Food Manager Certification Exam
Questions and Answers(SCORED A+)
Average number of food borne illnesses per year - ANSWER-76 million people (1/4
people in the us);Symptoms of foodborne illness - ANSWER-cramping in the abdominal
area
vomiting
nausea
diarrhea
fever
dehydration;Listeria and Botulism - ANSWER-have a greater health effect on pregnant
women;2 types of food borne illness - ANSWER-Foodborne infection and foodborne
intoxication;Foodborne Infection - ANSWER-an illness caused by a bacteria, virus, or
parasite that has contaminated a food
- most common are salmonella and E. Coli.;foodborne intoxication - ANSWER-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
- ANSWER--time and temp
-heat and cold
-handwashing/ware-washing(plates and etc);poultry - ANSWER-cooked to and internal
temp of 165 for 15 seconds;ground beef - ANSWER-cooked to and internal temp of 155
for 15 seconds;pork - ANSWER-cooked to and internal temp of 145 for 15 seconds;food
must be stored properly - ANSWER-when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous;Food preparers must - ANSWER-wash
hands for at least 20 seconds;High Risk Populations - ANSWER-Young children
the elderly
people with compromised immune systems;Sources of contamination - ANSWER-food
handlers
food contact surfaces
packaging materials
soil
, contaminated water
air
ingredients
pests;food handlers - ANSWER-should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria;food-contact surfaces - ANSWER-
should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats;packaging
materials - ANSWER-should be kept 6 inches off the ground;dirty soil - ANSWER-all
produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination;water -
ANSWER-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 - ANSWER-biological
physical
chemical
cross contamination;biological hazards - ANSWER-bacteria, viruses, parasites,
fungi;bacteria - ANSWER-food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes;toxins - ANSWER-cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime;spores - ANSWER-forms when bacteria
changes forms that are very resistant to heat and dry conditions;E. Coli - ANSWER-
Found in human intestines and other warm-blooded animals. It can contaminate food
and water.
-Symptoms include fever, diarrhea, stomach cramps, and vomitting;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
-1 in 20,000 eggs can be contaminated;Clostridium botulinum (botulism) - ANSWER-
form spores and can grow without oxygen, making it a type of anaerobic bacteria
Questions and Answers(SCORED A+)
Average number of food borne illnesses per year - ANSWER-76 million people (1/4
people in the us);Symptoms of foodborne illness - ANSWER-cramping in the abdominal
area
vomiting
nausea
diarrhea
fever
dehydration;Listeria and Botulism - ANSWER-have a greater health effect on pregnant
women;2 types of food borne illness - ANSWER-Foodborne infection and foodborne
intoxication;Foodborne Infection - ANSWER-an illness caused by a bacteria, virus, or
parasite that has contaminated a food
- most common are salmonella and E. Coli.;foodborne intoxication - ANSWER-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
- ANSWER--time and temp
-heat and cold
-handwashing/ware-washing(plates and etc);poultry - ANSWER-cooked to and internal
temp of 165 for 15 seconds;ground beef - ANSWER-cooked to and internal temp of 155
for 15 seconds;pork - ANSWER-cooked to and internal temp of 145 for 15 seconds;food
must be stored properly - ANSWER-when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous;Food preparers must - ANSWER-wash
hands for at least 20 seconds;High Risk Populations - ANSWER-Young children
the elderly
people with compromised immune systems;Sources of contamination - ANSWER-food
handlers
food contact surfaces
packaging materials
soil
, contaminated water
air
ingredients
pests;food handlers - ANSWER-should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria;food-contact surfaces - ANSWER-
should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats;packaging
materials - ANSWER-should be kept 6 inches off the ground;dirty soil - ANSWER-all
produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination;water -
ANSWER-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 - ANSWER-biological
physical
chemical
cross contamination;biological hazards - ANSWER-bacteria, viruses, parasites,
fungi;bacteria - ANSWER-food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes;toxins - ANSWER-cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime;spores - ANSWER-forms when bacteria
changes forms that are very resistant to heat and dry conditions;E. Coli - ANSWER-
Found in human intestines and other warm-blooded animals. It can contaminate food
and water.
-Symptoms include fever, diarrhea, stomach cramps, and vomitting;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
-1 in 20,000 eggs can be contaminated;Clostridium botulinum (botulism) - ANSWER-
form spores and can grow without oxygen, making it a type of anaerobic bacteria
