, Food Manager Certification Exam ||
With Questions & Answers (100%
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What are the 4 biological hazards - ANSWER - 1. bacteria 2. viruses 3. parasites 4.
fungi
bacterial foodborne illnesses account for more than how many percentage of all
foodborne related illness - ANSWER - 90%
what is the danger zone - ANSWER - 41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how
many hours - ANSWER - 4
bacteria doubles every how many minutes - ANSWER - 20
when bacteria are multiplying, it consumes the nutrients in foods, and then produces
waste products or metabolic by products called. They may look and feel like slime,
such as the one formed on old fish or meat - ANSWER - Toxins
Spores - ANSWER - bacteria have the ability to change into forms that are very
resistant to heat and dry conditions. They are characterized by the formation of a
thick "shell"
Most common types of bacteria - ANSWER - E. Coli., salmonella, clostridium
botulinum,
E. Coli. - ANSWER - Found in human intestines and other warm-blooded animals. It
can contaminate food and water. some type can cause serious diseases such as the
on termed O157:H7. ground beef needs to be cooked to a minimum internal
temperature of 155 degrees Fahrenheit for at least 15 seconds. commonly found in
ground beef, raw fruits and vegetables, unpasteurized juices such as apple cider,
and even uncommon source like animals in a petting zoo. 90 percent of E. Coli
outbreaks are connected to under cooked ground beef.
Salmonella - ANSWER - found especially in poultry and eggs including their shells,
in human intestines, and in domestic and wild animals. salmonella can also be found
in pets, roaches, and rodents. they can also be found in unpasteurized milk and dairy
products. salmonella can be killed in poultry by cookingto an internal temperature of
165 degrees for 15 seconds.
Clostridium Botulinum - ANSWER - can form spores and grow without oxygen,
making it a type of anaerobic bacteria. It can affect the central nervous system. The
toxin produced by the botulinum bacteria can produce sever paralysis and even
death. Some additional symptoms of botulism are: dizziness, headache, and dryness
in the nose and throat because of respiratory failure. It is found in the soil, lakes,
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