Certified Professional - Food Safety
Define: Simply a *disease-producing* organism. - (correct Answer) - Pathogen.
Define: An organism that *requires oxygen* to reproduce. - (correct Answer) - Aerobe. Aerobic
Organism.
Define: An organism that requires the *absence of oxygen* to reproduce. - (correct Answer) - Anaerobe.
Anaerobic Organism.
Define: An organism that can multiply *with or without the presence of oxygen.* - (correct Answer) -
Facultative Anaerobe.
Biological Contaminants. These organisms can affect human health through what *3 health issues*? -
(correct Answer) - Infection, intoxication, and even death.
What agency enforces food safety in restaurants? - (correct Answer) - State or Local Health Department.
How does the *FDA Food Code* affect individual states and jurisdictions? - (correct Answer) - The
"Code" provides a model for new laws and rules in state, local, and tribal jurisdictions.
The Occupational Safety and Health Administration (OSHA) requires that all potentially harmful
substances have a document on file that provides information for emergency treatment should an
employee be injured with the product. This document is called? - (correct Answer) - Safety Data Sheet.
SDS.
Define: A raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for
use or for sale in whole or in part for human consumption, or chewing gum. - (correct Answer) - The
*Food Code* definition of food.
Define: An operation that stores, prepares, packages, serves, vends, or otherwise provides food for
human consumption. - (correct Answer) - The *Food Code* definition of a *Food Establishment.*
Is an establishment that offers *only* prepackaged foods that are not Time/ Temperature Control for
Safety foods considered a food establishment by the *Food Code*? - (correct Answer) - This is not
considered a food establishment.
What is defined as: an illness that is carried or transmitted to people by food? - (correct Answer) -
Foodborne Illness (*FBI*).
As stated in the *Food Code*, what needs the occurrence of *two or more cases* of similar illness
resulting from ingestion of a common food? - (correct Answer) - Foodborne Disease Outbreak.
What are the *conditions* that define a foodborne outbreak? - (correct Answer) - 1. *Two* or more
people.
2. Same food.
,3. Same illness/ symptoms.
What is defined as: A biological, chemical, or physical property that may cause an unacceptable
consumer risk. - (correct Answer) - Hazard.
What is the *acronym* used to remember that items most commonly associated with the *spread and
prevention* of foodborne illness? - (correct Answer) - FUELSS.
What does the *FUELSS* acronym stand for? - (correct Answer) - Exposed *F*ood.
Clean *U*tensils.
Clean *E*quipment.
Clean *L*inens.
Unwrapped *S*ingle *S*ervice or Single Use items (Plastic forks, straws, etc).
Define: The initial growth phase of a culture, during which, cell number remains relatively constant prior
to rapid growth. - (correct Answer) - Lag Phase.
Define: The steepest slope of the growth curve of a culture - the phase of vigorous growth during which
cell number doubles every 20-30 min. - (correct Answer) - Log (Logarithmic) or Exponential Phase.
Define: The plateau of the growth curve after log growth in a culture, during which cell number remains
constant. New cells are produced at the same rate as older cells die. - (correct Answer) - Stationary
Phase.
What is defined as the ability to produce toxins, is an underlying mechanism by which many bacterial
pathogens produce disease? - (correct Answer) - Toxigenesis.
What is generated by the bacteria and are actively secreted during exponential growth. This remain part
of the bacterial outer membrane, and are not released until the bacterium is killed by the immune
system. - (correct Answer) - Exotoxins.
What *exotoxin* produces a *neurotoxin* of unusual potency that affects *ONLY* neurological tissue? -
(correct Answer) - Clostridium botulinum.
What occurs when bacteria produce and release exotoxin *into* the food and cause illness? - (correct
Answer) - Intoxication.
Illnesses caused by *intoxication* normally have what kind of onset time? - (correct Answer) - Short.
What are the common kinds of bacteria that produce toxins (exotoxin) that cause illness by releasing
toxins in the gut when large number of vegetative cells are eaten? - (correct Answer) - Staphylococcus
aureus.
Clostridium botulinum.
Clostridium perfringens.
When an infection occurs when the bacteria release toxins in the intestine of the affected person and
, cause illness. - (correct Answer) - Endotoxin.
