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Food Manager Certification Exam 2023/2024 already graded A+
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Food Manager Certification Exam 2023/2024 already graded A+

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  • December 16, 2023
  • 10
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • pork
  • learn2serve food handler training course
  • average number of food borne illnesses per year
  • 2 types of food borne illness ansfoodborne infec
  • most common are staph and clostridium three main

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  • Learn2Serve Food Handler Training Course
  • Learn2Serve Food Handler Training Course

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Ashley96

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Food Manager Certification Exam

Average number of food borne illnesses per year - ANS76 million people (1/4 people in the us)

Symptoms of foodborne illness - ANScramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration

Listeria and Botulism - ANShave a greater health effect on pregnant women

2 types of food borne illness - ANSFoodborne infection and foodborne intoxication

Foodborne Infection - ANSan illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.

foodborne intoxication - ANSan 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
-handwashing/ware-washing(plates and etc)

poultry - ANScooked to and internal temp of 165 for 15 seconds

ground beef - ANScooked to and internal temp of 155 for 15 seconds

pork - ANScooked to and internal temp of 145 for 15 seconds

food must be stored properly - ANSwhen food isn't being used it should be held hot or kept cold
keeping food at room temperature is dangerous

Food preparers must - ANSwash hands for at least 20 seconds

High Risk Populations - ANSYoung children
the elderly
people with compromised immune systems

, Sources of contamination - ANSfood handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests

food handlers - ANSshould follow proper personal hygiene
- a speck of dirt can contain over a million bacteria

food-contact surfaces - ANSshould be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats

packaging materials - ANSshould be kept 6 inches off the ground

dirty soil - ANSall produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination

water - ANSmust be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and giardia

food contaminants - ANSbiological
physical
chemical
cross contamination

biological hazards - ANSbacteria, viruses, parasites, fungi

bacteria - ANSfood 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 - ANScannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime

spores - ANSforms when bacteria changes forms that are very resistant to heat and dry
conditions

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