STUDY Premier Food Safety Food Manager Certification
Study Guide well answered already passed
1. foodborne
delayed onset- up to 72 hours; salmonella and E.Coli are examples
infec- tion
2. foodborne intoxi- from ingesting toxins or excrements in food, or chemical, or from food le
in TDZ,
cation RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are
3. 3 areas of examples Time and Temperature (T&T), Heat and Cold, Washing of
food safety
and sani- hands and ware-washing
tation
4. PIES (high
risk pregnant/nursing, infants/children, elderly, systems (immune) compromised
populations)
5. 4 categories biological (anything living), physical, chemical, cross contamination
of food
contami-
nants
bacteria, viruses, parasites fungi
6. 4 kinds of
biolog- ical
hazards bacteria
7. What
accounts for
90% of food-
doubles every 20 minutes if in the danger zone
borne
illness?
8. How fast
does
bacteria
grow?
1/
23
,STUDY Premier Food Safety Food Manager Certification
Study Guide well answered already passed
9. toxins waste products that come from bacteria consuming the nutrients in foods,
and
then giving ott waste; may feel/look like slime; can NOT be killed with heat or
cold; SOME are good (yogurts, cheese, sour cream)
10. spores resistant to heat and dry; thick 'shell". will not reproduce but can go back to
growth state if conditions are right; common in home canned foods
2/
23
, STUDY Premier Food Safety Food Manager Certification
Study Guide well answered already passed
11. E. Coli in human intestines (and other animals), can hur food and water, some
can cause death to PIES group, commin ground beef, raw
fruits/veggies,
12. What are 90% undercooked ground beef
of E.Coli
outbreaks
due to?
13. Salmonella foodborne infection; often in eggs/poultry, human intestines, animals, to
prevent: cook poultry to 165 for 15 secs
14. 1 in 10,000 eggsis infected with salmonella
15. Clostridium ANaerobic growth; can form spores; attects CNS- rare but deadly;
Bot- ulinum foudn in soil, lakes, human intestines, fish, smoked meats, vacuum
packed foods, swollen cans MOST DEADLY bacteria Foodborne
16. leftover intoxication
baked and
must be refrigerated to avoid botulism
wrapped
potatoes
17. MAP Modified Atmosphere Packaging are precooked and O2 is taken out
18. Listeria lunchmeat, soil water, animal feed, intestines Grows well even under 41
degrees Up to 70% of refrigerators have listeria MUST keep all foods
covered
Causes abortion in pregnant women
19. Shigella in human intestines; may produce dysentery; usually passed from not
washing
hands after bathroom use; passed from human to human; in ready to
eat foods such as beans, pudding, raw oysters, deli meat, raw spinach
and strawberries
3/
23
Study Guide well answered already passed
1. foodborne
delayed onset- up to 72 hours; salmonella and E.Coli are examples
infec- tion
2. foodborne intoxi- from ingesting toxins or excrements in food, or chemical, or from food le
in TDZ,
cation RAPID onset, Staphylococcus Aureus and Clostridium Botulinum are
3. 3 areas of examples Time and Temperature (T&T), Heat and Cold, Washing of
food safety
and sani- hands and ware-washing
tation
4. PIES (high
risk pregnant/nursing, infants/children, elderly, systems (immune) compromised
populations)
5. 4 categories biological (anything living), physical, chemical, cross contamination
of food
contami-
nants
bacteria, viruses, parasites fungi
6. 4 kinds of
biolog- ical
hazards bacteria
7. What
accounts for
90% of food-
doubles every 20 minutes if in the danger zone
borne
illness?
8. How fast
does
bacteria
grow?
1/
23
,STUDY Premier Food Safety Food Manager Certification
Study Guide well answered already passed
9. toxins waste products that come from bacteria consuming the nutrients in foods,
and
then giving ott waste; may feel/look like slime; can NOT be killed with heat or
cold; SOME are good (yogurts, cheese, sour cream)
10. spores resistant to heat and dry; thick 'shell". will not reproduce but can go back to
growth state if conditions are right; common in home canned foods
2/
23
, STUDY Premier Food Safety Food Manager Certification
Study Guide well answered already passed
11. E. Coli in human intestines (and other animals), can hur food and water, some
can cause death to PIES group, commin ground beef, raw
fruits/veggies,
12. What are 90% undercooked ground beef
of E.Coli
outbreaks
due to?
13. Salmonella foodborne infection; often in eggs/poultry, human intestines, animals, to
prevent: cook poultry to 165 for 15 secs
14. 1 in 10,000 eggsis infected with salmonella
15. Clostridium ANaerobic growth; can form spores; attects CNS- rare but deadly;
Bot- ulinum foudn in soil, lakes, human intestines, fish, smoked meats, vacuum
packed foods, swollen cans MOST DEADLY bacteria Foodborne
16. leftover intoxication
baked and
must be refrigerated to avoid botulism
wrapped
potatoes
17. MAP Modified Atmosphere Packaging are precooked and O2 is taken out
18. Listeria lunchmeat, soil water, animal feed, intestines Grows well even under 41
degrees Up to 70% of refrigerators have listeria MUST keep all foods
covered
Causes abortion in pregnant women
19. Shigella in human intestines; may produce dysentery; usually passed from not
washing
hands after bathroom use; passed from human to human; in ready to
eat foods such as beans, pudding, raw oysters, deli meat, raw spinach
and strawberries
3/
23
