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Examen

Food Manager Exam

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5 páginas
2024/2025 Escrito para el año académico
Institución Food Manager
Grado Food Manager
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According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? Over 5,000 people What are the two types of foodborne illnesses? Foodborne infection & foodborne intoxication What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food? Foodborne infection In foodborne infections, how are harmful organisms inside food not killed? Not cooking food products to their required temperatures What type of foodborne illness has a delayed onset meaning you do not get sick right away? Foodborne infections What are two bacteria most associated with foodborne infection? Salmonella and E. Coli What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that are present in food before it is consumed? Foodborne intoxication What type of foodborne illness may occur from consuming foods that contain chemicals from cleaning agents, pesticides, or certain metals? Foodborne intoxication What type of foodborne illness may occur when leaving potentially hazardous food products at room temperature, exposing it to the Temperature Danger Zone (TDZ)? Foodborne intoxication What are waste or by-products of bacteria? Toxins The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly within a few hours? Foodborne intoxication What are the two bacteria associated with foodborne intoxication? Staphylococcus Aureus and Clostridium Botulinum Poultry should be cooked to an internal temperature of how many degrees and for how many seconds? 165 degrees F for 15 seconds Ground beef should be cooked to an internal temperature of how many degrees for how many seconds? 155 degrees F for 15 seconds Pork should be cooked to an internal temperature of how many degrees for how many seconds? 145 degrees for 15 seconds What is WRSA? Wash, Rinse, Sanitize, Air dry How many seconds do food preparers need to wash their hands for? 20 seconds What are the four groups of people who are considered High Risk Populations? PIES (Pregnant, infants, elderly, people with impaired immune systems) How many ounces of seafood and fish can a pregnant woman consume each week? 12 ounces What are some foods pregnant women cannot eat? King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver What are the three dangerous types of bacteria to people with AIDS? Salmonella, campylobacter, and listeria Bacteria doubles every how many minutes? 20 minutes Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on the surfaces? Every four hours

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Food Manager Exam
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AccordingggtoggCentersggforggDiseaseggControlggandggPreventiongg(CDC),ggeachggyeargghowggmanyggpeop
leggbecomeggsickggdueggtoggfoodborneggillnesses? Overgg76ggmillionggpeople
AccordingggtoggCentersggforggDiseaseggControlggandggPreventiongg(CDC),ggeachggyeargghowggmanyggpeop
leggaregghospitalizedggdueggtoggfoodborneggillnesses? Overgg325,000ggpeople
AccordingggtoggCentersggforggDiseaseggControlggandggPreventiongg(CDC),ggeachggyeargghowggmanyggpeop
leggdieggdueggtoggfoodborneggillnesses? Overgg5,000ggpeople
Whatggareggtheggtwoggtypesggofggfoodborneggillnesses?
Foodbornegginfectiongg&ggfoodborneggintoxication
Whatggtypeggofggfoodborneggillnessggisggproducedggbyggtheggingestionggofggliving,ggharmfulggorganismsggp
resentgginggfood? Foodbornegginfection
Inggfoodbornegginfections,gghowggareggharmfulggorganismsgginsideggfoodggnotggkilled?
Notggcookingggfoodggproductsggtoggtheirggrequiredggtemperatures
Whatggtypeggofggfoodborneggillnessgghasggaggdelayedggonsetggmeaningggyouggdoggnotgggetggsickggrightggawa
y? Foodbornegginfections
Whatggareggtwoggbacteriaggmostggassociatedggwithggfoodbornegginfection?
SalmonellaggandggE.ggColi
Whatggtypeggofggfoodborneggillnessggisggproducedggbyggingestionggofggbacterialggtoxinsggorggexcrementsggt
hatggareggpresentgginggfoodggbeforeggitggisggconsumed? Foodborneggintoxication
Whatggtypeggofggfoodborneggillnessggmayggoccurggfromggconsumingggfoodsggthatggcontainggchemicalsggfro
mggcleaningggagents,ggpesticides,ggorggcertainggmetals? Foodborneggintoxication
Whatggtypeggofggfoodborneggillnessggmayggoccurggwhenggleavingggpotentiallygghazardousggfoodggproduct
sggatggroomggtemperature,ggexposingggitggtoggtheggTemperatureggDangerggZonegg(TDZ)?
Foodborneggintoxication
Whatggareggwasteggorggby-productsggofggbacteria? Toxins
Theggsymptomsggofggwhatggtypeggofggfoodborneggillnessgghaveggaggrapidggonset,ggmeaningggtheyggoccurggra
pidlyggwithinggaggfewgghours? Foodborneggintoxication
Whatggareggtheggtwoggbacteriaggassociatedggwithggfoodborneggintoxication?
StaphylococcusggAureusggandggClostridiumggBotulinum
Poultryggshouldggbeggcookedggtoggangginternalggtemperatureggofgghowggmanyggdegreesggandggforgghowggma
nyggseconds? 165ggdegreesggFggforgg15ggseconds
Groundggbeefggshouldggbeggcookedggtoggangginternalggtemperatureggofgghowggmanyggdegreesggforgghowggm
anyggseconds? 155ggdegreesggFggforgg15ggseconds
Porkggshouldggbeggcookedggtoggangginternalggtemperatureggofgghowggmanyggdegreesggforgghowggmanyggseco
nds? 145ggdegreesggforgg15ggseconds
WhatggisggWRSA? Wash,ggRinse,ggSanitize,ggAirggdry
Howggmanyggsecondsggdoggfoodggpreparersggneedggtoggwashggtheirgghandsggfor? 20ggseconds
WhatggareggtheggfourgggroupsggofggpeopleggwhoggareggconsideredggHighggRiskggPopulations?
PIESgg(Pregnant,gginfants,ggelderly,ggpeopleggwithggimpairedggimmuneggsystems)
Howggmanyggouncesggofggseafoodggandggfishggcanggaggpregnantggwomanggconsumeggeachggweek?
12ggounces

