Food Manager Exam | Learn2Serve Food Manager
Certification Examination Questions and Answers
with Complete Solution
Average number of food borne illnesses per year ✔✔ 76 million people (1/4 people in
the us)
Symptoms of foodborne illness ✔✔ cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism ✔✔ have a greater health effect on pregnant women
2 types of food borne illness ✔✔ Foodborne infection and foodborne intoxication
Foodborne Infection ✔✔ an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication ✔✔ an illness caused by toxins that an organism has produced in
a food; toxins may also be produced by chemicals, heavy metals, or other substances
-most common are staph and clostridium
three main areas of food safety and sanitation ✔✔ -time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry ✔✔ cooked to and internal temp of 165 for 15 seconds
ground beef ✔✔ cooked to and internal temp of 155 for 15 seconds
pork ✔✔ cooked to and internal temp of 145 for 15 seconds
food must be stored properly ✔✔ when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous
Food preparers must ✔✔ wash hands for at least 20 seconds
, High Risk Populations ✔✔ Young children
the elderly
people with compromised immune systems
Sources of contamination ✔✔ food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers ✔✔ should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces ✔✔ should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials ✔✔ should be kept 6 inches off the ground
dirty soil ✔✔ all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water ✔✔ must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and
giardia
food contaminants ✔✔ biological
physical
chemical
cross contamination
biological hazards ✔✔ bacteria, viruses, parasites, fungi
bacteria ✔✔ food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
toxins ✔✔ cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
Certification Examination Questions and Answers
with Complete Solution
Average number of food borne illnesses per year ✔✔ 76 million people (1/4 people in
the us)
Symptoms of foodborne illness ✔✔ cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism ✔✔ have a greater health effect on pregnant women
2 types of food borne illness ✔✔ Foodborne infection and foodborne intoxication
Foodborne Infection ✔✔ an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication ✔✔ an illness caused by toxins that an organism has produced in
a food; toxins may also be produced by chemicals, heavy metals, or other substances
-most common are staph and clostridium
three main areas of food safety and sanitation ✔✔ -time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
poultry ✔✔ cooked to and internal temp of 165 for 15 seconds
ground beef ✔✔ cooked to and internal temp of 155 for 15 seconds
pork ✔✔ cooked to and internal temp of 145 for 15 seconds
food must be stored properly ✔✔ when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous
Food preparers must ✔✔ wash hands for at least 20 seconds
, High Risk Populations ✔✔ Young children
the elderly
people with compromised immune systems
Sources of contamination ✔✔ food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers ✔✔ should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces ✔✔ should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
packaging materials ✔✔ should be kept 6 inches off the ground
dirty soil ✔✔ all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
water ✔✔ must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and
giardia
food contaminants ✔✔ biological
physical
chemical
cross contamination
biological hazards ✔✔ bacteria, viruses, parasites, fungi
bacteria ✔✔ food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
toxins ✔✔ cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
