Food Manager Exam Questions and Answers
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1. 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
2. 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
3. According to Centers for Disease Control and Prevention (CDC), each year how
many people die due to foodborne illnesses?
Answer: Over 5,000 people
4. What are the two types of foodborne illnesses?
Answer: Foodborne infection & foodborne intoxica- tion
5. What type of foodborne illness is produced by the ingestion of living, harmful
organisms present in food?
,Answer: Foodborne infection
6. In foodborne infections, how are harmful organisms inside food not killed?-
Answer: Not cooking food products to their required temperatures
7. What type of foodborne illness has a delayed onset meaning you do not get
sick right away?
Answer: Foodborne infections
8. What are two bacteria most associated with foodborne infection?
Answer: Salmonella and
E. Coli
9. What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed?
Answer: Foodborne intoxication
10. What type of foodborne illness may occur from consuming foods that con-
tain chemicals from cleaning agents, pesticides, or certain metals?
Answer: Foodborne intoxication
11. What type of foodborne illness may occur when leaving potentially haz-
ardous food products at room temperature, exposing it to the Temperature
, Danger Zone (TDZ)?
Answer: Foodborne intoxication
12. What are waste or by-products of bacteria?
Answer: Toxins
13. The symptoms of what type of foodborne illness have a rapid onset, meaning
they occur rapidly within a few hours?
Answer: Foodborne intoxication
14. What are the two bacteria associated with foodborne intoxication?
Answer: Staphylococ- cus Aureus and Clostridium Botulinum
15. Poultry should be cooked to an internal temperature of how many degrees
and for how many seconds?
Answer: 165 degrees F for 15 seconds
16. Ground beef should be cooked to an internal temperature of how many
degrees for how many seconds?
Answer: 155 degrees F for 15 seconds
17. Pork should be cooked to an internal temperature of how many degrees for
how many seconds?
Answer: 145 degrees for 15 seconds
100% Guarantee Pass
1. 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
2. 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
3. According to Centers for Disease Control and Prevention (CDC), each year how
many people die due to foodborne illnesses?
Answer: Over 5,000 people
4. What are the two types of foodborne illnesses?
Answer: Foodborne infection & foodborne intoxica- tion
5. What type of foodborne illness is produced by the ingestion of living, harmful
organisms present in food?
,Answer: Foodborne infection
6. In foodborne infections, how are harmful organisms inside food not killed?-
Answer: Not cooking food products to their required temperatures
7. What type of foodborne illness has a delayed onset meaning you do not get
sick right away?
Answer: Foodborne infections
8. What are two bacteria most associated with foodborne infection?
Answer: Salmonella and
E. Coli
9. What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed?
Answer: Foodborne intoxication
10. What type of foodborne illness may occur from consuming foods that con-
tain chemicals from cleaning agents, pesticides, or certain metals?
Answer: Foodborne intoxication
11. What type of foodborne illness may occur when leaving potentially haz-
ardous food products at room temperature, exposing it to the Temperature
, Danger Zone (TDZ)?
Answer: Foodborne intoxication
12. What are waste or by-products of bacteria?
Answer: Toxins
13. The symptoms of what type of foodborne illness have a rapid onset, meaning
they occur rapidly within a few hours?
Answer: Foodborne intoxication
14. What are the two bacteria associated with foodborne intoxication?
Answer: Staphylococ- cus Aureus and Clostridium Botulinum
15. Poultry should be cooked to an internal temperature of how many degrees
and for how many seconds?
Answer: 165 degrees F for 15 seconds
16. Ground beef should be cooked to an internal temperature of how many
degrees for how many seconds?
Answer: 155 degrees F for 15 seconds
17. Pork should be cooked to an internal temperature of how many degrees for
how many seconds?
Answer: 145 degrees for 15 seconds
