100% satisfaction guarantee Immediately available after payment Both online and in PDF No strings attached
logo-home
Previously searched by you
Previously searched by you
logo
Food Manager Certification Exam 2023/2024 already graded A+ $9.99   Add to cart
Quickly navigate to
Preview
  2.  
  3. Learn2Serve Food Handler Training Course
  4.  
  5. Learn2Serve Food Handler Training Course

Exam (elaborations)

Food Manager Certification Exam 2023/2024 already graded A+
 10 views  0 purchase
  • Course
  • Learn2Serve Food Handler Training Course
  • Institution
  • Learn2Serve Food Handler Training Course

Food Manager Certification Exam 2023/2024 already graded A+

Preview 2 out of 10  pages

Document information

  • 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

Written for

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

Seller

avatar-seller
Ashley96

Reviews received

Content preview

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

The benefits of buying summaries with Stuvia:

Guaranteed quality through customer reviews

Guaranteed quality through customer reviews

Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.

Quick and easy check-out

Quick and easy check-out

You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.

Focus on what matters

Focus on what matters

Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!

Frequently asked questions

What do I get when I buy this document?

You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.

Satisfaction guarantee: how does it work?

Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.

Who am I buying these notes from?

Stuvia is a marketplace, so you are not buying this document from us, but from seller Ashley96. Stuvia facilitates payment to the seller.

Will I be stuck with a subscription?

No, you only buy these notes for $9.99. You're not tied to anything after your purchase.

Can Stuvia be trusted?

4.6 stars on Google & Trustpilot (+1000 reviews)

76449 documents were sold in the last 30 days

Founded in 2010, the go-to place to buy study notes for 14 years now

Start selling
$9.99
  • (0)
  Add to cart