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⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Food Protection Exam with verified
answers
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
What is a Hazard? - correct answer ✔A biological, chemical, or physical property
that may cause an unacceptable consumer health risk.
What are the types of Biological Hazards? - correct answer ✔Bacteria, Viruses, &
Parasites.
What are the components of the Bacterial Growth Cycle? - correct answer ✔Lag
Phase-
Log (exponential) Phase-
Stationary Phase-
Death Phase-
What factors affect the growth of Bacteria? * - correct answer ✔-Nutrients
-Time & Temperature
- Water Activity (Aw)
- pH
-Atmosphere
-Inhibitors (Preservatives)
-Previous Stress
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
-Microbial Interactions
FAT TOM - Food, Acidity, Time, Temp, Oxygen, Moisture
What are the temperature requirements for Psychrophiles, Mesophiles, &
Thermophiles? - correct answer ✔P : 34 F - 45 F
M : 46 F - 104 F
T : 105 F - 125 F
What is the temperature "Danger Zone"? * - correct answer ✔41 F - 135 F
Bacterial growth / toxin production can occur if the component is in the danger
zone for too long.
T or F : Bacteria of foodborne significance generally do not grow above 127 F? -
correct answer ✔True
Atmosphere (O2 Requirements) - correct answer ✔Aerobes require oxygen to
survive.
Facultative = can survive with or without oxygen.
Anaerobes require no oxygen to survive.
Microaerophilic- Requires oxygen at lower levels than normally found in the
environment (5-10% oxygen).
What does controlling water activity & pH do? - correct answer ✔Controlling
water activity in food reduces the amount of available moisture which can
inhibit the growth of microorganisms.
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Infection
- Caused by the entrance of pathogens into the body and the reaction of tissues
to their presence.
-Affects lower GI tract
- Response by victim in 6 hrs to 45 days
What pathogens cause intoxication? * - correct answer ✔Staph. aureus, Bacillus
cereus, Clostridium botulinum, and scombroid poisoning.
What pathogens cause infection? * - correct answer ✔Salmonella, Listeria
monocytogenes, Campylobacter, norovirus, and Hepatitis A.
What is a Time / Temperature Control for Safety Food (TCS)? * - correct answer
✔A food that requires time/temperature control of safety to limit pathogenic
growth or toxin formation.
Includes...
**- Animal products
- Raw or heat treated animal foods
- Plant food that is heat treated or consists of raw seed sprouts
- Cut melons, cut leafy greens, cut tomatoes (unmodified)
- Garlic-in-oil mixtures (unmodified)**
What are a few significant Non-TCS foods? - correct answer ✔- Air-cooled hard-
boiled eggs with shell intact.
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
**- Shell eggs treated to kill a viable Salmonellae (pasteurized in-shell eggs).
- Unopened, hermetically sealed food, commercially processed for commercial**
sterility under conditions of nonrefrigerated storage and distribution.
**- Foods with laboratory evidence showing that it is not a TCS food.
- Foods that can cause illness, but do not support the growth of pathogens.**
Is unpasteurized orange juice a TCS food? - correct answer ✔No, it is not.
Is butter a TCS food? - correct answer ✔Yes, it is.
Is margarine a TCS food? - correct answer ✔No, it is not.
Is thousand island dressing a TCS food? - correct answer ✔No, it is not.
What are the top 5 pathogens causing domestically acquired foodborne
illnesses? - correct answer ✔- Norovirus
**- Salmonella (non-Typhi)
- Clostridium perfringens
- Campylobacter
- Staphylococcus aureus**
Salmonella - correct answer ✔- Causes infection
**- Is non-spore forming
- Facultative** ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
- Optimal temp. range for growth: 50F-104F
Shiga-toxin producing E.coli (STEC) * - correct answer ✔E.coli O157:H
E.coli O26, O45, O103, O111, O121, O
E. coli O157:H7 - Syndromes * - correct answer ✔1) non-bloody diarrhea
2) Hemolytic Colitis
**- grossly bloody diarrhea, abdominal pain
- duration: 2-9 days
- 33% of patients require hospitalization**
3) Hemolytic Uremic Syndrome (HUS)
**- Leading cause of renal failure in children
- Usually preceded by diarrheal illness
- 5% mortality.**
Commonly implicated foods: ground beef, raw (unpasteurized milk), produce.
E. coli O157:H7 - Transmission, Reservoir, & Sources - correct answer
✔Transmission: ingestion of contaminated food, person/ animal to person, and
contaminated water.
Reservoir: Intestinal tracts of healthy cattle, cattle used for ground beef.
Sources: Cattle feces, manure, dairies, meat handling facilities.
