Food Manager Certification (Study guide) With Correct Answers.

Food Manager Certification (Study guide) With Correct Answers. 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. Salmonella 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. they can also be found in unpasteurized milk and dairy products. salmonella can be killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds. Clostridium Botulinum can form spores and grow without oxygen, making it a type of anaerobic bacteria. It can affect the central nervous system. The toxin produced by the botulinum bacteria can produce sever paralysis and even death. Some additional symptoms of botulism are: dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is the most deadly foodborne bacteria. MAP Modified atmosphere packaging. a process whereby foods are placed in containers and air is removed from the package. foods undergo this process because it extends the shelf life and helps preserve quality. they have to be kept frozen or at 41 degrees or less in the refrigerator. discard any vacuum packed foods that have signs of "bulging." Listeria found anywhere 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. listeria can be thought of as "L and L", or listeria and luncheon are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can still grow well at temperatures below 41 degrees Fahrenheit. Shigella found in the human intestines. Most food borne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods.Some symptoms include: fever, nausea, diarrhea, vomiting, and stomach cramps. It has most commonly been found in ready to eat foods such as: beans, pudding, raw oysters, deli meats, and raw produce such as spinach and strawberries. Staphylococcus Aureus most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50 to 70 percent of all people. the bacteria can also be found on skin irritations such as boils, pimples, throat infections, and infected cuts and burns. once on food, they multiply and produce toxins. Heat can not kill toxins produced by this bacteria. It causes foodborne intoxication Bacillus cereus 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. common symptoms are: nausea, vomiting, and diarrhea. The illness can last anywhere from half a day to 24 hours. vibrio found in raw, under processed, improperly handled, and contaminated fish and shellfish. because this bacteria requires salt to grow, it is not found in still, clear waters or raw meat or poultry. exposure to the vibrio bacteria occurs mainly by eating raw shellfish that is not cooked thoroughly, or by betting contaminated seawater directly on an open wound, cut, burn, or sore. Some symptoms are: chills and fevers, vomiting, and a skin infection that looks reddish and is warm to the touch. conditions for bacteria growth bacteria need the following conditions in order to multiply faster: FATTOM 1. food- food that is high in protein such as milk, meat, fish,eggs 2. acid- adequate pH (4.6-7.5) they do not like very acidic foods 3. temperature- 41 degrees Fahrenheit to 135 degrees Fahrenheit 4. time- time to reproduce (at least 4 hours)