Food Manager Certification Exam
Questions and Verified Rationalized Answers 2025
1. Average number of food borne illnesses per year: 76 million people (1/4 people in
the us)
2. Symptoms of foodborne illness: cramping in the abdominal area vomiting
nausea
diarrhea
fever
dehydration
3. Listeria and Botulism: have a greater health effect on pregnant women
4. 2 types of food borne illness: Foodborne infection and foodborne intoxication
5. Foodborne Infection: an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
6. foodborne intoxication: an illness caused by toxins that an organism has pro- duced in a
food; toxins may also be produced by chemicals, heavy metals, or other substances
-most common are staph and clostridium
7. three main areas of food safety and sanitation: -time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
8. poultry: cooked to and internal temp of 165 for 15 seconds
9. ground beef: cooked to and internal temp of 155 for 15 seconds
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,10. pork: cooked to and internal temp of 145 for 15 seconds
11. food must be stored properly: when food isn't being used it should be held hot or kept
cold
keeping food at room temperature is dangerous
12. Food preparers must: wash hands for at least 20 seconds
13. High Risk Populations: Young children the
elderly
people with compromised immune systems
14. Sources of contamination: food handlers food
contact surfaces
packaging materials soil
contaminated water air
ingredients
pests
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, 15. food handlers: should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
16. food-contact surfaces: should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
17. packaging materials: should be kept 6 inches off the ground
18. dirty soil: all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
19. water: must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and giardia
20. food contaminants: biological
physical
chemical
cross contamination
21. biological hazards: bacteria, viruses, parasites, fungi
22. bacteria: food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours accounts
for more than 90% of foodborne illnesses doubles every 20
minutes
23. toxins: cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
24. spores: forms when bacteria changes forms that are very resistant to heat and dry
conditions
25. E. Coli: Found in human intestines and other warm-blooded animals. It can
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Questions and Verified Rationalized Answers 2025
1. Average number of food borne illnesses per year: 76 million people (1/4 people in
the us)
2. Symptoms of foodborne illness: cramping in the abdominal area vomiting
nausea
diarrhea
fever
dehydration
3. Listeria and Botulism: have a greater health effect on pregnant women
4. 2 types of food borne illness: Foodborne infection and foodborne intoxication
5. Foodborne Infection: an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
6. foodborne intoxication: an illness caused by toxins that an organism has pro- duced in a
food; toxins may also be produced by chemicals, heavy metals, or other substances
-most common are staph and clostridium
7. three main areas of food safety and sanitation: -time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
8. poultry: cooked to and internal temp of 165 for 15 seconds
9. ground beef: cooked to and internal temp of 155 for 15 seconds
1/
18
,10. pork: cooked to and internal temp of 145 for 15 seconds
11. food must be stored properly: when food isn't being used it should be held hot or kept
cold
keeping food at room temperature is dangerous
12. Food preparers must: wash hands for at least 20 seconds
13. High Risk Populations: Young children the
elderly
people with compromised immune systems
14. Sources of contamination: food handlers food
contact surfaces
packaging materials soil
contaminated water air
ingredients
pests
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18
, 15. food handlers: should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
16. food-contact surfaces: should be cleaned every 4 hours
-old food on surfaces can attract pests such as roaches, mice and rats
17. packaging materials: should be kept 6 inches off the ground
18. dirty soil: all produce must be washed well
-crops that grow low in the soil have a higher likelihood of contamination
19. water: must be drinkable as bacteria and parasites can live in water
-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and giardia
20. food contaminants: biological
physical
chemical
cross contamination
21. biological hazards: bacteria, viruses, parasites, fungi
22. bacteria: food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours accounts
for more than 90% of foodborne illnesses doubles every 20
minutes
23. toxins: cannot be killed with heat or cold
as bacteria multiplies, they produce waste products
-waste products may look and feel like slime
24. spores: forms when bacteria changes forms that are very resistant to heat and dry
conditions
25. E. Coli: Found in human intestines and other warm-blooded animals. It can
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