, Whatggareggsomeggfoodsggpregnantggwomenggcannotggeat?
Kingggmackerel,ggshark,ggswordfish,gghotggdogs,ggluncheonggmeats,ggunpasteurizedggcheeses/mi
lks,ggliver
WhatggareggtheggthreeggdangerousggtypesggofggbacteriaggtoggpeopleggwithggAIDS?
Salmonella,ggcampylobacter,ggandgglisteria
Bacteriaggdoublesggeverygghowggmanyggminutes? 20ggminutes
Foodggcontactggsurfacesggshouldggbeggcleanedggeverygghowggmanygghoursggtoggpreventggbacterialggbuild-
upggonggtheggsurfaces? Everyggfourgghours
Allggpackagingggmaterialggshouldggbegghowggmanygginchesggoffggtheggground? 6gginches
Whatggareggtheggfourggcategoriesggofggfoodggcontaminants?
Biological,ggphysical,ggchemical,ggcrossggcontamination
Whatggtypeggofggfoodggcontaminantggpertainsggtogglifeggandggorgglivingggthings?ggSomeggmainggexamplesgg
areggbacteria,ggviruses,ggparasites,ggandggfungi. Biological
Whatggtypeggofggfoodggcontaminantggareggobjectsggthatggcanggbeggseenggwithggthegghumanggeyeggsuchggasggna
ils,gghair,ggandggbandages? Physical
Whatggtypeggofggfoodggcontaminantggcanggoccurggifgganggemployeeggpreparesggacidicggfoodsgg(suchggasggle
mons)ggusingggaggcopperggpot? Chemical
Whatggtypeggofggfoodggcontaminantggisggtheggtransferggofggpathogensggorggdisease-causingggmicro-
organismsggfromggoneggfoodggtogganother?ggFoodgghandlersggwhoggdoggnotggproperlyggwashggtheirgghandsgg
andggimmediatelyggprepareggtheggrestaurantggfoodggareggoneggexample. Crossggcontamination
Whatggareggtheggfourggmajorggbiologicalgghazards? Bacteria,ggviruses,ggparasites,ggfungi
WhatggisggtheggTemperatureggDangerggZone? 41-135ggdegreesggF
WhatggisggtheggmaximumggaccumulatedggtimeggthatggfoodggcanggremainggtheggDangerggZone?
4gghours
Howggareggtoxinsggkilled? Theyggcannotggbeggkilledggwithggheatggorggcold.
Whatggtypeggofggbacteriagghaveggtheggabilityggtoggchangeggintoggformsggthatggareggveryggresistantggtoggheatgga
ndggdryggconditions? Spores
Whatggtypeggofggbacteriaggisggformedgginggimproperlyggprocessedgghomeggcannedggfoods;ggthereforeggfoo
dggfromgghomeggcannotggbeggpurchasedggbyggaggfoodggserviceggestablishment? Spores
Whatggtypeggofggbacteriaggisggfoundggingghumanggintestinesggandggotherggwarm-bloodedgganimals?
E.ggColi
WhatggtypeggofggE.Coliggcanggproduceggdeathgginggchildrenggandggelderlyggpeople? O157:ggH7
E.Coliggisggcommonlyggfoundgginggwhatggtypesggofggfood?
Groundggbeef,ggrawggfruits/veggies,ggunpasteurizedggjuicesgg(i.e.ggappleggcider)
Whatggtypeggofggbacteriaggisggespeciallyggfoundgginggpoultryggandggeggsggincludingggtheirggshells,ggingghum
anggintestines,ggandgginggdomesticggandggwildgganimals? Salmonella
Howggisggsalmonellaggkilledgginggpoultry?
Byggcookingggitggtoggangginternalggtemperatureggofgg165ggdegreesggFggforgg15ggseconds
Whatggtypeggofggbacteriaggcanggformggsporesggandggcangggrowggwithoutggoxygen,ggmakingggitggaggtypeggofgga
naerobicggbacteria? Chlostridiumggbotulinum
Whatggtypeggofggillnessggcanggaffectggtheggcentralggnervousggsystem? Chlostridiumggbotulinum
ClostridiumggBotulinumggisggfoundggin?
Soil,gglakes,gghumanggintestines,ggfish,ggswollenggcans,ggvacuumggpackedggfoods,ggsmokedggmeat
s
Whatggisggtheggprocessggwherebyggfoodsggareggplacedgginggcontainersggandggairggisggremovedggfromggtheggpa
ckage? ModifiedggAtmosphereggPackaginggg(MAP)

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