Food Manager Certification Exam Questions & Answers Solved 100%

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 found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. -symptoms include dizziness, headache, and dryness in the nose and throat due to respiratory failure Modified Atmosphere Packaging (MAP) - Answer A process whereby foods are placed in containers and air is removed from the package - foods must be kept frozen or under 41° listeria - Answer Found anywhere but especially in lunch and deli meats. They are naturally found in soil and water, and also found in animal feed and in the intestines of humans and animals -can still grow in temperatures under 41° -up to 70% of refrigerators in the US contain this bacteria Shigella - Answer Found in the human intestines. result of not washing hands after using the bathroom and then touching ready- to-eat foods -symptoms include fever nausea, diarrhea, vomiting and stomach cramps Staphylococcus Aureus (Staph) - Answer It is found on the skin, nose, and mouth of 50%-70% of all people. It is easily transmitted by sneezing, coughing, scratching skin, and touching facial hair. heat cannot kill the toxins produced by this bacteria -symptoms can appear 30 minutes after ingesting the toxins, it can induce vomiting, cramps, nausea, and diarrhea Bacillus Cereus - Answer Found in soil where vegetables and grains are grown. It forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures. -symptoms include nausea, vomiting, and diarrhea vibrio - Answer Commonly found in raw, under processed, improperly handled, and contaminated fish and shellfish (clams, oysters, crabs, shrimp, and lobster). requires salt to grow, more common in the summer months -symptoms include chills and fevers, vomiting, and a skin infection that looks reddish and is warm to the touch