Food Manager Certification || 100% Accurate Solutions.
Symptoms of Food borne illness correct answers cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, and dehydration.
2 foodborne illness correct answers 1. infection
2. contamination
foodborne infection correct answers produced by the ingestion of living, harmful organisms
present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
2 bacteria most associated with foodborne infection correct answers salmonella and E. coli
foodborne intoxication correct answers an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication have a rapid onset
2 bacteria associated with foodborne intoxication correct answers staphylococcus aureus and
clostridium botulinum.
3 main areas of food safety and sanitation correct answers 1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population correct answers 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination correct answers foodborne outbreak
foodborne outbreak correct answers an incident or event where two or more people suffer a
similar illness or sickness from eating a common food
food becomes contaminated for the following reasons correct answers food handlers, food
contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? correct answers
every 4 hours
Non food contact surfaces should always be kept free of..... correct answers dirt, dust,and other
particles.
all packaging material (such as bags of flour) should be how many inches from the ground?
correct answers At least 6 inches
, Food contaminants can be grouped into what 4 catergories correct answers 1. biological 2.
physical 3. chemical 4. cross contamination
biological correct answers anything that pertains to life and or living things
physical contaminants correct answers are objects that can be seen with the human eye such as
nails, hair, and bandages
chemical contamination correct answers can occur if an employee prepares acidic food using a
copper pot
cross contamination correct answers is the transfer of pathogens or disease causing micro
organisms from one food to another.
What are the 4 biological hazards correct answers 1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne
related illness correct answers 90%
what is the danger zone correct answers 41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours
correct answers 4
bacteria doubles every how many minutes correct answers 20
when bacteria are multiplying, it consumes the nutrients in foods, and then produces waste
products or metabolic by products called. They may look and feel like slime, such as the one
formed on old fish or meat correct answers Toxins
Spores correct answers bacteria have the ability to change into forms that are very resistant to
heat and dry conditions. They are characterized by the formation of a thick "shell"
Most common types of bacteria correct answers E. Coli., salmonella, clostridium botulinum,
E. Coli. correct answers Found in human intestines and other warm-blooded animals. It can
contaminate food and water. some type can cause serious diseases such as the on termed
O157:H7. ground beef needs to be cooked to a minimum internal temperature of 155 degrees
Fahrenheit for at least 15 seconds. commonly found in ground beef, raw fruits and vegetables,
unpasteurized juices such as apple cider, and even uncommon source like animals in a petting
zoo. 90 percent of E. Coli outbreaks are connected to under cooked ground beef.
Salmonella correct answers found especially in poultry and eggs including their shells, in human
intestines, and in domestic and wild animals. salmonella can also be found in pets, roaches, and
rodents. they can also be found in unpasteurized milk and dairy products. salmonella can be
killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds.
Symptoms of Food borne illness correct answers cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, and dehydration.
2 foodborne illness correct answers 1. infection
2. contamination
foodborne infection correct answers produced by the ingestion of living, harmful organisms
present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
2 bacteria most associated with foodborne infection correct answers salmonella and E. coli
foodborne intoxication correct answers an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication have a rapid onset
2 bacteria associated with foodborne intoxication correct answers staphylococcus aureus and
clostridium botulinum.
3 main areas of food safety and sanitation correct answers 1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population correct answers 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination correct answers foodborne outbreak
foodborne outbreak correct answers an incident or event where two or more people suffer a
similar illness or sickness from eating a common food
food becomes contaminated for the following reasons correct answers food handlers, food
contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? correct answers
every 4 hours
Non food contact surfaces should always be kept free of..... correct answers dirt, dust,and other
particles.
all packaging material (such as bags of flour) should be how many inches from the ground?
correct answers At least 6 inches
, Food contaminants can be grouped into what 4 catergories correct answers 1. biological 2.
physical 3. chemical 4. cross contamination
biological correct answers anything that pertains to life and or living things
physical contaminants correct answers are objects that can be seen with the human eye such as
nails, hair, and bandages
chemical contamination correct answers can occur if an employee prepares acidic food using a
copper pot
cross contamination correct answers is the transfer of pathogens or disease causing micro
organisms from one food to another.
What are the 4 biological hazards correct answers 1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne
related illness correct answers 90%
what is the danger zone correct answers 41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours
correct answers 4
bacteria doubles every how many minutes correct answers 20
when bacteria are multiplying, it consumes the nutrients in foods, and then produces waste
products or metabolic by products called. They may look and feel like slime, such as the one
formed on old fish or meat correct answers Toxins
Spores correct answers bacteria have the ability to change into forms that are very resistant to
heat and dry conditions. They are characterized by the formation of a thick "shell"
Most common types of bacteria correct answers E. Coli., salmonella, clostridium botulinum,
E. Coli. correct answers Found in human intestines and other warm-blooded animals. It can
contaminate food and water. some type can cause serious diseases such as the on termed
O157:H7. ground beef needs to be cooked to a minimum internal temperature of 155 degrees
Fahrenheit for at least 15 seconds. commonly found in ground beef, raw fruits and vegetables,
unpasteurized juices such as apple cider, and even uncommon source like animals in a petting
zoo. 90 percent of E. Coli outbreaks are connected to under cooked ground beef.
Salmonella correct answers found especially in poultry and eggs including their shells, in human
intestines, and in domestic and wild animals. salmonella can also be found in pets, roaches, and
rodents. they can also be found in unpasteurized milk and dairy products. salmonella can be
killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds.
