FOOD MANAGER CERTIFICATION EXAM COMPLETE QUESTIONS WITH CORRECT ANSWERS GUARANTEED PASS | RATED A+

FOOD MANAGER CERTIFICATION EXAM COMPLETE QUESTIONS WITH CORRECT ANSWERS GUARANTEED PASS | RATED A+
Average number of food borne illnesses per year - Answer>>> 76 million people (1/4 people in
the us)
Symptoms of foodborne illness - Answer>>> cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism - Answer>>> have a greater health effect on pregnant women
2 types of food borne illness - Answer>>> Foodborne infection and foodborne intoxication
Foodborne Infection - Answer>>> an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication - 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 - Answer>>> -time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry - Answer>>> cooked to and internal temp of 165 for 15 seconds
ground beef - Answer>>> cooked to and internal temp of 155 for 15 seconds
pork - Answer>>> cooked to and internal temp of 145 for 15 seconds
food must be stored properly - Answer>>> when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous
Food preparers must - Answer>>> wash hands for at least 20 seconds