Texas Food Manager Study guides, Class notes & Summaries

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 contamin...

Symptoms of Food borne illness - Answer cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - Answer 1. infection 2. contamination foodborne infection - Answer 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 - Answer salmonella and E. coli foodborne intoxication - Answer an i...

No, homemade foods may not be sold or used in a public food service establishment - Answer Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range - Answer During a delivery of frozen products the manager on duty should check the? Upon receipt and before use - Answer When should canned and vacuum-sealed products be thoroughly inspected? Using stock rotation so products are used in the order in which they ar...

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 how many people die due to foodborne illnesses? - Answer Over 5,000 people What are the ...

The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - Answer d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work with a minor cut b) Must be checked by a doctor first c)...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - Answer a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests? a. deny pests food, water, and shelter b. deny ...

Thawing food can be part of the cooking process if - Answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - Answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum Salmonella - Cause - Answer Can be found on any food item exposed to animal waste Salmonella - Infection - Answer immediate, develops within 12-72 hours and lasts 4-7 days Salmonella - Symptoms - Answer food poisoining Salmonella -...

If a Foodhandler has been vomiting or has diarrhea, they should? - Answer Call in sick and don't return until the symptoms are gone for at leased 24 hours. After washing, rinsing and drying hands, it is recommended that a Foodhandler - Answer turn off the faucet with a paper towel. Which is not a physical hazard? - Answer mold growing on cheddar cheese. What is the proper holding temperature of hot foods? - Answer 135F or above Why are elderly people at a greater risk for ge...

What is the problem with a chef cracking raw eggs and then touching cooked pancakes? A. The chef needs to use hand sanitizer between activities. B. The raw egg from his hands can contaminate the cooked pancakes. C. The chef did nothing wrong in this situation. D. The chef needs to wipe his hands between activities. - Answer B. The raw egg from his hands can contaminate the cooked pancakes. An example of contamination would be when food comes into contact with: A. Unclean utensils, glas...

Licensed Applicators - Answer Pesticides are harmful substances that must only be handled by _________________, and only when food is carefully protected. Ready to Eat - Answer A food item that does not need to be cooked or has already been cooked and ready to served. Never - Answer Foods obtained from unsafe sources are _____________ appropriate to serve to customers. Washing your hands - Answer What is the most important personal hygiene practice? Returned or thrown away - ...