Food Manager Certification Exam Questions With Complete Answers Latest Update | 100% Verified

Food Manager Certification Exam Questions With Complete Answers Latest Update | 100% Verified. 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 physical contaminants - ANSWER are objects that can be seen with the human eye such as nails, hair, and bandages chemical contamination - ANSWER can occur if an employee prepares acidic food using a copper pot cross contamination - ANSWER is the transfer of pathogens or disease causing micro organisms from one food to another. What are the 4 biological hazards - ANSWER 1. bacteria 2. viruses 3. parasites 4. fungi bacterial foodborne illnesses account for more than how many percentage of all foodborne related illness - ANSWER 90% what is the danger zone - ANSWER 41 degrees F- 135 degrees F The maximum accumulated time that food can remain in the danger zone is how many hours - ANSWER 4 bacteria doubles every how many minutes - ANSWER 20 when bacteria are multiplying, it consumes the nutrients in foods, and then produces waste products or metabolic by products called. They may look and feel like slime, such as the one formed on old fish or meat - ANSWER Toxins Spores - ANSWER bacteria have the ability to change into forms that are very resistant to heat and dry conditions. They are characterized by the formation of a thick "shell" Most common types of bacteria - ANSWER E. Coli., salmonella, clostridium botulinum, E. Coli. - ANSWER Found in human intestines and other warm-blooded animals. It can contaminate food and water. some type can cause serious diseases such as the on termed O157:H7. ground beef needs to be cooked to a minimum internal temperature of 155 degrees Fahrenheit for at least 15 seconds. commonly found in ground beef, raw fruits and vegetables, unpasteurized juices such as apple cider, and even uncommon source like animals in a petting zoo. 90 percent of E. Coli outbreaks are connected to under cooked ground beef. Salmonella - ANSWER found especially in poultry and eggs including their shells, in human intestines, and in domestic and wild animals. salmonella can also be found in pets, roaches, and rodents. they can also be found in unpasteurized milk and dairy products. salmonella can be killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds. Clostridium Botulinum - ANSWER can form spores and grow without oxygen, making it a type of anaerobic bacteria. It can affect the central nervous system. The toxin produced by the botulinum bacteria can produce sever paralysis and even death. Some additional symptoms of botulism are: dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is the most deadly foodborne bacteria. MAP - ANSWER Modified atmosphere packaging. a process whereby foods are placed in containers and air is removed from the package. foods undergo this process because it extends the shelf life and helps preserve quality. they have to be kept frozen or at 41 degrees or less in the refrigerator. discard any vacuum packed foods that have signs of "bulging." Listeria - ANSWER found anywhere especially in lunch and deli meats. they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can be thought of as "L and L", or listeria and luncheon are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can still grow well at temperatures below 41 degrees Fahrenheit. Shigella - ANSWER found in the human intestines. Most food borne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods.Some symptoms include: fever, nausea, diarrhea, vomiting, and stomach cramps. It has most commonly been found in ready to eat foods such as: beans, pudding, raw oysters, deli meats, and raw produce such as spinach and strawberries. Staphylococcus Aureus - ANSWER most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50 to 70 percent of all people. the bacteria can also be found on skin irritations such as boils, pimples, throat infections, and infected cuts and burns. once on food, they multiply and produce toxins. Heat can not kill toxins produced by this bacteria. It causes foodborne intoxication Bacillus cereus - ANSWER 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. common symptoms are: nausea, vomiting, and diarrhea. The illness can last anywhere from half a day to 24 hours. vibrio - ANSWER found in raw, under processed, improperly handled, and contaminated fish and shellfish. because this bacteria requires salt to grow, it is not found in still, clear waters or raw meat or poultry. exposure to the vibrio bacteria occurs mainly by eating raw shellfish that is not cooked thoroughly, or by betting contaminated seawater directly on an open wound, cut, burn, or sore. Some symptoms are: chills and fevers, vomiting, and a skin infection that looks reddish and is warm to the touch. conditions for bacteria growth - ANSWER bacteria need the following conditions in order to multiply faster: FATTOM 1. food- food that is high in protein such as milk, meat, fish,eggs 2. acid- adequate pH (4.6-7.5) they do not like very acidic foods 3. temperature- 41 degrees Fahrenheit to 135 degrees Fahrenheit 4. time- time to reproduce (at least 4 hours) 5. oxygen- aerobic (requires oxygen), anaerobic (does not require oxygen) 6. moisture- foods with plenty of water FATTOM - ANSWER 1. food- food that is high in protein such as milk, meat, fish,eggs 2. acid- adequate pH (4.6-7.5) they do not like very acidic foods 3. temperature- 41 degrees Fahrenheit to 135 degrees Fahrenheit 4. time- time to reproduce (at least 4 hours) 5. oxygen- aerobic (requires oxygen), anaerobic (does not require oxygen) 6. moisture- foods with plenty of water potentially hazardous foods (PHF) - ANSWER some foods have a greater chance of foodborne contamination because of 3 main characteristics: they are high in protein, low in acidity, and have high moisture content. PAM, protein, acidity, and moisture. the area of concern in the ph scale is - ANSWER 4.6-7.5 Viruses - ANSWER viruses are microorganisms that will cause illnesses, but do not reproduce in food. They only use food as a means of transportation. they are smaller than bacteria, and can only reproduce in living cells human beings, plants, or anything that is alive. Hepatitis A - ANSWER this virus typically affects the leading cause of hep A are poor personal hygiene and improper washing of hands. symptoms include a lack of an appetite, abdominal pain or cramping, frequent diarrhea, and a yellowing of the skin or whites of the eyes. The symptoms can appear in 14 days and last as long as 6 weeks. norwalk/ Norovirus - ANSWER large amount of viral illnesses. it lives in the human intestinal tract. transmitted through a fecal-oral route or vomit-oral route. Parasites - ANSWER are organisms that live within or feed off another organism or host. they are larger than bacteria, but can be very small too. trichinella - ANSWER roundworm found in pork that produces trichinosis.. pigs are the main carriers of this parasite. we can kill trichinella by cooking pork to 145 degrees Fahrenheit for 15 seconds. it is transferred by way of circulatory system, heart and blood stream. system include vomiting, fever, headaches, eye swelling, aching joints, and even death. Parasites can be killed if the food is cooked well or frozen at minus 4 degrees for 7 days or minus 31 degrees for 15 hours. anisakis - ANSWER parasite found in fish and seafood that produces anisakiasis. symptoms are a tickling or tingling sensation in the throat causing the person to cough up the actual parasite. cook fish to 145 degrees. Giardia - ANSWER parasite that is found mostly in bodies of contaminated water throughout the entire world, making it one of the most common sources of waterborne illness. ciguatera - ANSWER is a type of seafood poisoning. the cause is not the fish, but what the fish eats.