Food Manager Certification Exam 2023
Average number of food borne illnesses per year
76 million people (1/4 people in the us)
Symptoms of foodborne illness
cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism
have a greater health effect on pregnant women
2 types of food borne illness
Foodborne infection and foodborne intoxication
Foodborne Infection
an illness caused by a bacteria, virus, or parasite that has contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication
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
-time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry
cooked to and internal temp of 165 for 15 seconds
ground beef
cooked to and internal temp of 155 for 15 seconds
pork
cooked to and internal temp of 145 for 15 seconds
food must be stored properly
when food isn't being used it should be held hot or kept cold
keeping food at room temperature is dangerous
Food preparers must
wash hands for at least 20 seconds
High Risk Populations
Young children
the elderly
people with compromised immune systems
Sources of contamination
food handlers
food contact surfaces
, packaging materials
soil
contaminated water
air
ingredients
pests
food handlers
should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces
should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials
should be kept 6 inches off the ground
dirty soil
all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water
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
biological
physical
chemical
cross contamination
biological hazards
bacteria, viruses, parasites, fungi
bacteria
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
cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
spores
forms when bacteria changes forms that are very resistant to heat and dry conditions
E. Coli
Found in human intestines and other warm-blooded animals. It can contaminate food
and water.
-Symptoms include fever, diarrhea, stomach cramps, and vomitting
salmonella
Average number of food borne illnesses per year
76 million people (1/4 people in the us)
Symptoms of foodborne illness
cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism
have a greater health effect on pregnant women
2 types of food borne illness
Foodborne infection and foodborne intoxication
Foodborne Infection
an illness caused by a bacteria, virus, or parasite that has contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication
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
-time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry
cooked to and internal temp of 165 for 15 seconds
ground beef
cooked to and internal temp of 155 for 15 seconds
pork
cooked to and internal temp of 145 for 15 seconds
food must be stored properly
when food isn't being used it should be held hot or kept cold
keeping food at room temperature is dangerous
Food preparers must
wash hands for at least 20 seconds
High Risk Populations
Young children
the elderly
people with compromised immune systems
Sources of contamination
food handlers
food contact surfaces
, packaging materials
soil
contaminated water
air
ingredients
pests
food handlers
should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces
should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials
should be kept 6 inches off the ground
dirty soil
all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water
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
biological
physical
chemical
cross contamination
biological hazards
bacteria, viruses, parasites, fungi
bacteria
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
cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
spores
forms when bacteria changes forms that are very resistant to heat and dry conditions
E. Coli
Found in human intestines and other warm-blooded animals. It can contaminate food
and water.
-Symptoms include fever, diarrhea, stomach cramps, and vomitting
salmonella
