Food Manager Certification Questions and Answers,

2 bacteria associated with foodborne intoxication - staphylococcus aureus and clostridium botulinum. 2 bacteria most associated with foodborne infection - salmonella and E. coli 2 foodborne illness - 1. infection 2. contamination 2 main reasons why we cook food - 1. to make food appetizing by changing its appearance, texture, and aroma. 2. more importantly, to heat foods and destroy harmful microorganisms that may cause illness 2 stage cooling process - 1. 135-70 within 2 hours 2. 70-41 within 6 hours 2 ways to sanitize in food establishments - placing cleaned equipment and utensils in hot water for 30 seconds and chemical sanitizing involves placing equipment and utensil in an approved chemical sanitizing solution for a minimum of 60 seconds at cool temperatures. sanitizers are best used in temperatures above 75 but not above 120 degrees. 3 compartment dish washing sink - first compartment use hot water at 110 degrees for washing, the second compartment used for rinsing and the third sink for sanitizing with chemical with warm water 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 3SI - smaller portions, shallow pans, stir food, and ice bath, ice want, and ice directly.4 high risk population - 1. pregnant/ nursing(lactating) women 2. infants and children 3. elderly 4. impaired immune systems 4 methods to thawing food - crow. cooking process, refrigeration, oven (microwave), and water (running). 7 major principles involved in operating a HACCP. - Analyze, identify, establish, monitor, take correction action, all packaging material (such as bags of flour) should be how many inches from the ground? - At least 6 inches allergies - on January 1, 2006 the federal drug administration required food labels to state if any ingredients contained protein from the eight major allergenic foods. this was a result of the food allergen labeling and consumer act of 2004 or FALCPA. the 8 major allergenic foods are: milk, eggs, fish shellfish, nuts derived from a tree, soybeans, wheat, and peanuts. one major symptom is anaphylactic shock, which can includ hives, the tightness of throat, itching, swelling, and even death