Prometric Food Manager Exam(questions and answers)2023

Prometric Food Manager ExamChapter 1 - correct answer Introduction to Food Safety Safe Food - correct answer food that is free of contaminants Adulterated Food - correct answer food that is generally impure, unsafe, or unwholesome Misbranding - correct answer false or misleading information on a label Food Additives - correct answer preservatives, food colorings, and flavorings added to food Federal Agencies involved in food safety - correct answer FDA USDA CDC NOAA EPA Food & Drug Administration - correct answer Assures certain foods are safe, wholesome, sanitary & properly labeled; regulates food, food ingredients, and safety food additives U.S. Department of Agriculture - correct answer provides leadership on food, agriculture, natural resources, rural development, & nutrition; Includes FSIS which regulates safety & labeling of domesticated animals Centers For Disease Control & Prevention - correct answer concerned with prevention and surveillance of food borne illness outbreaks National Oceanic and Atmospheric Administration - correct answer Responsible for inspecting fish and fish farming & harvesting practices Environmental Protection Agency - correct answer regulates contaminates in drinking water, ensures proper water treatment, regulates pesticides Chapter 2 - correct answer Foodborne Illness Foodborne Illness - correct answer infection or intoxication resulting from eating foods contaminated with harmful microorganisms or toxins Foodborne illness outbreak - correct answer 2 or more cases of foodborne illness in a limited period of time with the same organism and are associated with the same food or food service operation (botulism is the exception to rule) High risk population - correct answer people who are more likely of contracting a food-borne illness, including the elderly, the very young, people who are immunocompromised, and pregnant women Toxin - correct answer a substance created by plants or animals that is poisonous to humans Common symptoms of foodborne illness - correct answer vomiting, diarrhea, abdominal pain, fever, chills CDC Risk factors that lead to food-borne illness - correct answer -improper hot/cold holding temperatures -improper cooking temperatures -dirty/contaminated utensils & equipment -poor hygiene and employee health -food from unsafe sources Chapter 3 - correct answer Contamination Viral gastroenteritis - correct answer inflammation of stomach and intestines from a virus causing diarrhea & vomiting Contamination - correct answer presence of physical, chemical, or biological matter in food or the food environment Cross contamination - correct answer when bacteria from contaminated foods transfer to other foods (usually from raw food) Ready-to-eat-foods - correct answer foods that are already cooked or prepared and will not go through further treatment to destroy disease producing organisms