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Food Manager Certification Exam Questions and Answers | Latest Update $11.49   Add to cart

Exam (elaborations)

Food Manager Certification Exam Questions and Answers | Latest Update

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  • Course
  • Food Manager Certification
  • Institution
  • Food Manager Certification

Average number of food borne illnesses per year 76 million people (1/4 people in the us) Symptoms of foodborne illness cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism have a greater health effect on pregnant women 2 types of food bo...

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  • September 26, 2024
  • 26
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • Food Manager Certification
  • Food Manager Certification
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Latestupdate
2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!

Food Manager Certification Exam
Questions and Answers | Latest Update
Average number of food borne illnesses per year


✓ 76 million people (1/4 people in the us)




Symptoms of foodborne illness


✓ cramping in the abdominal area

✓ vomiting

✓ nausea

✓ diarrhea

✓ fever

✓ dehydration




Listeria and Botulism


✓ have a greater health effect on pregnant women




2 types of food borne illness


✓ Foodborne infection and foodborne intoxication




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,2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!
Foodborne Infection


✓ an illness caused by a bacteria, virus, or parasite that has contaminated a

food

- most common are salmonella and E. Coli.




foodborne intoxication


✓ 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


✓ -time and temp

-heat and cold


-handwashing/ware-washing(plates and etc)




poultry


✓ cooked to and internal temp of 165 for 15 seconds



1 | P a g e | G r a d e A + | 2 0 0 2 5

, 2024/ 2025 | © copyright | This work may not be copied for profit gain Excel!


ground beef


✓ cooked to and internal temp of 155 for 15 seconds




pork


✓ cooked to and internal temp of 145 for 15 seconds




food must be stored properly


✓ when food isn't being used it should be held hot or kept cold

keeping food at room temperature is dangerous




Food preparers must


✓ wash hands for at least 20 seconds




High Risk Populations


✓ Young children

the elderly


people with compromised immune systems



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