Illness caused by infection of endotoxins normally have what kind of onset time? - (correct Answer) -
Long. It may take up to one or two days before the infection makes the person feel ill.
What are common endotoxin infections? - (correct Answer) - Salmonella.
Campylobacter.
Hermorrhagic E. coli.
Listeria.
This substance enters the stomach and intestines when on eats tainted food or water, causing symptoms
such as cramps, nausea, vomiting, or diarrhea. - (correct Answer) - Enterotoxin.
What infection occurs when a person eats food containing harmful bacteria that die and release toxins
while in the intestines of the affected person? - (correct Answer) - Toxin-mediated infection.
Norovirus, Hepatitis A, and Rotavirus are directly related to contamination from human feces. What
causes these illnesses? - (correct Answer) - These are viruses caused by humans.
What is the most common - and dangerous - type of bacterial contamination that can be controlled
relatively easy? - (correct Answer) - Cross-contamination.
What is one of the most important actions food handlers can take to prevent the spread of foodborne
illnesses? - (correct Answer) - Hand Washing.
It is the responsibility of the person in charge (PIC) to make certain that food employees are trained on
the causes of foodborne illness and the relationship between the food empolyee's job requirements,
personal hygiene, and foodborne illness. Food establishments should be most concerned about the
following symptoms: - (correct Answer) - Diarrhea.
Vomiting.
Jaundice.
Sore throat with fever.
Certain lesions and wounds with pus.
What Foodborne Illness typically have a longer on-set time, based on the growth rate of the pathogen
consumed? - (correct Answer) - Infection and Toxin-Mediated Infection (TMI).
What are natural poisons produced by fungi as secondary metabolites? - (correct Answer) - Mycotoxins.
Aspergillus spp., Penicillium spp., and Fusarium spp. are what? - (correct Answer) - Toxins with which
FDA is concerned with. *Myoctoxin.*
Peanuts, corn, Brazil nuts, pistachio nuts, pumpkin seeds, and watermelon seeds are particularly
susceptible to what toxins? - (correct Answer) - Aflatoxins.
Define: Simply a *disease-producing* organism. - (correct Answer) - Pathogen.
Define: An organism that *requires oxygen* to reproduce. - (correct Answer) - Aerobe. Aerobic
Organism.
Define: An organism that requires the *absence of oxygen* to reproduce. - (correct Answer) - Anaerobe.
Anaerobic Organism.
Define: An organism that can multiply *with or without the presence of oxygen.* - (correct Answer) -
Facultative Anaerobe.
Biological Contaminants. These organisms can affect human health through what *3 health issues*? -
(correct Answer) - Infection, intoxication, and even death.
What agency enforces food safety in restaurants? - (correct Answer) - State or Local Health Department.
How does the *FDA Food Code* affect individual states and jurisdictions? - (correct Answer) - The
"Code" provides a model for new laws and rules in state, local, and tribal jurisdictions.
The Occupational Safety and Health Administration (OSHA) requires that all potentially harmful
substances have a document on file that provides information for emergency treatment should an
employee be injured with the product. This document is called? - (correct Answer) - Safety Data Sheet.
SDS.
Define: A raw, cooked, or processed edible substance, ice, beverage, or ingredient used or intended for
use or for sale in whole or in part for human consumption, or chewing gum. - (correct Answer) - The
*Food Code* definition of food.
Define: An operation that stores, prepares, packages, serves, vends, or otherwise provides food for
human consumption. - (correct Answer) - The *Food Code* definition of a *Food Establishment.*
Is an establishment that offers *only* prepackaged foods that are not Time/ Temperature Control for
Safety foods considered a food establishment by the *Food Code*? - (correct Answer) - This is not
considered a food establishment.
What is defined as: an illness that is carried or transmitted to people by food? - (correct Answer) -
Foodborne Illness (*FBI*).
As stated in the *Food Code*, what needs the occurrence of *two or more cases* of similar illness
resulting from ingestion of a common food? - (correct Answer) - Foodborne Disease Outbreak.
What are the *conditions* that define a foodborne outbreak? - (correct Answer) - 1. *Two* or more
people.
2. Same food.
,3. Same illness/ symptoms.
