Food Managemer Exam A+ Grade Assured Complete Solutions And Verified Answers

EXAM

Exam Solution
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STUDY Premier Food Safety Food Manager Certificatio
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n 2026 A+ GRADE ASSURED COMPLETE SOLUTIONS AN
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D VERIFIED ANSWERS (5593E)
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QUESTION 1 +x




foodborne infection +x




ANSWER

delayed onset- up to 72 hours; salmonella and E.Coli are examples
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QUESTION 2 +x




foodborne intoxication +x




ANSWER

from ingesting toxins or excrements in food, or chemical, or from food left in TDZ, RAPID onset, Staph
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ylococcus Aureus and Clostridium Botulinum are examples
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QUESTION 3 +x




3 areas of food safety and sanitation
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ANSWER

Time and Temperature (T&T), Heat and Cold, Washing of hands and ware-washing
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QUESTION 4 +x




PIES (high risk populations)
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ANSWER

pregnant/nursing, infants/children, elderly, systems (immune) compromised
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,QUESTION 5 +x




4 categories of food contaminants
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ANSWER

biological (anything living), physical, chemical, cross contamination
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QUESTION 6 +x




4 kinds of biological hazards
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ANSWER

bacteria, viruses, parasites fungi
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QUESTION 7 +x




What accounts for 90% of foodborne illness?
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ANSWER

bacteria



QUESTION 8 +x




How fast does bacteria grow?
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ANSWER

doubles every 20 minutes if in the danger zone
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QUESTION 9 +x




toxins
ANSWER

waste products that come from bacteria consuming the nutrients in foods, and then giving off waste;
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may feel/look like slime; can NOT be killed with heat or cold; SOME are good (yogurts, cheese, sour c
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ream)



QUESTION 10 +x




spores
ANSWER

resistant to heat and dry; thick 'shell". will not reproduce but can go back to growth state if condition
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s are right; common in home canned foods
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, QUESTION 11 +x




E. Coli+x




ANSWER

in human intestines (and other animals), can hur food and water, some can cause death to PIES group
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, commin ground beef, raw fruits/veggies,
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QUESTION 12 +x




What are 90% of E.Coli outbreaks due to?
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ANSWER

undercooked ground beef +x +x




QUESTION 13 +x




Salmonella
ANSWER

foodborne infection; often in eggs/poultry, human intestines, animals, to prevent: cook poultry to 165
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for 15 secs +x +x




QUESTION 14 +x




1 in 10,000 eggs
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ANSWER

is infected with salmonella
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QUESTION 15 +x




Clostridium Botulinum +x




ANSWER

ANaerobic growth; can form spores; affects CNS-
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rare but deadly; foudn in soil, lakes, human intestines, fish, smoked meats, vacuum packed foods, swo
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llen cans MOST DEADLY bacteria Foodborne intoxication
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QUESTION 16 +x




leftover baked and wrapped potatoes
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