- Principle vehicles: ground beef, cider, unpasteurized milk. ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Why are E.coli O157:H7 & Salmonella so successful? - correct answer ✔- Animal
reservoirs include many different hosts
**- They survive well in the environment
- They attach to surfaces and form biofilms
- They can infiltrate fruits and vegetables through stem scars, cuts, and bruises.**
E.coli Outbreaks * - correct answer ✔E.coli O157:H7 - Romaine lettuce (
illnesses) (2018)
- from a water reservoir at a farm, resulted in voluntary standard of labeling.
Staphylococcus Aureus: General * - correct answer ✔- Causes intoxication: the
toxin is heat stable
**- Non-spore forming
- Facultative
- Temp range: 45F-122F
- Infective dose: 1 mil/gram for toxins, 10 ^5 organisms/gram for food.
- Incubation period: 1/2 to 8 hrs**
Duration: 1-2 days
Staphylococcus Aureus: Symptoms, Transmission, & Sources * - correct answer
✔Symptoms: Nausea, cramps, vomiting, diarrhea (often violent onset).
Transmission: Ingestion of food containing toxin.
Sources: Human carrier & RTE foods
- 30 to 50% of healthy people carry it: barehand contact ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Clostridium Botulinum: Symptoms & Sources * - correct answer ✔Symptoms:
blurred vision, dry mouth, descending paralysis, respiratory failure, death
Sources: Soil, water, intestinal tract of animals, improperly processed canned
foods, garlic-in-oil mixtures, baked potatoes, sautéed onions, and carrots.
C. botulinum Outbreaks * - correct answer ✔- Jailhouse wine "Pruno"
( 8 illnesses)
- Commercially canned chili sauce
(4 illnesses)
Bacillus Cereus: General * - correct answer ✔-Causes intoxication
**- Spore forming
- Aerobic
- Temp range: 45F-122F
- Produces 2 enterotoxins:**
One causes diarrhea (heat labile)
- Infective dose : 10 organisms / gram
One causes vomiting
- infective dose: 1 million organisms /gram
Bacillus Cereus: Duration, transmission, Sources * - correct answer ✔Duration:
**- Diarrhea: 6-24 hrs
Transmission: Ingestions of food kept at ambient temp after cooking
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Sources: Environment, raw foods, cooked rice, starchy foods
Listeria Monocytogenes: General * - correct answer ✔- Causes infection
**- Non-spore forming
- Psychrotroph
- Duration: Enteric - several days / Septic - several weeks
- Temp range: 33.8F-113F
- pH: can grow up to a pH value of 4.
- Can cause spontaneous abortion in pregnant women**
Listeria Monocytogenes: Symptoms, Transmission, Incubation, & Sources * -
correct answer ✔Symptoms:
**- Enteric: vomiting, diarrhea, fever
- Septic: septicemia, meningitis, stillbirth, abortion, heart disease**
Transmission:
**- Foodborne
Incubation period
**- Enteric: 12 hrs
Sources:
Ubiquitous- it is isolated from decaying vegetation, soils, birds, mammals, fish,
shellfish, animal feces
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Yersinia Enterocolitica: Symptoms, Transmission, & Sources - correct answer
✔Symptoms: Fever, diarrhea, vomiting, abdominal pain (mimics appendicitis)
Transmission: Fecal-oral / Foodborne
Sources: Soil, water, mammals (pigs), milk, dairy products, meat, fish, and
poultry.
Shigella: General - correct answer ✔-Causes infection
**- Temp range: 43F-117F
- Infective dose: 10-100 Bacteria
- Incubation period: 1-3 days
- Duration: 4-7 days**
Shigella: Symptoms, Transmission, & Sources - correct answer ✔Symptoms:
Diarrhea (often with mucous / blood), fever, abdominal pain
Transmission: Fecal-oral
Sources: Humans (infected food worker), water, milk, foodborne
V. parahaemolyticus: General - correct answer ✔Symptoms: Diarrhea,
abdominal cramps, vomiting, fever
Transmission: ingestion of raw/undercooked seafood, rinsing with
contaminated water
Sources: Marine coastal areas, fish, shellfish, crustacea
V. vulnificus: General - correct answer ✔Transmission: ingestion of
raw/undercooked seafood, rinsing with contaminated water (same as V.
parahaemolyticus)
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
- Causes septicemia in individuals with liver disease, alcoholism, and the
immunocompromised.
- 50% lethality rate
Viruses - correct answer ✔- Transmitted via fecal-oral route
All enteric viruses transmitted via food are shed exclusively in feces.
**- Detection of viruses in food is prima facie evidence of fecal contamination
- Viruses do not form spores
- They replicate only in living organisms, they are not capable of reproducing in**
food
Hepatitis A Virus : General * - correct answer ✔- Causes infection
**- Infective dose: 100 particles
- Incubation period: 15-50 days
- Duration: 2-4 weeks to several months**
Hepatitis A Virus: Symptoms and Sources * - correct answer ✔Symptoms: Fever,
abdominal pain, diarrhea, jaundice, liver damage
Sources: Humans (food handlers), raw shellfish, produce, water
Norovirus: General * - correct answer ✔-Causes infection
**- Infective dose: 1-10 particles
- Incubation period: 16-48 hrs
- Duration: 24-48 hrs** ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
- If the food is only very slowly cooled down to room temp, the viable organisms
may multiply to numbers that can cause foodborne illness.
