FOOD MANAGER COMPREHENSIVE TEST
BANK COMPLETE QUESTIONS AND
ANSWERS PRACTICE SOLUTION VERIFIED
◉ What is the most direct cause of customer loyalty? Answer: High
food safety standards
◉ Which agency publishes the food code? Answer: FDA
◉ Good idea Answer: Keep up with daily pest control tasks & Return
dented canned food to the vendor
◉ Bad Idea Answer: use tomatoes with a weird smell & Clean work
spaces once a day & Quickly rinse vegetables from the farmers
market
◉ Local health codes establish requirements for all the subjects
except: Answer: price controls
◉ One of the most important reasons for using only reliable water
sources is to reduce Answer: the number of parasites, such as
cyclospora cayetanensis, that can infest foods.
,◉ which one of the following food contaminations would be
suspected if the end of a can of tomatoes had begun to swell? Answer:
Botulism
◉ All of the following bacteria can cause foodborne illness except?
Answer: Acidophilus milk
◉ Which of the following situations would most likely promote
bacterial contamination? Answer: slicing roast beef and then slicing
brisket with the same knife
◉ What is the easiest way to recognize foods contaminated with
spoilage bacteria? Answer: Changes in color and smell
◉ The viral infection hepatitis a can be most effectively controlled if:
Answer: All food personnel practice personal hygiene such as through
handwashing
◉ Which bacteria cause the greatest harm in the food industry?
Answer: Pathogenic
◉ Which one of the following food contaminations is usually
associated with undercooked chicken? Answer: Salmonella
◉ An organism that lives in or another organism often with harmful
side effects but without benefits are Answer: Virus
, ◉ Which one of the following food contaminations is best prevented
by cooking to safe temperatures? Answer: Spoilage
◉ Salmonella Answer: Any food item that is exposed to animal waste
may contain it. Symptoms may include fever and abdominal cramps.
◉ hepatitis A Answer: A liver disease that is caused by the virus and
can be prevented with proper sanitation and good personal hygiene.
◉ Escherichia (E.) Coli Answer: The primary symptoms of this
bacterium is diarrhea and it can be prevented by cooking at safe
temperatures.
◉ Norovirus Answer: The virus is also known as 'Stomach Flu' and
the main symptoms include nausea, vomiting, and stomach.
◉ Shigella Answer: This bacterium has also been known to be spread
by flies that have lit upon contaminated materials.
◉ Reheated items must be heated for a minimum of 15 seconds to at
least: Answer: 165 F
◉ The best temperature for short term refrigeration storage is Answer:
34 to 40 F
BANK COMPLETE QUESTIONS AND
ANSWERS PRACTICE SOLUTION VERIFIED
◉ What is the most direct cause of customer loyalty? Answer: High
food safety standards
◉ Which agency publishes the food code? Answer: FDA
◉ Good idea Answer: Keep up with daily pest control tasks & Return
dented canned food to the vendor
◉ Bad Idea Answer: use tomatoes with a weird smell & Clean work
spaces once a day & Quickly rinse vegetables from the farmers
market
◉ Local health codes establish requirements for all the subjects
except: Answer: price controls
◉ One of the most important reasons for using only reliable water
sources is to reduce Answer: the number of parasites, such as
cyclospora cayetanensis, that can infest foods.
,◉ which one of the following food contaminations would be
suspected if the end of a can of tomatoes had begun to swell? Answer:
Botulism
◉ All of the following bacteria can cause foodborne illness except?
Answer: Acidophilus milk
◉ Which of the following situations would most likely promote
bacterial contamination? Answer: slicing roast beef and then slicing
brisket with the same knife
◉ What is the easiest way to recognize foods contaminated with
spoilage bacteria? Answer: Changes in color and smell
◉ The viral infection hepatitis a can be most effectively controlled if:
Answer: All food personnel practice personal hygiene such as through
handwashing
◉ Which bacteria cause the greatest harm in the food industry?
Answer: Pathogenic
◉ Which one of the following food contaminations is usually
associated with undercooked chicken? Answer: Salmonella
◉ An organism that lives in or another organism often with harmful
side effects but without benefits are Answer: Virus
, ◉ Which one of the following food contaminations is best prevented
by cooking to safe temperatures? Answer: Spoilage
◉ Salmonella Answer: Any food item that is exposed to animal waste
may contain it. Symptoms may include fever and abdominal cramps.
◉ hepatitis A Answer: A liver disease that is caused by the virus and
can be prevented with proper sanitation and good personal hygiene.
◉ Escherichia (E.) Coli Answer: The primary symptoms of this
bacterium is diarrhea and it can be prevented by cooking at safe
temperatures.
◉ Norovirus Answer: The virus is also known as 'Stomach Flu' and
the main symptoms include nausea, vomiting, and stomach.
◉ Shigella Answer: This bacterium has also been known to be spread
by flies that have lit upon contaminated materials.
◉ Reheated items must be heated for a minimum of 15 seconds to at
least: Answer: 165 F
◉ The best temperature for short term refrigeration storage is Answer:
34 to 40 F
