Foodborne pathogens Samenvattingen, Aantekeningen en Examens

Learn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - NotesLearn2Serve Food Manager Certification - Notes Thawing food can be part of the cooking process if - ANSWER-cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - ANSWER-Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause...

ProStart 1 Final Exam Review Questions with Verified Answers Within the noncommercial segment, foodservice is typically handled in what two ways? contract feeding and self operating Which type of restaurant requires a guest to pay before the food is served? quick service The most widely recognized rating service in the US is the: AAA (tourbook) One disadvantage of building a business by word of mouth is that the process is typically.... slow Which segment of the restaurant an...

REHS Study Questions with All Correct Answers Any living thing that is too small to see without the aid of a microscope is called a _____. - Answer-microorganism Yeasts and molds are two types of _____ that may be found in foods. - Answer-fungi TRUE OR FALSE: Some bacteria have the ability to form spores, which are extremely resistant to heat, cold, and chemical agents. - Answer-True If food is handled properly, bacteria are kept in the _____ phase and not allowed to grow. - Answer-...

Learn2Serve Food Manager Certification – Notes Thawing food can be part of the cooking process if cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause Can be found on any food item exposed to animal waste Salmonella - Infection immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms food poisoining Salmonella - Preventio...

AAA Food Manager Certification Test with Verified Answers |Latest 2024/2025 A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? 2. Under ideal conditions bacteria can multiply every? 3. What is the range of temperature for the danger zone? 4. Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? 5. which parasite is associated with foodborne illnesses caused by undercooked...

Food Manager Certification Questions and Answers Rated A Symptoms of Food borne illness cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness 1. infection 2. contamination foodborne infection produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset 2 bacteria most associated with foodborne infection salmonella and E. coli foodborne intoxication an illness p...

AAA Food manager certification Question and Answers 100% Correct – Latest 2024 A serious foodborne illness that is commonly transmitted by fecal-oral routes is caused by which virus? Hepatitus A Under ideal conditions bacteria can multiply every? 20 minutes What is the range of temperature for the danger zone? 41 - 135 Degrees Which bacteria is associated with contaminated lunch meats and grows at temperatures below 41 degrees Fahrenheit? Listeria which parasite is associated with...

HACCP Exam Complete Q&A Updated: all correct. ___ identifies hazards and their control measures and provides a basis for determining CCPs [answer]- Hazard analysis ___ is responsible for enforcement of sanitation requirements on dairy farms FDA CFSAN State or local agencies FSIS ___ is used to distinguish between safe and unsafe operating conditions ritical limits ___ is used to prevent loss of control and should not be included in the HACCP plan [answer]- Operating limits A ...

SERVSAFE MANAGER 7th EDITION STUDY 80 + QUESTIONS AND CORRECT ANSWERS 2024 GRADED A+. 2 / 8 1. Define the requirementsfor the designation "foodborne-illness outbreak": -Two+ people have the same symptoms after eating the same food. - An investigation is conducted by state & local regulatory authorities - The outbreak is confirmed by a laboratory analysis 2. 2. List the groups that are included in the high risk population for contract-ing a foodborne illness?: - Elderly people - Pres...

Foodborne Illness - Answer-Any illbess carried or transmitted to people by food or beverage Foodborne Illness Outbreak - Answer-2 or more people experience the same illness after eatibg the same food Confirmed after lab analysis demonstrates food contsins containment Contamination - Answer-Presence of harmful or disease causing microorganisms or compounds Can not be detected by human senses Spoilage - Answer-Decline in eating quality Looks bad Smells bad Mushy ect CDC has how many FBI ...