Food Manager Certification (Study guide) With Correct
Answers.
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
bacteria doubles every how many minutes
20
when bacteria are multiplying, it consumes the nutrients in foods, and then
produces waste products or metabolic by products called. They may look and
feel like slime, such as the one formed on old fish or meat
Toxins
Spores
bacteria have the ability to change into forms that are very resistant to heat and dry
conditions. They are characterized by the formation of a thick "shell"
Most common types of bacteria
E. Coli., salmonella, clostridium botulinum,
E. Coli.
Found in human intestines and other warm-blooded animals. It can contaminate food
and water. some type can cause serious diseases such as the on termed O157:H7.
ground beef needs to be cooked to a minimum internal temperature of 155 degrees
Fahrenheit for at least 15 seconds. commonly found in ground beef, raw fruits and
vegetables, unpasteurized juices such as apple cider, and even uncommon source like
animals in a petting zoo. 90 percent of E. Coli outbreaks are connected to under cooked
ground beef.
Salmonella
found especially in poultry and eggs including their shells, in human intestines, and in
domestic and wild animals. salmonella can also be found in pets, roaches, and rodents.
they can also be found in unpasteurized milk and dairy products. salmonella can be
killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds.
Clostridium Botulinum
can form spores and grow without oxygen, making it a type of anaerobic bacteria. It can
affect the central nervous system. The toxin produced by the botulinum bacteria can
produce sever paralysis and even death. Some additional symptoms of botulism are:
Answers.
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
bacteria doubles every how many minutes
20
when bacteria are multiplying, it consumes the nutrients in foods, and then
produces waste products or metabolic by products called. They may look and
feel like slime, such as the one formed on old fish or meat
Toxins
Spores
bacteria have the ability to change into forms that are very resistant to heat and dry
conditions. They are characterized by the formation of a thick "shell"
Most common types of bacteria
E. Coli., salmonella, clostridium botulinum,
E. Coli.
Found in human intestines and other warm-blooded animals. It can contaminate food
and water. some type can cause serious diseases such as the on termed O157:H7.
ground beef needs to be cooked to a minimum internal temperature of 155 degrees
Fahrenheit for at least 15 seconds. commonly found in ground beef, raw fruits and
vegetables, unpasteurized juices such as apple cider, and even uncommon source like
animals in a petting zoo. 90 percent of E. Coli outbreaks are connected to under cooked
ground beef.
Salmonella
found especially in poultry and eggs including their shells, in human intestines, and in
domestic and wild animals. salmonella can also be found in pets, roaches, and rodents.
they can also be found in unpasteurized milk and dairy products. salmonella can be
killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds.
Clostridium Botulinum
can form spores and grow without oxygen, making it a type of anaerobic bacteria. It can
affect the central nervous system. The toxin produced by the botulinum bacteria can
produce sever paralysis and even death. Some additional symptoms of botulism are:
