FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS AND
ANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE 360TRAINING)
2025/2026 GRADED TO SCORE A+
Question 1
According to the Centers for Disease Control and Prevention (CDC), approximately how many
people become ill due to foodborne illnesses in the United States each year?
A) Over 10 million people
B) Over 25 million people
C) Over 50 million people
D) Over 76 million people
E) Over 100 million people
Correct Answer: D) Over 76 million people
Rationale: The CDC estimates that foodborne diseases cause approximately 76 million
illnesses annually. This statistic highlights the massive public health burden and
underscores why food managers must maintain strict safety protocols to prevent outbreaks.
Question 2
What is the estimated number of annual hospitalizations resulting from foodborne illnesses
according to CDC data?
A) Over 100,000 people
B) Over 225,000 people
C) Over 325,000 people
D) Over 500,000 people
E) Over 1,000,000 people
Correct Answer: C) Over 325,000 people
Rationale: While many foodborne illnesses are mild, a significant portion—over 325,000
cases—are severe enough to require hospital care. This puts a massive strain on the
healthcare system and indicates the presence of virulent pathogens in the food supply.
Question 3
Based on CDC statistics, how many people die each year as a direct result of consuming
contaminated food?
A) Over 1,000 people
B) Over 3,000 people
C) Over 5,000 people
D) Over 10,000 people
E) Over 15,000 people
Correct Answer: C) Over 5,000 people
Rationale: Foodborne illness is not just an inconvenience; it is potentially fatal. The CDC
, 2
reports over 5,000 deaths annually, often affecting the most vulnerable populations such as
the elderly or those with weakened immune systems.
Question 4
Foodborne illnesses are generally categorized into which two specific types?
A) Viral and Bacterial
B) Chemical and Physical
C) Foodborne infection and foodborne intoxication
D) Cross-contamination and spoilage
E) Aerobic and Anaerobic
Correct Answer: C) Foodborne infection and foodborne intoxication
Rationale: All foodborne illnesses fall into one of these two categories. An infection is
caused by living pathogens growing in the body, while intoxication is caused by toxins
(waste products) produced by bacteria or chemicals present in the food.
Question 5
Which type of foodborne illness occurs when a person ingests living, harmful organisms that
then grow and cause illness within the body?
A) Foodborne intoxication
B) Foodborne infection
C) Chemical contamination
D) Physical hazard
E) Allergic reaction
Correct Answer: B) Foodborne infection
Rationale: A foodborne infection requires the organism to be alive at the time of
consumption. Once inside the human intestinal tract, these pathogens (like Salmonella)
multiply and cause symptoms, which is why infections often have a slower onset than
intoxications.
Question 6
What is the primary reason that harmful organisms remain alive inside food products, eventually
leading to foodborne infections?
A) Improper storage of dry goods
B) Failure to use the WRSA method
C) Not cooking food products to their required internal temperatures
D) Using copper pots for acidic foods
E) Storing food 6 inches off the floor
Correct Answer: C) Not cooking food products to their required internal temperatures
Rationale: Heat is the most effective way to kill living pathogens. If the internal
, 3
temperature of the food does not reach the specific lethality point required for that protein,
the organisms survive and can infect the consumer.
Question 7
Which characteristic is most commonly associated with a foodborne infection?
A) Symptoms appear within minutes
B) It is caused exclusively by chemicals
C) It has a delayed onset of symptoms
D) It is caused by bacterial excrement
E) It only affects people with AIDS
Correct Answer: C) It has a delayed onset of symptoms
Rationale: Unlike intoxication, where the toxin acts immediately on the system, an infection
requires time for the living organisms to migrate to the intestines and multiply to a level
that causes illness. This "incubation period" results in a delayed onset.
Question 8
Which two bacterial pathogens are most frequently associated with foodborne infections?
A) Staphylococcus aureus and Clostridium botulinum
B) Bacillus cereus and Listeria
C) Salmonella and E. Coli
D) Hepatitis A and Norovirus
E) Trichinella and Anisakis
Correct Answer: C) Salmonella and E. Coli
Rationale: Salmonella and E. Coli are classic examples of infectious bacteria. They are
living organisms found in the gut of animals and humans that, when ingested alive due to
undercooking or poor hygiene, cause infection.
