Food Manager Certification Exam Practice Questions and Answers (100% Pass)
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Course
Food safety manager
Institution
Food Safety Manager
Food Manager Certification Exam Practice
Questions and Answers (100% Pass)
Average number of food borne illnesses per year - Answer️️ -76 million
people (1/4 people in the us)
Symptoms of foodborne illness - Answer️️ -cramping in the abdominal
area
vomiting
nausea
diarrhea
fever
d...
foodborne intoxication - 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 - Answer✔️✔️--time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry - Answer✔️✔️-cooked to and internal temp of 165 for 15 seconds
ground beef - Answer✔️✔️-cooked to and internal temp of 155 for 15
seconds
pork - Answer✔️✔️-cooked to and internal temp of 145 for 15 seconds
food must be stored properly - 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 - Answer✔️✔️-wash hands for at least 20 seconds
Sources of contamination - Answer✔️✔️-food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers - Answer✔️✔️-should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces - Answer✔️✔️-should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials - Answer✔️✔️-should be kept 6 inches off the ground
dirty soil - Answer✔️✔️-all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water - 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
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