Certified Professional Food Manager Exam Questions With Accurate Answers

4 high risk groups - Answer pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - Answer caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - Answer food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - Answer biological, physical, chemical, cross-contamination biological contaminants - Answer bacteria, viruses, parasites, fungi physical contaminants - Answer bandages, hair, nails ciguatera poisoning - Answer snapper with a cigar, caused by the fish eating algae containing ciguatoxin blurred vision, numbness around mouth, vomiting, diarrhea, dizziness, even paralysis scombroid poisoning - Answer 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 - Answer copper, tin, brass, galvanized cookware the 6 bacteria cause the greatest risk to food - Answer escherichia coli, salmonella species, clostridium botulinum, listeria monocytogenes, shigella species, staphylococcus aureus E. coli - Answer found in ground beef and tainted produce ground beef final internal cooking temperature - Answer 155 for 15 sec salmonella - Answer found in poultry, produce, dairy products, shell and yolk of eggs poultry final internal cooking temperature - Answer 165 for 15 seconds clostridium botulinum - Answer can grow without oxygen, dented or swollen cans should be rejected Listeria - Answer found in lunch and deli meats can grow in temps as low as 37 F temperature requirement for refrigeration - Answer 41