrients and moisture become
scarce, or conditions become unfavorable, at which point they begin to die. The population
reaches a stationary phase, where just as many bacteria are multiplying as are dying. What
is the death phase? - ✔✔The number of bacteria dying exceeds the number that is growing
and the population declines. What are aerobic bacteria? - ✔✔bacteria that need oxygen
What are anaerobic bacteria? - ✔✔Bacteria that cannot survive when oxygen is present
because it is toxic to them. They grow well in vacuum packed foods or canned foods. What
are facultative anaerobic bacteria? - ✔✔Bacteria that can grow with or without oxygen.
What does Aw stand for? - ✔✔water activity. measured as a percentage with 0 being no
available water, and 1 being 100% water. What Aw does disease causing bacteria need in
order to grow? - ✔✔0.85 or higher How can you lower the Aw of food? - ✔✔Add sugar, salt,
or alcohol. Air dry or freeze dry. What are the two viruses of primary importance? -
✔✔Norovirus and Hepatitis A. What are the Big Eight food allergens? - ✔✔Milk, egg, wheat
proteins, peanuts, soy, fish, shellfish, and tree nuts. What kind of hazard are allergens
considered? - ✔✔A chemical hazard. What are the four R's an employee should follow
when notified of a food allergy? - ✔✔Refer, Review, Remember, and Respond. Refer the
allergy concern to the manager. Review the allergy with the customer and check ingredient
labels. Remember to check preparation procedure for potential cross contamination.
Respond to the customer and inform them of your findings. What is the component of the
food that causes an allergy? - ✔✔The protein. How often should you discard vegetable
garnishes? - ✔✔Every day. What is gluten intolerance, aka celiac spruce? - ✔✔The body's
inability to break down gliadin, a protein in wheat. Symptoms include severe abdominal
pain and diarrhea. What are the five causes of chemical foodborne illness? - ✔✔Metals,
poisonous chemicals, food additives, poisonous plants, and poisonous animals. What
kind of food is commonly involved in metal poisonings and why? - ✔✔Acid foods, such as
fruit juice and tomato juice. When these foods are prepared or stored in equipment
containing antimony, cadmium, lead, tin, or zinc, the metals dissolve into the foods. What
should be functioning properly in vending machines to prevent copper poisoning? -
✔✔Backflow-preventer valves. What kinds of material should you store high acid foods in?
- ✔✔Plastic, glass, or stainless steel. Who can apply pesticides in retail stores? - ✔✔A
certified pest management professional. What does the flow of food include? -
✔✔Purchasing, receiving, storage, preparation, display, and sale. What foodborne disease
What can bacteria cause? - ✔✔Food borne infections, intoxications, and toxic mediated
infections What are chemical hazards? - ✔✔Toxic substances that may occur naturally or
may be added during the processing of food. Examples of chemical contaminants? -
✔✔Agricultural chemicals (pesticides, fertilizers, antibiotics). Cleaning compounds.
Heavy metals (lead and mercury). Food additives. What are physical hazards? - ✔✔Hard of
soft foreign objects in food that can cause illness and injury. Examples of physical
hazards? - ✔✔Fragments of glass, metal shavings caused by metal clips from tube meat
that falls into the meat grinder, razor blades, jewelry, fingernails, bandages, and hair.
Examples of food spoilage - ✔✔Sour milk, mold growth on cheddar cheese, the metallic
taste of fruit juices, and slime produced on meats. What is the spore state of bacteria? -
✔✔A period of no-growth, similar to hibernation. They are resistant to high heat and
humidity. What is a toxin? - ✔✔A chemical poisonous by-product created from bacteria.
