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Food Manager Certification STUDY GUIDE WITH COMPLETE SOLUTION | RATED A+
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Food Manager Certification STUDY GUIDE WITH COMPLETE SOLUTION | RATED A+
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Food Manager Certification STUDYGUIDE WITH COMPLETE SOLUTION |
RATED A+
Symptoms of Food borne illness - cramping in the abdominal area, vomiting, nausea,
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diarrhea, fever, and dehydration.
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2 foodborne illness - 1. infection
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2. contamination
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foodborne infection - produced by the ingestion of living, harmful organisms present in
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food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
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II 2 bacteria most associated with foodborne infection - salmonella and E. coli
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foodborne intoxication - an illness produced by ingestion of bacterial toxins or excrement
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that are present in food before it is consumed. Intoxication have a rapid onset
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2 bacteria associated with foodborne intoxication - staphylococcus aureus and
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clostridium botulinum.
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3 main areas of food safety and sanitation - 1. time and temperature
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2. heat and cold
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3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
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4 high risk population - 1. pregnant/ nursing(lactating) women
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2. infants and children
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3. elderly
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4. impaired immune systems
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II Sources of Contamination - foodborne outbreak
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foodborne outbreak - an incident or event where two or more people suffer a similar
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illness or sickness from eating a common food
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food becomes contaminated for the following reasons - food handlers, food contact
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surfaces, packaging materials, soil, water, air, ingredients, and pests
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food contact surfaces should be cleaned regularly. At least how many hours? - every 4
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hours
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Non food contact surfaces should always be kept free of..... - dirt, dust,and other
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particles.
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, all packaging material (such as bags of flour) should be how many inches from the
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ground? - At least 6 inches
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Food contaminants can be grouped into what 4 catergories - 1. biological 2. physical 3.
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chemical 4. cross contamination
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II biological - anything that pertains to life and or living things II II II II II II II II II II II II
physical contaminants - are objects that can be seen with the human eye such as nails,
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hair, and bandages
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chemical contamination - can occur if an employee prepares acidic food using a copper
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pot
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cross contamination - is the transfer of pathogens or disease causing micro organisms
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from one food to another.
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II What are the 4 biological hazards - 1. bacteria 2. viruses 3. parasites 4. fungi
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bacterial foodborne illnesses account for more than how many percentage of all
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foodborne related illness - 90%
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II what is the danger zone - 41 degrees F- 135 degrees F
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The maximum accumulated time that food can remain in the danger zone is how many
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hours - 4
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II bacteria doubles every how many minutes - 20 II II II II II II II II II
when bacteria are multiplying, it consumes the nutrients in foods, and then produces
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waste products or metabolic by products called. They may look and feel like slime, such
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as the one formed on old fish or meat - Toxins
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Spores - bacteria have the ability to change into forms that are very resistant to heat and
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dry conditions. They are characterized by the formation of a thick "shell"
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II Most common types of bacteria - E. Coli., salmonella, clostridium botulinum,
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E. Coli. - Found in human intestines and other warm-blooded animals. It can
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contaminate food and water. some type can cause serious diseases such as the on
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termed O157:H7. ground beef needs to be cooked to a minimum internal temperature of
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155 degrees Fahrenheit for at least 15 seconds. commonly found in ground beef, raw
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fruits and vegetables, unpasteurized juices such as apple cider, and even uncommon
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source like animals in a petting zoo. 90 percent of E. Coli outbreaks are connected to
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under cooked ground beef.
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