Foodborne illnesses - Study guides, Class notes & Summaries

Food Manager Exam 2024/25 According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - ANSWER Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? - ANSWER Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year ho...

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? (Ans- Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? (Ans- Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? (Ans- Over 5,000 people What are the two types...

REHS Foodborne illness/communicable diseasesspores involve viruses true or false - correct answer false True or false spores cannot be cooked, boiled or fried out - correct answer true A bacterial intoxication. Heat resistant spore former. Associated with starchy foods such as rice, potatoes, pasta and cheese. - correct answer Bacillus cereus Bacterial infection. Associated with raw or undercooked poultry, raw milk, contaminated water. Cross-contamination. The most common bacter...

ag bioterrorism - Answer whether someone is going to harm your food consumer concern - Answer females over males, urban areas over rural area; if you have more money, you tend to not worry about food safety. consumers most concerned about seafood, meat, take-out, fresh produce, dairy, and canned Where do most foodborne illnesses occur? - Answer at family dinners where food is laying out Where are most foodborne illnesses reported? - Answer at restaurants What does food sa...

Learn2Serve Food Manager Certification Exam Questions and Answers - Latest Update | 100% Verified. 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 ground...

Food Manager Exam/Answered/A+ Rated/2024 According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? Over 5,000 people W...

eFoodHandlers Test Questions and Answers Already Graded A Select which of the following statements are true about foodborne illness -foodborn illness sends 128,000 people to the hospital each year -foodborne illnesses is caused by biological, chemical, and physical hazards -foodborne illnesses account for 3,000 deaths annually. Select the foods below that make up the 8 most common allergens milk soy eggs wheat peanuts nuts fish shellfish what are the responsibilities that are required of the...

AAA Food manager certification 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 foodborne illnesses caused by undercooked pork...

ServSafe 7th Edition Diagnostic Test 2024 The purpose of a food safety management system is to A) keep all areas of the facility clean and pest-free. B) identify, tag, and repair faulty equipment within the facility. C) prevent foodborne illness by controlling risks and hazards. D) use the correct methods for purchasing and receiving food. - ANSWER C A manager's responsibility to actively control risk factors for foodborne illnesses is called...

NEHA RS Exam (Q’s & A’s) 100% Verified According to 2010 revised estimates by the CDC, the number of deaths annually related to foodborne illnesses, is estimated to be: - Answer 5,000 Although the Norwalk-like virus is considered an extremely common cause of foodborne illness, it is rarely diagnosed. According to Marriott, approximately 66% of all foodborne