Food Manager Certification Exam Questions And Answers
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Course
LEARN2SERVE FOOD MANAGER
Institution
LEARN2SERVE FOOD MANAGER
Food Manager Certification Exam Questions And Answers
Average number of food borne illnesses per year - ANS 76 million people (1/4 people in the us)
Symptoms of foodborne illness - ANS cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botu...
Food
Manager
Certification
Exam
Average
number
of
food
borne
illnesses
per
year
-
ANS
76
million
people
(1/4
people
in
the
us)
Symptoms
of
foodborne
illness
-
ANS
cramping
in
the
abdominal
area
vomiting
nausea
diarrhea
fever
dehydration
Listeria
and
Botulism
-
ANS
have
a
greater
health
effect
on
pregnant
women
2
types
of
food
borne
illness
-
ANS
Foodborne
infection
and
foodborne
intoxication
Foodborne
Infection
-
ANS
an
illness
caused
by
a
bacteria,
virus,
or
parasite
that
has
contaminated
a
food
-
most
common
are
salmonella
and
E.
Coli.
foodborne
intoxication
-
ANS
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
-
ANS
-time
and
temp
-heat
and
cold
-handwashing/ware-washing(plates
and
etc)
poultry
-
ANS
cooked
to
and
internal
temp
of
165
for
15
seconds
ground
beef
-
ANS
cooked
to
and
internal
temp
of
155
for
15
seconds
pork
-
ANS
cooked
to
and
internal
temp
of
145
for
15
seconds
food
must
be
stored
properly
-
ANS
when
food
isn't
being
used
it
should
be
held
hot
or
kept
cold
keeping
food
at
room
temperature
is
dangerous
Food
preparers
must
-
ANS
wash
hands
for
at
least
20
seconds High
Risk
Populations
-
ANS
Young
children
the
elderly
people
with
compromised
immune
systems
Sources
of
contamination
-
ANS
food
handlers
food
contact
surfaces
packaging
materials
soil
contaminated
water
air
ingredients
pests
food
handlers
-
ANS
should
follow
proper
personal
hygiene
-
a
speck
of
dirt
can
contain
over
a
million
bacteria
food-contact
surfaces
-
ANS
should
be
cleaned
every
4
hours
-old
food
on
surfaces
can
attract
pests
such
as
roaches,
mice
and
rats
packaging
materials
-
ANS
should
be
kept
6
inches
off
the
ground
dirty
soil
-
ANS
all
produce
must
be
washed
well
-crops
that
grow
low
in
the
soil
have
a
higher
likelihood
of
contamination
water
-
ANS
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
-
ANS
biological
physical
chemical
cross
contamination
biological
hazards
-
ANS
bacteria,
viruses,
parasites,
fungi
bacteria
-
ANS
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
toxins
-
ANS
cannot
be
killed
with
heat
or
cold
as
bacteria
multiplies,
they
produce
waste
products
-waste
products
may
look
and
feel
like
slime
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