What is defined as: A biological, chemical, or physical property that may cause an unacceptable
consumer risk. - (correct Answer) - Hazard.
What is the *acronym* used to remember that items most commonly associated with the *spread and
prevention* of foodborne illness? - (correct Answer) - FUELSS.
What does the *FUELSS* acronym stand for? - (correct Answer) - Exposed *F*ood.
Clean *U*tensils.
Clean *E*quipment.
Clean *L*inens.
Unwrapped *S*ingle *S*ervice or Single Use items (Plastic forks, straws, etc).
Define: The initial growth phase of a culture, during which, cell number remains relatively constant prior
to rapid growth. - (correct Answer) - Lag Phase.
Define: The steepest slope of the growth curve of a culture - the phase of vigorous growth during which
cell number doubles every 20-30 min. - (correct Answer) - Log (Logarithmic) or Exponential Phase.
Define: The plateau of the growth curve after log growth in a culture, during which cell number remains
constant. New cells are produced at the same rate as older cells die. - (correct Answer) - Stationary
Phase.
What is defined as the ability to produce toxins, is an underlying mechanism by which many bacterial
pathogens produce disease? - (correct Answer) - Toxigenesis.
What is generated by the bacteria and are actively secreted during exponential growth. This remain part
of the bacterial outer membrane, and are not released until the bacterium is killed by the immune
system. - (correct Answer) - Exotoxins.
What *exotoxin* produces a *neurotoxin* of unusual potency that affects *ONLY* neurological tissue? -
(correct Answer) - Clostridium botulinum.
What occurs when bacteria produce and release exotoxin *into* the food and cause illness? - (correct
Answer) - Intoxication.
Illnesses caused by *intoxication* normally have what kind of onset time? - (correct Answer) - Short.
What are the common kinds of bacteria that produce toxins (exotoxin) that cause illness by releasing
toxins in the gut when large number of vegetative cells are eaten? - (correct Answer) - Staphylococcus
aureus.
Clostridium botulinum.
Clostridium perfringens.
When an infection occurs when the bacteria release toxins in the intestine of the affected person and
, cause illness. - (correct Answer) - Endotoxin.
Illness caused by infection of endotoxins normally have what kind of onset time? - (correct Answer) -
Long. It may take up to one or two days before the infection makes the person feel ill.
What are common endotoxin infections? - (correct Answer) - Salmonella.
Campylobacter.
Hermorrhagic E. coli.
Listeria.
This substance enters the stomach and intestines when on eats tainted food or water, causing symptoms
such as cramps, nausea, vomiting, or diarrhea. - (correct Answer) - Enterotoxin.
What infection occurs when a person eats food containing harmful bacteria that die and release toxins
while in the intestines of the affected person? - (correct Answer) - Toxin-mediated infection.
Norovirus, Hepatitis A, and Rotavirus are directly related to contamination from human feces. What
causes these illnesses? - (correct Answer) - These are viruses caused by humans.
What is the most common - and dangerous - type of bacterial contamination that can be controlled
relatively easy? - (correct Answer) - Cross-contamination.
What is one of the most important actions food handlers can take to prevent the spread of foodborne
illnesses? - (correct Answer) - Hand Washing.
It is the responsibility of the person in charge (PIC) to make certain that food employees are trained on
the causes of foodborne illness and the relationship between the food empolyee's job requirements,
personal hygiene, and foodborne illness. Food establishments should be most concerned about the
following symptoms: - (correct Answer) - Diarrhea.
Vomiting.
Jaundice.
Sore throat with fever.
Certain lesions and wounds with pus.
What Foodborne Illness typically have a longer on-set time, based on the growth rate of the pathogen
consumed? - (correct Answer) - Infection and Toxin-Mediated Infection (TMI).
What are natural poisons produced by fungi as secondary metabolites? - (correct Answer) - Mycotoxins.
Aspergillus spp., Penicillium spp., and Fusarium spp. are what? - (correct Answer) - Toxins with which
FDA is concerned with. *Myoctoxin.*
Peanuts, corn, Brazil nuts, pistachio nuts, pumpkin seeds, and watermelon seeds are particularly
susceptible to what toxins? - (correct Answer) - Aflatoxins.
