FOOD MANAGER CERTIFICATION
EXAM Questions with 100% Answers
Latest Updates version 2025 GRADED
A+
Virus - correct answer...A virus is a small infectious agent that can replicate only inside
the living cells of organisms. While bacteria can grow on non-living surfaces, viruses
need a living host to multiply. Viruses enter a human host through the mouth, nose, or
breaks in the skin. The virus can then be transferred to food during preparation. For
example, a food handler who has hepatitis A could transmit viral agents to the food if
the associate did not properly wash his or her hands before preparing the food.
The most likely sources of viral foodborne illnesses are water, produce, shellfish, and
other ready-to-eat foods; food workers can also be a source. Viruses such as norovirus,
hepatitis A, and rotavirus are directly related to contamination from human feces.
Parasites - correct answer...Parasitic infections are commonly associated with
undercooking meat products or cross-contamination of ready-to-eat food with raw
animal foods, untreated water, or contaminated equipment or utensils.
Chemical Hazards - correct answer...Chemical hazards may occur naturally or may be
added during the processing of food. High levels of toxic chemicals may cause acute
cases of foodborne illness, while chronic illness may result from low levels.
Physical Hazards - correct answer...Illness and injury can result from foreign objects in
food (wood, metal, or glass). These physical hazards can result from contamination or
poor procedures at any point from farm to fork.
FAT TOM - correct answer...FAT TOM is an acronym for six conditions conducive to the
growth of foodborne bacteria. The six conditions are as follows:
F (Food): - correct answer...Bacteria prefer foods high in protein such as meats, poultry,
seafood, dairy products, cooked rice, beans, and potatoes.
A (Acidity): - correct answer...Bacteria thrive in neutral to slightly acidic conditions (pH
4.6- 7.0).
T (Time) - correct answer...Bacteria need four hours to multiply to levels which can
cause illness.
T (Temperature): - correct answer...The temperature danger zone (41°F to 135°F) is the
temperature range within which most disease-causing bacteria can grow.
O (Oxygen) - correct answer...Some bacteria require oxygen; some can't grow without
it; some can grow with oxygen in limited amounts.
LECTUREGRADER
,M (Moisture) - correct answer...The higher the moisture content of food, the faster
bacteria can grow (water activity higher than 0.85).
Allergens - correct answer...Many foods, with or without identifiable allergens, have
been reported to cause food allergies. However, the FDA believes there is scientific
consensus that the following nine major foods can cause a serious allergic reaction in
sensitive individuals. These foods account for 90% or more of all food allergies:
Allergens - correct answer...Milk
Eggs
Fish (such as bass, flounder, or cod)
Crustacean shellfish (such as crab, lobster, or shrimp)
Tree nuts (such as almonds, pecans, or walnuts)
Wheat
Peanuts
Soybeans
LECTUREGRADER
,Sesame
Allergic reactions are unique for each person. The look and feel of an allergic reaction
depends on the body part involved and the severity of the reaction. Some reactions may
be localized and limited, while others could involve multiple body systems. Symptoms of
an allergic reaction include any, some, or many of the following: - correct answer...Skin
may be red, irritated, itching, blistering, or display a rash.
Wheezing, cough, or shortness of breath.
Swelling of the face, eyelids, lips, tongue or throat.
Headache.
Stuffy or runny nose, sneezing.
Itchy, swollen, watery or bloodshot eyes.
Stomach pain, nausea, vomiting, or diarrhea.
Consumers with food allergies rely on food labels to avoid food allergens. Frequently,
reactions occur either because: - correct answer...Product labeling does not inform the
consumer of the presence of the allergenic ingredient.
Cross-contact of a food with an allergenic substance not intended as an ingredient of
the food occurs during processing and preparation.
Food manufacturers must identify in plain language on the label of the food any major
food allergen used as an ingredient in the food, including a coloring, flavoring, or
incidental additive. - correct answer...Food manufacturers must identify in plain
language on the label of the food any major food allergen used as an ingredient in the
food, including a coloring, flavoring, or incidental additive.
Be Clean, Be Healthy
Food Safety Expert: Hand-Washing - correct answer...The FDA specifies additional
guidelines for handwashing including the location of sinks, number of sink, and
alternatives to hand-washing.
Location and Number - correct answer...Locate at least one hand-washing sink:
To allow convenient use by associates in food preparation, food dispensing, and
warewashing areas.
In, or immediately adjacent to, toilet rooms.
Accessibility - correct answer...A hand-washing sink must be accessible at all times for
associate use.
Hand washing sink must be fully equipped and dedicated hands-free hand washing sink
with running warm water *Local health code regulations may require a higher
temperature.
Hand soap dispenser. Soap must always be available at the hand wash sink.
Touch free paper towel dispensers. Must always be maintained and filled with towels.
Trash can must be located within reach of the sink.
