Food Manager Certification QUESTIONS & ANSWERS
2025 ( A+ GRADED 100% VERIFIFED)
foodborne intoxication - Correct 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 - Correct Answer-staphylococcus aureus
and clostridium botulinum.
freezer minimum temperature - Correct Answer-0
thermometer accuracy - Correct Answer-plus or minus 2
thermometer calibration - Correct Answer-32 degrees crushed ice and water. 212 in boiling
water
thermometer range - Correct Answer-0-220
temperature danger zone - Correct Answer-41-135
refrigerator storage - Correct Answer-41 or below
,thawing with running water - Correct Answer-70 or below, water must not be hot
sanitizing with chemicals - Correct Answer-75 but not above 120 soak for at least 1 minute
hand washing water - Correct Answer-100, 120 in california
washing and rinsing in 3 compartment sink - Correct Answer-at least 110
low temp ware washing machine - Correct Answer-at least 120
2 stage cooling process - Correct Answer-1. 135-70 within 2 hours
2. 70-41 within 6 hours
hot holding foods - Correct Answer-135 or above
sanitizing with hot water - Correct Answer-171 for 30 seconds
high temp ware washing - Correct Answer-at least 180, but not higher than 195
3 main areas of food safety and sanitation - Correct 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 - Correct Answer-1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - Correct Answer-foodborne outbreak
foodborne outbreak - Correct 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 - Correct 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? - Correct
Answer-every 4 hours
Non food contact surfaces should always be kept free of..... - Correct Answer-dirt, dust,and
other particles.
all packaging material (such as bags of flour) should be how many inches from the ground? -
Correct Answer-At least 6 inches
2025 ( A+ GRADED 100% VERIFIFED)
foodborne intoxication - Correct 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 - Correct Answer-staphylococcus aureus
and clostridium botulinum.
freezer minimum temperature - Correct Answer-0
thermometer accuracy - Correct Answer-plus or minus 2
thermometer calibration - Correct Answer-32 degrees crushed ice and water. 212 in boiling
water
thermometer range - Correct Answer-0-220
temperature danger zone - Correct Answer-41-135
refrigerator storage - Correct Answer-41 or below
,thawing with running water - Correct Answer-70 or below, water must not be hot
sanitizing with chemicals - Correct Answer-75 but not above 120 soak for at least 1 minute
hand washing water - Correct Answer-100, 120 in california
washing and rinsing in 3 compartment sink - Correct Answer-at least 110
low temp ware washing machine - Correct Answer-at least 120
2 stage cooling process - Correct Answer-1. 135-70 within 2 hours
2. 70-41 within 6 hours
hot holding foods - Correct Answer-135 or above
sanitizing with hot water - Correct Answer-171 for 30 seconds
high temp ware washing - Correct Answer-at least 180, but not higher than 195
3 main areas of food safety and sanitation - Correct 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 - Correct Answer-1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - Correct Answer-foodborne outbreak
foodborne outbreak - Correct 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 - Correct 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? - Correct
Answer-every 4 hours
Non food contact surfaces should always be kept free of..... - Correct Answer-dirt, dust,and
other particles.
all packaging material (such as bags of flour) should be how many inches from the ground? -
Correct Answer-At least 6 inches