Question 9
What type of illness is produced by the ingestion of bacterial toxins or excrements that are
already present in the food before it is eaten?
A) Foodborne infection
B) Foodborne intoxication
C) Viral outbreak
D) Parasitic infestation
E) Fungal spoilage
Correct Answer: B) Foodborne intoxication
Rationale: Intoxication does not require the bacteria to be alive when eaten; rather, the
bacteria grew on the food previously and left behind poisonous waste products (toxins).
These toxins are often heat-stable and cause illness quickly.
, 4
Question 10
In addition to bacterial toxins, what other sources can cause foodborne intoxication?
A) Overcooking poultry
B) Living Salmonella organisms
C) Chemicals from cleaning agents, pesticides, or certain metals
D) Storing food at 0 degrees F
E) Using a bi-metallic thermometer
Correct Answer: C) Chemicals from cleaning agents, pesticides, or certain metals
Rationale: Intoxication refers to "poisoning." This can be biological (bacterial toxins) or
chemical (cleaning fluids or heavy metals leaching into food). In both cases, the illness is
caused by a substance rather than a living, growing pathogen.
Question 11
Leaving potentially hazardous food products at room temperature, thereby exposing them to the
Temperature Danger Zone (TDZ), is a primary cause of:
A) Physical contamination
B) Foodborne intoxication
C) Proper dry storage
D) High-risk population growth
E) HACCP validation
Correct Answer: B) Foodborne intoxication
Rationale: When food is left in the TDZ (41°F–135°F), bacteria like Staphylococcus aureus
multiply rapidly and produce toxins. Even if the food is later cooked, the toxins may
remain, leading to intoxication.
Question 12
In the context of food microbiology, what are "toxins"?
A) Living viruses
B) Waste or by-products of bacteria
C) Small parasites found in fish
D) High-protein food sources
E) Cleaning chemicals only
Correct Answer: B) Waste or by-products of bacteria
Rationale: As bacteria consume nutrients in food, they produce metabolic waste. In many
species, this waste is toxic to humans. These toxins are what cause the symptoms of
foodborne intoxication.
Question 13
Which of the following is a hallmark symptom of foodborne intoxication?
ANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE 360TRAINING)
2025/2026 GRADED TO SCORE A+
Question 1
According to the Centers for Disease Control and Prevention (CDC), approximately how many
people become ill due to foodborne illnesses in the United States each year?
A) Over 10 million people
B) Over 25 million people
C) Over 50 million people
D) Over 76 million people
E) Over 100 million people
Correct Answer: D) Over 76 million people
Rationale: The CDC estimates that foodborne diseases cause approximately 76 million
illnesses annually. This statistic highlights the massive public health burden and
underscores why food managers must maintain strict safety protocols to prevent outbreaks.
Question 2
What is the estimated number of annual hospitalizations resulting from foodborne illnesses
according to CDC data?
A) Over 100,000 people
B) Over 225,000 people
C) Over 325,000 people
D) Over 500,000 people
E) Over 1,000,000 people
Correct Answer: C) Over 325,000 people
Rationale: While many foodborne illnesses are mild, a significant portion—over 325,000
cases—are severe enough to require hospital care. This puts a massive strain on the
healthcare system and indicates the presence of virulent pathogens in the food supply.
Question 3
Based on CDC statistics, how many people die each year as a direct result of consuming
contaminated food?
A) Over 1,000 people
B) Over 3,000 people
C) Over 5,000 people
D) Over 10,000 people
E) Over 15,000 people
Correct Answer: C) Over 5,000 people
Rationale: Foodborne illness is not just an inconvenience; it is potentially fatal. The CDC
, 2
reports over 5,000 deaths annually, often affecting the most vulnerable populations such as
the elderly or those with weakened immune systems.
Question 4
Foodborne illnesses are generally categorized into which two specific types?
A) Viral and Bacterial
B) Chemical and Physical
C) Foodborne infection and foodborne intoxication
D) Cross-contamination and spoilage
E) Aerobic and Anaerobic
Correct Answer: C) Foodborne infection and foodborne intoxication
Rationale: All foodborne illnesses fall into one of these two categories. An infection is
caused by living pathogens growing in the body, while intoxication is caused by toxins
(waste products) produced by bacteria or chemicals present in the food.
