FOOD MANAGER EXAM COMPREHENSIVE
TEST BANK COMPLETE QUESTIONS AND
ANSWERS PRACTICE SOLUTION VERIFIED
◉ 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
◉ Poultry should be cooked to an internal temperature of how many
degrees and for how many seconds? Answer: 165 degrees F for 15
seconds
◉ Ground beef should be cooked to an internal temperature of how
many degrees for how many seconds? Answer: 155 degrees F for 15
seconds
◉ Pork should be cooked to an internal temperature of how many
degrees for how many seconds? Answer: 145 degrees for 15 seconds
◉ What is WRSA? Answer: Wash, Rinse, Sanitize, Air dry
◉ How many seconds do food preparers need to wash their hands
for? Answer: 20 seconds
◉ What are the four groups of people who are considered High Risk
Populations? Answer: PIES (Pregnant, infants, elderly, people with
impaired immune systems)
◉ How many ounces of seafood and fish can a pregnant woman
consume each week? Answer: 12 ounces
TEST BANK COMPLETE QUESTIONS AND
ANSWERS PRACTICE SOLUTION VERIFIED
◉ 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
◉ Poultry should be cooked to an internal temperature of how many
degrees and for how many seconds? Answer: 165 degrees F for 15
seconds
◉ Ground beef should be cooked to an internal temperature of how
many degrees for how many seconds? Answer: 155 degrees F for 15
seconds
◉ Pork should be cooked to an internal temperature of how many
degrees for how many seconds? Answer: 145 degrees for 15 seconds
◉ What is WRSA? Answer: Wash, Rinse, Sanitize, Air dry
◉ How many seconds do food preparers need to wash their hands
for? Answer: 20 seconds
◉ What are the four groups of people who are considered High Risk
Populations? Answer: PIES (Pregnant, infants, elderly, people with
impaired immune systems)
◉ How many ounces of seafood and fish can a pregnant woman
consume each week? Answer: 12 ounces
