Food Manager Certification
Symptoms of Food borne illness - Answer - cramping in the abdominal area,
vomiting, nausea, diarrhea, fever, and dehydration.
2 foodborne illness - Answer - 1. infection
2. contamination
foodborne infection - Answer - produced by the ingestion of living, harmful
organisms present in food. Such as bacteria, viruses, or parasites. Infection have a
delayed onset
2 bacteria most associated with foodborne infection - Answer - salmonella and E.
coli
foodborne intoxication - Answer - an illness produced by ingestion of bacterial
toxins or excrement that are present in food before it is consumed. Intoxication
have a rapid onset
2 bacteria associated with foodborne intoxication - Answer - staphylococcus
aureus and clostridium botulinum.
3 main areas of food safety and sanitation - Answer - 1. time and temperature
, 2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - Answer - 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - Answer - foodborne outbreak
foodborne outbreak - Answer - an incident or event where two or more people
suffer a similar illness or sickness from eating a common food
food becomes contaminated for the following reasons - Answer - food handlers,
food contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? -
Answer - every 4 hours
Non food contact surfaces should always be kept free of..... - Answer - dirt,
dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the
ground? - Answer - At least 6 inches
Food contaminants can be grouped into what 4 catergories - Answer - 1. biological
2. physical 3. chemical 4. cross contamination
biological - Answer - anything that pertains to life and or living things
Symptoms of Food borne illness - Answer - cramping in the abdominal area,
vomiting, nausea, diarrhea, fever, and dehydration.
2 foodborne illness - Answer - 1. infection
2. contamination
foodborne infection - Answer - produced by the ingestion of living, harmful
organisms present in food. Such as bacteria, viruses, or parasites. Infection have a
delayed onset
2 bacteria most associated with foodborne infection - Answer - salmonella and E.
coli
foodborne intoxication - Answer - an illness produced by ingestion of bacterial
toxins or excrement that are present in food before it is consumed. Intoxication
have a rapid onset
2 bacteria associated with foodborne intoxication - Answer - staphylococcus
aureus and clostridium botulinum.
3 main areas of food safety and sanitation - Answer - 1. time and temperature
, 2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - Answer - 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - Answer - foodborne outbreak
foodborne outbreak - Answer - an incident or event where two or more people
suffer a similar illness or sickness from eating a common food
food becomes contaminated for the following reasons - Answer - food handlers,
food contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? -
Answer - every 4 hours
Non food contact surfaces should always be kept free of..... - Answer - dirt,
dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the
ground? - Answer - At least 6 inches
Food contaminants can be grouped into what 4 catergories - Answer - 1. biological
2. physical 3. chemical 4. cross contamination
biological - Answer - anything that pertains to life and or living things
