Food Manager Certification Exam and Errorless Answers.
Average number of food borne illnesses per year correct answers 76 million people (1/4 people
in the us)
Symptoms of foodborne illness correct answers cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism correct answers have a greater health effect on pregnant women
2 types of food borne illness correct answers Foodborne infection and foodborne intoxication
Foodborne Infection correct answers an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
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
-most common are staph and clostridium
three main areas of food safety and sanitation correct answers -time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry correct answers cooked to and internal temp of 165 for 15 seconds
ground beef correct answers cooked to and internal temp of 155 for 15 seconds
pork correct answers cooked to and internal temp of 145 for 15 seconds
food must be stored properly correct answers when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous
Food preparers must correct answers wash hands for at least 20 seconds
High Risk Populations correct answers Young children
the elderly
people with compromised immune systems
Sources of contamination correct answers food handlers
, food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers correct answers should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces correct answers should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials correct answers should be kept 6 inches off the ground
dirty soil correct answers all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water correct answers must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and giardia
food contaminants correct answers biological
physical
chemical
cross contamination
biological hazards correct answers bacteria, viruses, parasites, fungi
bacteria correct answers food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
toxins correct answers cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
spores correct answers forms when bacteria changes forms that are very resistant to heat and dry
conditions
E. Coli correct answers Found in human intestines and other warm-blooded animals. It can
contaminate food and water.
-Symptoms include fever, diarrhea, stomach cramps, and vomitting
Average number of food borne illnesses per year correct answers 76 million people (1/4 people
in the us)
Symptoms of foodborne illness correct answers cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism correct answers have a greater health effect on pregnant women
2 types of food borne illness correct answers Foodborne infection and foodborne intoxication
Foodborne Infection correct answers an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
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
-most common are staph and clostridium
three main areas of food safety and sanitation correct answers -time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry correct answers cooked to and internal temp of 165 for 15 seconds
ground beef correct answers cooked to and internal temp of 155 for 15 seconds
pork correct answers cooked to and internal temp of 145 for 15 seconds
food must be stored properly correct answers when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous
Food preparers must correct answers wash hands for at least 20 seconds
High Risk Populations correct answers Young children
the elderly
people with compromised immune systems
Sources of contamination correct answers food handlers
, food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers correct answers should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces correct answers should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials correct answers should be kept 6 inches off the ground
dirty soil correct answers all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water correct answers must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and giardia
food contaminants correct answers biological
physical
chemical
cross contamination
biological hazards correct answers bacteria, viruses, parasites, fungi
bacteria correct answers food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
toxins correct answers cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
spores correct answers forms when bacteria changes forms that are very resistant to heat and dry
conditions
E. Coli correct answers Found in human intestines and other warm-blooded animals. It can
contaminate food and water.
-Symptoms include fever, diarrhea, stomach cramps, and vomitting
