STUDY Premier Food Safety Food Manager Certification Study Guide Questions With Detailed Answers Solved

delayed onset- up to 72 hours; salmonella and E.Coli are examples - Correct Answers foodborne infection from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples - Correct Answers foodborne intoxication Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing - Correct Answers3 areas of food safety and sanitation pregnant/nursing, infants/children, elderly, systems (immune) compromised - Correct Answers PIES (high risk populations) biological (anything living), physical, chemical, cross contamination - Correct Answers4 categories of food contaminants bacteria, viruses, parasites fungi - Correct Answers4 kinds of biological hazards bacteria - Correct AnswersWhat accounts for 90% of foodborne illness? doubles every 20 minutes if in the danger zone - Correct AnswersHow fast does bacteria grow? waste products that come from bacteria consuming the nutrients in foods, and then giving off waste; may feel/look like slime; can NOT be killed with heat or cold; SOME are good (yogurts, cheese, sour cream) - Correct Answerstoxins resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if conditions are right; common in home canned foods - Correct Answersspores in human intestines (and other animals), can hur food and water, some can cause death to PIES group, commin ground beef, raw fruits/veggies, - Correct AnswersE. Coli undercooked ground beef - Correct AnswersWhat are 90% of E.Coli outbreaks due to? foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 for 15 secs - Correct AnswersSalmonella is infected with salmonella - Correct Answers1 in 10,000 eggs ANaerobic growth; can form spores; affects CNS- rare but deadly; foudn in soil, lakes, human intestines, fish, smoked meats, vacuum packed foods, swollen cans MOST DEADLY bacteria Foodborne intoxication - Correct AnswersClostridium Botulinum must be refrigerated to avoid botulism - Correct Answersleftover baked and wrapped potatoes Modified Atmosphere Packaging are precooked and O2 is taken out - Correct AnswersMAP lunchmeat, soil water, animal feed, intestines Grows well even under 41 degrees Up to 70% of refrigerators have listeria MUST keep all foods covered Causes abortion in pregnant women - Correct AnswersListeria in human intestines; may produce dysentery; usually passed from not washing hands after bathroom use; passed from human to human; in ready to eat foods such as beans, pudding, raw oysters, deli meat, raw spinach and strawberries - Correct AnswersShigella most common foodborne illness; on skin in noses of 50- 70% of all people; pass through sneeze cough, scratching facial hair; heat CANNOT kill toxins unusual because it grows in foods that do not have much water Also likes to grown in salads, cheeses, raw dried or processed foods, eggs Foodborne INTOXICATION improper cleaning and sanitizing of food prep utensils and eqpt also causes this - Correct AnswersStaphylococcus Aureus in soil where vegies and grains grow; forms spores; found in rice, cooked meat and veggies, custards, soups, raw vegetable sprouts (like alfalfa sprouts) - Correct AnswersBacillus Cereus in raw underprocessed of poorly handled fish and shellfish requires SALT to grow - Correct AnswersVibrio liver disease, diabetes, HIV/AIDS, kidney disease, stomach problems - Correct AnswersDo not serve raw oysters and clams to people with FATTOM food high in protein, acid of 4.6- 7.5, temp 41- 135, time of at least 4 hours, Oxygen (or not), Moisture (Ax .85 or more) - Correct AnswersConditions for Bacterial Growth PAM Protein, Acidity, Moisture) beef poultry tuna cut cantaloupes honeydew watermelons - Correct AnswersPotentially Hazards Foods (PHF) 7- acid, 7= alkaline, 7= neutral low acid foods: meats, seafood poultry, produce alkaline foods: food rick in acid such as pickles, citric juice, mayo, tomatoes, jams, fruit butters - Correct AnswerspH freezing, refrigerating, drying - Correct AnswersWhat WON'T kill bacteria? microorganisms that cause illness but do not reproduce on food; use food for transport; 100 times smaller than bacteria, spread through feces, urine, or respiratory tract; in kitchen is spread through dirty dishes and water - Correct AnswersWhat are viruses? affects liver; poor hygiene is cause, jaundice; can