Certified Professional - Food Safety Complete Review (NEHA 3rd Edition
2018)
Study online at https://quizlet.com/_ff5jnj
1. Define: Simply a *disease-producing* organism.: Pathogen.
2. Define: An organism that *requires oxygen* to reproduce.: Aerobe. Aerobic Organism.
3. Define: An organism that requires the *absence of oxygen* to reproduce.: -
Anaerobe. Anaerobic Organism.
4. Define: An organism that can multiply *with or without the presence of
oxygen.*: Facultative Anaerobe.
5. Biological Contaminants. These organisms can affect human health through
what *3 health issues*?: Infection, intoxication, and even death.
6. What agency enforces food safety in restaurants?: State or Local Health Department.
7. How does the *FDA Food Code* affect individual states and jurisdictions?: The
"Code" provides a model for new laws and rules in state, local, and tribal jurisdictions.
8. The Occupational Safety and Health Administration (OSHA) requires that all
potentially harmful substances have a document on file that provides informa-
tion for emergency treatment should an employee be injured with the product.
This document is called?: Safety Data Sheet. SDS.
9. Define: A raw, cooked, or processed edible substance, ice, beverage, or in-
gredient used or intended for use or for sale in whole or in part for human
consumption, or chewing gum.: The *Food Code* definition of food.
10. Define: An operation that stores, prepares, packages, serves, vends, or
otherwise provides food for human consumption.: The *Food Code* definition of a *Food
Establishment.*
11. Is an establishment that offers *only* prepackaged foods that are not Time/
Temperature Control for Safety foods considered a food establishment by the
*Food Code*?: This is not considered a food establishment.
12. What is defined as: an illness that is carried or transmitted to people by
food?: Foodborne Illness (*FBI*).
13. As stated in the *Food Code*, what needs the occurrence of *two or more
cases* of similar illness resulting from ingestion of a common food?: Foodborne
Disease Outbreak.
14. What are the *conditions* that define a foodborne outbreak?: 1. *Two* or more
people.
, Certified Professional - Food Safety Complete Review (NEHA 3rd Edition
2018)
Study online at https://quizlet.com/_ff5jnj
2. Same food.
3. Same illness/ symptoms.
15. What is defined as: A biological, chemical, or physical property that may
cause an unacceptable consumer risk.: Hazard.
16. What is the *acronym* used to remember that items most commonly asso-
ciated with the *spread and prevention* of foodborne illness?: FUELSS.
17. What does the *FUELSS* acronym stand for?: Exposed *F*ood.
Clean *U*tensils.
Clean *E*quipment.
Clean *L*inens.
Unwrapped *S*ingle *S*ervice or Single Use items (Plastic forks, straws, etc).
18. Define: The initial growth phase of a culture, during which, cell number
remains relatively constant prior to rapid growth.: Lag Phase.
19. Define: The steepest slope of the growth curve of a culture - the phase
of vigorous growth during which cell number doubles every 20-30 min.: Log
(Logarithmic) or Exponential Phase.
20. Define: The plateau of the growth curve after log growth in a culture, during
which cell number remains constant. New cells are produced at the same rate
as older cells die.: Stationary Phase.
21. What is defined as the ability to produce toxins, is an underlying mechanism
by which many bacterial pathogens produce disease?: Toxigenesis.
22. What is generated by the bacteria and are actively secreted during expo-
nential growth. This remain part of the bacterial outer membrane, and are not
released until the bacterium is killed by the immune system.: Exotoxins.
23. What *exotoxin* produces a *neurotoxin* of unusual potency that affects
*ONLY* neurological tissue?: Clostridium botulinum.
24. What occurs when bacteria produce and release exotoxin *into* the food
and cause illness?: Intoxication.
25. Illnesses caused by *intoxication* normally have what kind of onset time?: -
Short.
, Certified Professional - Food Safety Complete Review (NEHA 3rd Edition
2018)
Study online at https://quizlet.com/_ff5jnj
26. What are the common kinds of bacteria that produce toxins (exotoxin) that
cause illness by releasing toxins in the gut when large number of vegetative
cells are eaten?: Staphylococcus aureus.
Clostridium botulinum.
Clostridium perfringens.
27. When an infection occurs when the bacteria release toxins in the intestine
of the affected person and cause illness.: Endotoxin.
28. Illness caused by infection of endotoxins normally have what kind of onset
time?: Long. It may take up to one or two days before the infection makes the person feel ill.
29. What are common endotoxin infections?: Salmonella.
Campylobacter.
Hermorrhagic E. coli.
Listeria.
30. This substance enters the stomach and intestines when on eats tainted food
or water, causing symptoms such as cramps, nausea, vomiting, or diarrhea.: -
Enterotoxin.
31. What infection occurs when a person eats food containing harmful bacteria
that die and release toxins while in the intestines of the affected person?: Tox-
in-mediated infection.
32. Norovirus, Hepatitis A, and Rotavirus are directly related to contamination
from human feces. What causes these illnesses?: These are viruses caused by humans.
33. What is the most common - and dangerous - type of bacterial contamination
that can be controlled relatively easy?: Cross-contamination.
34. What is one of the most important actions food handlers can take to prevent
the spread of foodborne illnesses?: Hand Washing.
35. It is the responsibility of the person in charge (PIC) to make certain that food
employees are trained on the causes of foodborne illness and the relation-
ship between the food empolyee's job requirements, personal hygiene, and
foodborne illness. Food establishments should be most concerned about the
following symptoms:: Diarrhea.
