Food Manager Exam Questions and Answers 2024( A+ GRADED 100% VERIFIED).

Details

• Pages 10
• Category Exam Elaboration
• School / University University of Texas at Austin
• Course Nursing
• Course Level Phd level
• Year 2024
• Keywords According to the 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 the 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 the Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? - ANSWER Over 5,000 people What are the two types of foodborne illnesses? - ANSWER Foodborne infection & foodborne intoxication What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food? - ANSWER Foodborne infection In foodborne infections, how are harmful organisms inside food not killed? - ANSWER Not cooking food products to their required temperatures What type of foodborne illness has a delayed onset meaning you do not get sick right away? - ANSWER Foodborne infections What are two bacteria most associated with foodborne infection? - ANSWER Salmonella and E. Coli What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that are present in food before it is consumed? - ANSWER Foodborne intoxication What type of foodborne illness may occur from consuming foods that contain chemicals from cleaning agents, pesticides, or certain metals? - ANSWER Foodborne intoxication What type of foodborne illness may occur when leaving potentially hazardous food products at room temperature, exposing it to the Temperature Danger Zone (TDZ)? - ANSWER Foodborne intoxication What are waste or by-products of bacteria? - ANSWER Toxins The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly within a few hours? - ANSWER Foodborne intoxication What are the two bacteria associated with foodborne intoxication? - ANSWER Staphylococcus Aureus and Clostridium Botulinum Poultry should be cooked to an internal temperature of how many degrees and for how many seconds? - ANSWER 165 degrees F for 15 seconds Ground beef should be cooked to an internal temperature of how many degrees for how many seconds? - ANSWER 155 degrees F for 15 seconds Pork should be cooked to an internal temperature of how many degrees for how many seconds? - ANSWER 145 degrees for 15 seconds What is WRSA? - ANSWER Wash, Rinse, Sanitize, Air dry How many seconds do food preparers need to wash their hands? - ANSWER 20 seconds What are the four groups of people who are considered High Risk Populations? - ANSWER PIES (Pregnant, infants, elderly, people with impaired immune systems) How many ounces of seafood and fish can a pregnant woman consume each week? - ANSWER 12 ounces What are some foods pregnant women cannot eat? - ANSWER King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver What are the three dangerous types of bacteria to people with AIDS? - ANSWER Salmonella, campylobacter, and listeria Bacteria doubles every how many minutes? - ANSWER 20 minutes Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on the surfaces? - ANSWER Every four hours All packaging material should be how many inches off the ground? - ANSWER 6 inches What are the four categories of food contaminants? - ANSWER Biological, physical, chemical, cross contamination What type of food contaminant pertains to life and or living things? Some main examples are bacteria, viruses, parasites, and fungi. - ANSWER Biological What type of food contaminant are objects that can be seen with the human eye such as nails, hair, and bandages? - ANSWER Physical What type of food contamination can occur if an employee prepares acidic foods (such as lemons) using a copper pot? - ANSWER Chemical What type of food contaminant is the transfer of pathogens or disease-causing microorganisms from one food to another? Food handlers who do not properly wash their hands and immediately prepare the restaurant food are one example. - ANSWER Cross contamination What are the four major biological hazards? - ANSWER Bacteria, viruses, parasites, fungi What is the Temperature Danger Zone? - ANSWER 41-135 degrees F What is the maximum accumulated time that food can remain the Danger Zone? - ANSWER 4 hours How are toxins killed? - ANSWER: They cannot be killed with heat or cold. What type of bacteria have the ability to change into forms that are very resistant to heat and dry conditions? - ANSWER Spores What type of bacteria is formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment? - ANSWER Spores What type of bacteria is found in human intestines and other warm-blooded animals? - ANSWER E. Coli What type