Food Manager Certification Verified Answers
Symptoms of Foodborne Illness - Symptoms: Cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration.
Types of Foodborne Illness
1. Foodborne Infection - Definition: Caused by the ingestion of living, harmful organisms (bac...
Food Manager Certification Verified Answers
Symptoms of Foodborne Illness
- Symptoms: Cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration.
Types of Foodborne Illness
1. Foodborne Infection
- Definition: Caused by the ingestion of living, harmful organisms (bacteria, viruses, or parasites)
present in food. Symptoms typically have a delayed onset.
- Associated Bacteria: Salmonella and E. coli.
2. Foodborne Intoxication
- Definition: Caused by ingestion of bacterial toxins or excrements present in food before
consumption. Symptoms have a rapid onset.
- Associated Bacteria: Staphylococcus aureus and Clostridium botulinum.
Main Areas of Food Safety and Sanitation
1. Time and Temperature
2. Heat and Cold
3. Washing of Hands and Ware-Washing (i.e., dishware, glassware, pots, and pans)
High-Risk Populations
1. Pregnant/Nursing (lactating) women
2. Infants and children
3. Elderly
4. People with impaired immune systems
Sources of Contamination
- Foodborne Outbreak: An incident where two or more people suffer from a similar illness from
consuming a common food.
, - Reasons for Food Contamination: Food handlers, food contact surfaces, packaging materials, soil,
water, air, ingredients, and pests.
Cleaning and Maintenance
- Food Contact Surfaces: Should be cleaned regularly, at least every 4 hours.
- Non-Food Contact Surfaces: Must be kept free of dirt, dust, and other particles.
- Packaging Materials: Should be stored at least 6 inches off the ground.
Types of Food Contaminants
1. Biological
2. Physical
3. Chemical
4. Cross Contamination
Definitions of Contamination Types
- Biological: Pertaining to life or living things (e.g., bacteria, viruses, parasites, fungi).
- Physical Contaminants: Objects that can be seen, such as nails, hair, and bandages.
- Chemical Contamination: Occurs when using improper materials (e.g., acidic food prepared in a copper
pot).
- Cross Contamination: Transfer of pathogens from one food to another.
Biological Hazards
1. Bacteria
2. Viruses
3. Parasites
4. Fungi
Statistics on Foodborne Illnesses
- Bacterial Foodborne Illnesses: Account for more than 90% of all foodborne-related illnesses.
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