Food Manager Certification
2 bacteria associated with foodborne intoxication - ANS-staphylococcus aureus and
clostridium botulinum.
2 micro organism maximum associated with foodborne contamination - ANS-salmonella and
E. Coli
2 foodborne contamination - ANS-1. Contamination
2. Contamination
2 predominant reasons why we prepare dinner food - ANS-1. To make meals appetizing via
changing its look, texture, and aroma. 2. Extra importantly, to heat foods and damage
dangerous microorganisms that may motive infection
2 level cooling manner - ANS-1. 135-70 inside 2 hours
2. 70-forty one within 6 hours
2 ways to sanitize in meals institutions - ANS-setting cleaned equipment and utensils in hot
water for 30 seconds and chemical sanitizing includes putting system and utensil in an
authorized chemical sanitizing solution for at the least 60 seconds at cool temperatures.
Sanitizers are satisfactory utilized in temperatures above 75 but no longer above one
hundred twenty degrees.
3 compartment dish washing sink - ANS-first compartment use warm water at one hundred
ten ranges for washing, the second compartment used for rinsing and the third sink for
sanitizing with chemical with warm water
3 essential areas of food protection and sanitation - ANS-1. Time and temperature
2. Warmness and cold
3. The bathing of hands and ware-washing (i.E., dishware, glassware, pots and pans
3SI - ANS-smaller portions, shallow pans, stir meals, and ice tub, ice need, and ice
immediately.
4 excessive threat population - ANS-1. Pregnant/ nursing(lactating) women
2. Toddlers and kids
3. Aged
4. Impaired immune systems
4 techniques to thawing food - ANS-crow. Cooking system, refrigeration, oven (microwave),
and water (walking).
, 7 primary ideas worried in operating a HACCP. - ANS-Analyze, identify, establish, reveal,
take correction motion,
all packaging fabric (consisting of luggage of flour) should be what number of inches from
the ground? - ANS-At least 6 inches
allergic reactions - ANS-on January 1, 2006 the federal drug administration required food
labels to kingdom if any substances contained protein from the eight main allergenic foods.
This become a result of the food allergen labeling and client act of 2004 or FALCPA. The
eight predominant allergenic meals are: milk, eggs, fish shellfish, nuts derived from a tree,
soybeans, wheat, and peanuts. One major symptom is anaphylactic surprise, that could
includ hives, the tightness of throat, itching, swelling, and even loss of life
anisakis - ANS-parasite determined in fish and seafood that produces anisakiasis.
Symptoms are a tickling or tingling sensation within the throat causing the character to
cough up the actual parasite. Cook fish to 145 degrees.
Authorized chemical sanitizers - ANS-1. Chlorine 50 ppm. 2. Iodine 12.5 three. Quaternary
ammonium two hundred ppm
Bacillus cereus - ANS-observed in soil in which vegetables and grains are grown. It forms
spores and can be discovered on cooked rice that has been improperly cooled or held at
incorrect temperatures. Commonplace signs and symptoms are: nausea, vomiting, and
diarrhea. The infection can final anywhere from 1/2 a day to 24 hours.
Returned siphonage - ANS-takes place while strain inside the potable water supply drops
underneath that of a non potable, used, or infected water source. An air gap is the nice
manner to prevent back siphonage. The air hole bust be at least twice the diameter of the
water deliver
micro organism doubles every what number of mins - ANS-20
bacterial foodborne ailments account for extra than how many percentage of all foodborne
associated illness - ANS-90%
organic - ANS-whatever that relates to life and or dwelling things
chemical contamination - ANS-can occur if an employee prepares acidic meals using a
copper pot
chemical contamination - ANS-is brought about whilst materials which include cleaning
compounds, acids, detergents, soaps, chemicals, and pesticides get into food. It could occur
in nature
ciguatera - ANS-is a form of seafood poisoning. The motive is not the fish, but what the fish
eats.
