Food Manager Certification Exam
Average number of food borne illnesses per year - ANS76 million people (1/4 people in the us)
Symptoms of foodborne illness - ANScramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - ANShave a greater health effect on pregnant women
2 types of food borne illness - ANSFoodborne infection and foodborne intoxication
Foodborne Infection - ANSan illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication - ANSan 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 - ANS-time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry - ANScooked to and internal temp of 165 for 15 seconds
ground beef - ANScooked to and internal temp of 155 for 15 seconds
pork - ANScooked to and internal temp of 145 for 15 seconds
food must be stored properly - ANSwhen food isn't being used it should be held hot or kept cold
keeping food at room temperature is dangerous
Food preparers must - ANSwash hands for at least 20 seconds
High Risk Populations - ANSYoung children
the elderly
people with compromised immune systems
, Sources of contamination - ANSfood handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers - ANSshould follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces - ANSshould be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials - ANSshould be kept 6 inches off the ground
dirty soil - ANSall produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water - ANSmust 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 - ANSbiological
physical
chemical
cross contamination
biological hazards - ANSbacteria, viruses, parasites, fungi
bacteria - ANSfood 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 - ANScannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
spores - ANSforms when bacteria changes forms that are very resistant to heat and dry
conditions
Average number of food borne illnesses per year - ANS76 million people (1/4 people in the us)
Symptoms of foodborne illness - ANScramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - ANShave a greater health effect on pregnant women
2 types of food borne illness - ANSFoodborne infection and foodborne intoxication
Foodborne Infection - ANSan illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication - ANSan 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 - ANS-time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry - ANScooked to and internal temp of 165 for 15 seconds
ground beef - ANScooked to and internal temp of 155 for 15 seconds
pork - ANScooked to and internal temp of 145 for 15 seconds
food must be stored properly - ANSwhen food isn't being used it should be held hot or kept cold
keeping food at room temperature is dangerous
Food preparers must - ANSwash hands for at least 20 seconds
High Risk Populations - ANSYoung children
the elderly
people with compromised immune systems
, Sources of contamination - ANSfood handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers - ANSshould follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces - ANSshould be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials - ANSshould be kept 6 inches off the ground
dirty soil - ANSall produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water - ANSmust 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 - ANSbiological
physical
chemical
cross contamination
biological hazards - ANSbacteria, viruses, parasites, fungi
bacteria - ANSfood 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 - ANScannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
spores - ANSforms when bacteria changes forms that are very resistant to heat and dry
conditions
