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FOOD SAFETY MANAGER TEST - PRACTICE
QUESTIONS AND ANSWERS
1. a serious foodborne illness that is commonly transmitted by fecal-
a a a a a a a a a
oral routes is caused by which virus?: hepatitus a
a a a a a a a a
2. under ideal conditions bacteria can multiply every?: 20 minutes
a a a a a a a a
3. what is the range of temperature for the danger zone?: 41 - 135 degrees
a a a a a a a a a a a a a
4. which bacteria is associated with contaminated lunch meats and grows at t
a a a a a a a a a a a
emperatures below 41 degrees fahrenheit?: listeria a a a a a
5. which parasite is associated with foodborne illnesses caused by under-
a a a a a a a a a
cooked pork?: trichinella
a a a
6. which bacteria is associated with foodborne illnesses caused by under-
a a a a a a a a a
cooked ground beef?: shiga toxin producing e. coli
a a a a a a a a
7. what is the main goal for controlling time and temperature?: reduce and pr
a a a a a a a a a a a a
event the growth of bacteria
a a a a
8. toxins produced by pathogens can be easily eliminated by?: a. cooking
a a a a a a a a a a
b. cooling
c. reheating
d. none of these a a
d. none of these
a a a
9. employees with a headache and cough should be restricted to what type of d
a a a a a a a a a a a a a
uties at work?: stock food
a a a a
10. getting a foodborne illness by ingesting infected particles of feces or vomit is
a a a a a a a a a a a a
commonly associated with which of these viruses?: norovirus
a a a a a a a a
11. what must a food handler do when he or she is feeling sick?: notify your m
a a a a a a a a a a a a a a a
anager
12. which of the following is a common symptom of a foodborne illness?: -
a a a a a a a a a a a a
vomiting a
diarrhea
1a/a
10
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13. what should you do at work if you have a headache, cough, and a runny n
a a a a a a a a a a a a a a a
ose?: go to work, but stay away from all direct food handling activities.
a a a a a a a a a a a a
14. the fda has created a food defense program called a.l.e.r.t. what part of the
a a a a a a a a a a a a a a
program includes paying attention to who is in the food facility and also conduc
a a a a a a a a a a a a a
ting background checks of employees during the hiring process?: em- ployees
a a a a a a a a a a
15. which of these is not a potential chemical hazard?: a. storing chemicals sep
a a a a a a a a a a a a
arately from foods a a
b. chemicals are being sprayed while food is out
a a a a a a a a
c. bleach accidentally splashes on cobbler
a a a a a
d. employee is spraying table cleaner while customers are eating
a a a a a a a a a
2a/a
10
FOOD SAFETY MANAGER TEST - PRACTICE
QUESTIONS AND ANSWERS
1. a serious foodborne illness that is commonly transmitted by fecal-
a a a a a a a a a
oral routes is caused by which virus?: hepatitus a
a a a a a a a a
2. under ideal conditions bacteria can multiply every?: 20 minutes
a a a a a a a a
3. what is the range of temperature for the danger zone?: 41 - 135 degrees
a a a a a a a a a a a a a
4. which bacteria is associated with contaminated lunch meats and grows at t
a a a a a a a a a a a
emperatures below 41 degrees fahrenheit?: listeria a a a a a
5. which parasite is associated with foodborne illnesses caused by under-
a a a a a a a a a
cooked pork?: trichinella
a a a
6. which bacteria is associated with foodborne illnesses caused by under-
a a a a a a a a a
cooked ground beef?: shiga toxin producing e. coli
a a a a a a a a
7. what is the main goal for controlling time and temperature?: reduce and pr
a a a a a a a a a a a a
event the growth of bacteria
a a a a
8. toxins produced by pathogens can be easily eliminated by?: a. cooking
a a a a a a a a a a
b. cooling
c. reheating
d. none of these a a
d. none of these
a a a
9. employees with a headache and cough should be restricted to what type of d
a a a a a a a a a a a a a
uties at work?: stock food
a a a a
10. getting a foodborne illness by ingesting infected particles of feces or vomit is
a a a a a a a a a a a a
commonly associated with which of these viruses?: norovirus
a a a a a a a a
11. what must a food handler do when he or she is feeling sick?: notify your m
a a a a a a a a a a a a a a a
anager
12. which of the following is a common symptom of a foodborne illness?: -
a a a a a a a a a a a a
vomiting a
diarrhea
1a/a
10
, aaaaaaaaaa
afever
13. what should you do at work if you have a headache, cough, and a runny n
a a a a a a a a a a a a a a a
ose?: go to work, but stay away from all direct food handling activities.
a a a a a a a a a a a a
14. the fda has created a food defense program called a.l.e.r.t. what part of the
a a a a a a a a a a a a a a
program includes paying attention to who is in the food facility and also conduc
a a a a a a a a a a a a a
ting background checks of employees during the hiring process?: em- ployees
a a a a a a a a a a
15. which of these is not a potential chemical hazard?: a. storing chemicals sep
a a a a a a a a a a a a
arately from foods a a
b. chemicals are being sprayed while food is out
a a a a a a a a
c. bleach accidentally splashes on cobbler
a a a a a
d. employee is spraying table cleaner while customers are eating
a a a a a a a a a
2a/a
10