of E.Coli can produce death in children and elderly people? - ANSWER O157: H7 E.Coli is commonly found in what types of food? - ANSWER Ground beef, raw fruits/veggies, unpasteurized juices (i.e. apple cider) What type of bacteria is especially found in poultry and eggs including their shells, in human intestines, and in domestic and wild animals? - ANSWER Salmonella How is salmonella killed in poultry? - ANSWER By cooking it to an internal temperature of 165 degrees F for 15 seconds What type of bacteria can form spores and can grow without oxygen, making it a type of anaerobic bacteria? - ANSWER Clostridium botulinum What type of illness can affect the central nervous system? - ANSWER Clostridium botulinum Clostridium Botulinum is found in? - ANSWER Soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, smoked meats What is the process whereby foods are placed in containers and air is removed from the package? - ANSWER Modified Atmosphere Packaging (MAP) MAP products must be kept frozen at how many degrees or less? - ANSWER 41 degrees F Listeria is found everywhere, but especially in what food products? - ANSWER Lunch and deli meats Listeria can grow well at temperatures below what temperature? - ANSWER 41 degrees F How do you prevent the spread of listeria inside the refrigerator? - ANSWER Keep all foods covered If listeria contaminated foods are ingested by pregnant women, it can cause what? - ANSWER Abortions, stillbirths, and birth defects Which disease is found in human intestines? Most foodborne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods. - ANSWER Shigella How is shigella most often transferred? - ANSWER Person to person Shigella is most commonly found in ready to eat foods such as:? - ANSWER Beans, pudding, raw oysters, deli meats, raw produce (spinach and strawberries) What is the most common cause of foodborne illness? - ANSWER Staphylococcus aureus What type of bacteria is found on the skin, nose, and mouth of 50%-70% of all people? - ANSWER Staphylococcus aureus Staphylococcus aureus is easily transmitted by? - ANSWER Sneezing, coughing, scratching skin, touching facial hair The toxins from Staphylococcus aureus can induce vomiting in as little as how many minutes? - ANSWER 30 minutes What type of bacteria is found in soil where veggies and grains are grown? - ANSWER Bacillus cereus What type of bacteria forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures? - ANSWER Bacillus cereus What type of bacteria is commonly found in raw, under processed, improperly handled, and contaminated fish and shellfish? - ANSWER Vibrio What bacteria requires salt to grow, and therefore is not found in still, clear waters or raw meat or poultry? - ANSWER Vibrio What is the acronym for the conditions for bacterial growth? - ANSWER FATTOM What is the food condition for bacterial growth? - ANSWER Food that is high in protein such as milk, meat, fish, eggs What is the acid condition for bacterial growth? - ANSWER Adequate pH (4.6 - 7.5), they do not like very acidic foods What is the temperature condition for bacterial growth? - ANSWER 41-135 degrees F What is the time condition for bacterial growth? - ANSWER Time to reproduce (at least 4 hours) What is the oxygen condition for bacterial growth? - ANSWER Aerobic (requires oxygen), anaerobic (does not require oxygen) What is the moisture condition for bacterial growth? - ANSWER Foods with plenty of water (Aw .85 or greater) Aw=Water activity Some foods have a greater chance of foodborne contamination/potentially hazardous foods (PHF) because of what three main characteristics? - ANSWER They are foods high in protein, low in acidity, and have high moisture content What does PAM stand for? - ANSWER Protein, Acidity, Moisture What microorganism will cause illness, but does not reproduce on food? They only use food as a means of transportation. - ANSWER Viruses What are 100x smaller than bacteria, and can only reproduce in living cells, human beings, plants, or anything that is alive? - ANSWER Viruses What type of virus affects the liver, usually caused by poor personal hygiene and improper washing of hands? - ANSWER Hepatitis A What type of virus causes a yellowing of the skin or whites of the eyes (jaundice)? - ANSWER Hepatitis A Hepatitis A symptoms can appear in how many days and last as long as how many weeks? - ANSWER 14 days and last 6 weeks Which virus lives in the human intestinal tract and is commonly transmitted through a fecal-oral route or vomit-oral