Bacillus cereus - Study guides, Class notes & Summaries

Manager NRFSP Glossary ExamAbrasive Cleaners - correct answer cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - correct answer cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - correct answer a type of general food safety ...

Micro 202 Lab NDSU Exam with Complete Solutions Differential medium - Answer-Special characteristics that differentiate microbes based on physical appearance Serial dilution - Answer-Scientists first dilute the sample several times in a series to get a countable number Simple stain - Answer-Apply a single dye to differentiate between cells and background Sterilization - Answer-eliminates all forms of life Stock Culture - Answer-pure culture that's in use Bacillus cereus - Answe...

Certified Professional Food Safety (CPFS) Exam with 100% correct Answers Four phases of bacterial presence in food - CORRECT ANSWER-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - CORRECT ANSWER-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - CORRECT ANSWER-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - CORREC...

Manager NRFSP Glossary ExamAbrasive Cleaners - correct answer cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - correct answer cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - correct answer a type of general food safety ...

Clostridium botulinm correct answer: intestinal tracts of fish and mammals;sausages, Canned veggies, vegetable root, seafood Bacillus cereus correct answer: Rice, corn, potato Bacillus cereus prevention measures correct answer: proper cooling technique Clostridium perfringers correct answer: insects, dust, animal and human waste: stews, casseroles, meat pies Shiga toxinproducing E. coli correct answer: intestine of mamals, infected workers, contaminated water, greens, ready to e...

Abrasive Cleaners - Answer-cleaning agents that are accompanied by small particles of mineral or metal that cut through heavy accumulations of dirt or debris Acidic Cleaners/Delimers - Answer-cleaning agents that contain acids that help to break up mineral deposits, as well as a detergent-like property to bind the minerals to water molecules so they can be easily rinsed away Active Managerial Control - Answer-a type of general food safety management system that involves creating and implem...

Pests commonly found in store products are NOT often found in - Accurate Answers Hard candies A restaurant has been implicated in an outbreak: however no specific food items at the restaurant has been implicated. If the severity of the reported illness is HIGH, it is appropriate to request the operator to: - Accurate Answers Discard or hold and discontinue servicing all food for which a link to the outbreak is biologically plausible. According to the 2009 FDA Food Code, inspection violatio...

Streptococcus pyogenes correct answers -pharyngitis -pyoderma -scarlet fever -erysipelas = st. anthony's fire -erysipelatous bullae -cellulitis -puerperal sepsis -necrotizing fasciitis -streptococcal toxic shock syndrome -pneumonia Post-streptococcal sequlae correct answers -ARF -AGN -PANDAS Streptococcus agalactiae correct answers -Neonatal infections: bacteremia, pneumonia, meningitis -Adult nosocomial infections: bacteremia, bacteremia Enterococcus faecilis, Enterococcus...

Four phases of bacterial presence in food - Answer-1. Lag Phase, 2. Log Phase, 3. Stationary Phase, 4. Death Phase Log phase - Answer-Most essential phase of bacterial presence in food due to the fastest increase in populations Lag phase - Answer-Time/temp play an important role in keeping bacteria in this phase (where numbers are less dangerous and growth is slowed) Norwalk virus - Answer-Rarely a pathogen associated with shellfish Hepatitis A virus (HAV) and Vibrio spp (a bacteria) - An...

Food Manager Certification When a problem arises, a plan that focuses on preparation, response and recovery is known as: a. Crisis Management Program b. Active Managerial Control c. Hazard Analysis d. Critical Control Points a. Crisis Management Program Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): a. young children b. people with immune problems c. pregnant women d. the elderly c. pregnant women If a food worker is ill, yo...