FOOD MANAGER CERTIFICATION EXAM
QUESTIONS AND ANSWERS
Average anumber aof afood aborne aillnesses aper ayear a- aans--76 amillion apeople a(1/4 apeople
ain athe aus)
Symptoms aof afoodborne aillness a- aans--cramping ain athe aabdominal aarea
vomiting
nausea
diarrhea
fever
dehydration
Listeria aand aBotulism a- aans--have aa agreater ahealth aeffect aon apregnant awomen
2 atypes aof afood aborne aillness a- aans--Foodborne ainfection aand afoodborne aintoxication
Foodborne aInfection a- aans--an aillness acaused aby aa abacteria, avirus, aor aparasite athat ahas
acontaminated aa afood
- amost acommon aare asalmonella aand aE. aColi.
foodborne aintoxication a- aans--an aillness acaused aby atoxins athat aan aorganism ahas
aproduced ain aa afood; atoxins amay aalso abe aproduced aby achemicals, aheavy ametals, aor
aother asubstances
-most acommon aare astaph aand aclostridium
three amain aareas aof afood asafety aand asanitation a- aans---time aand atemp
-heat aand acold
-handwashing/ware-washing(plates aand aetc)
poultry a- aans--cooked ato aand ainternal atemp aof a165 afor a15 aseconds
ground abeef a- aans--cooked ato aand ainternal atemp aof a155 afor a15 aseconds
pork a- aans--cooked ato aand ainternal atemp aof a145 afor a15 aseconds
food amust abe astored aproperly a- aans--when afood aisn't abeing aused ait ashould abe aheld ahot
aor akept acold
keeping afood aat aroom atemperature ais adangerous
Food apreparers amust a- aans--wash ahands afor aat aleast a20 aseconds
, High aRisk aPopulations a- aans--Young achildren
the aelderly
people awith acompromised aimmune asystems
Sources aof acontamination a- aans--food ahandlers
food acontact asurfaces
packaging amaterials
soil
contaminated awater
air
ingredients
pests
food ahandlers a- aans--should afollow aproper apersonal ahygiene
- aa aspeck aof adirt acan acontain aover aa amillion abacteria
food-contact asurfaces a- aans--should abe acleaned aevery a4 ahours
-old afood aon asurfaces acan aattract apests asuch aas aroaches, amice aand arats
packaging amaterials a- aans--should abe akept a6 ainches aoff athe aground
dirty asoil a- aans--all aproduce amust abe awashed awell
-crops athat agrow alow ain athe asoil ahave aa ahigher alikelihood aof acontamination
water a- aans--must abe adrinkable aas abacteria aand aparasites acan alive ain awater
-dirty awater acan ahave amicroorganisms asuch aas aE. aColi, asalmonella, avibrio, ashigella, aand
agiardia
food acontaminants a- aans--biological
physical
chemical
cross acontamination
biological ahazards a- aans--bacteria, aviruses, aparasites, afungi
bacteria a- aans--food amust abe aout aof adanger azone a(41°-135°)
-cannot abe ain adanger azone afor amore athan a4 ahours
accounts afor amore athan a90% aof afoodborne aillnesses
doubles aevery a20 aminutes
toxins a- aans--cannot abe akilled awith aheat aor acold
as abacteria amultiplies, athey aproduce awaste aproducts a
-waste aproducts amay alook aand afeel alike aslime
QUESTIONS AND ANSWERS
Average anumber aof afood aborne aillnesses aper ayear a- aans--76 amillion apeople a(1/4 apeople
ain athe aus)
Symptoms aof afoodborne aillness a- aans--cramping ain athe aabdominal aarea
vomiting
nausea
diarrhea
fever
dehydration
Listeria aand aBotulism a- aans--have aa agreater ahealth aeffect aon apregnant awomen
2 atypes aof afood aborne aillness a- aans--Foodborne ainfection aand afoodborne aintoxication
Foodborne aInfection a- aans--an aillness acaused aby aa abacteria, avirus, aor aparasite athat ahas
acontaminated aa afood
- amost acommon aare asalmonella aand aE. aColi.
foodborne aintoxication a- aans--an aillness acaused aby atoxins athat aan aorganism ahas
aproduced ain aa afood; atoxins amay aalso abe aproduced aby achemicals, aheavy ametals, aor
aother asubstances
-most acommon aare astaph aand aclostridium
three amain aareas aof afood asafety aand asanitation a- aans---time aand atemp
-heat aand acold
-handwashing/ware-washing(plates aand aetc)
poultry a- aans--cooked ato aand ainternal atemp aof a165 afor a15 aseconds
ground abeef a- aans--cooked ato aand ainternal atemp aof a155 afor a15 aseconds
pork a- aans--cooked ato aand ainternal atemp aof a145 afor a15 aseconds
food amust abe astored aproperly a- aans--when afood aisn't abeing aused ait ashould abe aheld ahot
aor akept acold
keeping afood aat aroom atemperature ais adangerous
Food apreparers amust a- aans--wash ahands afor aat aleast a20 aseconds
, High aRisk aPopulations a- aans--Young achildren
the aelderly
people awith acompromised aimmune asystems
Sources aof acontamination a- aans--food ahandlers
food acontact asurfaces
packaging amaterials
soil
contaminated awater
air
ingredients
pests
food ahandlers a- aans--should afollow aproper apersonal ahygiene
- aa aspeck aof adirt acan acontain aover aa amillion abacteria
food-contact asurfaces a- aans--should abe acleaned aevery a4 ahours
-old afood aon asurfaces acan aattract apests asuch aas aroaches, amice aand arats
packaging amaterials a- aans--should abe akept a6 ainches aoff athe aground
dirty asoil a- aans--all aproduce amust abe awashed awell
-crops athat agrow alow ain athe asoil ahave aa ahigher alikelihood aof acontamination
water a- aans--must abe adrinkable aas abacteria aand aparasites acan alive ain awater
-dirty awater acan ahave amicroorganisms asuch aas aE. aColi, asalmonella, avibrio, ashigella, aand
agiardia
food acontaminants a- aans--biological
physical
chemical
cross acontamination
biological ahazards a- aans--bacteria, aviruses, aparasites, afungi
bacteria a- aans--food amust abe aout aof adanger azone a(41°-135°)
-cannot abe ain adanger azone afor amore athan a4 ahours
accounts afor amore athan a90% aof afoodborne aillnesses
doubles aevery a20 aminutes
toxins a- aans--cannot abe akilled awith aheat aor acold
as abacteria amultiplies, athey aproduce awaste aproducts a
-waste aproducts amay alook aand afeel alike aslime
