FOOD MANAGER COMPREHENSIVE EXAM
PREP QUESTIONS AND SOLUTIONS
VERIFIED STUDY RESOURCE
●● 2 foodborne illness
Answer: 1. infection
2. contamination
●● foodborne infection
Answer: produced by the ingestion of living, harmful organisms present
in food. Such as bacteria, viruses, or parasites. Infection have a delayed
onset
●● 2 bacteria most associated with foodborne infection
Answer: salmonella and E. coli
●● foodborne intoxication
Answer: an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication
have a rapid onset
●● 2 bacteria associated with foodborne intoxication
Answer: staphylococcus aureus and clostridium botulinum.
,●● 3 main areas of food safety and sanitation
Answer: 1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware,
pots and pans
●● 4 high risk population
Answer: 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
●● Sources of Contamination
Answer: foodborne outbreak
●● foodborne outbreak
Answer: an incident or event where two or more people suffer a similar
illness or sickness from eating a common food
●● food becomes contaminated for the following reasons
Answer: food handlers, food contact surfaces, packaging materials, soil,
water, air, ingredients, and pests
, ●● food contact surfaces should be cleaned regularly. At least how many
hours?
Answer: every 4 hours
●● Non food contact surfaces should always be kept free of.....
Answer: dirt, dust,and other particles.
●● all packaging material (such as bags of flour) should be how many
inches from the ground?
Answer: At least 6 inches
●● Food contaminants can be grouped into what 4 catergories
Answer: 1. biological 2. physical 3. chemical 4. cross contamination
●● biological
Answer: anything that pertains to life and or living things
●● physical contaminants
Answer: are objects that can be seen with the human eye such as nails,
hair, and bandages
●● chemical contamination
PREP QUESTIONS AND SOLUTIONS
VERIFIED STUDY RESOURCE
●● 2 foodborne illness
Answer: 1. infection
2. contamination
●● foodborne infection
Answer: produced by the ingestion of living, harmful organisms present
in food. Such as bacteria, viruses, or parasites. Infection have a delayed
onset
●● 2 bacteria most associated with foodborne infection
Answer: salmonella and E. coli
●● foodborne intoxication
Answer: an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication
have a rapid onset
●● 2 bacteria associated with foodborne intoxication
Answer: staphylococcus aureus and clostridium botulinum.
,●● 3 main areas of food safety and sanitation
Answer: 1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware,
pots and pans
●● 4 high risk population
Answer: 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
●● Sources of Contamination
Answer: foodborne outbreak
●● foodborne outbreak
Answer: an incident or event where two or more people suffer a similar
illness or sickness from eating a common food
●● food becomes contaminated for the following reasons
Answer: food handlers, food contact surfaces, packaging materials, soil,
water, air, ingredients, and pests
, ●● food contact surfaces should be cleaned regularly. At least how many
hours?
Answer: every 4 hours
●● Non food contact surfaces should always be kept free of.....
Answer: dirt, dust,and other particles.
●● all packaging material (such as bags of flour) should be how many
inches from the ground?
Answer: At least 6 inches
●● Food contaminants can be grouped into what 4 catergories
Answer: 1. biological 2. physical 3. chemical 4. cross contamination
●● biological
Answer: anything that pertains to life and or living things
●● physical contaminants
Answer: are objects that can be seen with the human eye such as nails,
hair, and bandages
●● chemical contamination
