Food Manager Certification Questions With Correct Answers

Symptoms of Food borne illness - Answer cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - Answer 1. infection 2. contamination foodborne infection - Answer 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 - Answer salmonella and E. coli foodborne intoxication - Answer 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 - Answer staphylococcus aureus and clostridium botulinum. 3 main areas of food safety and sanitation - Answer 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 - Answer 1. pregnant/ nursing(lactating) women 2. infants and children 3. elderly 4. impaired immune systems Sources of Contamination - Answer foodborne outbreak foodborne outbreak - Answer 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 - Answer 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? - Answer every 4 hours Non food contact surfaces should always be kept free of..... - Answer dirt, dust,and other particles. all packaging material (such as bags of flour) should be how many inches from the ground? - Answer At least 6 inches Food contaminants can be grouped into what 4 catergories - Answer 1. biological 2. physical 3. chemical 4. cross contamination biological - Answer anything that pertains to life and or living things physical contaminants - Answer are objects that can be seen with the human eye such as nails, hair, and bandages chemical contamination - Answer can occur if an employee prepares acidic food using a copper pot cross contamination - Answer is the transfer of pathogens or disease causing micro organisms from one food to another. What are the 4 biological hazards - Answer 1. bacteria 2. viruses 3. parasites 4. fungi bacterial foodborne illnesses account for more than how many percentage of all foodborne related illness - Answer 90% what is the danger zone - Answer 41 degrees F- 135 degrees F The maximum accumulated time that food can remain in the danger zone is how many hours - Answer 4 bacteria doubles every how many minutes - Answer 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 - Answer Toxins Spores - Answer 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 - Answer E. Coli., salmonella, clostridium botulinum, E. Coli. - Answer 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 - Answer 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 - Answer 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: dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is the most deadly foodborne bacteria.