FOOD MANAGER EXAM 2025 (NEWEST EXAM) | ALL QUESTIONS
Food Manager Exam
AND CORRECT ANSWERS | GRADED A+ | LATEST EXAM | VERIFIED
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ANSWERS (JUST RELEASED)
1. According to Centers for Disease Control and Pre- Over 76 million people
vention (CDC), each year how many people become
sick due to foodborne illnesses?
2. According to Centers for Disease Control and Pre- Over 325,000 people
vention (CDC), each year how many people are hos-
pitalized due to foodborne illnesses?
3. According to Centers for Disease Control and Pre- Over 5,000 people
vention (CDC), each year how many people die due
to foodborne illnesses?
4. What are the two types of foodborne illnesses? Foodborne infection & food-
borne intoxication
5. What type of foodborne illness is produced by the Foodborne infection
ingestion of living, harmful organisms present in
food?
6. In foodborne infections, how are harmful organ- Not cooking food products to
isms inside food not killed? their required temperatures
7. What type of foodborne illness has a delayed onset Foodborne infections
meaning you do not get sick right away?
8. What are two bacteria most associated with food- Salmonella and E. Coli
borne infection?
9. What type of foodborne illness is produced by in- Foodborne intoxication
gestion of bacterial toxins or excrements that are
present in food before it is consumed?
10. Foodborne intoxication
, Food Manager Exam
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What type of foodborne illness may occur from
consuming foods that contain chemicals from
cleaning agents, pesticides, or certain metals?
11. What type of foodborne illness may occur when Foodborne intoxication
leaving potentially hazardous food products at
room temperature, exposing it to the Temperature
Danger Zone (TDZ)?
12. What are waste or by-products of bacteria? Toxins
13. The symptoms of what type of foodborne illness Foodborne intoxication
have a rapid onset, meaning they occur rapidly
within a few hours?
14. What are the two bacteria associated with food- Staphylococcus Aureus and
borne intoxication? Clostridium Botulinum
15. Poultry should be cooked to an internal tempera- 165 degrees F for 15 seconds
ture of how many degrees and for how many sec-
onds?
16. Ground beef should be cooked to an internal tem- 155 degrees F for 15 seconds
perature of how many degrees for how many sec-
onds?
17. Pork should be cooked to an internal temperature 145 degrees for 15 seconds
of how many degrees for how many seconds?
18. What is WRSA? Wash, Rinse, Sanitize, Air dry
19. How many seconds do food preparers need to 20 seconds
wash their hands for?
Food Manager Exam
AND CORRECT ANSWERS | GRADED A+ | LATEST EXAM | VERIFIED
Study online at https://quizlet.com/_2dbwwu
ANSWERS (JUST RELEASED)
1. According to Centers for Disease Control and Pre- Over 76 million people
vention (CDC), each year how many people become
sick due to foodborne illnesses?
2. According to Centers for Disease Control and Pre- Over 325,000 people
vention (CDC), each year how many people are hos-
pitalized due to foodborne illnesses?
3. According to Centers for Disease Control and Pre- Over 5,000 people
vention (CDC), each year how many people die due
to foodborne illnesses?
4. What are the two types of foodborne illnesses? Foodborne infection & food-
borne intoxication
5. What type of foodborne illness is produced by the Foodborne infection
ingestion of living, harmful organisms present in
food?
6. In foodborne infections, how are harmful organ- Not cooking food products to
isms inside food not killed? their required temperatures
7. What type of foodborne illness has a delayed onset Foodborne infections
meaning you do not get sick right away?
8. What are two bacteria most associated with food- Salmonella and E. Coli
borne infection?
9. What type of foodborne illness is produced by in- Foodborne intoxication
gestion of bacterial toxins or excrements that are
present in food before it is consumed?
10. Foodborne intoxication
, Food Manager Exam
Study online at https://quizlet.com/_2dbwwu
What type of foodborne illness may occur from
consuming foods that contain chemicals from
cleaning agents, pesticides, or certain metals?
11. What type of foodborne illness may occur when Foodborne intoxication
leaving potentially hazardous food products at
room temperature, exposing it to the Temperature
Danger Zone (TDZ)?
12. What are waste or by-products of bacteria? Toxins
13. The symptoms of what type of foodborne illness Foodborne intoxication
have a rapid onset, meaning they occur rapidly
within a few hours?
14. What are the two bacteria associated with food- Staphylococcus Aureus and
borne intoxication? Clostridium Botulinum
15. Poultry should be cooked to an internal tempera- 165 degrees F for 15 seconds
ture of how many degrees and for how many sec-
onds?
16. Ground beef should be cooked to an internal tem- 155 degrees F for 15 seconds
perature of how many degrees for how many sec-
onds?
17. Pork should be cooked to an internal temperature 145 degrees for 15 seconds
of how many degrees for how many seconds?
18. What is WRSA? Wash, Rinse, Sanitize, Air dry
19. How many seconds do food preparers need to 20 seconds
wash their hands for?
