Learn2Serve Food Manager Certification
Updated Actual Exam Question and Answer
(2026/2027) | Grade A+
• Symptoms of foodborne illness -✓✓ Cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, dehydration
• Listeria and Botulism -✓✓ Have a greater health effect on pregnant women
• Types of food borne illness -✓✓ Foodborne infection and foodborne intoxication
• Foodborne Infection -✓✓ An illness caused by a bacteria, virus, or parasite that
has contaminated a food
• Common foodborne infections -✓✓ Salmonella and E. Coli
• Foodborne intoxication -✓✓ An illness caused by toxins that an organism has
produced in a food
• Common foodborne intoxications -✓✓ Staph and Clostridium
• Three main areas of food safety and sanitation -✓✓ Time and temperature, heat
and cold, handwashing/ware-washing
• Poultry cooking temperature -✓✓ Cooked to an internal temp of 165°F for 15
seconds
• Ground beef cooking temperature -✓✓ Cooked to an internal temp of 155°F for
15 seconds
• Pork cooking temperature -✓✓ Cooked to an internal temp of 145°F for 15
seconds
• Food storage requirements -✓✓ When food isn't being used, it should be held hot
or kept cold
, • Food preparers must -✓✓ Wash hands for at least 20 seconds
• High Risk Populations -✓✓ Young children, the elderly, people with
compromised immune systems
• Sources of contamination -✓✓ Food handlers, food contact surfaces, packaging
materials, soil, contaminated water, air, ingredients, pests
• Food handlers hygiene -✓✓ Should follow proper personal hygiene; a speck of
dirt can contain over a million bacteria
• Food-contact surfaces cleaning -✓✓ Should be cleaned every 4 hours
• Packaging materials storage -✓✓ Should be kept 6 inches off the ground
• Water quality -✓✓ Must be drinkable as bacteria and parasites can live in water
• Food contaminants -✓✓ Biological, physical, chemical, cross contamination
• Biological hazards -✓✓ Bacteria, viruses, parasites, fungi
• Bacteria danger zone -✓✓ Food must be out of danger zone (41°-135°) and
cannot be in danger zone for more than 4 hours
• Bacteria growth rate -✓✓ Doubles every 20 minutes
• Toxins -✓✓ Cannot be killed with heat or cold
• Spores -✓✓ Forms when bacteria change forms that are very resistant to heat and
dry conditions
• E. Coli -✓✓ Found in human intestines and other warm-blooded animals; can
contaminate food and water
• Salmonella -✓✓ Found especially in poultry and eggs; 1 in 20,000 eggs can be
contaminated
Updated Actual Exam Question and Answer
(2026/2027) | Grade A+
• Symptoms of foodborne illness -✓✓ Cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, dehydration
• Listeria and Botulism -✓✓ Have a greater health effect on pregnant women
• Types of food borne illness -✓✓ Foodborne infection and foodborne intoxication
• Foodborne Infection -✓✓ An illness caused by a bacteria, virus, or parasite that
has contaminated a food
• Common foodborne infections -✓✓ Salmonella and E. Coli
• Foodborne intoxication -✓✓ An illness caused by toxins that an organism has
produced in a food
• Common foodborne intoxications -✓✓ Staph and Clostridium
• Three main areas of food safety and sanitation -✓✓ Time and temperature, heat
and cold, handwashing/ware-washing
• Poultry cooking temperature -✓✓ Cooked to an internal temp of 165°F for 15
seconds
• Ground beef cooking temperature -✓✓ Cooked to an internal temp of 155°F for
15 seconds
• Pork cooking temperature -✓✓ Cooked to an internal temp of 145°F for 15
seconds
• Food storage requirements -✓✓ When food isn't being used, it should be held hot
or kept cold
, • Food preparers must -✓✓ Wash hands for at least 20 seconds
• High Risk Populations -✓✓ Young children, the elderly, people with
compromised immune systems
• Sources of contamination -✓✓ Food handlers, food contact surfaces, packaging
materials, soil, contaminated water, air, ingredients, pests
• Food handlers hygiene -✓✓ Should follow proper personal hygiene; a speck of
dirt can contain over a million bacteria
• Food-contact surfaces cleaning -✓✓ Should be cleaned every 4 hours
• Packaging materials storage -✓✓ Should be kept 6 inches off the ground
• Water quality -✓✓ Must be drinkable as bacteria and parasites can live in water
• Food contaminants -✓✓ Biological, physical, chemical, cross contamination
• Biological hazards -✓✓ Bacteria, viruses, parasites, fungi
• Bacteria danger zone -✓✓ Food must be out of danger zone (41°-135°) and
cannot be in danger zone for more than 4 hours
• Bacteria growth rate -✓✓ Doubles every 20 minutes
• Toxins -✓✓ Cannot be killed with heat or cold
• Spores -✓✓ Forms when bacteria change forms that are very resistant to heat and
dry conditions
• E. Coli -✓✓ Found in human intestines and other warm-blooded animals; can
contaminate food and water
• Salmonella -✓✓ Found especially in poultry and eggs; 1 in 20,000 eggs can be
contaminated