appear in 14 days and las as long as 6 wks - Correct AnswersHepatitis A (infectious hepatitis) fecal-oral or vomit-oral transmission CHECK recent medical records of food handlers to make sure they haven't had this - Correct AnswersNorwalk/Norovirus Hepatitis A virus, E.Coli, Salmonella, Shigella, or Norovirus. Need doctor's okay to return. Report to Health Dept. - Correct AnswersWhen do food service workers have to go home? If they have need host; can move human to human to animal If in worm state, will be visible - Correct AnswersParasites roundworm in pork, mice, fats, horses, wild animals burrows in muscles Kill by cooking pork to 145 for 15 sec OR if freozen at -4 for 7 days or -31 for 15 hours - Correct AnswersTrichinella in fish rare in USA; tickling in throat that makes person throw up worm; burrows in digestive tract Cook fish to 145 to kill. NO RAW FISH FOR PREGNANTS. - Correct AnswersAnisakis parasite in water- drink only treated water - Correct AnswersGiardia seafood poisoning; from what the fish ate blurry vision, numbness around mouth, even paralysis - Correct AnswersCiguatera need anti-histamine to treat swelling/rash around neck, etc Mahi-mahi, anchovies, skipjack tuna, herring, sardines with time and temperature abuse - Correct AnswersScombroid Poisoning copper brass tin galvanized metal pewter: don't use these with acidic foods- lemonade, sauerkraut, drewwing, vinegar - Correct AnswersToxic Metals- can cause Toxic Metal Poisoning you can see the offender - Correct AnswersPhysical contamination microorganisms cross from one place to another - Correct AnswersCross Contamination wash, rinse, sanitize, air dry- in that order - Correct Answerscutting boards- how to prevent cross contamination WRSA Do not overload- do not put carrots bananas onions apples pears citrus fruits and potatoes in - Correct AnswersRefrigerator storage Bottom shelf: raw foods that need 165 like poultry Next shelf up: foods that need 155 like ground meat Next shelf up: pork and single cuts of non poultry meat- things that have to cook to 145 top shelves- ready to eat food always above raw food EGGS go below cooked foods - Correct AnswersHow to store foods on refrigerator shelves can be good but for allergic person they are very BAD; grows well below 41, if food LOOKS moldy it has already been deeply penetrated by fungus and sports can then build-up in other foods or on surfaces in frig - Correct AnswersMolds Cut one inch cut on all sides of salami, cured ham, and hard cheeses; toss other foods out - Correct AnswersCan you use moldy foods? Yes- heat to 140 for 10 minutes but this does not destroy toxins if they have already been produced Freezing prevents growth but does nothing for mold spores that are already in the food - Correct AnswersCan you kill molds? Healthy and do not produce foodborne illness but can wreck taste in sauerkraut, fruit juice, syrups, honey, jellies - Correct AnswersYeasts Heath to 136 for 15 minutes, and control with good sanitation - Correct AnswersHow to kill yeast 7 days at 41 or below; cover and label with date food was prepared; DISCARD expired food - Correct AnswersShelf life of prepared potato salad, soups, pasta salads at least 5 inches in length and accurate to +/= 2 degrees - Correct AnswersThermometers 212 degrees and 32 degree crushed and water for 30 sec each - Correct AnswersCalibrating thermometers don't use; only good for surface temps - Correct Answersinfrared thermometers 41 to 135- food cannot be here longer than 4 horus - Correct AnswersTemperature Danger Zone TDZ Stage 1: Cool from 135 to 70 in 2 hrs Stage 2: Cool from 70 to 41 in four hours - Correct AnswersTwo-Stage Cooking Process inadequate cooling and improper refrigeration NEVER put hot food in frig - Correct AnswersMain cause of food contamination in USA: Smaller portions, Shallow pans, Stir foods Ice bath, Ice wand, Ice directly - Correct AnswersHow to cool (3SI) must make from potable water must be scooped only with APPROVED scoop, and taht scoop must be kept in sanitary container - Correct AnswersIce must reheat to 165 - Correct AnswersHolding Foods cook right away, keep in frig at less than 41, microwave and THEN cook immediately, or under running wtaer that is 70 degrees or less but must be competely submerged in the water - Correct Answers4 methods to defro