Food Managemer Exam A+ Grade Assured Complete Solutions And Verified Answers

EXAM

Exam Solution +t




Food Manager Exam 2026 A+ GRADE ASSURED COMPLE
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TE SOLUTIONS AND VERIFIED ANSWERS (E34EF)
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QUESTION 1 +t




According to Centers for Disease Control and Prevention (CDC), each year how many peo
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ple become sick due to foodborne illnesses?
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ANSWER

Over 76 million people
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QUESTION 2 +t




What are the two types of foodborne illnesses?
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ANSWER

Foodborne infection & foodborne intoxication
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QUESTION 3 +t




What type of foodborne illness is produced by the ingestion of living, harmful organisms
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present in food?
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ANSWER

Foodborne infection +t




QUESTION 4 +t




In foodborne infections, how are harmful organisms inside food not killed?
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ANSWER

Not cooking food products to their required temperatures
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,QUESTION 5 +t




What type of foodborne illness has a delayed onset meaning you do not get sick right aw
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ay?
ANSWER

Foodborne infections +t




QUESTION 6 +t




What are two bacteria most associated with foodborne infection?
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ANSWER

Salmonella and +t



E. Coli
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QUESTION 7 +t




What type of foodborne illness is produced by ingestion of bacterial toxins or excrement
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s that are present in food before it is consumed?
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ANSWER

Foodborne intoxication +t




QUESTION 8 +t




What type of foodborne illness may occur from consuming foods that contain chemicals f
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rom cleaning agents, pesticides, or certain metals?
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ANSWER

Foodborne intoxication +t




QUESTION 9 +t




What type of foodborne illness may occur when leaving potentially hazardous food prod
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ucts at room temperature, exposing it to the Temperature Danger Zone (TDZ)?
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ANSWER

Foodborne intoxication +t




QUESTION 10 +t




What are waste or by-products of bacteria?
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, ANSWER

Toxins



QUESTION 11 +t




The symptoms of what type of foodborne illness have a rapid onset, meaning they occur
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rapidly within a few hours?
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ANSWER

Foodborne intoxication +t




QUESTION 12 +t




What are the two bacteria associated with foodborne intoxication?
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ANSWER

Staphylococcus Aureus and Clostridium Botulinum
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QUESTION 13 +t




Poultry should be cooked to an internal temperature of how many degrees and for how
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many seconds? +t




ANSWER

165 degrees F for 15 seconds
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QUESTION 14 +t




Ground beef should be cooked to an internal temperature of how many degrees for how
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many seconds? +t




ANSWER

155 degrees F for 15 seconds
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QUESTION 15 +t




Pork should be cooked to an internal temperature of how many degrees for how many s
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econds?
ANSWER

145 degrees for 15 seconds
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