Food Manager Certification Exam Complete Answers
Average Number of Foodborne Illnesses per Year
Approximately 76 million people, or 1 in 4 individuals in the U.S., are affected annually by foodborne
illnesses.
Symptoms of Foodborne Illness - Cramping in the abdominal area - Vomiting ...
Approximately 76 million people, or 1 in 4 individuals in the U.S., are affected annually by foodborne
illnesses.
Symptoms of Foodborne Illness
- Cramping in the abdominal area
- Vomiting
- Nausea
- Diarrhea
- Fever
- Dehydration
Listeria and Botulism
These illnesses pose a greater health risk to pregnant women.
Types of Foodborne Illness
- Foodborne Infection: Illness resulting from bacteria, viruses, or parasites contaminating food. Common
culprits include Salmonella and E. coli.
- Foodborne Intoxication: Illness caused by toxins produced by organisms in the food, which may also
come from chemicals, heavy metals, or other sources. Common examples are Staphylococcus and
Clostridium.
Three Main Areas of Food Safety and Sanitation
- Time and temperature control
- Heat and cold management
- Handwashing and ware-washing (for plates and utensils)
Cooking Temperatures
, - Poultry: Cook to an internal temperature of 165°F for 15 seconds.
- Ground Beef: Cook to an internal temperature of 155°F for 15 seconds.
- Pork: Cook to an internal temperature of 145°F for 15 seconds.
Food Storage Guidelines
Food must be stored properly; it should either be held hot or kept cold. Storing food at room
temperature poses a risk.
Handwashing Requirements
Food preparers are required to wash their hands for at least 20 seconds.
High-Risk Populations
- Young children
- Elderly individuals
- People with compromised immune systems
Sources of Contamination
- Food handlers
- Food contact surfaces
- Packaging materials
- Soil
- Contaminated water
- Air
- Ingredients
- Pests
Food Handlers
They should adhere to proper personal hygiene practices, as even a small amount of dirt can harbor
millions of bacteria.
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