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Food Manager Certification|100% Answered Correctly| Updated 2024

Food Manager Certification|100% Answered Correctly| Updated 2024

Food Manager Certification|100% Answered Correctly| Updated 2024
Food Manager Certification|100% Answered
Correctly| Updated 2024
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 produced by ingestion of bacterial toxins or excrement that are present in
food before it is consumed. Intoxication have a rapid onset
2 bacteria associated with foodborne intoxication
staphylococcus aureus and clostridium botulinum.
3 main areas of food safety and sanitation
1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population
1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination
foodborne outbreak
foodborne outbreak
an incident or event where two or more people suffer a similar illness or sickness
from eating a common food
food becomes contaminated for the following reasons
food handlers, food contact surfaces, packaging materials, soil, water, air,
ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours?
every 4 hours
Non food contact surfaces should always be kept free of...

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