FOOD MANAGER EXAM SCRIPT TESTED
QUESTIONS AND SOLUTIONS 100 PERCENT
CORRECT
◉ 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
◉ cross contamination. Answer: is the transfer of pathogens or
disease causing micro organisms from one food to another.
◉ What are the 4 biological hazards. Answer: 1. bacteria 2. viruses 3.
parasites 4. fungi
◉ bacterial foodborne illnesses account for more than how many
percentage of all foodborne related illness. Answer: 90%
QUESTIONS AND SOLUTIONS 100 PERCENT
CORRECT
◉ 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
◉ cross contamination. Answer: is the transfer of pathogens or
disease causing micro organisms from one food to another.
◉ What are the 4 biological hazards. Answer: 1. bacteria 2. viruses 3.
parasites 4. fungi
◉ bacterial foodborne illnesses account for more than how many
percentage of all foodborne related illness. Answer: 90%
