Food Manager Exam-1 Latest Update
With Questions And Answer 2025 A+
Graded And Verified 100% Pass
What is the minimum internal temperature and time for eggs? - CORRECT ANSWER
145 degrees for 15 seconds
When receiving foods, cold foods should arrive at what temperature or less? -
CORRECT ANSWER 41 degrees or less
When receiving foods, frozen foods should arrive at what temperature or less? -
CORRECT ANSWER 0 degrees or less
When receiving foods, hot foods should arrive at what temperature or higher? -
CORRECT ANSWER 135 degrees or higher
Shell-stock ID tags must be saved for how many days? - CORRECT ANSWER 90 days
Since eggs are a PHF, they have to be received at what temperature? - CORRECT
ANSWER 45 degrees or less
Keep all frozen foods between what degrees? - CORRECT ANSWER 0 to -10 degrees
F
Place dry foods in a storeroom between what temperatures? - CORRECT ANSWER 50
and 70 degrees
What are 5 illnesses that are considered highly infectious? - CORRECT ANSWER
HESSN
Hepatitis A
E.Coli
Salmonella
Shigella
Norwalk/Norovirus
Heat sanitizing involves placing cleaned equipment and utensils in hot water at how
many degrees for how long? - CORRECT ANSWER 171 degrees for 30 seconds
, Chemical sanitizing involves placing equipment and utensils in an approved chemical
sanitizing solution for a minimum of how many seconds at cool temperature? -
CORRECT ANSWER 60 seconds
Sanitizers are best used in temperatures above how many degrees but not above? -
CORRECT ANSWER above 75 degrees but not above 120 degrees
Approved chemical sanitizers are what chemicals? - CORRECT ANSWER Chlorine,
Iodine, Quaternary Ammonium
Class A extinguishers are used for? - CORRECT ANSWER Wood and paper fires
Class B extinguishers are used for - CORRECT ANSWER grease and oil fires
Class C are used for? - CORRECT ANSWER electric fires
According to Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses? - CORRECT ANSWER Over 76 million
people
According to Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses? - CORRECT ANSWER Over
325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses? - CORRECT ANSWER Over 5,000 people
What are the two types of foodborne illnesses? - CORRECT ANSWER Foodborne
infection & foodborne intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms
present in food? - CORRECT ANSWER Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? - CORRECT
ANSWER Not cooking food products to their required temperatures
What type of foodborne illness has a delayed onset meaning you do not get sick right
away? - CORRECT ANSWER Foodborne infections
What are two bacteria most associated with foodborne infection? - CORRECT
ANSWER Salmonella and E. Coli
What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed? - CORRECT ANSWER
Foodborne intoxication
With Questions And Answer 2025 A+
Graded And Verified 100% Pass
What is the minimum internal temperature and time for eggs? - CORRECT ANSWER
145 degrees for 15 seconds
When receiving foods, cold foods should arrive at what temperature or less? -
CORRECT ANSWER 41 degrees or less
When receiving foods, frozen foods should arrive at what temperature or less? -
CORRECT ANSWER 0 degrees or less
When receiving foods, hot foods should arrive at what temperature or higher? -
CORRECT ANSWER 135 degrees or higher
Shell-stock ID tags must be saved for how many days? - CORRECT ANSWER 90 days
Since eggs are a PHF, they have to be received at what temperature? - CORRECT
ANSWER 45 degrees or less
Keep all frozen foods between what degrees? - CORRECT ANSWER 0 to -10 degrees
F
Place dry foods in a storeroom between what temperatures? - CORRECT ANSWER 50
and 70 degrees
What are 5 illnesses that are considered highly infectious? - CORRECT ANSWER
HESSN
Hepatitis A
E.Coli
Salmonella
Shigella
Norwalk/Norovirus
Heat sanitizing involves placing cleaned equipment and utensils in hot water at how
many degrees for how long? - CORRECT ANSWER 171 degrees for 30 seconds
, Chemical sanitizing involves placing equipment and utensils in an approved chemical
sanitizing solution for a minimum of how many seconds at cool temperature? -
CORRECT ANSWER 60 seconds
Sanitizers are best used in temperatures above how many degrees but not above? -
CORRECT ANSWER above 75 degrees but not above 120 degrees
Approved chemical sanitizers are what chemicals? - CORRECT ANSWER Chlorine,
Iodine, Quaternary Ammonium
Class A extinguishers are used for? - CORRECT ANSWER Wood and paper fires
Class B extinguishers are used for - CORRECT ANSWER grease and oil fires
Class C are used for? - CORRECT ANSWER electric fires
According to Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses? - CORRECT ANSWER Over 76 million
people
According to Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses? - CORRECT ANSWER Over
325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses? - CORRECT ANSWER Over 5,000 people
What are the two types of foodborne illnesses? - CORRECT ANSWER Foodborne
infection & foodborne intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms
present in food? - CORRECT ANSWER Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? - CORRECT
ANSWER Not cooking food products to their required temperatures
What type of foodborne illness has a delayed onset meaning you do not get sick right
away? - CORRECT ANSWER Foodborne infections
What are two bacteria most associated with foodborne infection? - CORRECT
ANSWER Salmonella and E. Coli
What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed? - CORRECT ANSWER
Foodborne intoxication
