Food Manager Certification Exam Questions And Answers 100%Verified Rated A+
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Course
Food Manager
Institution
Food Manager
Food Manager Certification Exam Questions And Answers 100%Verified Rated A+
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
...
Food Manager Certification Exam
Questions And Answers 100%Verified
Rated A+
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
AGRADESOLUTIONS
, 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
food-contact surfaces - correct answer...✔✔should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials - correct answer...✔✔should be kept 6 inches off the ground
dirty soil - correct answer...✔✔all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water - correct 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
food contaminants - correct answer...✔✔biological
physical
chemical
cross contamination
bacteria - correct answer...✔✔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
AGRADESOLUTIONS
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