TEXAS FOOD MANAGER
CERTIFICATION EXAM (2025) –
LEARN2SERVE 360TRAINING –
COMPLETE STUDY GUIDE
Questions 1–10: Foodborne Illness & Allergens
1.
Which pathogen is the leading cause of foodborne illness in the United States
and is most commonly associated with infected food handlers?
A) Salmonella Typhi
B) Clostridium perfringens
C) Norovirus
D) Listeria monocytogenes
**Answer: C**
*Rationale: Norovirus is the most common cause of foodborne illness in the
U.S., often spread through poor hygiene by infected food employees (e.g., not
washing hands after using the restroom). Salmonella Typhi causes typhoid fever
but is less common; Clostridium perfringens is linked to improper cooling of
large batches; Listeria is associated with ready-to-eat refrigerated foods and
high-risk populations but is not the leading cause overall.*
,2.
Which of the following is NOT one of the “Big 9” food allergens recognized by the
FDA?
A) Wheat
B) Shellfish
C) Sesame
D) Coconut
**Answer: D**
*Rationale: As of 2025, the FDA’s “Big 9” allergens are: milk, eggs, fish,
crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame (added in
2023). Coconut is a tree nut but is not required to be declared as a major
allergen in all contexts under current labeling laws, and it is not listed among the
top 9. However, note that the FDA considers coconut a tree nut allergen, but it is
not one of the original “Big 8,” and sesame is now the 9th. Coconut is often
misunderstood; while it can cause allergic reactions, it is not universally
classified among the “Big 9” as a primary regulatory allergen like peanuts or
shellfish. The correct answer is D, as coconut is not explicitly one of the Big 9 in
the same regulatory category as the others listed.*
3.
What is the primary reason that pregnant women are considered a high-risk
population for Listeria monocytogenes?
A) They have weaker stomach acid
B) Listeria can cross the placental barrier and cause miscarriage or stillbirth
, C) They consume more dairy products
D) Their immune systems are overactive
**Answer: B**
*Rationale: Listeria monocytogenes can cross the placenta and infect the fetus,
leading to severe outcomes such as miscarriage, stillbirth, premature delivery, or
life-threatening infection in newborns. This is why pregnant women are advised
to avoid high-risk foods like unpasteurized dairy, deli meats, and smoked
seafood. Options A, C, and D are not accurate physiological reasons for
increased Listeria risk.*
4.
Which food is most commonly associated with Clostridium botulinum
intoxication?
A) Undercooked ground beef
B) Improperly canned low-acid foods
C) Raw shellfish
D) Cross-contaminated salad greens
**Answer: B**
*Rationale: Clostridium botulinum produces a deadly neurotoxin in anaerobic
(oxygen-free), low-acid environments—most commonly in home-canned
vegetables, garlic-in-oil mixtures, or improperly processed canned goods. It is
not associated with undercooked beef (E. coli), raw shellfish (Vibrio), or salad
greens (E. coli or norovirus).*
, 5.
What is the safest way to prevent chemical contamination in a food
establishment?
A) Store cleaning chemicals on the top shelf of the dry storage area
B) Use food containers to store diluted sanitizer for easy access
C) Store chemicals away from food, utensils, and food-contact surfaces
D) Mix all chemicals in unlabeled spray bottles for efficiency
**Answer: C**
*Rationale: Chemical contamination is prevented by storing all non-food
chemicals (cleaners, pesticides, etc.) separately from food and food-contact
surfaces, ideally in a locked cabinet. Storing chemicals above food (A) risks
drips; using food containers for chemicals (B) causes confusion and ingestion
risk; unlabeled bottles (D) violate OSHA’s Hazard Communication Standard and
FDA Food Code.*
6.
Which pathogen is commonly linked to raw or undercooked eggs and poultry?
A) Norovirus
B) Shigella spp.
C) Salmonella
CERTIFICATION EXAM (2025) –
LEARN2SERVE 360TRAINING –
COMPLETE STUDY GUIDE
Questions 1–10: Foodborne Illness & Allergens
1.
Which pathogen is the leading cause of foodborne illness in the United States
and is most commonly associated with infected food handlers?
A) Salmonella Typhi
B) Clostridium perfringens
C) Norovirus
D) Listeria monocytogenes
**Answer: C**
*Rationale: Norovirus is the most common cause of foodborne illness in the
U.S., often spread through poor hygiene by infected food employees (e.g., not
washing hands after using the restroom). Salmonella Typhi causes typhoid fever
but is less common; Clostridium perfringens is linked to improper cooling of
large batches; Listeria is associated with ready-to-eat refrigerated foods and
high-risk populations but is not the leading cause overall.*
,2.
Which of the following is NOT one of the “Big 9” food allergens recognized by the
FDA?
A) Wheat
B) Shellfish
C) Sesame
D) Coconut
**Answer: D**
*Rationale: As of 2025, the FDA’s “Big 9” allergens are: milk, eggs, fish,
crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame (added in
2023). Coconut is a tree nut but is not required to be declared as a major
allergen in all contexts under current labeling laws, and it is not listed among the
top 9. However, note that the FDA considers coconut a tree nut allergen, but it is
not one of the original “Big 8,” and sesame is now the 9th. Coconut is often
misunderstood; while it can cause allergic reactions, it is not universally
classified among the “Big 9” as a primary regulatory allergen like peanuts or
shellfish. The correct answer is D, as coconut is not explicitly one of the Big 9 in
the same regulatory category as the others listed.*
3.
What is the primary reason that pregnant women are considered a high-risk
population for Listeria monocytogenes?
A) They have weaker stomach acid
B) Listeria can cross the placental barrier and cause miscarriage or stillbirth
, C) They consume more dairy products
D) Their immune systems are overactive
**Answer: B**
*Rationale: Listeria monocytogenes can cross the placenta and infect the fetus,
leading to severe outcomes such as miscarriage, stillbirth, premature delivery, or
life-threatening infection in newborns. This is why pregnant women are advised
to avoid high-risk foods like unpasteurized dairy, deli meats, and smoked
seafood. Options A, C, and D are not accurate physiological reasons for
increased Listeria risk.*
4.
Which food is most commonly associated with Clostridium botulinum
intoxication?
A) Undercooked ground beef
B) Improperly canned low-acid foods
C) Raw shellfish
D) Cross-contaminated salad greens
**Answer: B**
*Rationale: Clostridium botulinum produces a deadly neurotoxin in anaerobic
(oxygen-free), low-acid environments—most commonly in home-canned
vegetables, garlic-in-oil mixtures, or improperly processed canned goods. It is
not associated with undercooked beef (E. coli), raw shellfish (Vibrio), or salad
greens (E. coli or norovirus).*
, 5.
What is the safest way to prevent chemical contamination in a food
establishment?
A) Store cleaning chemicals on the top shelf of the dry storage area
B) Use food containers to store diluted sanitizer for easy access
C) Store chemicals away from food, utensils, and food-contact surfaces
D) Mix all chemicals in unlabeled spray bottles for efficiency
**Answer: C**
*Rationale: Chemical contamination is prevented by storing all non-food
chemicals (cleaners, pesticides, etc.) separately from food and food-contact
surfaces, ideally in a locked cabinet. Storing chemicals above food (A) risks
drips; using food containers for chemicals (B) causes confusion and ingestion
risk; unlabeled bottles (D) violate OSHA’s Hazard Communication Standard and
FDA Food Code.*
6.
Which pathogen is commonly linked to raw or undercooked eggs and poultry?
A) Norovirus
B) Shigella spp.
C) Salmonella
