Food Manager Exam (all 100% correct answers)
Questions And Answers
Food Allergy - Correct Answer-when the immune system reacts badly to a chemical
contained in food.
Foodborne Disease Outbreak - Correct Answer-the occurrence of two or more cases of
similar illness resulting from the ingestion of a common food.
Food Employee - Correct Answer-an individual working with unpackaged food, food
equipment or utensils, or food contact surfaces
Foodborne Illness - Correct Answer-any infection or illness that is transferred to people by
the food they eat.
Foodborne Infection - Correct Answer-any illness caused by eating food containing live
pathogenic organisms. (salmonella typhi, campylobacter jujeni, Listeria)
Foodborne Intoxication - Correct Answer-an illness caused by eating food containing a
chemical hazard or toxin. (staphyloccoccus aureus, bacillus cereus, clostridium botulinum)
,Anaerobic Bacteria - Correct Answer-bacteria that cannot grow in the presence of oxygen
backflow - Correct Answer-the flow of non-potable water or contamination into a potable
water supply caused by back-pressure or backsiphonage.
Biological Hazard - Correct Answer-any living organism or waste of living organisms that
may contaminate food.
Calibration - Correct Answer-the act of adjusting a thermometer so that it accurately
measures temperatures.
Carrier - Correct Answer-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 - Correct Answer-chemical substances that can contaminate food.
Chemical Sanitizing - Correct Answer-reducing the number of live microorganisms on a
surface to safe levels by using chemicals to kill the microorganisms
Chlorine - Correct Answer-the mores commonly used and least expensive chemical sanitizer
used in food establishments
Ciguatera Toxin - Correct Answer-a naturally occurring toxin that accumulates in the tissue
of certain kinds of predatory reef fish
, Cleaning - Correct Answer-the process of removing visible soil from a surface
Clean-in-place Equipment - Correct Answer-equipment that is cleaned and sanitized by
passing solutions of detergent, rinse water, sanitizer through the internal components of the
equipment.
Conditional Employee - Correct Answer-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 - Correct Answer-the presence of harmful substances or organisms in food.
Corrective Action - Correct Answer-action taken when a critical limit is violated in order to
protect food safety.
Covering - Correct Answer-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 - Correct Answer-a point during the cooking or precessing of food
where steps are taken to reduce or eliminate a food safety hazard.
Questions And Answers
Food Allergy - Correct Answer-when the immune system reacts badly to a chemical
contained in food.
Foodborne Disease Outbreak - Correct Answer-the occurrence of two or more cases of
similar illness resulting from the ingestion of a common food.
Food Employee - Correct Answer-an individual working with unpackaged food, food
equipment or utensils, or food contact surfaces
Foodborne Illness - Correct Answer-any infection or illness that is transferred to people by
the food they eat.
Foodborne Infection - Correct Answer-any illness caused by eating food containing live
pathogenic organisms. (salmonella typhi, campylobacter jujeni, Listeria)
Foodborne Intoxication - Correct Answer-an illness caused by eating food containing a
chemical hazard or toxin. (staphyloccoccus aureus, bacillus cereus, clostridium botulinum)
,Anaerobic Bacteria - Correct Answer-bacteria that cannot grow in the presence of oxygen
backflow - Correct Answer-the flow of non-potable water or contamination into a potable
water supply caused by back-pressure or backsiphonage.
Biological Hazard - Correct Answer-any living organism or waste of living organisms that
may contaminate food.
Calibration - Correct Answer-the act of adjusting a thermometer so that it accurately
measures temperatures.
Carrier - Correct Answer-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 - Correct Answer-chemical substances that can contaminate food.
Chemical Sanitizing - Correct Answer-reducing the number of live microorganisms on a
surface to safe levels by using chemicals to kill the microorganisms
Chlorine - Correct Answer-the mores commonly used and least expensive chemical sanitizer
used in food establishments
Ciguatera Toxin - Correct Answer-a naturally occurring toxin that accumulates in the tissue
of certain kinds of predatory reef fish
, Cleaning - Correct Answer-the process of removing visible soil from a surface
Clean-in-place Equipment - Correct Answer-equipment that is cleaned and sanitized by
passing solutions of detergent, rinse water, sanitizer through the internal components of the
equipment.
Conditional Employee - Correct Answer-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 - Correct Answer-the presence of harmful substances or organisms in food.
Corrective Action - Correct Answer-action taken when a critical limit is violated in order to
protect food safety.
Covering - Correct Answer-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 - Correct Answer-a point during the cooking or precessing of food
where steps are taken to reduce or eliminate a food safety hazard.
