Food Manager Exam Questions And Answers Verified 100% Correct

Food Manager Exam Questions And Answers Verified 100% Correct What type of food contaminant is the transfer of pathogens or disease-causing microorganisms from one food to another? Food handlers who do not properly wash their hands and immediately prepare the restaurant food are one example. - ANSWER Cross contamination What are the four major biological hazards? - ANSWER Bacteria, viruses, parasites, fungi What is the Temperature Danger Zone? - ANSWER 41-135 degrees F What is the maximum accumulated time that food can remain the Danger Zone? - ANSWER 4 hours How are toxins killed? - ANSWER They cannot be killed with heat or cold. What type of bacteria have the ability to change into forms that are very resistant to heat and dry conditions? - ANSWER Spores What type of bacteria is formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment? - ANSWER Spores What type of bacteria is found in human intestines and other warm-blooded animals? - ANSWER E. Coli What type of E.Coli can produce death in children and elderly people? - ANSWER O157: H7 E.Coli is commonly found in what types of food? - ANSWER Ground beef, raw fruits/veggies, unpasteurized juices (i.e. apple cider) What type of bacteria is especially found in poultry and eggs including their shells, in human intestines, and in domestic and wild animals? - ANSWER Salmonella How is salmonella killed in poultry? - ANSWER By cooking it to an internal temperature of 165 degrees F for 15 seconds What type of bacteria can form spores and can grow without oxygen, making it a type of anaerobic bacteria? - ANSWER Chlostridium botulinum What type of illness can affect the central nervous system? - ANSWER Chlostridium botulinum Clostridium Botulinum is found in? - ANSWER Soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, smoked meats What is the process whereby foods are placed in containers and air is removed from the package? - ANSWER Modified Atmosphere Packaging (MAP) MAP products must be kept frozen at how many degrees or less? - ANSWER 41 degrees F Listeria is found everywhere, but especially in what food products? - ANSWER Lunch and deli meats Listeria can grow well at temperatures below what temperature? - ANSWER 41 degrees F How do you prevent the spread of listeria inside the refrigerator? - ANSWER Keep all foods covered If listeria contaminated foods are ingested by pregnant women, it can cause what? - ANSWER Abortions, stillbirths, and birth defects Which disease is found in human intestines? Most foodborne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods. - ANSWER Shigella How is shigella most often transferred? - ANSWER Person to person Shigella is most commonly found in ready to eat foods such as:? - ANSWER Beans, pudding, raw oysters, deli meats, raw produce (spinach and strawberries) What is the most common cause of foodborne illness? - ANSWER Staphylococcus aureus What type of bacteria is found on the skin, nose, and mouth of 50%-70% of all people? - ANSWER Staphylococcus aureus Staphylococcus aureus is easily transmitted by? - ANSWER Sneezing, coughing, scratching skin, touching facial hair The toxins from Staphylococcus aureus can induce vomiting in as little as how many minutes? - ANSWER 30 minutes What type of bacteria is found in soil where veggies and grains are grown? - ANSWER Bacillus cereus What type of bacteria forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures? - ANSWER Bacillus cereus What type of bacteria is commonly found in raw, under processed, improperly handled, and contaminated fish and shellfish? - ANSWER Vibrio What bacteria requires salt to grow, and therefore is not found in still, clear waters or raw meat or poultry? - ANSWER Vibrio What is the acronym for the conditions for bacterial growth? - ANSWER FATTOM What is the food condition for bacterial growth? - ANSWER Food that is high in protein such as milk, meat, fish, eggs What is the acid condition for bacterial growth? - ANSWER Adequate pH (4.6 - 7.5) they do not like very acidic foods What is the temperature condition for bacterial growth? - ANSWER 41-135 degrees F What is the time condition for bacterial growth? - ANSWER Time to reproduce (at least 4 hours) What is the oxygen condition for bacterial growth? - ANSWER Aerobic (requires oxygen), anaerobic (does not require oxygen) What is the moisture condition for bacterial growth? - ANSWER Foods with plenty of water (Aw .85 or greater) Aw=Water activity Some foods have a greater chance of foodborne contamination/potentially hazardous foods (PHF) because of what three main characteristics? - ANSWER They are foods high in protein, low in acidity, and have high moisture content What does PAM stand for? - ANSWER Protein, Acidity, Moisture What microorganism will cause illness, but does not reproduce on food? They only use food as a means of transportation. - ANSWER Viruses What are 100x smaller than bacteria, and can only reproduce in living cells, human beings, plants, or anything that is alive? - ANSWER Viruses