Food Manager Certification Exam
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1. Average number of food borne illnesses per year: 76 million people (1/4p
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eople in the us)
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2. Symptoms of foodborne illness: cramping in the abdominal areav
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omiting
nausea diar b
rhea fever d
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ehydration
3. Listeria and Botulism: have a greater health effect on pregnant women
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4. 2 types of food borne illness: Foodborne infection and foodborne intoxication
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5. Foodborne Infection: an illness caused by a bacteria, virus, or parasite that hasco
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ntaminated a food b b
- most common are salmonella and E. Coli.
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6. foodborne intoxication: an illness caused by toxins that an organism has pro-
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1b/b9
,duced in a food; toxins may also be produced by chemicals, heavy metals, or othersu
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bstances
-most common are staph and clostridium
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7. three main areas of food safety and sanitation: -time and temp
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-heat and cold
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-handwashing/ware-washing(plates and etc) b b
8. poultry: cooked to and internal temp of 165 for 15 seconds
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9. ground beef: cooked to and internal temp of 155 for 15 seconds
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10. pork: cooked to and internal temp of 145 for 15 seconds
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11. food must be stored properly: when food isn't being used it should be held hotor
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kept cold
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keeping food at room temperature is dangerous
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12. Food preparers must: wash hands for at least 20 seconds
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13. High Risk Populations: Young childrent
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he elderly
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2b/b9
, people with compromised immune systems
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14. Sources of contamination: food handlersf
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ood contact surfaces
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packaging materialsb b
soil
contaminated water b b
air
ingredients b
pests
3b/b9
b b b
1. Average number of food borne illnesses per year: 76 million people (1/4p
b b b b b b b b b b b b
eople in the us)
b b b
2. Symptoms of foodborne illness: cramping in the abdominal areav
b b b b b b b b b
omiting
nausea diar b
rhea fever d
b b
ehydration
3. Listeria and Botulism: have a greater health effect on pregnant women
b b b b b b b b b b
4. 2 types of food borne illness: Foodborne infection and foodborne intoxication
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5. Foodborne Infection: an illness caused by a bacteria, virus, or parasite that hasco
b b b b b b b b b b b b b
ntaminated a food b b
- most common are salmonella and E. Coli.
b b b b b b
6. foodborne intoxication: an illness caused by toxins that an organism has pro-
b b b b b b b b b b b
1b/b9
,duced in a food; toxins may also be produced by chemicals, heavy metals, or othersu
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bstances
-most common are staph and clostridium
b b b b b
7. three main areas of food safety and sanitation: -time and temp
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-heat and cold
b b
-handwashing/ware-washing(plates and etc) b b
8. poultry: cooked to and internal temp of 165 for 15 seconds
b b b b b b b b b b
9. ground beef: cooked to and internal temp of 155 for 15 seconds
b b b b b b b b b b b
10. pork: cooked to and internal temp of 145 for 15 seconds
b b b b b b b b b b
11. food must be stored properly: when food isn't being used it should be held hotor
b b b b b b b b b b b b b b b b
kept cold
b
keeping food at room temperature is dangerous
b b b b b b
12. Food preparers must: wash hands for at least 20 seconds
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13. High Risk Populations: Young childrent
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he elderly
b
2b/b9
, people with compromised immune systems
b b b b
14. Sources of contamination: food handlersf
b b b b b
ood contact surfaces
b b
packaging materialsb b
soil
contaminated water b b
air
ingredients b
pests
3b/b9