route? - ANSWER Norwalk/Norovirus What type of organism lives within or feeds off another organism or host? They are usually larger than bacteria. - ANSWER Parasites What type of parasite is found in pork? - ANSWER Trichinosis A type of disease transferred by way of the circulatory system. - ANSWER Trichinella How can you kill trichinella in pork? - ANSWER Cooking pork to 145 degrees F for 15 seconds Parasites can be killed if the food is cooked well or if frozen at how many degrees for how many days and hours? - ANSWER Frozen at -4 degrees F for 7 days or -31 degrees F for 15 hours Parasite found in fish and seafood produces what type of disease? - ANSWER Anisakis Cook fish to how many degrees? - ANSWER 145 degrees F Which parasite is found mostly in bodies of contaminated water, making it one of the most common sources of waterborne illness? - ANSWER Giardia A type of seafood poisoning that is generally found in warm bodies of water and in tropical predatory fish such as grouper, snapper, and barracuda. - ANSWER Ciguatera The most common reported cause of seafood illness comes from histamine toxins which require antihistamines for treatment. Symptoms are a swelling or rash around the neck and chest, tingling or burning sensation around the mouth... - ANSWER Scombroid poisoning Always store cooked foods ______ raw foods. - ANSWER Above The best way to store foods in the fridge is in order of? - ANSWER Required cooking temperatures Molds can be killed by heating foods to how many degrees for how long? - ANSWER 140 degrees F for 10 minutes Yeasts can be killed by heating foods to how many degrees for how many minutes? - ANSWER 136 degrees F for 15 minutes Prepared foods can be stored in the fridge at how many degrees or below for a maximum of how many days? - ANSWER 41 degrees F or below for a max of 7 days Never use what kind of thermometers? - ANSWER Glass or mercury-filled thermometers What type of thermometer should be used? - ANSWER bi-metallic, stemmed thermometers Thermometers must be how long in length? - ANSWER At least 5 inches Thermometers must measure between what temperatures? - ANSWER 0 and 220 degrees F You may calibrate the thermometer using boiling water at how many temperatures or crushed ice and water at what temperature? - ANSWER 212 degrees F or 32 degrees F The first 2 inches of the thermometer (tip) to the dimple is called what? - ANSWER Sensing area The first stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours? - ANSWER 135 degrees to 70 degrees F within 2 hours The second stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours? - ANSWER 70 to 41 degrees with an additional 4 hours What is the minimum internal temperature and time for reheating foods/microwave foods? - ANSWER 165 degrees for 15 seconds What is the minimum internal temperature and time for beef roast, pork roast, ham? - ANSWER 145 degrees for 3 minutes What is the minimum internal temperature and time for eggs? - ANSWER 145 degrees for 15 seconds When receiving foods, cold foods should arrive at what temperature or less? - ANSWER 41 degrees or less When receiving foods, frozen foods should arrive at what temperature or less? - ANSWER 0 degrees or less When receiving foods, hot foods should arrive at what temperature or higher? - ANSWER 135 degrees or higher Shell-stock ID tags must be saved for how many days? - ANSWER 90 days Since eggs are a PHF, they have to be received at what temperature? - ANSWER 45 degrees or less Keep all frozen foods between what degrees? - ANSWER 0 to -10 degrees F Place dry foods in a storeroom between what temperatures? - ANSWER 50 and 70 degrees What are 5 illnesses that are considered highly infectious? - ANSWER HESSN Hepatitis A E.Coli Salmonella Shigella Norwalk/Norovirus Heat sanitizing involves placing cleaned equipment and utensils in hot water at how many degrees for how long? - ANSWER 171 degrees for 30 seconds Chemical sanitizing involves placing equipment and utensils in an approved chemical sanitizing solution for a minimum of how many seconds at cool temperature? - ANSWER 60 seconds Sanitizers are best used in temperatures above how many degrees but not above? - ANSWER above 75 degrees but not above 120 degrees Approved chemical sanitizers are what chemicals? - ANSWER Chlorine, Iodine, Quaternary Ammonium Class A extinguishers are used for? - ANSWER Wood and paper fires Class B extinguishers are used for - ANSWER grease and oil fires Class C are used for? - ANSWER electric fires