EXAM
Exam Solution
uy
STUDY Premier Food Safety Food Manager Certification
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2026 A+ GRADE ASSURED COMPLETE SOLUTIONS AND
uy uy uy uy uy uy uy uy
VERIFIED ANSWERS (4F71A) uy uy
QUESTION 1 uy
foodborne infection uy
ANSWER
delayed onset- up to 72 hours; salmonella and E.Coli are examples
uy uy uy uy uy uy uy uy uy uy
QUESTION 2 uy
foodborne intoxication uy
ANSWER
from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphy
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lococcus Aureus and Clostridium Botulinum are examples
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QUESTION 3 uy
3 areas of food safety and sanitation
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ANSWER
Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing
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QUESTION 4 uy
PIES (high risk populations)
uy uy uy
ANSWER
pregnant/nursing, infants/children, elderly, systems (immune) compromised
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,QUESTION 5 uy
4 categories of food contaminants
uy uy uy uy
ANSWER
biological (anything living), physical, chemical, cross contamination
uy uy uy uy uy uy
QUESTION 6 uy
4 kinds of biological hazards
uy uy uy uy
ANSWER
bacteria, viruses, parasites fungi
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QUESTION 7 uy
What accounts for 90% of foodborne illness?
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ANSWER
bacteria
QUESTION 8 uy
How fast does bacteria grow?
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ANSWER
doubles every 20 minutes if in the danger zone
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QUESTION 9 uy
toxins
ANSWER
waste products that come from bacteria consuming the nutrients in foods, and then giving off waste; m
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
ay feel/look like slime; can NOT be killed with heat or cold; SOME are good (yogurts, cheese, sour crea
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m)
QUESTION 10 uy
spores
ANSWER
resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if conditions
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are right; common in home canned foods
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, QUESTION 11 uy
E. Coli
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ANSWER
in human intestines (and other animals), can hur food and water, some can cause death to PIES group,
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ycommin ground beef, raw fruits/veggies,
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QUESTION 12 uy
What are 90% of E.Coli outbreaks due to?
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ANSWER
undercooked ground beef uy uy
QUESTION 13 uy
Salmonella
ANSWER
foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 f
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or 15 secs
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QUESTION 14 uy
1 in 10,000 eggs
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ANSWER
is infected with salmonella
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QUESTION 15 uy
Clostridium Botulinum uy
ANSWER
ANaerobic growth; can form spores; affects CNS-
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rare but deadly; foudn in soil, lakes, human intestines, fish, smoked meats, vacuum packed foods, swol
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len cans MOST DEADLY bacteria Foodborne intoxication
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QUESTION 16 uy
leftover baked and wrapped potatoes uy uy uy uy
Exam Solution
uy
STUDY Premier Food Safety Food Manager Certification
uy uy uy uy uy uy
2026 A+ GRADE ASSURED COMPLETE SOLUTIONS AND
uy uy uy uy uy uy uy uy
VERIFIED ANSWERS (4F71A) uy uy
QUESTION 1 uy
foodborne infection uy
ANSWER
delayed onset- up to 72 hours; salmonella and E.Coli are examples
uy uy uy uy uy uy uy uy uy uy
QUESTION 2 uy
foodborne intoxication uy
ANSWER
from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphy
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
lococcus Aureus and Clostridium Botulinum are examples
uy uy uy uy uy uy
QUESTION 3 uy
3 areas of food safety and sanitation
uy uy uy uy uy uy
ANSWER
Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing
uy uy uy uy uy uy uy uy uy uy uy
QUESTION 4 uy
PIES (high risk populations)
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ANSWER
pregnant/nursing, infants/children, elderly, systems (immune) compromised
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,QUESTION 5 uy
4 categories of food contaminants
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ANSWER
biological (anything living), physical, chemical, cross contamination
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QUESTION 6 uy
4 kinds of biological hazards
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ANSWER
bacteria, viruses, parasites fungi
uy uy uy
QUESTION 7 uy
What accounts for 90% of foodborne illness?
uy uy uy uy uy uy
ANSWER
bacteria
QUESTION 8 uy
How fast does bacteria grow?
uy uy uy uy
ANSWER
doubles every 20 minutes if in the danger zone
uy uy uy uy uy uy uy uy
QUESTION 9 uy
toxins
ANSWER
waste products that come from bacteria consuming the nutrients in foods, and then giving off waste; m
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
ay feel/look like slime; can NOT be killed with heat or cold; SOME are good (yogurts, cheese, sour crea
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
m)
QUESTION 10 uy
spores
ANSWER
resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if conditions
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy u
are right; common in home canned foods
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, QUESTION 11 uy
E. Coli
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ANSWER
in human intestines (and other animals), can hur food and water, some can cause death to PIES group,
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ycommin ground beef, raw fruits/veggies,
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QUESTION 12 uy
What are 90% of E.Coli outbreaks due to?
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ANSWER
undercooked ground beef uy uy
QUESTION 13 uy
Salmonella
ANSWER
foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165 f
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or 15 secs
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QUESTION 14 uy
1 in 10,000 eggs
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ANSWER
is infected with salmonella
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QUESTION 15 uy
Clostridium Botulinum uy
ANSWER
ANaerobic growth; can form spores; affects CNS-
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rare but deadly; foudn in soil, lakes, human intestines, fish, smoked meats, vacuum packed foods, swol
uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy uy
len cans MOST DEADLY bacteria Foodborne intoxication
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QUESTION 16 uy
leftover baked and wrapped potatoes uy uy uy uy
