Learn2Serve Food Manager Certification Updated
Actual Exam Question and Answer (2026/2027) |
Detailed Rationales
• What is the definition of Critical Control Points? -✓✓ points of food handling
when the food is most likely exposed to hazards
• What are the 3 types of contamination in food handling? -✓✓ biologic, physical
& chemical
• Name 3 organizations that deal with health code and food handling procesures. -
✓✓ FDA (Food & Drug Administration), CDC (Center for Disease Control),
OSHA ( Occupational Safety & Health Administration), WHO (World Health
Organization), EPA (Environmental Protection Agency), etc.
• What is the main cause of foodborne disease? -✓✓ Biohazard
• A toxic or infectious agent that poses a threat to humans when it is eaten, inhaled,
or comes in contact with skin. -✓✓ biohazard
• Viruses can do nothing until ________ -✓✓ they enter a living cell. viruses are
not living.
• organisms that derive nourishment and protection from other living organisms -
✓✓ parasites
• How are parasites transmitted? -✓✓ when anything in the mouth has touched
feces of an infected person or animal
• What is the most common organism on earth? -✓✓ bacteria
• What is the difference between spoilage bacteria and pathogenic bacteria? -✓✓
spoilage bacteria can be seen, pathogenic cannot
• what are the top 5 germs that cause foodborne illness? -✓✓ norovirus,
salmonella, clostridium perfringens, campylobacter & staphylococcus aureus
, • What are the top 5 foodborne illnesses? -✓✓ salmonella, shigella, norovirus,
hepatitis A & E. coli
• How is salmonella transmitted? -✓✓ through any food that is exposed to animal
waste. commonly found in improperly stored or undercooked chicken
• How is shigella transmitted? -✓✓ through touching, swimming, or digesting
water that has feces contaminating it
• where is shigella found? -✓✓ in the digestive tract
• What foodborne illness comes on extremely sudden and is severely contagious? -
✓✓ norovirus
• How can Hepatitis A be killed? -✓✓ by sufficient chlorination or heating to 185
degrees
• Hepatitis A is a viral infection of what? -✓✓ the liver
• How is E.Coli spread? -✓✓ through poor processing and handling of food
• How can clostridium botulinum be prevented? -✓✓ by ensuring canned items are
in proper condition
• What processes can reduce pathogens? -✓✓ dehydration & overheating
• What is the contamination of foods by other living organisms? -✓✓ biological
contamination
• what are some examples of physical contamination? -✓✓ paint chips, pest
droppings, glass, etc.
• what are some examples of chemical contamination? -✓✓ pesticides, cleaning
liquids, personal hygiene products, etc.
• What is the temperature danger zone for foods? -✓✓ 41F-135F
Actual Exam Question and Answer (2026/2027) |
Detailed Rationales
• What is the definition of Critical Control Points? -✓✓ points of food handling
when the food is most likely exposed to hazards
• What are the 3 types of contamination in food handling? -✓✓ biologic, physical
& chemical
• Name 3 organizations that deal with health code and food handling procesures. -
✓✓ FDA (Food & Drug Administration), CDC (Center for Disease Control),
OSHA ( Occupational Safety & Health Administration), WHO (World Health
Organization), EPA (Environmental Protection Agency), etc.
• What is the main cause of foodborne disease? -✓✓ Biohazard
• A toxic or infectious agent that poses a threat to humans when it is eaten, inhaled,
or comes in contact with skin. -✓✓ biohazard
• Viruses can do nothing until ________ -✓✓ they enter a living cell. viruses are
not living.
• organisms that derive nourishment and protection from other living organisms -
✓✓ parasites
• How are parasites transmitted? -✓✓ when anything in the mouth has touched
feces of an infected person or animal
• What is the most common organism on earth? -✓✓ bacteria
• What is the difference between spoilage bacteria and pathogenic bacteria? -✓✓
spoilage bacteria can be seen, pathogenic cannot
• what are the top 5 germs that cause foodborne illness? -✓✓ norovirus,
salmonella, clostridium perfringens, campylobacter & staphylococcus aureus
, • What are the top 5 foodborne illnesses? -✓✓ salmonella, shigella, norovirus,
hepatitis A & E. coli
• How is salmonella transmitted? -✓✓ through any food that is exposed to animal
waste. commonly found in improperly stored or undercooked chicken
• How is shigella transmitted? -✓✓ through touching, swimming, or digesting
water that has feces contaminating it
• where is shigella found? -✓✓ in the digestive tract
• What foodborne illness comes on extremely sudden and is severely contagious? -
✓✓ norovirus
• How can Hepatitis A be killed? -✓✓ by sufficient chlorination or heating to 185
degrees
• Hepatitis A is a viral infection of what? -✓✓ the liver
• How is E.Coli spread? -✓✓ through poor processing and handling of food
• How can clostridium botulinum be prevented? -✓✓ by ensuring canned items are
in proper condition
• What processes can reduce pathogens? -✓✓ dehydration & overheating
• What is the contamination of foods by other living organisms? -✓✓ biological
contamination
• what are some examples of physical contamination? -✓✓ paint chips, pest
droppings, glass, etc.
• what are some examples of chemical contamination? -✓✓ pesticides, cleaning
liquids, personal hygiene products, etc.
• What is the temperature danger zone for foods? -✓✓ 41F-135F
