3 types of seafood toxins - Study guides, Class notes & Summaries

CPFS Pathogens Test Questions and Answers All Correct 3 types of seafood toxins - Answer- ciguatera, shellfish toxin, histamine Ciguatera onset - Answer- 3-6 hours ciguatera key symptoms - Answer- diarrhea, vertigo, reversal of hot and cold sensations; tingling skin Ciguatera sources - Answer- Reef fish high in food chain - barracuda, grouper Histamine poisoning onset - Answer- 1-30 minutes Histamine poisoning symptoms - Answer- rash; tingling/burning mouth Thermophilic - A...

FOOD MANAGER EXAM 100+ QUESTIONS AND VERIFIED ANSWERS 2024/2025 GRADED A+. 2 / 13 1. According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses?: Over 76 million people 2. According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses?: Over 325,000 people 3. According to Centers for Disease Control and Prevention (CDC), each year how many people di...

TEST BANK FOOD MANAGER SOLUTION MANUAL 1ST EDITION 2024;OVER 300 QUESTIONS AND ANSWERS SOLVED AND VERIFIED BY EXPERTS 100% According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Ans - Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Ans - Over 325,000 people According to Centers for Disease Control and Preve...

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Correct Answer: Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Correct Answer: Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? Correct Answer: Over 5,000 peo...

Safety & Sanitation Test Questions and Answers 100% Solved 3 Types of Contaminants - Biological (bacteria, viruses, etc) - Chemical (cleaning counter tops around food) - Physical (hair, nails, etc) Time Temp Abuse TCS foods are time and temperature abused any time they're in the temperature danger zone, 41°F to 135°F Cross Contamination The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect Personal...

Who is most likely to get sick? -:- Young children, pregnant women, sickly people (HIV/AIDS/Organ transplant), elderly, and immunocompromised people How does food become unsafe? -:- 1. Purchasing food from unapproved sources 2. Failing to cook food correctly/in an unapproved location 3. Holding food at incorrect temperatures 4. Through cross contamination 5. Practicing poor personal hygiene What is the FDA (Food and Drug Administration)? -:- An agency in charge of ensuring the safe...

CP-FS Exam Questions Correct Answers New Update (A+ Pass) What are the 7 steps in creating a HACCP plan - Answers - 1. Hazard analysis. ( analyze menu, look for potentially hazardous foods, facilities, employees, equipment) 2. Identify critical control points. 3. set critical limits. (a critical limit is always a number that can be measured, ex: cook poultry to 165) 4. monitor critical limits (take temps) 5. take corrective action 6. verify that the system works 7. documentation (keep ...

ServSafe Exam Elaboration [100% Correct] Revised!! foodborne illness *Ans* a disease transmitted to people by food When is an illness considered an outbreak? *Ans* -2 or more people have same sx after eating the same food -investigation conducted by state and local authorities -outbreak is confirmed by laboratory analysis pathogens *Ans* illness causing microorganisms are more frequently found on types of food that once were considered safe Victims of food borne illness may experience...

NC Foods 2 - Objective 1.02 - Safe Plates Module 1 Latest Update Graded A+ Food borne illness disease transmitted to humans by food Outbreak 2 or more people have same symptoms after eating the same food, investigation of state & local regulatory authorities, confirmed by lab test Reasons food becomes unsafe improper holding temperatures, poor personal hygiene, inadequate cooking, contaminated equipment, unsafe food source What are the costs associated with foodborne illnesses hum...

Safety and Sanitation Midterm Questions with Verified Solutions What types of food are more prone to illness Time and Temperature Control for Safety Food and Ready to Eat Food Top Five Pathogens Norovirus, Non Typhi Salmonella, Clostridium Perfringens, Campylobacter ssp, Staphylococcus Aureus What is illness an Outbreak two or more people: same food same place. Responding to a Foodborne-Illness Outbreak segregate product, label with do not use, document info, provide supplier. Types of conta...