Food Manager Certification Exam
Questions & Answers 100% 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
Questions & Answers 100% 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
