Food Manager Exam LATEST UPDATED
VERSION
According to Centers for Disease Control and Prevention (CDC), each year how many people
become sick due to foodborne illnesses? -(ANSWER) Over 76 million people
According to Centers for Disease Control and Prevention (CDC), each year how many people
are hospitalized due to foodborne illnesses? -(ANSWER) Over 325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how many people
die due to foodborne illnesses? -(ANSWER) Over 5,000 people
What are the two types of foodborne illnesses? -(ANSWER) Foodborne infection & foodborne
intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms present
in food? -(ANSWER) Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? -(ANSWER) Not
cooking food products to their required temperatures
What type of foodborne illness has a delayed onset meaning you do not get sick right away? -
(ANSWER) Foodborne infections
What are two bacteria most associated with foodborne infection? -(ANSWER) Salmonella and
E. Coli
What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that
are present in food before it is consumed? -(ANSWER) Foodborne intoxication
What type of foodborne illness may occur from consuming foods that contain chemicals from
cleaning agents, pesticides, or certain metals? -(ANSWER) Foodborne intoxication
What type of foodborne illness may occur when leaving potentially hazardous food products at
room temperature, exposing it to the Temperature Danger Zone (TDZ)? -(ANSWER) Foodborne
intoxication
What are waste or by-products of bacteria? -(ANSWER) Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly
within a few hours? -(ANSWER) Foodborne intoxication
What are the two bacteria associated with foodborne intoxication? -(ANSWER) Staphylococcus
Aureus and Clostridium Botulinum
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, Poultry should be cooked to an internal temperature of how many degrees and for how many
seconds? -(ANSWER) 165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how many
seconds? -(ANSWER) 155 degrees F for 15 seconds
Pork should be cooked to an internal temperature of how many degrees for how many seconds? -
(ANSWER) 145 degrees for 15 seconds
What is WRSA? -(ANSWER) Wash, Rinse, Sanitize, Air dry
How many seconds do food preparers need to wash their hands for? -(ANSWER) 20 seconds
What are the four groups of people who are considered High Risk Populations? -(ANSWER)
PIES (Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each week? -(ANSWER)
12 ounces
What are some foods pregnant women cannot eat? -(ANSWER) King mackerel, shark,
swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS? -(ANSWER) Salmonella,
campylobacter, and listeria
Bacteria doubles every how many minutes? -(ANSWER) 20 minutes
Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on
the surfaces? -(ANSWER) Every four hours
All packaging material should be how many inches off the ground? -(ANSWER) 6 inches
What are the four categories of food contaminants? -(ANSWER) Biological, physical, chemical,
cross contamination
What type of food contaminant pertains to life and or living things? Some main examples are
bacteria, viruses, parasites, and fungi. -(ANSWER) Biological
What type of food contaminant are objects that can be seen with the human eye such as nails,
hair, and bandages? -(ANSWER) Physical
What type of food contaminant can occur if an employee prepares acidic foods (such as lemons)
using a copper pot? -(ANSWER) Chemical
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VERSION
According to Centers for Disease Control and Prevention (CDC), each year how many people
become sick due to foodborne illnesses? -(ANSWER) Over 76 million people
According to Centers for Disease Control and Prevention (CDC), each year how many people
are hospitalized due to foodborne illnesses? -(ANSWER) Over 325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how many people
die due to foodborne illnesses? -(ANSWER) Over 5,000 people
What are the two types of foodborne illnesses? -(ANSWER) Foodborne infection & foodborne
intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms present
in food? -(ANSWER) Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? -(ANSWER) Not
cooking food products to their required temperatures
What type of foodborne illness has a delayed onset meaning you do not get sick right away? -
(ANSWER) Foodborne infections
What are two bacteria most associated with foodborne infection? -(ANSWER) Salmonella and
E. Coli
What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that
are present in food before it is consumed? -(ANSWER) Foodborne intoxication
What type of foodborne illness may occur from consuming foods that contain chemicals from
cleaning agents, pesticides, or certain metals? -(ANSWER) Foodborne intoxication
What type of foodborne illness may occur when leaving potentially hazardous food products at
room temperature, exposing it to the Temperature Danger Zone (TDZ)? -(ANSWER) Foodborne
intoxication
What are waste or by-products of bacteria? -(ANSWER) Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly
within a few hours? -(ANSWER) Foodborne intoxication
What are the two bacteria associated with foodborne intoxication? -(ANSWER) Staphylococcus
Aureus and Clostridium Botulinum
Page | 1
, Poultry should be cooked to an internal temperature of how many degrees and for how many
seconds? -(ANSWER) 165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how many
seconds? -(ANSWER) 155 degrees F for 15 seconds
Pork should be cooked to an internal temperature of how many degrees for how many seconds? -
(ANSWER) 145 degrees for 15 seconds
What is WRSA? -(ANSWER) Wash, Rinse, Sanitize, Air dry
How many seconds do food preparers need to wash their hands for? -(ANSWER) 20 seconds
What are the four groups of people who are considered High Risk Populations? -(ANSWER)
PIES (Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each week? -(ANSWER)
12 ounces
What are some foods pregnant women cannot eat? -(ANSWER) King mackerel, shark,
swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS? -(ANSWER) Salmonella,
campylobacter, and listeria
Bacteria doubles every how many minutes? -(ANSWER) 20 minutes
Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on
the surfaces? -(ANSWER) Every four hours
All packaging material should be how many inches off the ground? -(ANSWER) 6 inches
What are the four categories of food contaminants? -(ANSWER) Biological, physical, chemical,
cross contamination
What type of food contaminant pertains to life and or living things? Some main examples are
bacteria, viruses, parasites, and fungi. -(ANSWER) Biological
What type of food contaminant are objects that can be seen with the human eye such as nails,
hair, and bandages? -(ANSWER) Physical
What type of food contaminant can occur if an employee prepares acidic foods (such as lemons)
using a copper pot? -(ANSWER) Chemical
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