Food Manager Certification (Study guide) Complete
Questions with 100% Verified Answers Graded A+
Symptoms of Food borne illness
cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration.
2 foodborne illness
1. infection
2. contamination
foodborne infection
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
salmonella and E. coli
foodborne intoxication
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
staphylococcus aureus and clostridium botulinum.
3 main areas of food safety and sanitation
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
1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination
foodborne outbreak
foodborne outbreak
, 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
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?
every 4 hours
Non food contact surfaces should always be kept free of.....
dirt, dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the ground?
At least 6 inches
Food contaminants can be grouped into what 4 catergories
1. biological 2. physical 3. chemical 4. cross contamination
biological
anything that pertains to life and or living things
physical contaminants
are objects that can be seen with the human eye such as nails, hair, and bandages
chemical contamination
can occur if an employee prepares acidic food using a copper pot
cross contamination
is the transfer of pathogens or disease causing micro organisms from one food to another.
What are the 4 biological hazards
1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne related
illness
90%
what is the danger zone
41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours
4
Questions with 100% Verified Answers Graded A+
Symptoms of Food borne illness
cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration.
2 foodborne illness
1. infection
2. contamination
foodborne infection
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
salmonella and E. coli
foodborne intoxication
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
staphylococcus aureus and clostridium botulinum.
3 main areas of food safety and sanitation
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
1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination
foodborne outbreak
foodborne outbreak
, 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
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?
every 4 hours
Non food contact surfaces should always be kept free of.....
dirt, dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the ground?
At least 6 inches
Food contaminants can be grouped into what 4 catergories
1. biological 2. physical 3. chemical 4. cross contamination
biological
anything that pertains to life and or living things
physical contaminants
are objects that can be seen with the human eye such as nails, hair, and bandages
chemical contamination
can occur if an employee prepares acidic food using a copper pot
cross contamination
is the transfer of pathogens or disease causing micro organisms from one food to another.
What are the 4 biological hazards
1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne related
illness
90%
what is the danger zone
41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours
4
