Food Manager Certification Exam (2023/2024) Already Passed

Food Manager Certification Exam (2023/2024) Already Passed Average number of food borne illnesses per year 76 million people (1/4 people in the us) Symptoms of foodborne illness cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism have a greater health effect on pregnant women 2 types of food borne illness Foodborne infection and foodborne intoxication Foodborne Infection an illness caused by a bacteria, virus, or parasite that has contaminated a food - most common are salmonella and E. Coli. foodborne intoxication an illness caused by toxins that an organism has produced in a food; toxins may also be produced by chemicals, heavy metals, or other substances -most common are staph and clostridium three main areas of food safety and sanitation -time and temp -heat and cold -handwashing/ware-washing(plates and etc) poultry cooked to and internal temp of 165 for 15 seconds ground beef cooked to and internal temp of 155 for 15 seconds pork cooked to and internal temp of 145 for 15 seconds food must be stored properly when food isn't being used it should be held hot or kept cold keeping food at room temperature is dangerous Food preparers must wash hands for at least 20 seconds High Risk Populations Young children the elderly people with compromised immune systems Sources of contamination food handlers food contact surfaces packaging materials soil contaminated water air ingredients pests food handlers should follow proper personal hygiene - a speck of dirt can contain over a million bacteria food-contact surfaces should be cleaned every 4 hours -old food on surfaces can attract pests such as roaches, mice and rats packaging materials should be kept 6 inches off the ground dirty soil all produce must be washed well -crops that grow low in the soil have a higher likelihood of contamination water must be drinkable as bacteria and parasites can live in water -dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and giardia food contaminants biological physical chemical cross contamination biological hazards bacteria