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Food Manager Certification Exam Questions and Correct Answers
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Food Manager Certification Exam Questions and Correct Answers
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Food Manager Certification ExamQuestions and Correct Answers
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
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
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