9/4/25, 11:59 PM Food Manager Certification
Food Manager Certification test bank exam 2025-2026
\complete questions and accurate detailed answers \Latest
update
Symptoms of Food borne cramping in the abdominal area, vomiting, nausea, diarrhea, fever,
illness and dehydration.
1. infection
2 foodborne illness
2. contamination
produced by the ingestion of living, harmful organisms
foodborne infection
present in food. Such as bacteria, viruses, or parasites.
Infection have a delayed onset
salmonella and E. coli
2 bacteria most associated
with foodborne infection
an illness produced by ingestion of bacterial toxins or
foodborne intoxication
excrement that are present in food before it is consumed.
Intoxication have a rapid onset
staphylococcus aureus and clostridium botulinum.
2 bacteria associated with
foodborne intoxication
1. time and temperature
2. heat and cold
3 main areas of food safety
3. the washing of hands and ware-washing (i.e., dishware,
and sanitation
glassware, pots and pans
1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4 high risk population 4. impaired immune systems
foodborne outbreak
Sources of Contamination
an incident or event where two or more people suffer a
foodborne outbreak
similar illness or sickness from eating a common food
food handlers, food contact surfaces, packaging materials,
food becomes contaminated
soil, water, air, ingredients, and pests
for the following reasons
1/1
3
, 9/4/25, 11:59 PM Food Manager Certification
food contact surfaces should every 4 hours
be cleaned regularly. At
least how many hours?
Non food contact surfaces dirt, dust,and other particles.
should always be kept free
of.....
all packaging material (such At least 6 inches
as bags of
flour) should be how many
inches from the ground?
Food contaminants can be 1. biological 2. physical 3. chemical 4. cross contamination
grouped into what 4
catergories
biological anything that pertains to life and or living things
physical contaminants are objects that can be seen with the human eye such as nails,
hair, and bandages
chemical contamination can occur if an employee prepares acidic food using a copper
pot
is the transfer of pathogens or disease causing micro
cross contamination
organisms from one food to another.
What are the 4 biological 1. bacteria 2. viruses 3. parasites 4. fungi
hazards
bacterial foodborne illnesses 90%
account for more than how
many percentage of all
foodborne related illness
what is the danger zone 41 degrees F- 135 degrees F
The maximum accumulated 4
time that food can remain in
the danger zone is how many
hours
bacteria doubles every how 20
many minutes
2/1
3
Food Manager Certification test bank exam 2025-2026
\complete questions and accurate detailed answers \Latest
update
Symptoms of Food borne cramping in the abdominal area, vomiting, nausea, diarrhea, fever,
illness and dehydration.
1. infection
2 foodborne illness
2. contamination
produced by the ingestion of living, harmful organisms
foodborne infection
present in food. Such as bacteria, viruses, or parasites.
Infection have a delayed onset
salmonella and E. coli
2 bacteria most associated
with foodborne infection
an illness produced by ingestion of bacterial toxins or
foodborne intoxication
excrement that are present in food before it is consumed.
Intoxication have a rapid onset
staphylococcus aureus and clostridium botulinum.
2 bacteria associated with
foodborne intoxication
1. time and temperature
2. heat and cold
3 main areas of food safety
3. the washing of hands and ware-washing (i.e., dishware,
and sanitation
glassware, pots and pans
1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4 high risk population 4. impaired immune systems
foodborne outbreak
Sources of Contamination
an incident or event where two or more people suffer a
foodborne outbreak
similar illness or sickness from eating a common food
food handlers, food contact surfaces, packaging materials,
food becomes contaminated
soil, water, air, ingredients, and pests
for the following reasons
1/1
3
, 9/4/25, 11:59 PM Food Manager Certification
food contact surfaces should every 4 hours
be cleaned regularly. At
least how many hours?
Non food contact surfaces dirt, dust,and other particles.
should always be kept free
of.....
all packaging material (such At least 6 inches
as bags of
flour) should be how many
inches from the ground?
Food contaminants can be 1. biological 2. physical 3. chemical 4. cross contamination
grouped into what 4
catergories
biological anything that pertains to life and or living things
physical contaminants are objects that can be seen with the human eye such as nails,
hair, and bandages
chemical contamination can occur if an employee prepares acidic food using a copper
pot
is the transfer of pathogens or disease causing micro
cross contamination
organisms from one food to another.
What are the 4 biological 1. bacteria 2. viruses 3. parasites 4. fungi
hazards
bacterial foodborne illnesses 90%
account for more than how
many percentage of all
foodborne related illness
what is the danger zone 41 degrees F- 135 degrees F
The maximum accumulated 4
time that food can remain in
the danger zone is how many
hours
bacteria doubles every how 20
many minutes
2/1
3
