Food Manager Certification Exam Questions with
Verified Answers.
Average number of food borne illnesses per year - ANS 76 million people (1/4
people in the us)
Symptoms of foodborne illness - ANS cramping in the abdominal area
Vomiting
Nausea
Diarrhea
Fever
Dehydration
Listeria and Botulism - ANS have a greater health effect on pregnant women
2 types of food borne illness - ANS Foodborne infection and foodborne intoxication
Foodborne Infection - ANS an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- Most common are salmonella and E. coli.
Foodborne intoxication - ANS an illness caused by toxins that an organism has
produced in a food; toxins may also be produced by chemicals, heavy metals, or
other substances
-most common are staph and clostridium
Three main areas of food safety and sanitation - ANS -time and temp
-heat and cold
-hand washing/ware-washing (plates and etc.)
Poultry - ANS cooked to and internal temp of 165 for 15 seconds
Ground beef - ANS cooked to and internal temp of 155 for 15 seconds
Pork - ANS cooked to and internal temp of 145 for 15 seconds
Food must be stored properly - ANS when food isn't being used it should be held hot
or kept cold
Keeping food at room temperature is dangerous
Food preparers must - ANS wash hands for at least 20 seconds
High Risk Populations - ANS Young children
The elderly
People with compromised immune systems
Sources of contamination - ANS food handlers
Food contact surfaces
, Packaging materials
Soil
Contaminated water
Air
Ingredients
Pests
Food handlers - ANS should follow proper personal hygiene
- A speck of dirt can contain over a million bacteria
Food-contact surfaces - ANS should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
Packaging materials - ANS should be kept 6 inches off the ground
Dirty soil - ANS all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
Water - ANS must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. coli, salmonella, vibrio, shield, and
giardia
Food contaminants - ANS biological
Physical
Chemical
Cross contamination
Biological hazards - ANS bacteria, viruses, parasites, fungi
Bacteria - ANS food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
Accounts for more than 90% of foodborne illnesses
Doubles every 20 minutes
Toxins - ANS cannot be killed with heat or cold
As bacteria multiplies, they produce waste products
-waste products may look and feel like slime
Spores - ANS forms when bacteria changes forms that are very resistant to heat and
dry conditions
E. coli - ANS Found in human intestines and other warm-blooded animals. It can
contaminate food and water.
-Symptoms include fever, diarrhea, stomach cramps, and vomiting
Salmonella - ANS 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
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