Food Manager Certification Exam Latest Update
Questions & Answers with
Rationales| 100% Correct | Grade.
1) Symptoms of Food borne illness Cramping in the abdominal area,
vomiting, nausea, diarrhea, fever, and
dehydration.
2) 2 foodborne illness 1. Infection
2. contamination
3) foodborne infection Produced by the ingestion of living,
harmful organisms present in food.
Such as bacteria, viruses, or parasites.
Infection have a delayed onset
4) 2 bacteria most associated with salmonella and E. coli
foodborne infection
5) foodborne intoxication an illness produced by ingestion of
bacterial toxins or excrement that are
present in food before it is consumed.
Intoxication have a rapid onset
6) 2 bacteria associated with Staphylococcus aureus and
, foodborne intoxication clostridium botulin.
7) 3 main areas of food safety and 1. time and temperature
sanitation 2. heat and cold
3. the washing of hands and ware-
washing (i.e., dishware, glassware,
pots and pans
8) 4 high risk population 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
9) Sources of Contamination foodborne outbreak
10) foodborne outbreak an incident or event where two or
more people suffer a similar illness or
sickness from eating a common food
11) food becomes contaminated for food handlers, food contact surfaces,
the following reasons packaging materials, soil, water, air,
ingredients, and pests
12) food contact surfaces should be every 4 hours
cleaned regularly. At least how
many hours?
13) Non food contact surfaces dirt, dust,and other particles.
should always be kept free of.....
14) all packaging material (such as At least 6 inches
, bags of flour) should be how
many inches from the ground?
15) Food contaminants can be 1. biological 2. physical 3. chemical 4.
grouped into what 4 catergories cross contamination
16) biological anything that pertains to life and or
living things
17) physical contaminants are objects that can be seen with the
human eye such as nails, hair, and
bandages
18) chemical contamination can occur if an employee prepares
acidic food using a copper pot
19) cross contamination is the transfer of pathogens or disease
causing micro organisms from one
food to another.
20) What are the 4 biological 1. bacteria 2. viruses 3. parasites 4.
hazards fungi
21) bacterial foodborne illnesses 90%
account for more than how many
percentage of all foodborne
related illness
22) what is the danger zone 41 degrees F- 135 degrees F
23) The maximum accumulated time 4
that food can remain in the
Questions & Answers with
Rationales| 100% Correct | Grade.
1) Symptoms of Food borne illness Cramping in the abdominal area,
vomiting, nausea, diarrhea, fever, and
dehydration.
2) 2 foodborne illness 1. Infection
2. contamination
3) foodborne infection Produced by the ingestion of living,
harmful organisms present in food.
Such as bacteria, viruses, or parasites.
Infection have a delayed onset
4) 2 bacteria most associated with salmonella and E. coli
foodborne infection
5) foodborne intoxication an illness produced by ingestion of
bacterial toxins or excrement that are
present in food before it is consumed.
Intoxication have a rapid onset
6) 2 bacteria associated with Staphylococcus aureus and
, foodborne intoxication clostridium botulin.
7) 3 main areas of food safety and 1. time and temperature
sanitation 2. heat and cold
3. the washing of hands and ware-
washing (i.e., dishware, glassware,
pots and pans
8) 4 high risk population 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
9) Sources of Contamination foodborne outbreak
10) foodborne outbreak an incident or event where two or
more people suffer a similar illness or
sickness from eating a common food
11) food becomes contaminated for food handlers, food contact surfaces,
the following reasons packaging materials, soil, water, air,
ingredients, and pests
12) food contact surfaces should be every 4 hours
cleaned regularly. At least how
many hours?
13) Non food contact surfaces dirt, dust,and other particles.
should always be kept free of.....
14) all packaging material (such as At least 6 inches
, bags of flour) should be how
many inches from the ground?
15) Food contaminants can be 1. biological 2. physical 3. chemical 4.
grouped into what 4 catergories cross contamination
16) biological anything that pertains to life and or
living things
17) physical contaminants are objects that can be seen with the
human eye such as nails, hair, and
bandages
18) chemical contamination can occur if an employee prepares
acidic food using a copper pot
19) cross contamination is the transfer of pathogens or disease
causing micro organisms from one
food to another.
20) What are the 4 biological 1. bacteria 2. viruses 3. parasites 4.
hazards fungi
21) bacterial foodborne illnesses 90%
account for more than how many
percentage of all foodborne
related illness
22) what is the danger zone 41 degrees F- 135 degrees F
23) The maximum accumulated time 4
that food can remain in the
