Certified Professional Food Manager Exam
100% Correct
4 high risk groups - pregnant/lactating women
infants and children
elderly
people with impaired immune systems
Foodborne infection - caused by eating food that contains living, disease causing
microorganisms
Foodborne intoxication - food containing toxins produced by bacteria and from chemical
contamination
4 main sources of contamination - biological, physical, chemical, cross-contamination
biological contaminants - bacteria, viruses, parasites, fungi
physical contaminants - bandages, hair, nails
ciguatera poisoning - snapper with a cigar, caused by the fish eating algae containing
ciguatoxin
blurred vision, numbness around mouth, vomiting, diarrhea, dizziness, even paralysis
scombroid poisoning - most common seafood poisoning
produces histamine toxins
mahi-mahi, anchovies, bonito, yellow fin tuna spoiled from time and temperature abuse
metals that can contaminate when in contact with highly acidic food - copper, tin, brass,
galvanized cookware
the 6 bacteria cause the greatest risk to food - escherichia coli, salmonella species,
clostridium botulinum, listeria monocytogenes, shigella species, staphylococcus aureus
E. coli - found in ground beef and tainted produce
ground beef final internal cooking temperature - 155 for 15 sec
salmonella - found in poultry, produce, dairy products, shell and yolk of eggs
poultry final internal cooking temperature - 165 for 15 seconds
clostridium botulinum - can grow without oxygen, dented or swollen cans should be
rejected
100% Correct
4 high risk groups - pregnant/lactating women
infants and children
elderly
people with impaired immune systems
Foodborne infection - caused by eating food that contains living, disease causing
microorganisms
Foodborne intoxication - food containing toxins produced by bacteria and from chemical
contamination
4 main sources of contamination - biological, physical, chemical, cross-contamination
biological contaminants - bacteria, viruses, parasites, fungi
physical contaminants - bandages, hair, nails
ciguatera poisoning - snapper with a cigar, caused by the fish eating algae containing
ciguatoxin
blurred vision, numbness around mouth, vomiting, diarrhea, dizziness, even paralysis
scombroid poisoning - most common seafood poisoning
produces histamine toxins
mahi-mahi, anchovies, bonito, yellow fin tuna spoiled from time and temperature abuse
metals that can contaminate when in contact with highly acidic food - copper, tin, brass,
galvanized cookware
the 6 bacteria cause the greatest risk to food - escherichia coli, salmonella species,
clostridium botulinum, listeria monocytogenes, shigella species, staphylococcus aureus
E. coli - found in ground beef and tainted produce
ground beef final internal cooking temperature - 155 for 15 sec
salmonella - found in poultry, produce, dairy products, shell and yolk of eggs
poultry final internal cooking temperature - 165 for 15 seconds
clostridium botulinum - can grow without oxygen, dented or swollen cans should be
rejected
