Food Manager Certification Updated Exam 2026 WITH Recent Newest
Verified And Well Analyzed Exam Questions (Actual Exam 2026-2027)
Correct Detailed & Verified ANSWERS (100% Accurate Solutions)
ALREADY GRADED A+||NEWEST VERSION Of The Exam Guarantee
Pass!!
Average number of food borne illnesses per year -ANSWER-76 million people (1/4
people in the us)
Norwalk/Norovirus -ANSWER-It lives in the human intestinal tract. The virus is
commonly transmitted through a fecal-oral route or vomit-oral route.
-symptoms include diarrhea, vomiting, stomach cramps, and nausea
Trichinella -ANSWER-Parasite found in pork that produces trichinosis. also found
in mice and rats and affect horses
-Symptoms include vomiting, fever, headaches, eye swelling, aching joints, and
even death
can be killed if the food is cooked well or if frozen at -4°F for 7 days or -31°F for 15
hours.
Anisakis -ANSWER-Parasite found in fish and seafood
-Symptoms include tickling or tingling sensation in the throat causing the person
to cough up the actual parasite.
,Giardia -ANSWER-found mostly in bodies of contaminated water and surfaces
that have the feces of contaminated humans and animals.
-symptoms include watery stool, diarrhea, and abdominal cramps
Ciguatera -ANSWER-type of seafood poisoning. The cause is not the
fish, but what the fish eats
toxin is seen in tropical predatory fish such as
grouper, snapper, and barracuda.
-symptoms include blurred vision, vomiting, dizziness, diarrhea, numbness around
the mouth, even paralysis
Scombroid Poisoning -ANSWER-comes from histamine toxins which require anti-
histamines for treatment
- Symptoms are a swelling or rash around the neck and chest, tingling or burning
sensation around the mouth, itchy skin, nausea, vomiting, and diarrhea.
"MM+TT" or Mahi Mahi and Time
and Temperature
Chemical Contamination -ANSWER-caused when substances such as cleaning
compounds, acids, detergents, soaps, chemicals, and pesticides get into food
, Never store chemicals above food or food-contact surfaces.
toxic metals -ANSWER-copper, brass, tin, and galvanized metals can
become toxic when they come in contact with acidic foods like lemonade,
sauerkraut, dressing, or vinegar.
Pewter dishes and peltre pots -ANSWER-Made with tin, lead, and zinc
Physical Contamination -ANSWER-caused when hair, glass, metal shavings, broken
objects, rocks, etc. gets into food
Cross-Contamination -ANSWER-caused when bacteria or harmful microorganisms
cross or transfer from one place to another.
Ex - using came cutting board for meat and vegetables
WRSA to prevent (wash, rinse, sanitize, air dry)
Proper Refrigerator Storage -ANSWER-Keep raw foods separate from each other.
Store raw foods at the bottom of the refrigerator and cooked foods, such as
ready-to-eat on the upper shelves, always on top of raw food.
Bottom shelf-foods that require highest cooking temps of 165°F such as poultry
Verified And Well Analyzed Exam Questions (Actual Exam 2026-2027)
Correct Detailed & Verified ANSWERS (100% Accurate Solutions)
ALREADY GRADED A+||NEWEST VERSION Of The Exam Guarantee
Pass!!
Average number of food borne illnesses per year -ANSWER-76 million people (1/4
people in the us)
Norwalk/Norovirus -ANSWER-It lives in the human intestinal tract. The virus is
commonly transmitted through a fecal-oral route or vomit-oral route.
-symptoms include diarrhea, vomiting, stomach cramps, and nausea
Trichinella -ANSWER-Parasite found in pork that produces trichinosis. also found
in mice and rats and affect horses
-Symptoms include vomiting, fever, headaches, eye swelling, aching joints, and
even death
can be killed if the food is cooked well or if frozen at -4°F for 7 days or -31°F for 15
hours.
Anisakis -ANSWER-Parasite found in fish and seafood
-Symptoms include tickling or tingling sensation in the throat causing the person
to cough up the actual parasite.
,Giardia -ANSWER-found mostly in bodies of contaminated water and surfaces
that have the feces of contaminated humans and animals.
-symptoms include watery stool, diarrhea, and abdominal cramps
Ciguatera -ANSWER-type of seafood poisoning. The cause is not the
fish, but what the fish eats
toxin is seen in tropical predatory fish such as
grouper, snapper, and barracuda.
-symptoms include blurred vision, vomiting, dizziness, diarrhea, numbness around
the mouth, even paralysis
Scombroid Poisoning -ANSWER-comes from histamine toxins which require anti-
histamines for treatment
- Symptoms are a swelling or rash around the neck and chest, tingling or burning
sensation around the mouth, itchy skin, nausea, vomiting, and diarrhea.
"MM+TT" or Mahi Mahi and Time
and Temperature
Chemical Contamination -ANSWER-caused when substances such as cleaning
compounds, acids, detergents, soaps, chemicals, and pesticides get into food
, Never store chemicals above food or food-contact surfaces.
toxic metals -ANSWER-copper, brass, tin, and galvanized metals can
become toxic when they come in contact with acidic foods like lemonade,
sauerkraut, dressing, or vinegar.
Pewter dishes and peltre pots -ANSWER-Made with tin, lead, and zinc
Physical Contamination -ANSWER-caused when hair, glass, metal shavings, broken
objects, rocks, etc. gets into food
Cross-Contamination -ANSWER-caused when bacteria or harmful microorganisms
cross or transfer from one place to another.
Ex - using came cutting board for meat and vegetables
WRSA to prevent (wash, rinse, sanitize, air dry)
Proper Refrigerator Storage -ANSWER-Keep raw foods separate from each other.
Store raw foods at the bottom of the refrigerator and cooked foods, such as
ready-to-eat on the upper shelves, always on top of raw food.
Bottom shelf-foods that require highest cooking temps of 165°F such as poultry
