FOOD MANAGER EXAM NEWEST EXAM ALL QUESTIONS AND CORRECT ANSWERS GRADED A+ LATEST EXAM 2025

According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? - Correct Ans-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 Ans-Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? - Correct Ans-Over 5,000 people What are the two types of foodborne illnesses? - Correct Ans-Foodborne infection & foodborne intoxication What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food? - Correct Ans-Foodborne infection In foodborne infections, how are harmful organisms inside food not killed? - Correct Ans-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 Ans-Foodborne infections What are two bacteria most associated with foodborne infection? - Correct Ans 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 Ans-Foodborne intoxication What type of foodborne illness may occur from consuming foods that contain chemicals from cleaning agents, pesticides, or certain metals? - Correct Ans-Foodborne intoxication What type of foodborne illness may occur when leaving potentially hazardous food products at room temperature, exposing it to the Temperature Danger Zone (TDZ)? - Correct Ans-Foodborne intoxication FOODMANAGER FOODMANAGER What are waste or by-products of bacteria? - Correct Ans-Toxins The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly within a few hours? - Correct Ans-Foodborne intoxication What are the two bacteria associated with foodborne intoxication? - Correct Ans Staphylococcus Aureus and Clostridium Botulinum Poultry should be cooked to an internal temperature of how many degrees and for how many seconds? - Correct Ans-165 degrees F for 15 seconds Ground beef should be cooked to an internal temperature of how many degrees for how many seconds? - Correct Ans-155 degrees F for 15 seconds Pork should be cooked to an internal temperature of how many degrees for how many seconds? - Correct Ans-145 degrees for 15 seconds What is WRSA? - Correct Ans-Wash, Rinse, Sanitize, Air dry How many seconds do food preparers need to wash their hands for? - Correct Ans-20 seconds What are the four groups of people who are considered High Risk Populations? - Correct Ans-PIES (Pregnant, infants, elderly, people with impaired immune systems) How many ounces of seafood and fish can a pregnant woman consume each week? - Correct Ans-12 ounces What are some foods pregnant women cannot eat? - Correct Ans-King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver What are the three dangerous types of bacteria to people with AIDS? - Correct Ans Salmonella, campylobacter, and listeria Bacteria doubles every how many minutes? - Correct Ans-20 minutes Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on the surfaces? - Correct Ans-Every four hours All packaging material should be how many inches off the ground? - Correct Ans-6 inches What are the four categories of food contaminants? - Correct Ans-Biological, physical, chemical, cross contamination FOODMANAGER FOODMANAGER What type of food contaminant pertains to life and or living things? Some main examples are bacteria, viruses, parasites, and fungi. - Correct Ans-Biological What type of food contaminant are objects that can be seen with the human eye such as nails, hair, and bandages? - Correct Ans-Physical What type of food contaminant can occur if an employee prepares acidic foods (such as lemons) using a copper pot? - Correct Ans-Chemical What type of food contaminant is the transfer of pathogens or disease-causing micro organisms from one food to another? Food handlers who do not properly wash their hands and immediately prepare the restaurant food are one example. - Correct Ans Cross contamination What are the four major biological hazards? - Correct Ans-Bacteria, viruses, parasites, fungi What is the Temperature Danger Zone? - Correct Ans-41-135 degrees F What is the maximum accumulated time that food can remain the Danger Zone? - Correct Ans-4 hours How are toxins killed? - Correct Ans-They cannot be killed with heat or cold. What type of bacteria have the ability to change into forms that are very resistant to heat and dry conditions? - Correct Ans-Spores What type of bacteria is formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment? - Correct Ans Spores What type of bacteria is found in human intestines and other warm-blooded animals? - Correct Ans-E. Coli What type of E.Coli can produce death in children and elderly people? - Correct Ans O157: H7 E.Coli is commonly found in what types of food? - Correct Ans-Ground beef, raw fruits/veggies, unpasteurized juices (i.e. apple cider) What type of bacteria is especially found in poultry and eggs including their shells, in human intestines, and in domestic and wild animals? - Correct Ans-Salmonella How is salmonella killed in poultry? - Correct Ans-By cooking it to an internal temperature of 165 degrees F for 15 seconds