What are the 3 spore formers? * - correct answer ✔1) C. Perfringens - meats,
gravies, etc. are foods of concern
2) C. Botulinum- sautéed onions have been implicated in outbreaks
3) B. Cereus- rice and refried beans are foods of concern.
What pathogen contributes the most to foodborne illness? * - correct answer
✔Norovirus (58%)
Salmonella (11%)
C. Perfringens (10%)
Campylobacter (9%)
What are some chemical hazards? * - correct answer ✔Naturally occurring
- mycotoxins, scombroid and ciguatera toxin in fish, toxic mushrooms, shellfish
toxins, and allergens
Added
- medicines, food or color additives, pesticides, cleaners, sanitizers, allergens
( due to cross contamination)
Scombroid Toxin: General * - correct answer ✔- Causes intoxication
**- Incubation period 1-4 hrs
- Duration ~12 hrs
- Heat stable toxin** ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
Scombroid Toxin: Symptoms * - correct answer ✔- Peppery taste, nausea,
vomiting, diarrhea, swelling of the face, rash, headache, dizziness, heart
palpitations, rapid & weak pulse, difficultly swallowing.
**- Primarily associated with tuna, blue fish, mahi mahi
- Certain bacteria produce enzyme, histadine decarboxylase, which converts**
histamine into histamine.
- Histamine production is commonly the result of temp abuse.
Ciguatera Fish Poisoning * - correct answer ✔- Incubation period: several mins
to 1 day
**- Duration: Days to weeks ( years in isolated cases)
- Heat stable toxin, associated with consumption of reef fish.
- Symptoms: Abdominal cramps, vomiting, watery diarrhea, neurological**
disorders, numbness of the lips, tongue, throat, fingers and toes, reversal of hot
and cold, aching teeth, low blood pressure, difficulty breathing.
**- Algae, Gambierdicus Toxicus, forms toxin in large fish that consume the algae.
- Toxin bioaccumulates in large predatory fish: barracuda, amberjack, grouper,**
red snapper,
- No set infectious level.
Allergens * - correct answer ✔8 Major
**- Milk
- Eggs
- Fish
- Crustaceans** ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
- Class IV: (most risk) add hot prep of foods served within 4 hrs. Ex. full service
restaurants
When is a Certified Food Protection Manger (CFPM) needed? - correct answer
✔Necessary for Class III & Class IV FSE
What is the inspection frequency for each class? - correct answer ✔Class I: not
to exceed once every 360 days
Class II: not to exceed once every 180 days
Class III: not to exceed once every 120 days
Class IV: not to exceed once every 90 days
What are the different types of inspections? * - correct answer ✔- Routine
**- Follow-up
-Pre-operational
**- Other (Field standardization)
- HACCP
- Outbreak Investigation**
What are the proper cooling procedures? - correct answer ✔- 135 F down to 70
F within 2 hrs
**- 70 F down to 41 F within an additional 4 hrs
- 6 hrs total** ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
What is the proper reheating procedures? - correct answer ✔PHF/TCS foods
that are cooked, cooled and reheated for hot holding shall be reheated so that
all parts of the food reach a temp of at least 165 F for 15 seconds within 2 hrs.
- Exception: remaining unsliced portions of roast beef which may be reheated to
145 F for 3 mins within 2 hrs
What is required in the consumer advisory? * - correct answer ✔The consumer
shall be informed of the risk involved with the consumption of raw or
undercooked animal foods by means of posters, brochures, menu advisories,
label statements, table tents, placards, or other written means available at the
food service establishment which state...
"consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may
increase your risk of foodborne illness...* (* or ...especially if you have certain
medical conditions"
What does the disclosure tell the consumer in relation to consumer advisory? * -
correct answer ✔The disclosure tells the consumer which food items on the
menu that the reminder statement pertains to, the items that are
raw/undercooked or contain raw or undercooked ingredients ( an * is
acceptable but it must be explained clearly, not enough alone).
Time Only (aka time in lieu of temp) vs Time & Temp - correct answer ✔Can only
be done if permitted by the DOH and may be used as a public health control for
a working supply of potentially hazardous foods (PHF) before cooking, or for RTE
PHF that is displayed or held for service for immediate consumption if...
The food in unmarked containers or packages, or for which time expires, is
discarded and
Written procedures that assure compliance are maintained in the FSE and are
made available to the authorized agent upon request.
⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸ εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ ⪛⪴⪴⪷⪱⪘⪞⪴⪸εΘΙΙμλΜιΙππππ ιΤΜΜτλμτΧ
