1. According to Centers for Disease Control and Pre- vention (CDC), each year how many people be- come sick due to foodborne illnesses? 2. According to Centers for Disease Control and Pre- vention (CDC), each year how many people are hospitalized due to foodborne illnesses? 3. According to Centers ...
1 according to centers for disease control and pre vention cdc
each year how many people be come sick due to foodborne illnesses 2 according to centers for disease control and pre vention cd
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Food Manager Exam
Food Manager Exam
Food Manager Exam
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Food Manager Exam
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1. According to Centers for Disease Control and
Over 76 million
Pre- vention (CDC), each year how many people
peo- ple
be- come sick due to foodborne illnesses?
2. According to Centers for Disease Control and
Over 325,000
Pre- vention (CDC), each year how many people
are hospitalized due to foodborne illnesses? people
3. According to Centers for Disease Control and
Pre- vention (CDC), each year how many people
die due to foodborne illnesses? Over 5,000 people
4. What are the two types of foodborne illnesses? Foodborne
infection
& foodborne
intoxica- tion
5. What type of foodborne illness is produced by 11. What type of
the ingestion of living, harmful organisms foodborne
present in food? illness may
occur when
6. In foodborne infections, how are harmful leaving
organ- isms inside food not killed? potentially
hazardous
food
7. What type of foodborne illness has a delayed products at
on- set meaning you do not get sick right away?
8. What are two bacteria most associated with
food- borne infection?
9. What type of foodborne illness is produced by
ingestion of bacterial toxins or excrements
that are present in food before it is consumed?
10. What type of foodborne illness may occur
from consuming foods that contain chemicals
from cleaning agents, pesticides, or certain
metals?
1/
, Food Manager Exam
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Foodborne infection
Not cooking food products to their re- quired
temperatures
Foodborne infections
Salmonella and E. Coli
Foodborne intoxica- tion
Foodborne intoxica- tion
Foodborne intoxica- tion
2/
, Food Manager Exam
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room temperature, exposing it to the Temperature
Danger Zone (TDZ)?
12. What are waste or by-products of bacteria? Toxins
13. The symptoms of what type of foodborne Foodborne
illness have a rapid onset, meaning they occur intoxica- tion
rapidly within a few hours?
14. What are the two bacteria associated with Staphylococcus
food- borne intoxication? Au- reus and
Clostridium
Botulinum
15. Poultry should be cooked to an internal
temper- ature of how many degrees and for 165 degrees F for
how many seconds? 15 seconds
16. Ground beef should be cooked to an internal
tem- perature of how many degrees for how 155 degrees F for
many sec- onds? 15 seconds
17. Pork should be cooked to an internal
temperature of how many degrees for how many 145 degrees for
seconds? 15 seconds
18. What is WRSA? Wash, Rinse,
Sani- tize, Air
dry
19. How many seconds do food preparers need 22. What are
to wash their hands for? some foods
pregnant
20. What are the four groups of people who are women
con- sidered High Risk Populations? cannot eat?
21. How many ounces of seafood and fish can a
preg- nant woman consume each week?
3/
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