Food Safety Manager Exam Verified Questions And Answers 100% Pass

Around ______ most bacteria stop growth {Ans: 41°F}Food infection {Ans: An illness produced by ingestion of living, harmful organisms which are present in food. These organisms such as bacteria, viruses, or parasites will multiply in the body and cause sickness.}Primarily, where should reduced-oxygen-packaged food be stored? {Ans: Refridgerator}Staphylococcus is {Ans: Most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50-70% of all people. It is easily transmitted by sneezing, coughing, scratching skin, and touching hair}Meat is bad if {Ans: brown or greenish in color, abnormal spotting, sticky, slimy, or smells foul}Heat cannot kill toxins produced by this bacteria {Ans: Staphylococcus}A liver disease that is caused by the virus and can be prevented with proper sanitation and good personal hygiene {Ans: Hepatitis A}Handwashing sinks must be able to provide water at a temperature of at least _____ through a mixing valve or a combination faucet. {Ans: 100°F}Due to the rapid growth of microorganisms, keep food out of this temperature range: {Ans: 41˚F - 135˚F}What is the primary reason to wear gloves? {Ans: Prevent Cross Contamination}Potentially hazardous food that has already been cooked and cooled