A handwashing sign should be placed at an easily visible location over the sink.
Plastic glove holder (Recommended)
LECTUREGRADER
, Hand-Washing Sink Don'ts - correct answer...Don't block access to a hand-washing
sink.
Don't use a hand-washing sink for anything other than washing hands.
Don't store items in a hand-washing sink.
Additional Hand-Washing Sink Specifications - correct answer...A steam mixing valve
may not be used at a hand-washing sink.
Faucets must provide an uninterrupted flow of water for at least 15 seconds.
A HANDWASHING SINK shall be equipped to provide water at a temperature of at least
38oC (100oF) through a mixing valve or combination faucet.
A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least
15 seconds without the need to reactivate the faucet.
Automatic Hand-Washing Facilities - correct answer...Automatic hand-washing facilities
may be substituted for hand-washing sinks in a food establishment that has at least one
hand-washing sink.
An automatic hand-washing facility shall be installed in accordance with manufacturer's
instructions.
Single-use Gloves - correct answer...Single-use gloves shall be used for only one task
such as working with ready-to-eat food or with raw animal food, used for no other
purpose, and discarded when damaged or soiled or when interruptions occur in the
operation and hands must be washed before putting on a new pair of gloves.
Service Animals - correct answer...Food associates may not care for or handle animals
that may be present such as patrol dogs, service animals, or pets.
Food Safety Expert: Foodborne Illness - correct answer...The following is additional
information regarding foodborne illnesses. While foodborne illnesses can take on
various symptoms depending on the pathogen and the tolerance level of the exposed,
the FDA outlines specific pathogens and symptoms that you need to know.
Big 6 Foodborne Illnesses - correct answer...The Big 6 foodborne illnesses are a group
of highly infectious foodborne pathogens. These Big 6 pathogens have a low infectious
dose, contaminate the gastrointestinal system after ingestion, and are shed in feces.
These pathogens shed in high numbers. A food associate infected with a Big 6
foodborne illness will typically shed hundreds of thousands of pathogens in their feces
that can be easily transmitted to food even when good handwashing practices are used.
Consequently, the illness experienced by the consumer can be very severe.
The Big 6 foodborne illnesses include: - correct answer...Salmonella Typhi (typhoid-like
fever)
E. coli O157:H7, Enterohemorrhagic or Shiga toxin-producing E. coli
Shigella spp. (causes shigellosis)
Hepatitis A virus
LECTUREGRADER
EXAM Questions with 100% Answers
Latest Updates version 2025 GRADED
A+
Virus - correct answer...A virus is a small infectious agent that can replicate only inside
the living cells of organisms. While bacteria can grow on non-living surfaces, viruses
need a living host to multiply. Viruses enter a human host through the mouth, nose, or
breaks in the skin. The virus can then be transferred to food during preparation. For
example, a food handler who has hepatitis A could transmit viral agents to the food if
the associate did not properly wash his or her hands before preparing the food.
The most likely sources of viral foodborne illnesses are water, produce, shellfish, and
other ready-to-eat foods; food workers can also be a source. Viruses such as norovirus,
hepatitis A, and rotavirus are directly related to contamination from human feces.
Parasites - correct answer...Parasitic infections are commonly associated with
undercooking meat products or cross-contamination of ready-to-eat food with raw
animal foods, untreated water, or contaminated equipment or utensils.
Chemical Hazards - correct answer...Chemical hazards may occur naturally or may be
added during the processing of food. High levels of toxic chemicals may cause acute
cases of foodborne illness, while chronic illness may result from low levels.
Physical Hazards - correct answer...Illness and injury can result from foreign objects in
food (wood, metal, or glass). These physical hazards can result from contamination or
poor procedures at any point from farm to fork.
FAT TOM - correct answer...FAT TOM is an acronym for six conditions conducive to the
growth of foodborne bacteria. The six conditions are as follows:
F (Food): - correct answer...Bacteria prefer foods high in protein such as meats, poultry,
seafood, dairy products, cooked rice, beans, and potatoes.
A (Acidity): - correct answer...Bacteria thrive in neutral to slightly acidic conditions (pH
4.6- 7.0).
T (Time) - correct answer...Bacteria need four hours to multiply to levels which can
cause illness.
T (Temperature): - correct answer...The temperature danger zone (41°F to 135°F) is the
temperature range within which most disease-causing bacteria can grow.
O (Oxygen) - correct answer...Some bacteria require oxygen; some can't grow without
it; some can grow with oxygen in limited amounts.
LECTUREGRADER
,M (Moisture) - correct answer...The higher the moisture content of food, the faster
bacteria can grow (water activity higher than 0.85).