Vomiting.
2018)
Study online at https://quizlet.com/_ff5jnj
1. Define: Simply a *disease-producing* organism.: Pathogen.
2. Define: An organism that *requires oxygen* to reproduce.: Aerobe. Aerobic Organism.
3. Define: An organism that requires the *absence of oxygen* to reproduce.: -
Anaerobe. Anaerobic Organism.
4. Define: An organism that can multiply *with or without the presence of
oxygen.*: Facultative Anaerobe.
5. Biological Contaminants. These organisms can affect human health through
what *3 health issues*?: Infection, intoxication, and even death.
6. What agency enforces food safety in restaurants?: State or Local Health Department.
7. How does the *FDA Food Code* affect individual states and jurisdictions?: The
"Code" provides a model for new laws and rules in state, local, and tribal jurisdictions.
8. The Occupational Safety and Health Administration (OSHA) requires that all
potentially harmful substances have a document on file that provides informa-
tion for emergency treatment should an employee be injured with the product.
This document is called?: Safety Data Sheet. SDS.
9. Define: A raw, cooked, or processed edible substance, ice, beverage, or in-
gredient used or intended for use or for sale in whole or in part for human
consumption, or chewing gum.: The *Food Code* definition of food.
10. Define: An operation that stores, prepares, packages, serves, vends, or
otherwise provides food for human consumption.: The *Food Code* definition of a *Food
Establishment.*
11. Is an establishment that offers *only* prepackaged foods that are not Time/
Temperature Control for Safety foods considered a food establishment by the
*Food Code*?: This is not considered a food establishment.
12. What is defined as: an illness that is carried or transmitted to people by
food?: Foodborne Illness (*FBI*).
13. As stated in the *Food Code*, what needs the occurrence of *two or more
cases* of similar illness resulting from ingestion of a common food?: Foodborne
Disease Outbreak.
14. What are the *conditions* that define a foodborne outbreak?: 1. *Two* or more
people.
, Certified Professional - Food Safety Complete Review (NEHA 3rd Edition
2018)
Study online at https://quizlet.com/_ff5jnj
2. Same food.
3. Same illness/ symptoms.
15. What is defined as: A biological, chemical, or physical property that may
cause an unacceptable consumer risk.: Hazard.
16. What is the *acronym* used to remember that items most commonly asso-
ciated with the *spread and prevention* of foodborne illness?: FUELSS.
17. What does the *FUELSS* acronym stand for?: Exposed *F*ood.
Clean *U*tensils.
Clean *E*quipment.
Clean *L*inens.
Unwrapped *S*ingle *S*ervice or Single Use items (Plastic forks, straws, etc).
18. Define: The initial growth phase of a culture, during which, cell number
remains relatively constant prior to rapid growth.: Lag Phase.
19. Define: The steepest slope of the growth curve of a culture - the phase
of vigorous growth during which cell number doubles every 20-30 min.: Log
(Logarithmic) or Exponential Phase.
20. Define: The plateau of the growth curve after log growth in a culture, during
which cell number remains constant. New cells are produced at the same rate
as older cells die.: Stationary Phase.
21. What is defined as the ability to produce toxins, is an underlying mechanism
by which many bacterial pathogens produce disease?: Toxigenesis.
22. What is generated by the bacteria and are actively secreted during expo-
nential growth. This remain part of the bacterial outer membrane, and are not
released until the bacterium is killed by the immune system.: Exotoxins.
23. What *exotoxin* produces a *neurotoxin* of unusual potency that affects
*ONLY* neurological tissue?: Clostridium botulinum.
24. What occurs when bacteria produce and release exotoxin *into* the food
and cause illness?: Intoxication.
25. Illnesses caused by *intoxication* normally have what kind of onset time?: -
Short.
, Certified Professional - Food Safety Complete Review (NEHA 3rd Edition
2018)
Study online at https://quizlet.com/_ff5jnj
26. What are the common kinds of bacteria that produce toxins (exotoxin) that
cause illness by releasing toxins in the gut when large number of vegetative
cells are eaten?: Staphylococcus aureus.
Clostridium botulinum.
Clostridium perfringens.
27. When an infection occurs when the bacteria release toxins in the intestine
of the affected person and cause illness.: Endotoxin.
28. Illness caused by infection of endotoxins normally have what kind of onset
time?: Long. It may take up to one or two days before the infection makes the person feel ill.
29. What are common endotoxin infections?: Salmonella.
Campylobacter.
Hermorrhagic E. coli.
Listeria.
30. This substance enters the stomach and intestines when on eats tainted food
or water, causing symptoms such as cramps, nausea, vomiting, or diarrhea.: -
Enterotoxin.
31. What infection occurs when a person eats food containing harmful bacteria
that die and release toxins while in the intestines of the affected person?: Tox-
in-mediated infection.
32. Norovirus, Hepatitis A, and Rotavirus are directly related to contamination
from human feces. What causes these illnesses?: These are viruses caused by humans.
33. What is the most common - and dangerous - type of bacterial contamination
that can be controlled relatively easy?: Cross-contamination.
34. What is one of the most important actions food handlers can take to prevent
the spread of foodborne illnesses?: Hand Washing.
35. It is the responsibility of the person in charge (PIC) to make certain that food
employees are trained on the causes of foodborne illness and the relation-
ship between the food empolyee's job requirements, personal hygiene, and
foodborne illness. Food establishments should be most concerned about the
following symptoms:: Diarrhea.
Vomiting.
