Manager Food Handler Test Questions and Answers 100% Pass

Manager Food Handler Test Questions and Answers 100% Pass Symptoms of food-borne illness include - cramping in the abdominal area vomiting nausea diarrhea fever dehydration What are the two types of food borne illness - food borne infection and food borne intoxication What is food borne infection - Food borne infection is produced by the ingestion of living, harmful organisms present in food What are outside organisms that cause food borne infection - bacteria, viruses, or parasites that multiply in the body How do the organisms multiply - Not cooking food products to their required temperatures results in the harmful organism(s) inside the food not being killed Which food borne illness has a delayed onset - food borne infection Two bacteria most associated with food borne infection - salmonella and e-coli 2COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED What is food borne intoxication? - illness produced by ingestion of bacterial toxins or excrements that are present in food before it is consumed. Intoxication may also occur from consuming foods that contain chemicals from cleaning agents, pesticides or certain metals. Another possibility is leaving foods that require Time and Temperature Control (TCS) at room temperature, exposing them to the Temperature Danger Zone or TDZ. What are toxins - Waste bi-product of bacteria Which food borne illness is rapid onset - food borne intoxication what two bacteria are associated with food borne intoxication - Staphylococcus Aureus (a.k.a. "Staph") and Clostridium Botulinum What are the three main areas of food safety and sanitation - Time and Temperature (T&T) Heat and Cold The washing of hands and ware-washing (i.e., dishware, glassware, pots and pans etc.) What is time and temp for poultry - internal temperature of 165°F for 15 seconds What is time and temp for ground beef - ground beef to an internal temperature of 155°F for 15 seconds What is time and temp for pork - internal temperature of 145°F for 15 seconds. SWRSA - surfaces washed, rinsed, sanitized and air dried in a three compartment sink or machine dishwasher How long to was hands - 20 seconds 3COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 3 high risk populations for food born illness - 1. young children 0-4 2. senior citizens 3. someone with a weakened immune system Three dangerous types of bacteria to people with AIDS - salmonella, campylobacter, and listeria Common sources of food contamination include - food handlers food contact surfaces packaging materials soil contaminated water air ingredients pests Why are contaminants dangerous - Contaminants present an invisible challenge because they cannot be seen, and they do not usually change the appearance, taste, or odor of food. What are the four categories of food conatminants -