2 bacteria associated with foodborne intoxication - ANS-staphylococcus aureus and
clostridium botulinum.
2 micro organism maximum associated with foodborne contamination - ANS-salmonella and
E. Coli
2 foodborne contamination - ANS-1. Contamination
2. Contamination
2 predominant reasons why we prepare dinner food - ANS-1. To make meals appetizing via
changing its look, texture, and aroma. 2. Extra importantly, to heat foods and damage
dangerous microorganisms that may motive infection
2 level cooling manner - ANS-1. 135-70 inside 2 hours
2. 70-forty one within 6 hours
2 ways to sanitize in meals institutions - ANS-setting cleaned equipment and utensils in hot
water for 30 seconds and chemical sanitizing includes putting system and utensil in an
authorized chemical sanitizing solution for at the least 60 seconds at cool temperatures.
Sanitizers are satisfactory utilized in temperatures above 75 but no longer above one
hundred twenty degrees.
3 compartment dish washing sink - ANS-first compartment use warm water at one hundred
ten ranges for washing, the second compartment used for rinsing and the third sink for
sanitizing with chemical with warm water
3 essential areas of food protection and sanitation - ANS-1. Time and temperature
2. Warmness and cold
3. The bathing of hands and ware-washing (i.E., dishware, glassware, pots and pans
3SI - ANS-smaller portions, shallow pans, stir meals, and ice tub, ice need, and ice
immediately.
4 excessive threat population - ANS-1. Pregnant/ nursing(lactating) women
2. Toddlers and kids
3. Aged
4. Impaired immune systems
4 techniques to thawing food - ANS-crow. Cooking system, refrigeration, oven (microwave),
and water (walking).
, 7 primary ideas worried in operating a HACCP. - ANS-Analyze, identify, establish, reveal,
take correction motion,
all packaging fabric (consisting of luggage of flour) should be what number of inches from
the ground? - ANS-At least 6 inches
allergic reactions - ANS-on January 1, 2006 the federal drug administration required food
labels to kingdom if any substances contained protein from the eight main allergenic foods.
This become a result of the food allergen labeling and client act of 2004 or FALCPA. The
eight predominant allergenic meals are: milk, eggs, fish shellfish, nuts derived from a tree,
soybeans, wheat, and peanuts. One major symptom is anaphylactic surprise, that could
includ hives, the tightness of throat, itching, swelling, and even loss of life
anisakis - ANS-parasite determined in fish and seafood that produces anisakiasis.
Symptoms are a tickling or tingling sensation within the throat causing the character to
cough up the actual parasite. Cook fish to 145 degrees.
Authorized chemical sanitizers - ANS-1. Chlorine 50 ppm. 2. Iodine 12.5 three. Quaternary
ammonium two hundred ppm
Bacillus cereus - ANS-observed in soil in which vegetables and grains are grown. It forms
spores and can be discovered on cooked rice that has been improperly cooled or held at
incorrect temperatures. Commonplace signs and symptoms are: nausea, vomiting, and
diarrhea. The infection can final anywhere from 1/2 a day to 24 hours.
Returned siphonage - ANS-takes place while strain inside the potable water supply drops
underneath that of a non potable, used, or infected water source. An air gap is the nice
manner to prevent back siphonage. The air hole bust be at least twice the diameter of the
water deliver
micro organism doubles every what number of mins - ANS-20
bacterial foodborne ailments account for extra than how many percentage of all foodborne
associated illness - ANS-90%
organic - ANS-whatever that relates to life and or dwelling things
chemical contamination - ANS-can occur if an employee prepares acidic meals using a
copper pot
chemical contamination - ANS-is brought about whilst materials which include cleaning
compounds, acids, detergents, soaps, chemicals, and pesticides get into food. It could occur
in nature
ciguatera - ANS-is a form of seafood poisoning. The motive is not the fish, but what the fish
eats.
