Food Manager Certification
Symptoms of Food borne illness - ANScramping in the abdominal area, vomiting, nausea,
diarrhea, fever, and dehydration.
2 foodborne illness - ANS1. infection
2. contamination
foodborne infection - ANSproduced 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 - ANSsalmonella and E. coli
foodborne intoxication - ANSan 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 - ANSstaphylococcus aureus and clostridium
botulinum.
3 main areas of food safety and sanitation - ANS1. 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 - ANS1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - ANSfoodborne outbreak
foodborne outbreak - ANSan 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 - ANSfood handlers, food contact
surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? - ANSevery 4
hours
Non food contact surfaces should always be kept free of..... - ANSdirt, dust,and other particles.
, all packaging material (such as bags of flour) should be how many inches from the ground? -
ANSAt least 6 inches
Food contaminants can be grouped into what 4 catergories - ANS1. biological 2. physical 3.
chemical 4. cross contamination
biological - ANSanything that pertains to life and or living things
physical contaminants - ANSare objects that can be seen with the human eye such as nails,
hair, and bandages
chemical contamination - ANScan occur if an employee prepares acidic food using a copper pot
cross contamination - ANSis the transfer of pathogens or disease causing micro organisms from
one food to another.
What are the 4 biological hazards - ANS1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne
related illness - ANS90%
what is the danger zone - ANS41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours -
ANS4
bacteria doubles every how many minutes - ANS20
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 - ANSToxins
Spores - ANSbacteria 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 - ANSE. Coli., salmonella, clostridium botulinum,
E. Coli. - ANSFound 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.
Symptoms of Food borne illness - ANScramping in the abdominal area, vomiting, nausea,
diarrhea, fever, and dehydration.
2 foodborne illness - ANS1. infection
2. contamination
foodborne infection - ANSproduced 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 - ANSsalmonella and E. coli
foodborne intoxication - ANSan 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 - ANSstaphylococcus aureus and clostridium
botulinum.
3 main areas of food safety and sanitation - ANS1. 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 - ANS1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - ANSfoodborne outbreak
foodborne outbreak - ANSan 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 - ANSfood handlers, food contact
surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? - ANSevery 4
hours
Non food contact surfaces should always be kept free of..... - ANSdirt, dust,and other particles.
, all packaging material (such as bags of flour) should be how many inches from the ground? -
ANSAt least 6 inches
Food contaminants can be grouped into what 4 catergories - ANS1. biological 2. physical 3.
chemical 4. cross contamination
biological - ANSanything that pertains to life and or living things
physical contaminants - ANSare objects that can be seen with the human eye such as nails,
hair, and bandages
chemical contamination - ANScan occur if an employee prepares acidic food using a copper pot
cross contamination - ANSis the transfer of pathogens or disease causing micro organisms from
one food to another.
What are the 4 biological hazards - ANS1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne
related illness - ANS90%
what is the danger zone - ANS41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours -
ANS4
bacteria doubles every how many minutes - ANS20
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 - ANSToxins
Spores - ANSbacteria 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 - ANSE. Coli., salmonella, clostridium botulinum,
E. Coli. - ANSFound 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.
