Food Manager
Certification Exam
Questions with
Correct Answers
Graded A+
Denning [Date] [Course title]
, 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
Certification Exam
Questions with
Correct Answers
Graded A+
Denning [Date] [Course title]
, 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
