Food Manager Certification Exam Questions & Answers(SCORED 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