Learn2serve Food Manager Certification - Study Notes

More than half of the seafood eaten in the U.S. is imported from how many countries? {Ans: 135}Food employees should wear clothing of what color and without what two things? {Ans: light color; without buttons and buckles}What is a danger of storing non-dry wiping cloths? {Ans: cloths soiled with organic material may overcome the effectiveness of, and neutralize, the sanitizer}E.Coli - Cause {Ans: Poor processing and handling of food that has been contaminated (i.e. manure-based fertilizers). Bacteria found in digestive tract of humans, most strains harmless.}Critical Control Points, or CCPS, are defined as {Ans: potential hazards that can be prevented, eliminated or reduced to acceptable levels}Foodborne Pathogens easily transmitted through food {Ans: Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum}