Food Manager Exam
Study online at https://quizlet.com/_i2ktve
1. According to Centers for Disease Control and Prevention (CDC), each year how
many people become sick due to foodborne illnesses?: Over 76 million people
2. According to Centers for Disease Control and Prevention (CDC), each year how
many people are hospitalized due to foodborne illnesses?: Over 325,000 people
3. According to Centers for Disease Control and Prevention (CDC), each year how
many people die due to foodborne illnesses?: Over 5,000 people
4. What are the two types of foodborne illnesses?: Foodborne infection & foodborne intoxica-
tion
5. What type of foodborne illness is produced by the ingestion of living, harmful
organisms present in food?: Foodborne infection
6. In foodborne infections, how are harmful organisms inside food not killed?-
: Not cooking food products to their required temperatures
7. What type of foodborne illness has a delayed onset meaning you do not get
sick right away?: Foodborne infections
8. What are two bacteria most associated with foodborne infection?: Salmonella and
E. Coli
9. What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed?: Foodborne intoxication
10. What type of foodborne illness may occur from consuming foods that con-
tain chemicals from cleaning agents, pesticides, or certain metals?: Foodborne
intoxication
11. What type of foodborne illness may occur when leaving potentially haz-
ardous food products at room temperature, exposing it to the Temperature
Danger Zone (TDZ)?: Foodborne intoxication
12. What are waste or by-products of bacteria?: Toxins
13. The symptoms of what type of foodborne illness have a rapid onset, meaning
they occur rapidly within a few hours?: Foodborne intoxication
14. What are the two bacteria associated with foodborne intoxication?: Staphylococ-
cus Aureus and Clostridium Botulinum
15. Poultry should be cooked to an internal temperature of how many degrees
and for how many seconds?: 165 degrees F for 15 seconds
1/7
, Food Manager Exam
Study online at https://quizlet.com/_i2ktve
16. Ground beef should be cooked to an internal temperature of how many
degrees for how many seconds?: 155 degrees F for 15 seconds
17. Pork should be cooked to an internal temperature of how many degrees for
how many seconds?: 145 degrees for 15 seconds
18. What is WRSA?: Wash, Rinse, Sanitize, Air dry
19. How many seconds do food preparers need to wash their hands for?: 20 seconds
20. What are the four groups of people who are considered High Risk Popula-
tions?: PIES (Pregnant, infants, elderly, people with impaired immune systems)
21. How many ounces of seafood and fish can a pregnant woman consume each
week?: 12 ounces
22. What are some foods pregnant women cannot eat?: King mackerel, shark, swordfish, hot
dogs, luncheon meats, unpasteurized cheeses/milks, liver
23. What are the three dangerous types of bacteria to people with AIDS?: Salmo-
nella, campylobacter, and listeria
24. Bacteria doubles every how many minutes?: 20 minutes
25. Food contact surfaces should be cleaned every how many hours to prevent
bacterial build-up on the surfaces?: Every four hours
26. All packaging material should be how many inches off the ground?: 6 inches
27. What are the four categories of food contaminants?: Biological, physical, chemical, cross
contamination
28. What type of food contaminant pertains to life and or living things? Some
main examples are bacteria, viruses, parasites, and fungi.: Biological
29. What type of food contaminant are objects that can be seen with the human
eye such as nails, hair, and bandages?: Physical
30. What type of food contaminant can occur if an employee prepares acidic
foods (such as lemons) using a copper pot?: Chemical
31. What type of food contaminant is the transfer of pathogens or disease-caus-
ing micro-organisms from one food to another? Food handlers who do not
properly wash their hands and immediately prepare the restaurant food are
one example.: Cross contamination
32. What are the four major biological hazards?: Bacteria, viruses, parasites, fungi
33. What is the Temperature Danger Zone?: 41-135 degrees F
2/7
Study online at https://quizlet.com/_i2ktve
1. According to Centers for Disease Control and Prevention (CDC), each year how
many people become sick due to foodborne illnesses?: Over 76 million people
2. According to Centers for Disease Control and Prevention (CDC), each year how
many people are hospitalized due to foodborne illnesses?: Over 325,000 people
3. According to Centers for Disease Control and Prevention (CDC), each year how
many people die due to foodborne illnesses?: Over 5,000 people
4. What are the two types of foodborne illnesses?: Foodborne infection & foodborne intoxica-
tion
5. What type of foodborne illness is produced by the ingestion of living, harmful
organisms present in food?: Foodborne infection
6. In foodborne infections, how are harmful organisms inside food not killed?-
: Not cooking food products to their required temperatures
7. What type of foodborne illness has a delayed onset meaning you do not get
sick right away?: Foodborne infections
8. What are two bacteria most associated with foodborne infection?: Salmonella and
E. Coli
9. What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed?: Foodborne intoxication
10. What type of foodborne illness may occur from consuming foods that con-
tain chemicals from cleaning agents, pesticides, or certain metals?: Foodborne
intoxication
11. What type of foodborne illness may occur when leaving potentially haz-
ardous food products at room temperature, exposing it to the Temperature
Danger Zone (TDZ)?: Foodborne intoxication
12. What are waste or by-products of bacteria?: Toxins
13. The symptoms of what type of foodborne illness have a rapid onset, meaning
they occur rapidly within a few hours?: Foodborne intoxication
14. What are the two bacteria associated with foodborne intoxication?: Staphylococ-
cus Aureus and Clostridium Botulinum
15. Poultry should be cooked to an internal temperature of how many degrees
and for how many seconds?: 165 degrees F for 15 seconds
1/7
, Food Manager Exam
Study online at https://quizlet.com/_i2ktve
16. Ground beef should be cooked to an internal temperature of how many
degrees for how many seconds?: 155 degrees F for 15 seconds
17. Pork should be cooked to an internal temperature of how many degrees for
how many seconds?: 145 degrees for 15 seconds
18. What is WRSA?: Wash, Rinse, Sanitize, Air dry
19. How many seconds do food preparers need to wash their hands for?: 20 seconds
20. What are the four groups of people who are considered High Risk Popula-
tions?: PIES (Pregnant, infants, elderly, people with impaired immune systems)
21. How many ounces of seafood and fish can a pregnant woman consume each
week?: 12 ounces
22. What are some foods pregnant women cannot eat?: King mackerel, shark, swordfish, hot
dogs, luncheon meats, unpasteurized cheeses/milks, liver
23. What are the three dangerous types of bacteria to people with AIDS?: Salmo-
nella, campylobacter, and listeria
24. Bacteria doubles every how many minutes?: 20 minutes
25. Food contact surfaces should be cleaned every how many hours to prevent
bacterial build-up on the surfaces?: Every four hours
26. All packaging material should be how many inches off the ground?: 6 inches
27. What are the four categories of food contaminants?: Biological, physical, chemical, cross
contamination
28. What type of food contaminant pertains to life and or living things? Some
main examples are bacteria, viruses, parasites, and fungi.: Biological
29. What type of food contaminant are objects that can be seen with the human
eye such as nails, hair, and bandages?: Physical
30. What type of food contaminant can occur if an employee prepares acidic
foods (such as lemons) using a copper pot?: Chemical
31. What type of food contaminant is the transfer of pathogens or disease-caus-
ing micro-organisms from one food to another? Food handlers who do not
properly wash their hands and immediately prepare the restaurant food are
one example.: Cross contamination
32. What are the four major biological hazards?: Bacteria, viruses, parasites, fungi
33. What is the Temperature Danger Zone?: 41-135 degrees F
2/7
