TEXAS FOOD MANAGER EXAM BANK LEARN2SERVE
360TRAINING QUESTIONS AND ANSWERS WITH 100%
CORRECT VERIFIED RATIONALES | EXPERT VERIFIED FOR
GUARANTEED PASS | LATEST UPDATE
1
According to the CDC, each year how many people become sick due to foodborne illnesses?
A. About 1 million
B. 10 million
C. 40 million
D. Over 76 million
Answer: D
Rationale: The CDC estimates that over 76 million Americans experience foodborne illness
annually. This figure underscores the widespread nature of foodborne pathogens and the need for
strict food-safety practices.
2
According to the CDC, how many people are hospitalized annually because of foodborne
illnesses?
A. 100,000
B. 200,000
C. Over 325,000
D. 500,000
Answer: C
,Rationale: CDC data show more than 325 000 hospitalizations each year due to complications
from foodborne pathogens, demonstrating the severity of certain infections.
3
According to the CDC, how many people die each year due to foodborne illnesses?
A. 1,000
B. 3,000
C. Over 5,000
D. 10,000
Answer: C
Rationale: Roughly 5 000 or more deaths occur annually in the U.S. from foodborne diseases,
illustrating why proper food handling is critical.
4
What are the two main types of foodborne illnesses?
A. Viral and bacterial
B. Chemical and biological
C. Foodborne infection and foodborne intoxication
D. Fungal and parasitic
Answer: C
Rationale: Illness is classified as either infection (ingesting live pathogens that grow in the
body) or intoxication (ingesting pre-formed toxins).
5
Which illness is produced by ingesting living harmful organisms in food?
A. Foodborne intoxication
,B. Chemical contamination
C. Cross-contamination
D. Foodborne infection
Answer: D
Rationale: Foodborne infection results when live pathogens such as Salmonella or E. coli
survive cooking and multiply inside the body.
6
Harmful organisms inside food survive when food is:
A. Stored at 32 °F
B. Frozen rapidly
C. Not cooked to required internal temperatures
D. Washed thoroughly
Answer: C
Rationale: Adequate cooking temperatures kill pathogens; under-cooking leaves them viable.
7
Which type of foodborne illness has a delayed onset?
A. Chemical contamination
B. Foodborne intoxication
C. Cross contamination
D. Foodborne infection
Answer: D
Rationale: Infections require time for pathogens to multiply inside the body before symptoms
appear.
8
, Two bacteria most associated with foodborne infection are:
A. Staphylococcus aureus and Bacillus cereus
B. Clostridium botulinum and Listeria
C. Salmonella and E. coli
D. Vibrio and Shigella
Answer: C
Rationale: These organisms commonly cause infections after ingestion of contaminated foods.
9
Illness caused by ingesting toxins present in food before consumption is:
A. Foodborne infection
B. Cross contamination
C. Foodborne intoxication
D. Chemical contamination
Answer: C
Rationale: Toxins produced by bacteria such as Staphylococcus aureus cause rapid-onset
symptoms.
10
Foodborne intoxication may also result from consuming foods containing:
A. Excess salt
B. Chemicals such as cleaning agents, pesticides, or certain metals
C. Low protein
D. High sugar
Answer: B
Rationale: Chemical contaminants act as toxins and can cause acute foodborne illness.
360TRAINING QUESTIONS AND ANSWERS WITH 100%
CORRECT VERIFIED RATIONALES | EXPERT VERIFIED FOR
GUARANTEED PASS | LATEST UPDATE
1
According to the CDC, each year how many people become sick due to foodborne illnesses?
A. About 1 million
B. 10 million
C. 40 million
D. Over 76 million
Answer: D
Rationale: The CDC estimates that over 76 million Americans experience foodborne illness
annually. This figure underscores the widespread nature of foodborne pathogens and the need for
strict food-safety practices.
2
According to the CDC, how many people are hospitalized annually because of foodborne
illnesses?
A. 100,000
B. 200,000
C. Over 325,000
D. 500,000
Answer: C
,Rationale: CDC data show more than 325 000 hospitalizations each year due to complications
from foodborne pathogens, demonstrating the severity of certain infections.
3
According to the CDC, how many people die each year due to foodborne illnesses?
A. 1,000
B. 3,000
C. Over 5,000
D. 10,000
Answer: C
Rationale: Roughly 5 000 or more deaths occur annually in the U.S. from foodborne diseases,
illustrating why proper food handling is critical.
4
What are the two main types of foodborne illnesses?
A. Viral and bacterial
B. Chemical and biological
C. Foodborne infection and foodborne intoxication
D. Fungal and parasitic
Answer: C
Rationale: Illness is classified as either infection (ingesting live pathogens that grow in the
body) or intoxication (ingesting pre-formed toxins).
5
Which illness is produced by ingesting living harmful organisms in food?
A. Foodborne intoxication
,B. Chemical contamination
C. Cross-contamination
D. Foodborne infection
Answer: D
Rationale: Foodborne infection results when live pathogens such as Salmonella or E. coli
survive cooking and multiply inside the body.
6
Harmful organisms inside food survive when food is:
A. Stored at 32 °F
B. Frozen rapidly
C. Not cooked to required internal temperatures
D. Washed thoroughly
Answer: C
Rationale: Adequate cooking temperatures kill pathogens; under-cooking leaves them viable.
7
Which type of foodborne illness has a delayed onset?
A. Chemical contamination
B. Foodborne intoxication
C. Cross contamination
D. Foodborne infection
Answer: D
Rationale: Infections require time for pathogens to multiply inside the body before symptoms
appear.
8
, Two bacteria most associated with foodborne infection are:
A. Staphylococcus aureus and Bacillus cereus
B. Clostridium botulinum and Listeria
C. Salmonella and E. coli
D. Vibrio and Shigella
Answer: C
Rationale: These organisms commonly cause infections after ingestion of contaminated foods.
9
Illness caused by ingesting toxins present in food before consumption is:
A. Foodborne infection
B. Cross contamination
C. Foodborne intoxication
D. Chemical contamination
Answer: C
Rationale: Toxins produced by bacteria such as Staphylococcus aureus cause rapid-onset
symptoms.
10
Foodborne intoxication may also result from consuming foods containing:
A. Excess salt
B. Chemicals such as cleaning agents, pesticides, or certain metals
C. Low protein
D. High sugar
Answer: B
Rationale: Chemical contaminants act as toxins and can cause acute foodborne illness.
