STUDY Premier Food Safety Food Manager Certification Study Guide Exam Questions With Correct Answers

foodborne infection - ANSWER-delayed onset- up to 72 hours; salmonella and E.Coli are examples foodborne intoxication - ANSWER-from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are examples 3 areas of food safety and sanitation - ANSWER-Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing PIES (high risk populations) - ANSWER-pregnant/nursing, infants/children, elderly, systems (immune) compromised 4 categories of food contaminants - ANSWER-biological (anything living), physical, chemical, cross contamination 4 kinds of biological hazards - ANSWER-bacteria, viruses, parasites fungi What accounts for 90% of foodborne illness? - ANSWER-bacteria How fast does bacteria grow? - ANSWER-doubles every 20 minutes if in the danger zone toxins - ANSWER-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)