Food Manager Certification Exam
Study Guide Solutions
Abrasive - ANSWER✔✔-a cleaning agent that contains scouring agents
Aerobic Bacteria - ANSWER✔✔-bacteria that require oxygen to grow
air gap - ANSWER✔✔-an unobstructed open vertical space separating two
plumbing fixtures which prevent contamination from the lower fixture to
the higher one. May be used to protect a potable water outlet (faucet) from
water in the sink bowl or to protect the drain line from a food preparation
sink from possible sewage back-ups.
Alkaline - ANSWER✔✔-a substance with a pH above 7.0
American with Disabilities Act (ADA) - ANSWER✔✔-a federal law that
prevents discrimination against individuals with disabilities
Anaerobic Bacteria - ANSWER✔✔-bacteria that cannot grow in the
presence of oxygen
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,backflow - ANSWER✔✔-the flow of non-potable water or contamination
into a potable water supply caused by back-pressure or backsiphonage.
Biological Hazard - ANSWER✔✔-any living organism or waste of living
organisms that may contaminate food.
Calibration - ANSWER✔✔-the act of adjusting a thermometer so that it
accurately measures temperatures.
Carrier - ANSWER✔✔-someone who has a pathogenic microorganism in
his system or on his person but does not sure signs of the disease. May
transmit the pathogen to others and cause disease without necessarily
becoming ill himself.
Chemical Hazard - ANSWER✔✔-chemical substances that can contaminate
food.
Chemical Sanitizing - ANSWER✔✔-reducing the number of live
microorganisms on a surface to safe levels by using chemicals to kill the
microorganisms
Chlorine - ANSWER✔✔-the mores commonly used and least expensive
chemical sanitizer used in food establishments
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, Ciguatera Toxin - ANSWER✔✔-a naturally occurring toxin that
accumulates in the tissue of certain kinds of predatory reef fish
Cleaning - ANSWER✔✔-the process of removing visible soil from a surface
Clean-in-place Equipment - ANSWER✔✔-equipment that is cleaned and
sanitized by passing solutions of detergent, rinse water, sanitizer through
the internal components of the equipment.
Conditional Employee - ANSWER✔✔-a potential food employee to whom
a job offer is made, conditional on responses to subsequent medical
questions or examinations designed to identify potential food employees
who may be suffering from a disease that can be transmitted through food
and done in compliance with Title 1 of the American with Disabilities Act
of 1990.
Contamination - ANSWER✔✔-the presence of harmful substances or
organisms in food.
Corrective Action - ANSWER✔✔-action taken when a critical limit is
violated in order to protect food safety.
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/19
Study Guide Solutions
Abrasive - ANSWER✔✔-a cleaning agent that contains scouring agents
Aerobic Bacteria - ANSWER✔✔-bacteria that require oxygen to grow
air gap - ANSWER✔✔-an unobstructed open vertical space separating two
plumbing fixtures which prevent contamination from the lower fixture to
the higher one. May be used to protect a potable water outlet (faucet) from
water in the sink bowl or to protect the drain line from a food preparation
sink from possible sewage back-ups.
Alkaline - ANSWER✔✔-a substance with a pH above 7.0
American with Disabilities Act (ADA) - ANSWER✔✔-a federal law that
prevents discrimination against individuals with disabilities
Anaerobic Bacteria - ANSWER✔✔-bacteria that cannot grow in the
presence of oxygen
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/19
,backflow - ANSWER✔✔-the flow of non-potable water or contamination
into a potable water supply caused by back-pressure or backsiphonage.
Biological Hazard - ANSWER✔✔-any living organism or waste of living
organisms that may contaminate food.
Calibration - ANSWER✔✔-the act of adjusting a thermometer so that it
accurately measures temperatures.
Carrier - ANSWER✔✔-someone who has a pathogenic microorganism in
his system or on his person but does not sure signs of the disease. May
transmit the pathogen to others and cause disease without necessarily
becoming ill himself.
Chemical Hazard - ANSWER✔✔-chemical substances that can contaminate
food.
Chemical Sanitizing - ANSWER✔✔-reducing the number of live
microorganisms on a surface to safe levels by using chemicals to kill the
microorganisms
Chlorine - ANSWER✔✔-the mores commonly used and least expensive
chemical sanitizer used in food establishments
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/19
, Ciguatera Toxin - ANSWER✔✔-a naturally occurring toxin that
accumulates in the tissue of certain kinds of predatory reef fish
Cleaning - ANSWER✔✔-the process of removing visible soil from a surface
Clean-in-place Equipment - ANSWER✔✔-equipment that is cleaned and
sanitized by passing solutions of detergent, rinse water, sanitizer through
the internal components of the equipment.
Conditional Employee - ANSWER✔✔-a potential food employee to whom
a job offer is made, conditional on responses to subsequent medical
questions or examinations designed to identify potential food employees
who may be suffering from a disease that can be transmitted through food
and done in compliance with Title 1 of the American with Disabilities Act
of 1990.
Contamination - ANSWER✔✔-the presence of harmful substances or
organisms in food.
Corrective Action - ANSWER✔✔-action taken when a critical limit is
violated in order to protect food safety.
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/19
