04 Jun How Can We Get Food Protection License in a Week? (Day Two)
Hi guys, this is Day Two. I’m going to tell you some point what you should remember for the exam to get more than 75 score. You can study for this course by accessing the Food Protection Course Training Manual (PDF)
- Foods that have been contaminated with pathogenic bacteria will not change in taste and smell.
- Under favorable conditions bacteria can double their population every 20 to 30 minutes.
- Food high protein, Acidity (>Ph4.6), Temperature (41°F-140°F), Time (2hrs), Oxygen, Moisture, these six factors affect the growth of bacteria.
- Bacteria have difficulty in below 0.85 water activity level.
- During log phase, bacteria grow most quickly.
- Most viral food-borne diseases are the result of poor personal hygiene.
- The food-borne parasite typically found in under cooked pork is: Trichinella sporalis.
- A food-borne parasite typically found in marine fish is: Anisakis simplex.
- The most popular chemical sanitizer is bleach.
- Food workers sick with an illness that can be transmitted by contact with food or through food should be sent home.
- We can control the growth of the microorganism clostridium perfringens by cooling, reheating meat, dishes rapidly.
- Ground meats such as hamburgers must be cooked to a minimum temperature of 158°F to eliminate E. coli 0157:H7
- Clostridium botulinum causes the disease known as botulism
- The microorganism Clostridium botulinum is mainly associated with smoked fish.
- Scombroid poisoning occurs when someone eats decomposing tuna & marine fish.
- The illness trichinosis is caused by a parasite known as Trichinella spiralis.
- Raw, marinated or partially cooked fish is made safe by freezing at -31°F for 15hrs.