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Food Manager Certification Exam Latest 2024 Actual Questions and Verified Answers (2024 / 2025) A+ Grade 100% Guarantee Verified by Experts $12.99   Add to cart

Exam (elaborations)

Food Manager Certification Exam Latest 2024 Actual Questions and Verified Answers (2024 / 2025) A+ Grade 100% Guarantee Verified by Experts

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  • Course
  • Food Manager
  • Institution
  • Food Manager

Food Manager Certification Exam Latest 2024 Actual Questions and Verified Answers (2024 / 2025) A+ Grade 100% Guarantee Verified by Experts

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  • September 15, 2024
  • 26
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager
  • Food Manager
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BESTGOODIES
Food Manager Certification Exam.pdf file:///C:/Users/HP/Desktop/New%20folder/Food%20Manager%20Ce




Food Manager Certification Exam


1. Average number of food borne illnesses per year

Answer 76 million people (1/4people in the us)

2. Symptoms of foodborne illness

Answer cramping in the abdominal areavomiting

nausea

diarrhea

fever

dehydration

3. Listeria and Botulism

Answer have a greater health effect on pregnant women

4. 2 types of food borne illness

Answer Foodborne infection and foodborne intoxication

5. Foodborne Infection

Answer an illness caused by a bacteria, virus, or parasite that hascontaminated a food

- most common are salmonella and E. Coli.
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6. foodborne intoxication

Answer an illness caused by toxins that an organism has pro- duced in a food; toxins may also

be produced by chemicals, heavy metals, or othersubstances


-most common are staph and clostridium

7. three main areas of food safety and sanitation

Answer -time and temp

-heat and cold

-handwashing/ware-washing(plates and etc)

8. poultry

Answer cooked to and internal temp of 165 for 15 seconds

9. ground beef

Answer cooked to and internal temp of 155 for 15 seconds

10. pork

Answer cooked to and internal temp of 145 for 15 seconds

11. food must be stored properly

Answer when food isn't being used it should be held hotor kept cold

keeping food at room temperature is dangerous

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12. Food preparers must

Answer wash hands for at least 20 seconds

13. High Risk Populations

Answer Young childrenthe elderly

people with compromised immune systems

14. Sources of contamination

Answer food handlersfood contact surfaces

packaging materialssoil

contaminated waterair

ingredients

pests




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