Allergens - correct answer...Many foods, with or without identifiable allergens, have
been reported to cause food allergies. However, the FDA believes there is scientific
consensus that the following nine major foods can cause a serious allergic reaction in
sensitive individuals. These foods account for 90% or more of all food allergies:
Allergens - correct answer...Milk
Eggs
Fish (such as bass, flounder, or cod)
Crustacean shellfish (such as crab, lobster, or shrimp)
Tree nuts (such as almonds, pecans, or walnuts)
Wheat
Peanuts
Soybeans
LECTUREGRADER
,Sesame
Allergic reactions are unique for each person. The look and feel of an allergic reaction
depends on the body part involved and the severity of the reaction. Some reactions may
be localized and limited, while others could involve multiple body systems. Symptoms of
an allergic reaction include any, some, or many of the following: - correct answer...Skin
may be red, irritated, itching, blistering, or display a rash.
Wheezing, cough, or shortness of breath.
Swelling of the face, eyelids, lips, tongue or throat.
Headache.
Stuffy or runny nose, sneezing.
Itchy, swollen, watery or bloodshot eyes.
Stomach pain, nausea, vomiting, or diarrhea.
Consumers with food allergies rely on food labels to avoid food allergens. Frequently,
reactions occur either because: - correct answer...Product labeling does not inform the
consumer of the presence of the allergenic ingredient.
Cross-contact of a food with an allergenic substance not intended as an ingredient of
the food occurs during processing and preparation.
Food manufacturers must identify in plain language on the label of the food any major
food allergen used as an ingredient in the food, including a coloring, flavoring, or
incidental additive. - correct answer...Food manufacturers must identify in plain
language on the label of the food any major food allergen used as an ingredient in the
food, including a coloring, flavoring, or incidental additive.
Be Clean, Be Healthy
Food Safety Expert: Hand-Washing - correct answer...The FDA specifies additional
guidelines for handwashing including the location of sinks, number of sink, and
alternatives to hand-washing.
Location and Number - correct answer...Locate at least one hand-washing sink:
To allow convenient use by associates in food preparation, food dispensing, and
warewashing areas.
In, or immediately adjacent to, toilet rooms.
Accessibility - correct answer...A hand-washing sink must be accessible at all times for
associate use.
Hand washing sink must be fully equipped and dedicated hands-free hand washing sink
with running warm water *Local health code regulations may require a higher
temperature.
Hand soap dispenser. Soap must always be available at the hand wash sink.
Touch free paper towel dispensers. Must always be maintained and filled with towels.
Trash can must be located within reach of the sink.
A handwashing sign should be placed at an easily visible location over the sink.
Plastic glove holder (Recommended)
LECTUREGRADER
, Hand-Washing Sink Don'ts - correct answer...Don't block access to a hand-washing
sink.
Don't use a hand-washing sink for anything other than washing hands.
Don't store items in a hand-washing sink.
Additional Hand-Washing Sink Specifications - correct answer...A steam mixing valve
may not be used at a hand-washing sink.
Faucets must provide an uninterrupted flow of water for at least 15 seconds.
A HANDWASHING SINK shall be equipped to provide water at a temperature of at least
38oC (100oF) through a mixing valve or combination faucet.
A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least
15 seconds without the need to reactivate the faucet.
Automatic Hand-Washing Facilities - correct answer...Automatic hand-washing facilities
may be substituted for hand-washing sinks in a food establishment that has at least one
hand-washing sink.
An automatic hand-washing facility shall be installed in accordance with manufacturer's
instructions.
Single-use Gloves - correct answer...Single-use gloves shall be used for only one task
such as working with ready-to-eat food or with raw animal food, used for no other
purpose, and discarded when damaged or soiled or when interruptions occur in the
operation and hands must be washed before putting on a new pair of gloves.
Service Animals - correct answer...Food associates may not care for or handle animals
that may be present such as patrol dogs, service animals, or pets.
Food Safety Expert: Foodborne Illness - correct answer...The following is additional
information regarding foodborne illnesses. While foodborne illnesses can take on
various symptoms depending on the pathogen and the tolerance level of the exposed,
the FDA outlines specific pathogens and symptoms that you need to know.
Big 6 Foodborne Illnesses - correct answer...The Big 6 foodborne illnesses are a group
of highly infectious foodborne pathogens. These Big 6 pathogens have a low infectious
dose, contaminate the gastrointestinal system after ingestion, and are shed in feces.
These pathogens shed in high numbers. A food associate infected with a Big 6
foodborne illness will typically shed hundreds of thousands of pathogens in their feces
that can be easily transmitted to food even when good handwashing practices are used.
Consequently, the illness experienced by the consumer can be very severe.
The Big 6 foodborne illnesses include: - correct answer...Salmonella Typhi (typhoid-like
fever)
E. coli O157:H7, Enterohemorrhagic or Shiga toxin-producing E. coli
Shigella spp. (causes shigellosis)
Hepatitis A virus
LECTUREGRADER
