FOOD MANAGER CERTIFICATION TEST
Questions and Answers
1.Symptoms of Food borne illness: cramping in the abdominal
area, vomiting, nausea, diarrhea, fever, and dehydration.
2.2 foodborne illness:
1. infection
2.contamination
3.foodborne infection: produced by the ingestion of living, harmful
organisms present in food. Such as bacteria, viruses, or parasites.
Infection have a delayed onset
4.2 bacteria most associated with foodborne infection: salmonella
and E. coli
5.foodborne intoxication: an illness produced by ingestion of
bacterial toxins or excrement that are present in food before it is
consumed. Intoxication have a rapid onset
6.2 bacteria associated with foodborne intoxication:
staphylococcus aureus and clostridium botulinum.
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16
,7.3 main areas of food safety and sanitation: 1. time and
temperature
2.heat and cold
3.the washing of hands and ware-washing (i.e., dishware, glassware, pots
and pans
8.4 high risk population: 1. pregnant/ nursing(lactating) women
2.infants and children
3.elderly
4.impaired immune systems
9.Sources of Contamination: foodborne outbreak
10.foodborne outbreak: an incident or event where two or more
people suffer a similar illness or sickness from eating a common food
11.food becomes contaminated for the following reasons: food
handlers, food contact surfaces, packaging materials, soil, water, air,
ingredients, and pests
12.food contact surfaces should be cleaned regularly. At
least how many hours?: every 4 hours
13.Non food contact surfaces should always be kept free of.....:
dirt, dust,and other particles.
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16
, 14.all packaging material (such as bags of flour) should be how
many inches from the ground?: At least 6 inches
15.Food contaminants can be grouped into what 4 catergories: 1.
biological 2.
physical 3. chemical 4. cross contamination
16.biological: anything that pertains to life and or living things
17.physical contaminants: are objects that can be seen with the
human eye such as nails, hair, and bandages
18.chemical contamination: can occur if an employee prepares acidic
food using a copper pot
19.cross contamination: is the transfer of pathogens or disease
causing micro organisms from one food to another.
20.What are the 4 biological hazards: 1. bacteria 2. viruses 3.
parasites 4. Fungi
21.bacterial foodborne illnesses account for more than how
many percentage of all foodborne related illness: 90%
3/
16
Questions and Answers
1.Symptoms of Food borne illness: cramping in the abdominal
area, vomiting, nausea, diarrhea, fever, and dehydration.
2.2 foodborne illness:
1. infection
2.contamination
3.foodborne infection: produced by the ingestion of living, harmful
organisms present in food. Such as bacteria, viruses, or parasites.
Infection have a delayed onset
4.2 bacteria most associated with foodborne infection: salmonella
and E. coli
5.foodborne intoxication: an illness produced by ingestion of
bacterial toxins or excrement that are present in food before it is
consumed. Intoxication have a rapid onset
6.2 bacteria associated with foodborne intoxication:
staphylococcus aureus and clostridium botulinum.
1/
16
,7.3 main areas of food safety and sanitation: 1. time and
temperature
2.heat and cold
3.the washing of hands and ware-washing (i.e., dishware, glassware, pots
and pans
8.4 high risk population: 1. pregnant/ nursing(lactating) women
2.infants and children
3.elderly
4.impaired immune systems
9.Sources of Contamination: foodborne outbreak
10.foodborne outbreak: an incident or event where two or more
people suffer a similar illness or sickness from eating a common food
11.food becomes contaminated for the following reasons: food
handlers, food contact surfaces, packaging materials, soil, water, air,
ingredients, and pests
12.food contact surfaces should be cleaned regularly. At
least how many hours?: every 4 hours
13.Non food contact surfaces should always be kept free of.....:
dirt, dust,and other particles.
2/
16
, 14.all packaging material (such as bags of flour) should be how
many inches from the ground?: At least 6 inches
15.Food contaminants can be grouped into what 4 catergories: 1.
biological 2.
physical 3. chemical 4. cross contamination
16.biological: anything that pertains to life and or living things
17.physical contaminants: are objects that can be seen with the
human eye such as nails, hair, and bandages
18.chemical contamination: can occur if an employee prepares acidic
food using a copper pot
19.cross contamination: is the transfer of pathogens or disease
causing micro organisms from one food to another.
20.What are the 4 biological hazards: 1. bacteria 2. viruses 3.
parasites 4. Fungi
21.bacterial foodborne illnesses account for more than how
many percentage of all foodborne related illness: 90%
3/
16
