Food Manager Certification Exam 2025
Questions and elaborated Answers 100% Verified
1. Symptoms of Food borne illness: cramping in the abdominal area, vomiting, nausea,
diarrhea, fever, and dehydration.
2. 2 foodborne illness: 1. infection
2. contamination
3. foodborne infection: produced by the ingestion of living, harmful organisms present in
food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
4. 2 bacteria most associated with foodborne infection: salmonella and E. coli
5. foodborne intoxication: an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication have a rapid onset
6. 2 bacteria associated with foodborne intoxication: staphylococcus aureus and
clostridium botulinum.
7. 3 main areas of food safety and sanitation: 1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
8. 4 high risk population: 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
9. Sources of Contamination: foodborne outbreak
10. foodborne outbreak: an incident or event where two or more people suffer a similar
illness or sickness from eating a common food
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, 11. food becomes contaminated for the following reasons: food handlers, food contact
surfaces, packaging materials, soil, water, air, ingredients, and pests
12. food contact surfaces should be cleaned regularly. At least how many hours?:
every 4 hours
13. Non food contact surfaces should always be kept free of.....: dirt, dust,and other
particles.
14. all packaging material (such as bags of flour) should be how many inches from the
ground?: At least 6 inches
15. Food contaminants can be grouped into what 4 catergories: 1. biological 2.
physical 3. chemical 4. cross contamination
16. biological: anything that pertains to life and or living things
17. physical contaminants: are objects that can be seen with the human eye such as nails,
hair, and bandages
18. chemical contamination: can occur if an employee prepares acidic food using a copper
pot
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15
Questions and elaborated Answers 100% Verified
1. Symptoms of Food borne illness: cramping in the abdominal area, vomiting, nausea,
diarrhea, fever, and dehydration.
2. 2 foodborne illness: 1. infection
2. contamination
3. foodborne infection: produced by the ingestion of living, harmful organisms present in
food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
4. 2 bacteria most associated with foodborne infection: salmonella and E. coli
5. foodborne intoxication: an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication have a rapid onset
6. 2 bacteria associated with foodborne intoxication: staphylococcus aureus and
clostridium botulinum.
7. 3 main areas of food safety and sanitation: 1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
8. 4 high risk population: 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
9. Sources of Contamination: foodborne outbreak
10. foodborne outbreak: an incident or event where two or more people suffer a similar
illness or sickness from eating a common food
1/
15
, 11. food becomes contaminated for the following reasons: food handlers, food contact
surfaces, packaging materials, soil, water, air, ingredients, and pests
12. food contact surfaces should be cleaned regularly. At least how many hours?:
every 4 hours
13. Non food contact surfaces should always be kept free of.....: dirt, dust,and other
particles.
14. all packaging material (such as bags of flour) should be how many inches from the
ground?: At least 6 inches
15. Food contaminants can be grouped into what 4 catergories: 1. biological 2.
physical 3. chemical 4. cross contamination
16. biological: anything that pertains to life and or living things
17. physical contaminants: are objects that can be seen with the human eye such as nails,
hair, and bandages
18. chemical contamination: can occur if an employee prepares acidic food using a copper
pot
2/
15
