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SUFFOLK COUNTY FOOD MANAGER COURSE
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SUFFOLK COUNTY FOOD MANAGER COURSE
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SUFFOLK COUNTY FOOD MANAGER COURSETCS food - Answers- A food that requires time/temperature control for safety to limit
pathogenic microorganism growth or toxic formation.
TCS (Keep it hot) - Answers- 140 or above
TCS (Keep it cold) - Answers- 41 or below
TCS (Danger zone) - Answers- 41-140. About two hours into danger zone, bacteria will
grow and multiply, doubling every 20 mins.
TCS foods include - Answers- All foods of animal origin, plant origin that is heat treated,
starchy foods, cut melons, sliced tomatoes, cut leafy greens, raw sprouts like alfalfa or
bean sprouts, garlic and oil mixtures that aren't modified...
Non-TCS foods include: - Answers- Air cooled hard boiled eggs with shells, closed cans
of food, dry cereals, dry grains, dry uncooked pasta, dried spices, butter, mayonnaise,
breads, crackers, potato chips, pretzels, muffins, jello, cookies...
Bacteria - Answers- Single-celled organism that can only be seen under a microscope
Two ways bacteria cause food borne illness: - Answers- Infection: food infested causes
bacteria to grow in body and cause illness
Intoxication: Results from consumption of toxins produced by bacteria
Heat labile toxin - Answers- A toxin that can be destroyed while cooking
Hear stable toxin - Answers- Can survive the cooking process.
Spores - Answers- Bacteria produces spores when it's stressed by physical or chemical
conditions. They can survive up to 165 and become active and multiply when food is not
cooled or is held at wrong temperature
Psychrophilic Bacteria - Answers- Cold loving. Grows between 32 and 86. (Yersinia,
Listeria)
Mesophilic Bacteria - Answers- Middle temperature loving. Grows between 50 and 113
(Salmonella, Staphylococcus)
Thermophilic Bacteria - Answers- High temperature loving. Grows between 122 and
176 (clostridium, perfringens)
, Acidity - Answers- PH used to measure amount of acidity in food. Pathogenic or
disease causing bacteria will grow when pH is between 4.6 and 7.0
Moisture - Answers- Amount of moisture or water available for use by bacteria
measured as water activity. Most bacteria grows when water activity is above 0.85.
MATT - Answers- Acronym to help remember bacterial growth factors:
Moisture
Acidity
Time
Temperature
Salmonella - Answers- Found in intestinal tract and feces of infected animals, including
humans.
#1 cause of bacterial food borne illness
Symptoms, including abdominal cramping, diarrhea, fever and vomiting, occur 12 and
36 hours after consumption
Staphylococcus - Answers- Found in nose, throat, hair, skin and infected wounds. It is
heat stable. Symptoms, including nausea, vomiting, abdominal cramps and diarrhea,
occurs 30 mins to an hour after.
Campylobacter - Answers- Found in animals and non-chlorinated water. Symptoms,
including fever, diarrhea, nausea and vomiting within 2 to 5 days
Clostridium perfringens - Answers- Found in intestines and feces of humans and
animals and in soil and dust. Grows without air in center of foods like large pots,
casseroles,
Stews, etc. spores form and symptoms develop in 8-20 hours.
E-Coli - Answers- Found in ground meat, raw seed sprouts, lettuce, spinach, etc.
Symptoms, including bloody diarrhea and kidney failure, occur 1 to 10 days.
Shigella - Answers- Found in human feces. Symptoms, including bloody, mucous laden
diarrhea, vomiting, fever, nausea and cramping
Clostridium Botulinum - Answers- Results in death. Found in improper canned foods,
garlic + oil, baked potatoes, smoked fish, honey, etc. symptoms, including blurred
vision, difficulty breathing/swallowing, poor reflexes, occur in 18 to 36 mins.
Bacillus Cereus - Answers- Found in veggies and grains.
I'm hear stable; symptoms, including vomiting and nausea, occur to 1/2 to six hours.
Heal labile: symptoms, including diarrhea and cramping, occur 6 to 15 hours
Vibrio - Answers- Found in food or water with human feces, symptoms, including
diarrhea, vomiting and dehydration, develops within a few hours.
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