Illinois Food Protection Manager Exam
Study Guide | Food Safety, Sanitation &
Foodborne Illness Verified Questions and
Well Detailed answers|| BRAND NEW!!
Hazards - Chemical Contamination -CORRECTANSWER UNSEEN can get into food
from: heavy metals, pesticides, products for cleaning and sanitizing
Hazards - Physical Contamination -CORRECTANSWER Bigger objects, often visible
can get into food from: food (pieces of bone, packaging), food service (metal shavings
from kitchen utensils, people (hair, fingernails)
Hazards - Biological Contamination -CORRECTANSWER UNSEEN tiny organisms:
Bacteria and Viruses
TCS -CORRECTANSWER Time and Temperature Control for Safety
PH -CORRECTANSWER Potentially Hazardous
Salmonella Species (SSP) Bacteria -CORRECTANSWER Naturally contaminate raw
poultry products and easily cross contaminate TCS Foods
, Temperature Danger Zone (TDZ) -CORRECTANSWER temperature between 41
degrees and 135 degrees where pathogens grow most rapidly
Escherichia coli Bacteria -CORRECTANSWER Improperly cooked beef, unpasteurized
milk, or fresh beef manure contaminates TCS Foods
Shigella Species Bacteria -CORRECTANSWER Transmitted through fecal
contamination, poor washing, flies, rodents, contaminated water, grows well in TCS
foods left in TDZ
Hepatitis A virus -CORRECTANSWER Transmitted through infected food handlers bare
hand contact with ready food, causes Jaundice
Jaundice -CORRECTANSWER A yellowing of the skin and eyes
Norovirus (Norowalk virus) and rotavirus -CORRECTANSWER Common name:
Stomach Flu, transmitted through infected food handlers bare hands
Parasites -CORRECTANSWER Don't grow in food, destroyed by freezing
Staphylococcus aureus -CORRECTANSWER Most common food poisoning: Naturally
part of human skin and grows in left overs and cross contaminated TCS Foods (165F)
Study Guide | Food Safety, Sanitation &
Foodborne Illness Verified Questions and
Well Detailed answers|| BRAND NEW!!
Hazards - Chemical Contamination -CORRECTANSWER UNSEEN can get into food
from: heavy metals, pesticides, products for cleaning and sanitizing
Hazards - Physical Contamination -CORRECTANSWER Bigger objects, often visible
can get into food from: food (pieces of bone, packaging), food service (metal shavings
from kitchen utensils, people (hair, fingernails)
Hazards - Biological Contamination -CORRECTANSWER UNSEEN tiny organisms:
Bacteria and Viruses
TCS -CORRECTANSWER Time and Temperature Control for Safety
PH -CORRECTANSWER Potentially Hazardous
Salmonella Species (SSP) Bacteria -CORRECTANSWER Naturally contaminate raw
poultry products and easily cross contaminate TCS Foods
, Temperature Danger Zone (TDZ) -CORRECTANSWER temperature between 41
degrees and 135 degrees where pathogens grow most rapidly
Escherichia coli Bacteria -CORRECTANSWER Improperly cooked beef, unpasteurized
milk, or fresh beef manure contaminates TCS Foods
Shigella Species Bacteria -CORRECTANSWER Transmitted through fecal
contamination, poor washing, flies, rodents, contaminated water, grows well in TCS
foods left in TDZ
Hepatitis A virus -CORRECTANSWER Transmitted through infected food handlers bare
hand contact with ready food, causes Jaundice
Jaundice -CORRECTANSWER A yellowing of the skin and eyes
Norovirus (Norowalk virus) and rotavirus -CORRECTANSWER Common name:
Stomach Flu, transmitted through infected food handlers bare hands
Parasites -CORRECTANSWER Don't grow in food, destroyed by freezing
Staphylococcus aureus -CORRECTANSWER Most common food poisoning: Naturally
part of human skin and grows in left overs and cross contaminated TCS Foods (165F)
