Food Manager Certification 100% VERIFIED

Food Manager Exam Thawing food can be part of the cooking process if cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food Salmonella, Shigella, Norovirus, E Coli, Hepatitis A, Clostridium Botulinum Salmonella - Cause Can be found on any food item exposed to animal waste Salmonella - Infection immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms food poisoining Salmonella - Prevention avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly Shigella - Cause Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans Shigella - Infection develops within 2-3 days of exposure Shigella - Symptoms loose, watery stool. Dysentery in severe cases Shigella - Prevention may spread to others through contaminated stool up to 4 weeks after symptoms have passed Norovirus - Cause food items or water sources contaminated with infected feces or fluids Norovirus - Infection sudden onset, 1-2 days, extremely contagious Norovirus - Symptoms gastroenteritis or "stomach flu" Norovirus - Prevention can be infectious three days - two weeks after recovery E.Coli - Cause Poor processing and handling of food that has been contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless. E. Coli - Infection develops within 3-4 days E. Coli - Symptoms bloody diarrhea, severe cases cause blood problems and kidney failure E. Coli - Prevention proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing Hepatitis A - Cause raw or undercooked shellfish harvested from polluted waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage Hepatitis A - Infection sudden onset, lasts less than two months Hepatitis A - Symptoms fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice Hepatitis A - Prevention Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185 degrees for one minute Clostridium botulinum - Causes occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables Clostridium botulinum - Infection onset 4-6 hours, targets the nervous system and may cause permanent damage if not treated immediately Clostridium botulinum - Symptoms Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal Clostridium botulinum - Prevention canned and packaged items are in good condition upon receipt, even small dents can be potentially dangerous (best to return to vendor) Food spoilage is caused by rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests Dehydration and Overheating can be used to reduce pathogenic biological contaminants Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored below or beneath other veggies so that any loose soil will not fall on clean items TCS foods include (9 categories) Time/Temp Control for Safety: 1) raw and most cooked meat, poultry and seafood; 2) most milk and dairy products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have not been processed; 9) cut tomatoes Conditions that cause disease causing bacteria to multiply include (5) 1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture Bacteria only need _____ amount of time in the danger zone to multiply 10-20 mins The danger zone temperature is between 41 and 135 degrees F Cooking at high enough temps with kill most bacteria BUT does not destroy all dangers of toxins; contamination can occur after cooking What moisture rating do bacteria need to become pathogenic? above 0.85 AW Top Food Allergens include (8): Peanuts, Soybeans, Milk, Eggs, Fish, Shellfish, Tree nuts, Wheat Does Cold Preservation kill bacteria? No, it only slows the growth. Refrigeration temps must be 34-40 degrees F for short term storage What are types of Heat Preservation? Pasteurization , Ultra Heat Treatment (UHT), Sterilization & Canning What is Pasteurization? A type of heat preservation, which heats food to mild temps and cools immediately, that still requires refrigeration afterwards. Commonly for dairy products, eggs and wine. What is Ultra Heat Treatment (UHT)? a type of heat preservation like pasteurization but uses higher temps What is Sterilization & Canning? a type of heat preservation, which heats foods at high temps for a long enough time to destroy all organisms and foods often lose quality - canned foods