Question 5
Which type of foodborne illness occurs when a person ingests living, harmful organisms that
then grow and cause illness within the body?
A) Foodborne intoxication
B) Foodborne infection
C) Chemical contamination
D) Physical hazard
E) Allergic reaction
Correct Answer: B) Foodborne infection
Rationale: A foodborne infection requires the organism to be alive at the time of
consumption. Once inside the human intestinal tract, these pathogens (like Salmonella)
multiply and cause symptoms, which is why infections often have a slower onset than
intoxications.
Question 6
What is the primary reason that harmful organisms remain alive inside food products, eventually
leading to foodborne infections?
A) Improper storage of dry goods
B) Failure to use the WRSA method
C) Not cooking food products to their required internal temperatures
D) Using copper pots for acidic foods
E) Storing food 6 inches off the floor
Correct Answer: C) Not cooking food products to their required internal temperatures
Rationale: Heat is the most effective way to kill living pathogens. If the internal
, 3
temperature of the food does not reach the specific lethality point required for that protein,
the organisms survive and can infect the consumer.
Question 7
Which characteristic is most commonly associated with a foodborne infection?
A) Symptoms appear within minutes
B) It is caused exclusively by chemicals
C) It has a delayed onset of symptoms
D) It is caused by bacterial excrement
E) It only affects people with AIDS
Correct Answer: C) It has a delayed onset of symptoms
Rationale: Unlike intoxication, where the toxin acts immediately on the system, an infection
requires time for the living organisms to migrate to the intestines and multiply to a level
that causes illness. This "incubation period" results in a delayed onset.
Question 8
Which two bacterial pathogens are most frequently associated with foodborne infections?
A) Staphylococcus aureus and Clostridium botulinum
B) Bacillus cereus and Listeria
C) Salmonella and E. Coli
D) Hepatitis A and Norovirus
E) Trichinella and Anisakis
Correct Answer: C) Salmonella and E. Coli
Rationale: Salmonella and E. Coli are classic examples of infectious bacteria. They are
living organisms found in the gut of animals and humans that, when ingested alive due to
undercooking or poor hygiene, cause infection.
Question 9
What type of illness is produced by the ingestion of bacterial toxins or excrements that are
already present in the food before it is eaten?
A) Foodborne infection
B) Foodborne intoxication
C) Viral outbreak
D) Parasitic infestation
E) Fungal spoilage
Correct Answer: B) Foodborne intoxication
Rationale: Intoxication does not require the bacteria to be alive when eaten; rather, the
bacteria grew on the food previously and left behind poisonous waste products (toxins).
These toxins are often heat-stable and cause illness quickly.
, 4
Question 10
In addition to bacterial toxins, what other sources can cause foodborne intoxication?
A) Overcooking poultry
B) Living Salmonella organisms
C) Chemicals from cleaning agents, pesticides, or certain metals
D) Storing food at 0 degrees F
E) Using a bi-metallic thermometer
Correct Answer: C) Chemicals from cleaning agents, pesticides, or certain metals
Rationale: Intoxication refers to "poisoning." This can be biological (bacterial toxins) or
chemical (cleaning fluids or heavy metals leaching into food). In both cases, the illness is
caused by a substance rather than a living, growing pathogen.
Question 11
Leaving potentially hazardous food products at room temperature, thereby exposing them to the
Temperature Danger Zone (TDZ), is a primary cause of:
A) Physical contamination
B) Foodborne intoxication
C) Proper dry storage
D) High-risk population growth
E) HACCP validation
Correct Answer: B) Foodborne intoxication
Rationale: When food is left in the TDZ (41°F–135°F), bacteria like Staphylococcus aureus
multiply rapidly and produce toxins. Even if the food is later cooked, the toxins may
remain, leading to intoxication.
Question 12
In the context of food microbiology, what are "toxins"?
A) Living viruses
B) Waste or by-products of bacteria
C) Small parasites found in fish
D) High-protein food sources
E) Cleaning chemicals only
Correct Answer: B) Waste or by-products of bacteria
Rationale: As bacteria consume nutrients in food, they produce metabolic waste. In many
species, this waste is toxic to humans. These toxins are what cause the symptoms of
foodborne intoxication.
Question 13
Which of the following is a hallmark symptom of foodborne intoxication?
