California Food Manager Certification || 100% Verified
Answers.
foodborne infection correct answers produced by the ingestion of living, harmful organisms
present in food. bacteria, viruses, parasites multiple in the body. symptoms within 72 hours.
foodborne intoxication correct answers an illness caused by toxins that an organism has
produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances
poultry cooked tmp correct answers 165 F for 15 sec
ground beef cooked temp correct answers 155 F for 15 sec
pork cooked temp correct answers 145 F for 15 sec
how long is handwashing? correct answers 20 seconds
high risk populations correct answers pregnant/nursing women, infants/children, elderly,
impaired immune systems
foodborne outbreak correct answers two or more people suffer a similar illness from a common
food
how long does it take bacteria to double? correct answers 20 minutes
how high should items be stored? correct answers at least 6 inches off the ground
Types of food contaminants correct answers biological, chemical, physical, cross contamination
what are biological hazards? correct answers bacteria, viruses, parasites, fungi
what is the danger zone? correct answers 41-135 F
how long can food remain in the danger zone? correct answers 4 hours
where is e coli found? correct answers beef, raw fruits, and vegs, unpasteurized juices
where is salmonella found? correct answers poultry and eggs and pets and roaches and rodents
and unpasteurized dairy products
Botulism (Clostridium botulinum) correct answers most deadly, no oxygen, nervous system
where is botulism found? correct answers canned foods, soil, fish, smoked meats
where is listeria found? correct answers deli meats
Answers.
foodborne infection correct answers produced by the ingestion of living, harmful organisms
present in food. bacteria, viruses, parasites multiple in the body. symptoms within 72 hours.
foodborne intoxication correct answers an illness caused by toxins that an organism has
produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances
poultry cooked tmp correct answers 165 F for 15 sec
ground beef cooked temp correct answers 155 F for 15 sec
pork cooked temp correct answers 145 F for 15 sec
how long is handwashing? correct answers 20 seconds
high risk populations correct answers pregnant/nursing women, infants/children, elderly,
impaired immune systems
foodborne outbreak correct answers two or more people suffer a similar illness from a common
food
how long does it take bacteria to double? correct answers 20 minutes
how high should items be stored? correct answers at least 6 inches off the ground
Types of food contaminants correct answers biological, chemical, physical, cross contamination
what are biological hazards? correct answers bacteria, viruses, parasites, fungi
what is the danger zone? correct answers 41-135 F
how long can food remain in the danger zone? correct answers 4 hours
where is e coli found? correct answers beef, raw fruits, and vegs, unpasteurized juices
where is salmonella found? correct answers poultry and eggs and pets and roaches and rodents
and unpasteurized dairy products
Botulism (Clostridium botulinum) correct answers most deadly, no oxygen, nervous system
where is botulism found? correct answers canned foods, soil, fish, smoked meats
where is listeria found? correct answers deli meats
