VMEDG 1593 FOOD PROTECTION AND
PREVENTION HIGH-YIELD FOOD SAFETY
PRINCIPLES SUMMARY 2026
◉ What is the significance of moisture for foodborne
microorganisms?
Answer: Most require water to grow; TCS food has a water activity of
.85 or higher.
◉ What are the characteristics of bacteria that cause foodborne
illness?
Answer: Living, single-celled organisms that can reproduce rapidly
and some produce toxins.
◉ What is the role of cooking in relation to bacteria?
Answer: Cooking destroys bacteria but typically does not destroy the
toxins they produce.
◉ What is Salmonella Typhi and its source?
Answer: A bacteria that lives only in humans, often linked to feces.
◉ What is Nontyphoidal Salmonella and its common sources?
,Answer: Bacteria found in some poultry and can contaminate meat
during slaughter.
◉ What is Shigella spp. and how is it transmitted?
Answer: A bacteria that is easily transferred when food handlers fail
to wash their hands after using the restroom.
◉ What is E. coli and how does it cause illness?
Answer: A bacteria that produces a toxin in the intestinal tract of
infected persons.
◉ What is the most important method to prevent foodborne
illnesses caused by bacteria?
Answer: Controlling time and temperature of food from purchasing
to serving.
◉ How do viruses differ from bacteria in terms of structure?
Answer: Viruses are not complete living beings; they consist of
nucleic acid wrapped in a protein layer.
◉ What is the primary duty of a food service manager regarding
viruses?
Answer: To understand how viruses spread through food and take
measures to prevent infections.
, ◉ What is required for viruses to grow and reproduce?
Answer: A living host
◉ Are viruses killed by cooking temperatures?
Answer: No, they are not killed by cooking temperatures.
◉ What are 'carriers' in the context of foodborne illnesses?
Answer: Persons without symptoms who unknowingly carry
pathogens.
◉ How can viruses contaminate food?
Answer: Through a food handler's poor personal hygiene.
◉ What are foodborne infections?
Answer: Illnesses resulting from consuming food containing bacteria
that grow in the intestines.
◉ Name two examples of foodborne infections.
Answer: Salmonellosis and Shigellosis.
PREVENTION HIGH-YIELD FOOD SAFETY
PRINCIPLES SUMMARY 2026
◉ What is the significance of moisture for foodborne
microorganisms?
Answer: Most require water to grow; TCS food has a water activity of
.85 or higher.
◉ What are the characteristics of bacteria that cause foodborne
illness?
Answer: Living, single-celled organisms that can reproduce rapidly
and some produce toxins.
◉ What is the role of cooking in relation to bacteria?
Answer: Cooking destroys bacteria but typically does not destroy the
toxins they produce.
◉ What is Salmonella Typhi and its source?
Answer: A bacteria that lives only in humans, often linked to feces.
◉ What is Nontyphoidal Salmonella and its common sources?
,Answer: Bacteria found in some poultry and can contaminate meat
during slaughter.
◉ What is Shigella spp. and how is it transmitted?
Answer: A bacteria that is easily transferred when food handlers fail
to wash their hands after using the restroom.
◉ What is E. coli and how does it cause illness?
Answer: A bacteria that produces a toxin in the intestinal tract of
infected persons.
◉ What is the most important method to prevent foodborne
illnesses caused by bacteria?
Answer: Controlling time and temperature of food from purchasing
to serving.
◉ How do viruses differ from bacteria in terms of structure?
Answer: Viruses are not complete living beings; they consist of
nucleic acid wrapped in a protein layer.
◉ What is the primary duty of a food service manager regarding
viruses?
Answer: To understand how viruses spread through food and take
measures to prevent infections.
, ◉ What is required for viruses to grow and reproduce?
Answer: A living host
◉ Are viruses killed by cooking temperatures?
Answer: No, they are not killed by cooking temperatures.
◉ What are 'carriers' in the context of foodborne illnesses?
Answer: Persons without symptoms who unknowingly carry
pathogens.
◉ How can viruses contaminate food?
Answer: Through a food handler's poor personal hygiene.
◉ What are foodborne infections?
Answer: Illnesses resulting from consuming food containing bacteria
that grow in the intestines.
◉ Name two examples of foodborne infections.
Answer: Salmonellosis and Shigellosis.
