Food Manager Certification Exam
Questions and Answers(GRADED A+)
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
Questions and Answers(GRADED A+)
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
