FOOD MANAGER CERTIFICATION EXAM QUESTIONS AND
ANSWERS GRADED A+ LATEST UPDATE.
Symptoms of Food borne illness ANS >> cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, and dehydration.
2 foodborne illness ANS >> 1. infection
2. contamination
foodborne infection ANS >> produced by the ingestion of living, harmful organisms
present in food. Such as bacteria, viruses, or parasites. Infection has a delayed
onset
2 bacteria most associated with foodborne infection ANS >> salmonella and E. coli
foodborne intoxication ANS >> an illness produced by ingestion of bacterial toxins
or excrement that are present in food before it is consumed. Intoxication has a
rapid onset
, 2 bacteria associated with foodborne intoxication ANS >> staphylococcus aureus
and clostridium botulinum.
3 main areas of food safety and sanitation ANS >> 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 ANS >> 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination ANS >> foodborne outbreak
foodborne outbreak ANS >> 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 ANS >> 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? ANS
>> every 4 hours
Non food contact surfaces should always be kept free of.... ANS >> dirt, dust, and
other particles.
ANSWERS GRADED A+ LATEST UPDATE.
Symptoms of Food borne illness ANS >> cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, and dehydration.
2 foodborne illness ANS >> 1. infection
2. contamination
foodborne infection ANS >> produced by the ingestion of living, harmful organisms
present in food. Such as bacteria, viruses, or parasites. Infection has a delayed
onset
2 bacteria most associated with foodborne infection ANS >> salmonella and E. coli
foodborne intoxication ANS >> an illness produced by ingestion of bacterial toxins
or excrement that are present in food before it is consumed. Intoxication has a
rapid onset
, 2 bacteria associated with foodborne intoxication ANS >> staphylococcus aureus
and clostridium botulinum.
3 main areas of food safety and sanitation ANS >> 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 ANS >> 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination ANS >> foodborne outbreak
foodborne outbreak ANS >> 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 ANS >> 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? ANS
>> every 4 hours
Non food contact surfaces should always be kept free of.... ANS >> dirt, dust, and
other particles.
