Learn2Serve Food Manager Certification Exam Questions With Correct Answers

Thawing food can be part of the cooking process if - Answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Answer Can be found on any food item exposed to animal waste Salmonella - Infection - Answer immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - Answer food poisoining Salmonella - Prevention - Answer avoid cross contamination, maintain personal hygiene, clean workspaces, cook foods properly Shigella - Cause - Answer Pests or human-to-human by infected feces. Shigella is a bacteria found in the digestive tract of humans Shigella - Infection - Answer develops within 2-3 days of exposure Shigella - Symptoms - Answer loose, watery stool. Dysentery in severe cases Shigella - Prevention - Answer may spread to others through contaminated stool up to 4 weeks after symptoms have passed Norovirus - Cause - Answer food items or water sources contaminated with infected feces or fluids Norovirus - Infection - Answer sudden onset, 1-2 days, extremely contagious Norovirus - Symptoms - Answer gastroenteritis or "stomach flu" Norovirus - Prevention - Answer can be infectious three days - two weeks after recovery E.Coli - Cause - Answer Poor processing and handling of food that has been contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless. E. Coli - Infection - Answer develops within 3-4 days E. Coli - Symptoms - Answer bloody diarrhea, severe cases cause blood problems and kidney failure E. Coli - Prevention - Answer proper handling and cooking to safe temperatures, proper hand washing after restroom, proper fruit and veg washing Hepatitis A - Cause - Answer raw or undercooked shellfish harvested from polluted waters, other infected individuals, cold cuts, fresh squeeze juices, raw fruits and veg, water contaminated with sewage Hepatitis A - Infection - Answer sudden onset, lasts less than two months Hepatitis A - Symptoms - Answer fever, nausea, loss of appetite, abdominal discomfort, dark urine, jaundice Hepatitis A - Prevention - Answer Proper sanitation, personal hygeine, water treatment with chlorination, heating to 185 degrees for one minute Clostridium botulinum - Causes - Answer occurs in badly packaged or damaged canned and vacuum-sealed foods including canned vegetables Clostridium botulinum - Infection - Answer onset 4-6 hours, targets the nervous system and may cause permanent damage if not treated immediately Clostridium botulinum - Symptoms - Answer Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty, progressive paralysis of respiratory system, can be fatal Clostridium botulinum - Prevention - Answer canned and packaged items are in good condition upon receipt, even small dents can be potentially dangerous (best to return to vendor) Food spoilage is caused by - Answer rough handling, exaggerated high or ow keeping temps, bacteria, enzymes, mold and pests Dehydration and Overheating can be used to reduce - Answer pathogenic biological contaminants Vegetables regularly covered in soil, like potatoes and mushrooms, should be stored - Answer below or beneath other veggies so that any loose soil will not fall on clean items TCS foods include (9 categories) - Answer Time/Temp Control for Safety: 1) raw and most cooked meat, poultry and seafood; 2) most milk and dairy products; 3) eggs; 4) cooked veggies and pasta; 5) raw seed sprouts and soy products; 6) cut melons; 7) cut leafy greens; 8) garlic in oil that have not been processed; 9) cut tomatoes Conditions that cause disease causing bacteria to multiply include (5) - Answer 1) Foods high in protein, moist and slightly acidic PH; 2) Time; 3) Temp in the danger zone 41 to 135 degrees F; 4) Oxygen; 5) Moisture Bacteria only need _____ amount of time in the danger zone to multiply - Answer 10-20 mins The danger zone temperature is between - Answer 41 and 135 degrees F Cooking at high enough temps with kill most bacteria BUT - Answer does not destroy all dangers of toxins; contamination can occur after cooking What moisture rating do bacteria need to become pathogenic? - Answer above 0.85 AW Top Food Allergens include (8): - Answer Peanuts, Soybeans, Milk, Eggs, Fish, Shellfish, Tree nuts, Wheat Does Cold Preservation kill bacteria? - Answer No, it only slows the growth. Refrigeration temps must be 34-40 degrees F for short term storage What are types of Heat Preservation? - Answer Pasteurization , Ultra Heat Treatment (UHT), Sterilization & Canning What is Pasteurization? - Answer A type of heat preservation, which heats food to mild temps and cools immediately, that still requires refrigeration afterwards. Commonly for dairy products, eggs and wine. What is Ultra Heat Treatment (UHT)? - Answer a type of heat preservation like pasteurization but uses higher temps What is Sterilization & Canning? - Answer a type of heat preservation, which heats foods at high temps for a long enough time to destroy all organisms and foods often lose quality - canned foods High Risk foods include: - Answer protein rich, moist and at room temperature; "Ready-to-Eat" foods Frozen foods enter the danger zone when - Answer Thawing - ice crystals may remain in the center of large foods not thawed properly When is it unsafe to thaw frozen foods? - Answer At room temperature You may only microwave foods to thaw safely if - Answer foods are cooked immediately afterwards