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Food Manager Certification Exam Questions And Answers 100%Verified Rated A+

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  • Course
  • Food Manager
  • Institution
  • Food Manager

Food Manager Certification Exam Questions And Answers 100%Verified Rated A+ Average number of food borne illnesses per year - correct answer...76 million people (1/4 people in the us) Symptoms of foodborne illness - correct answer...cramping in the abdominal area vomiting nausea diarrhea ...

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  • September 3, 2024
  • 10
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager
  • Food Manager
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agradesolutions
Food Manager Certification Exam
Questions And Answers 100%Verified
Rated A+
Average number of food borne illnesses per year - correct answer...✔✔76 million
people (1/4 people in the us)

Symptoms of foodborne illness - correct answer...✔✔cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration

Listeria and Botulism - correct answer...✔✔have a greater health effect on pregnant
women

2 types of food borne illness - correct answer...✔✔Foodborne infection and foodborne
intoxication

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

foodborne intoxication - correct answer...✔✔an 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 - correct answer...✔✔-time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)

poultry - correct answer...✔✔cooked to and internal temp of 165 for 15 seconds

ground beef - correct answer...✔✔cooked to and internal temp of 155 for 15 seconds

pork - correct answer...✔✔cooked to and internal temp of 145 for 15 seconds

food must be stored properly - correct answer...✔✔when food isn't being used it should
be held hot or kept cold


AGRADESOLUTIONS

, keeping food at room temperature is dangerous

Food preparers must - correct answer...✔✔wash hands for at least 20 seconds

High Risk Populations - correct answer...✔✔Young children
the elderly
people with compromised immune systems

Sources of contamination - correct answer...✔✔food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests

food handlers - correct answer...✔✔should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria

food-contact surfaces - correct answer...✔✔should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats

packaging materials - correct answer...✔✔should be kept 6 inches off the ground

dirty soil - correct answer...✔✔all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination

water - correct answer...✔✔must 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 - correct answer...✔✔biological
physical
chemical
cross contamination

biological hazards - correct answer...✔✔bacteria, viruses, parasites, fungi

bacteria - correct answer...✔✔food 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



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