Study guides, Class notes & Summaries

rinse? ☑: 180 A food handler must be excluded from the food establishment for which symptoms? ☑: Jaundice, vomiting and/or diarrhea What is the temperature range for the danger zone? ☑: 41 to 135 What is the form some bacteria take to keep from dying when they do not have enough food? ☑: spore Most regulations for food service operations are at what level? ☑: state At what internal temperature should raw meat, poultry, and seafood be stored? ☑: 41 or lower EXCELLENCE 2 What...

What type of person is at high risk for food born illnesses? ☑: Young children, elderly, people with weak immune systems Active Managerial Control focuses on the top five foodborne illness risk factors: ☑: Purchasing food from an unsafe source, Failing to cook food correctly, Poor personal hygiene, Working with contaminated equipment, Holding food at incorrect temperatures What are the three food contaminants? ☑: Biological, Physical, Chemical What does FATTOM stand for? ☑: Food, ...

Can homemade salad dressing be sold in public food service establishment? ☑: No, homemade foods may not be sold or used in a public food service establishment During a delivery of frozen products the manager on duty should check the? ☑: Food is delivered within an acceptable temperature range When should canned and vacuum-sealed products be thoroughly inspected? ☑: Upon receipt and before use What is FIFO ☑: Using stock rotation so products are used in the order in which they are ...

FOOD MANAGER CERTIFICATION EXAM QUESTIONS WITH CORRECT ANSWERS

HACCP stands for - ANSWER-Hazard Analysis Critical Control Point FDA provides the guide for - ANSWER-Food borne illness prevention Inspection reports - ANSWER-Must be kept on file 4 symptoms of food borne illness - ANSWER-Diarrhea, vomiting, sore throat with fever, jaundice On-site time is - ANSWER-The time the symptom began The best way to show reasonable care - ANSWER-Maintain documentation of activities related to food safety management HSP or Highly Susceptible Population i...

Food and Drug Administration -ANSWER-FDA Environmental Protection Agency -ANSWER-EPA US Dept of Agriculture -ANSWER-USDA National Marine Fisheries Service -ANSWER-NMFS Centers for Disease Control & Prevention -ANSWER-CDC Occupational Safety and Health Administration -ANSWER-OSHA 0 F -ANSWER-Freezer Minimum Temp +/- 2 F -ANSWER-Thermometer Accuracy 32 F in Crushed Ice & Water 212 F in Boiling water -ANSWER-Thermometer Calibration 0 F - 220 F -ANSWER-Thermometer Range ...

Average number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us) Symptoms of foodborne illness - ANSWER-cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - ANSWER-have a greater health effect on pregnant women 2 types of food borne illness - ANSWER-Foodborne infection and foodborne intoxication Foodborne Infection - ANSWER-an illness caused by a bacteria, virus, or parasite that has contaminated a foo...