Food Manager Certification Questions and Answers Rated A

Food Manager Certification Questions and Answers Rated A 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