FOOD MANAGER EXAM STUDY GUIDE
2026/2027 COMPLETE QUESTIONS WITH
VERIFIED CORRECT ANSWERS || 100%
GUARANTEED PASS <NEWEST VERSION>
According to Centers for Disease Control and Prevention (CDC), each year how
many people become sick due to foodborne illnesses? - ANSWER✔Over 76
million people
According to Centers for Disease Control and Prevention (CDC), each year how
many people are hospitalized due to foodborne illnesses? - ANSWER✔Over
325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how
many people die due to foodborne illnesses? - ANSWER✔Over 5,000 people
What are the two types of foodborne illnesses? - ANSWER✔Foodborne infection
& foodborne intoxication
What type of foodborne illness is produced by the ingestion of living, harmful
organisms present in food? - ANSWER✔Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? -
ANSWER✔Not cooking food products to their required temperatures
, What type of foodborne illness has a delayed onset meaning you do not get sick
right away? - ANSWER✔Foodborne infections
What are two bacteria most associated with foodborne infection? -
ANSWER✔Salmonella and E. Coli
What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed? -
ANSWER✔Foodborne intoxication
What type of foodborne illness may occur from consuming foods that contain
chemicals from cleaning agents, pesticides, or certain metals? -
ANSWER✔Foodborne intoxication
What type of foodborne illness may occur when leaving potentially hazardous
food products at room temperature, exposing it to the Temperature Danger Zone
(TDZ)? - ANSWER✔Foodborne intoxication
What are waste or by-products of bacteria? - ANSWER✔Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they
occur rapidly within a few hours? - ANSWER✔Foodborne intoxication
What are the two bacteria associated with foodborne intoxication? -
ANSWER✔Staphylococcus Aureus and Clostridium Botulinum
Symptoms of Food borne illness - ANSWER✔cramping in the abdominal area,
vomiting, nausea, diarrhea, fever, and dehydration.
,2 foodborne illness - ANSWER✔1. infection
2. contamination
foodborne infection - ANSWER✔produced by the ingestion of living, harmful
organisms present in food. Such as bacteria, viruses, or parasites. Infection have a
delayed onset
2 bacteria most associated with foodborne infection - ANSWER✔salmonella and
E. coli
foodborne intoxication - ANSWER✔an illness produced by ingestion of bacterial
toxins or excrement that are present in food before it is consumed. Intoxication
have a rapid onset
2 bacteria associated with foodborne intoxication - ANSWER✔staphylococcus
aureus and clostridium botulinum.
3 main areas of food safety and sanitation - ANSWER✔1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - ANSWER✔1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
, Sources of Contamination - ANSWER✔foodborne outbreak
foodborne outbreak - ANSWER✔an incident or event where two or more people
suffer a similar illness or sickness from eating a common food
food becomes contaminated for the following reasons - ANSWER✔food handlers,
food contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? -
ANSWER✔every 4 hours
Non food contact surfaces should always be kept free of..... - ANSWER✔dirt,
dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the
ground? - ANSWER✔At least 6 inches
Food contaminants can be grouped into what 4 catergories - ANSWER✔1.
biological 2. physical 3. chemical 4. cross contamination
biological - ANSWER✔anything that pertains to life and or living things
physical contaminants - ANSWER✔are objects that can be seen with the human
eye such as nails, hair, and bandages
chemical contamination - ANSWER✔can occur if an employee prepares acidic
food using a copper pot
2026/2027 COMPLETE QUESTIONS WITH
VERIFIED CORRECT ANSWERS || 100%
GUARANTEED PASS <NEWEST VERSION>
According to Centers for Disease Control and Prevention (CDC), each year how
many people become sick due to foodborne illnesses? - ANSWER✔Over 76
million people
According to Centers for Disease Control and Prevention (CDC), each year how
many people are hospitalized due to foodborne illnesses? - ANSWER✔Over
325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how
many people die due to foodborne illnesses? - ANSWER✔Over 5,000 people
What are the two types of foodborne illnesses? - ANSWER✔Foodborne infection
& foodborne intoxication
What type of foodborne illness is produced by the ingestion of living, harmful
organisms present in food? - ANSWER✔Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? -
ANSWER✔Not cooking food products to their required temperatures
, What type of foodborne illness has a delayed onset meaning you do not get sick
right away? - ANSWER✔Foodborne infections
What are two bacteria most associated with foodborne infection? -
ANSWER✔Salmonella and E. Coli
What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed? -
ANSWER✔Foodborne intoxication
What type of foodborne illness may occur from consuming foods that contain
chemicals from cleaning agents, pesticides, or certain metals? -
ANSWER✔Foodborne intoxication
What type of foodborne illness may occur when leaving potentially hazardous
food products at room temperature, exposing it to the Temperature Danger Zone
(TDZ)? - ANSWER✔Foodborne intoxication
What are waste or by-products of bacteria? - ANSWER✔Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they
occur rapidly within a few hours? - ANSWER✔Foodborne intoxication
What are the two bacteria associated with foodborne intoxication? -
ANSWER✔Staphylococcus Aureus and Clostridium Botulinum
Symptoms of Food borne illness - ANSWER✔cramping in the abdominal area,
vomiting, nausea, diarrhea, fever, and dehydration.
,2 foodborne illness - ANSWER✔1. infection
2. contamination
foodborne infection - ANSWER✔produced by the ingestion of living, harmful
organisms present in food. Such as bacteria, viruses, or parasites. Infection have a
delayed onset
2 bacteria most associated with foodborne infection - ANSWER✔salmonella and
E. coli
foodborne intoxication - ANSWER✔an illness produced by ingestion of bacterial
toxins or excrement that are present in food before it is consumed. Intoxication
have a rapid onset
2 bacteria associated with foodborne intoxication - ANSWER✔staphylococcus
aureus and clostridium botulinum.
3 main areas of food safety and sanitation - ANSWER✔1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - ANSWER✔1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
, Sources of Contamination - ANSWER✔foodborne outbreak
foodborne outbreak - ANSWER✔an incident or event where two or more people
suffer a similar illness or sickness from eating a common food
food becomes contaminated for the following reasons - ANSWER✔food handlers,
food contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? -
ANSWER✔every 4 hours
Non food contact surfaces should always be kept free of..... - ANSWER✔dirt,
dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the
ground? - ANSWER✔At least 6 inches
Food contaminants can be grouped into what 4 catergories - ANSWER✔1.
biological 2. physical 3. chemical 4. cross contamination
biological - ANSWER✔anything that pertains to life and or living things
physical contaminants - ANSWER✔are objects that can be seen with the human
eye such as nails, hair, and bandages
chemical contamination - ANSWER✔can occur if an employee prepares acidic
food using a copper pot
