Food Manager Exam all Questions And Answers 2025/2026
GRADED A
Abrasive - a cleaning agent that contains scouring agents
Aerobic Bacteria - bacteria that require oxygen to grow
air gap - an unobstructed open vertical space separating two plumbing fixtures which prevent
contamination from the lower fixture to the higher one. May be used to protect a potable water outlet
(faucet) from water in the sink bowl or to protect the drain line from a food preparation sink from
possible sewage back-ups.
Alkaline - a substance with a pH above 7.0
American with Disabilities Act (ADA) - a federal law that prevents discrimination against individuals with
disabilities
Anaerobic Bacteria - bacteria that cannot grow in the presence of oxygen
backflow - the flow of non-potable water or contamination into a potable water supply caused by back-
pressure or backsiphonage.
Biological Hazard - any living organism or waste of living organisms that may contaminate food.
Calibration - the act of adjusting a thermometer so that it accurately measures temperatures.
Carrier - someone who has a pathogenic microorganism in his system or on his person but does not sure
signs of the disease. May transmit the pathogen to others and cause disease without necessarily
becoming ill himself.
Chemical Hazard - chemical substances that can contaminate food.
, Chemical Sanitizing - reducing the number of live microorganisms on a surface to safe levels by using
chemicals to kill the microorganisms
Chlorine - the mores commonly used and least expensive chemical sanitizer used in food establishments
Ciguatera Toxin - a naturally occurring toxin that accumulates in the tissue of certain kinds of predatory
reef fish
Cleaning - the process of removing visible soil from a surface
Clean-in-place Equipment - equipment that is cleaned and sanitized by passing solutions of detergent,
rinse water, sanitizer through the internal components of the equipment.
Conditional Employee - a potential food employee to whom a job offer is made, conditional on
responses to subsequent medical questions or examinations designed to identify potential food
employees who may be suffering from a disease that can be transmitted through food and done in
compliance with Title 1 of the American with Disabilities Act of 1990.
Contamination - the presence of harmful substances or organisms in food.
Corrective Action - action taken when a critical limit is violated in order to protect food safety.
Covering - a curved, sealed surface that covers the juncture between a flood and the wall. Aids in
cleaning and helps prevent insect harborage.
Critical Control Points - a point during the cooking or precessing of food where steps are taken to reduce
or eliminate a food safety hazard.
Critical Limit - a measurement or observation that separates what is acceptable from what is not
acceptable.
Cross Connection - a physical connection between a potable water system and a source of contamination
GRADED A
Abrasive - a cleaning agent that contains scouring agents
Aerobic Bacteria - bacteria that require oxygen to grow
air gap - an unobstructed open vertical space separating two plumbing fixtures which prevent
contamination from the lower fixture to the higher one. May be used to protect a potable water outlet
(faucet) from water in the sink bowl or to protect the drain line from a food preparation sink from
possible sewage back-ups.
Alkaline - a substance with a pH above 7.0
American with Disabilities Act (ADA) - a federal law that prevents discrimination against individuals with
disabilities
Anaerobic Bacteria - bacteria that cannot grow in the presence of oxygen
backflow - the flow of non-potable water or contamination into a potable water supply caused by back-
pressure or backsiphonage.
Biological Hazard - any living organism or waste of living organisms that may contaminate food.
Calibration - the act of adjusting a thermometer so that it accurately measures temperatures.
Carrier - someone who has a pathogenic microorganism in his system or on his person but does not sure
signs of the disease. May transmit the pathogen to others and cause disease without necessarily
becoming ill himself.
Chemical Hazard - chemical substances that can contaminate food.
, Chemical Sanitizing - reducing the number of live microorganisms on a surface to safe levels by using
chemicals to kill the microorganisms
Chlorine - the mores commonly used and least expensive chemical sanitizer used in food establishments
Ciguatera Toxin - a naturally occurring toxin that accumulates in the tissue of certain kinds of predatory
reef fish
Cleaning - the process of removing visible soil from a surface
Clean-in-place Equipment - equipment that is cleaned and sanitized by passing solutions of detergent,
rinse water, sanitizer through the internal components of the equipment.
Conditional Employee - a potential food employee to whom a job offer is made, conditional on
responses to subsequent medical questions or examinations designed to identify potential food
employees who may be suffering from a disease that can be transmitted through food and done in
compliance with Title 1 of the American with Disabilities Act of 1990.
Contamination - the presence of harmful substances or organisms in food.
Corrective Action - action taken when a critical limit is violated in order to protect food safety.
Covering - a curved, sealed surface that covers the juncture between a flood and the wall. Aids in
cleaning and helps prevent insect harborage.
Critical Control Points - a point during the cooking or precessing of food where steps are taken to reduce
or eliminate a food safety hazard.
Critical Limit - a measurement or observation that separates what is acceptable from what is not
acceptable.
Cross Connection - a physical connection between a potable water system and a source of contamination
