Food Manager Certification Exam

2 types of food borne illness - Foodborne infection and foodborne intoxication Active managerial control - refers to the practice of actively identifying and controlling food safety hazards before they occur Six Steps 1) Identify 2) Monitor 3) Corrective Action 4) Management Oversight 5) Training 6)Re-evaluation air gap - best way to prevent back siphonage a space of air or separation between a supply of potable water and any possible source of contamination -must be 2x the diameter of the water supply, if faucet if 2 inches air gap will be 4 inches Anisakis - Parasite found in fish and seafood -Symptoms include tickling or tingling sensation in the throat causing the person to cough up the actual parasite. Approved Chemical Sanitizers (PPM = parts per million) - o Chlorine - 50 ppm (most commonly used sanitizing agent)o Iodine - 12.5 ppm o Quaternary Ammonium (Quats) - 200 ppm Average number of food borne illnesses per year - 76 million people (1/4 people in the us) 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. -symptoms include nausea, vomiting, and diarrhea Backflow - flow of unsafe water into the supply of potable water Hoses should not be attached to a faucet unless a vacuum breaker is installed bacteria - 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 Beef Roast (medium), Pork Roast, Ham - 145° for 4 minutes biological hazards - bacteria, viruses, parasites, fungi Chemical Contamination - caused when substances such as cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food