What is an infection caused by? - ✔✔Eating food that contains living, disease-causing
microorganisms. What is intoxication caused by? - ✔✔Eating food that contains a harmful
chemical or a toxin produced by microorganisms. What is toxin-mediated infection caused
by? - ✔✔Eating a food that contains harmful organisms that produce a toxin when they get
into the victim's intestine. What is the acronym for the six conditions needed for bacteria
growth? - ✔✔FATTOM The F in FATTOM stands for - ✔✔Food. Foods high in protein or
carbohydrates. The A in FATTOM stands for - ✔✔Acid. Foods with a pH of 4.6 or higher The
first T in FATTOM stands for - ✔✔Temperature. 41° to 135° The second T in FATTOM stands
for - ✔✔Time. Food that is left out for 1 hour straight, or for several short periods of time
totaling 4 hours. The O in FATTOM stands for - ✔✔Oxygen. The M in FATTOM stands for -
✔✔Moisture. Water activity (Aw) of 0.85 or higher How can you preserve food through pH? -
✔✔Lowering the pH to 4.6 or below by pickling fruits or vegetables. What pH do bacteria
prefer? - ✔✔Neutral, 4.6 to 7.0. What does TCS food stand for? - ✔✔Time/temperature
Control for Safety food. What are psycrophilic bacteria? - ✔✔Cold loving bacteria that
grow within a temperature range of 32° to 70°. Most are spoilage organisms. What are
mesophilic bacteria? - ✔✔Middle range bacteria that grow within a temperature range of
70° to 110°, with most rapid growth at human body temperature (98.6°). Most are
pathogens and cause foodborne illness What are thermophilic bacteria? - ✔✔Bacteria that
grows above 110°. Most are spoilage organisms. What are the four phases of bacterial
growth? - ✔✔lag, log, stationary, death What is the lag phase? - ✔✔The time in which the
, bacteria exhibit little or no growth. The bacteria adjust to their surroundings. This phase
lasts only a few hours at room temp. What is the log phase? - ✔✔When bacteria reproduce
by splitting in two. They can grow and multiply very rapidly, doubling their numbers every
15-30 minutes. A single cell can generate over 1 million cells in 6.5 hours. What is the
stationary phase? - ✔✔Bacteria continue to multiply until nutrients and moisture become
scarce, or conditions become unfavorable, at which point they begin to die. The population
reaches a stationary phase, where just as many bacteria are multiplying as are dying. What
is the death phase? - ✔✔The number of bacteria dying exceeds the number that is growing
and the population declines. What are aerobic bacteria? - ✔✔bacteria that need oxygen
What are anaerobic bacteria? - ✔✔Bacteria that cannot survive when oxygen is present
because it is toxic to them. They grow well in vacuum packed foods or canned foods. What
are facultative anaerobic bacteria? - ✔✔Bacteria that can grow with or without oxygen.
What does Aw stand for? - ✔✔water activity. measured as a percentage with 0 being no
available water, and 1 being 100% water. What Aw does disease causing bacteria need in
order to grow? - ✔✔0.85 or higher How can you lower the Aw of food? - ✔✔Add sugar, salt,
or alcohol. Air dry or freeze dry. What are the two viruses of primary importance? -
✔✔Norovirus and Hepatitis A. What are the Big Eight food allergens? - ✔✔Milk, egg, wheat
proteins, peanuts, soy, fish, shellfish, and tree nuts. What kind of hazard are allergens
considered? - ✔✔A chemical hazard. What are the four R's an employee should follow
when notified of a food allergy? - ✔✔Refer, Review, Remember, and Respond. Refer the
allergy concern to the manager. Review the allergy with the customer and check ingredient
labels. Remember to check preparation procedure for potential cross contamination.
Respond to the customer and inform them of your findings. What is the component of the
food that causes an allergy? - ✔✔The protein. How often should you discard vegetable
garnishes? - ✔✔Every day. What is gluten intolerance, aka celiac spruce? - ✔✔The body's
inability to break down gliadin, a protein in wheat. Symptoms include severe abdominal
pain and diarrhea. What are the five causes of chemical foodborne illness? - ✔✔Metals,
poisonous chemicals, food additives, poisonous plants, and poisonous animals. What
kind of food is commonly involved in metal poisonings and why? - ✔✔Acid foods, such as
fruit juice and tomato juice. When these foods are prepared or stored in equipment
containing antimony, cadmium, lead, tin, or zinc, the metals dissolve into the foods. What
should be functioning properly in vending machines to prevent copper poisoning? -
✔✔Backflow-preventer valves. What kinds of material should you store high acid foods in?
- ✔✔Plastic, glass, or stainless steel. Who can apply pesticides in retail stores? - ✔✔A
certified pest management professional. What does the flow of food include? -
✔✔Purchasing, receiving, storage, preparation, display, and sale. What foodborne disease
