FOOD MANAGER CERTIFICATION EXAM | QUESTIONS WITH
COMPLETE SOLUTIONS 100% ACCURATE.
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 many percentage of all
foodborne related illness - 90%
what is the danger zone - 41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many
hours - 4
bacteria doubles every how many minutes - 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 - Toxins
Spores - 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 - E. Coli., salmonella, clostridium botulinum,
E. Coli. - 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.
COMPLETE SOLUTIONS 100% ACCURATE.
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 many percentage of all
foodborne related illness - 90%
what is the danger zone - 41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many
hours - 4
bacteria doubles every how many minutes - 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 - Toxins
Spores - 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 - E. Coli., salmonella, clostridium botulinum,
E. Coli. - 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.
