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Food Manager Certification – Questions With Answers
/ // // // // // //
Thawing /
/food /
/can /
/be /
/part /
/of //the //cooking //process //if //- //CORRECT //ANSWERS(S)✔✔cooked //to //the //requirements //of //the
//FDA //food //code
Foodborne /
/Pathogens /
/easily /
/transmitted /
/through //food //- //CORRECT //ANSWERS(S)✔✔Salmonella, //Shigella, //Norovirus, //E //Coli, //Hepatits
//A, //Clostridium //Botulinum
Salmonella //- /
/Cause //- /
/CORRECT //ANSWERS(S)✔✔Can //be //found //on //any //food //item //exposed //to //animal //waste
Salmonella //- //Infection //- //CORRECT //ANSWERS(S)✔✔immediate, //develops //within //12-
72 //hours //and //lasts //4-7 //days
Salmonella //- //Symptoms //- //CORRECT //ANSWERS(S)✔✔food //poisoining
Salmonella //- /
/Prevention //- /
/CORRECT /
,/ANSWERS(S)✔✔avoid /
/cross //contamination, //maintain //personal //hygiene, //clean //workspaces, //cook //foods //properly
Shigella //- //Cause //- //CORRECT //ANSWERS(S)✔✔Pests //or //human-to-
human //by //infected //feces. //Shigella //is //a //bacteria //found //in //the //digestive //tract //of //humans
Shigella //- //Infection //- //CORRECT //ANSWERS(S)✔✔develops //within //2-3 //days //of //exposure
Shigella //- /
/Symptoms //- //CORRECT //ANSWERS(S)✔✔loose, //watery //stool. //Dysentery //in //severe //cases
Shigella //- /
/Prevention //- /
/CORRECT /
/ANSWERS(S)✔✔may /
/spread /
/to //others //through //contaminated //stool //up //to //4 //weeks //after //symptoms //have //passed
Norovirus //- /
/Cause //- /
/CORRECT /
/ANSWERS(S)✔✔food //items //or //water //sources //contaminated //with //infected //feces //or //fluids
Norovirus //- //Infection //- //CORRECT //ANSWERS(S)✔✔sudden //onset, //1-
2 //days, //extremely //contagious
Norovirus //- //Symptoms //- //CORRECT //ANSWERS(S)✔✔gastroenteritis //or //"stomach //flu"
Norovirus //- /
/Prevention //- /
/CORRECT //ANSWERS(S)✔✔can //be //infectious //three //days //- //two //weeks //after //recovery
,E.Coli //- /
/Cause //- /
/CORRECT /
/ANSWERS(S)✔✔Poor /
/processing //and //handling //of //food //that //has //been //contaminated //(i.e. //manure-
based //fertilizers). //Bacteria //found //in //digestive //tract //of //humans, //most //strains //harmless.
E. //Coli //- //Infection //- //CORRECT //ANSWERS(S)✔✔develops //within //3-4 //days
E. /
/Coli //- /
/Symptoms //- /
/CORRECT /
/ANSWERS(S)✔✔bloody //diarrhea, //severe //cases //cause //blood //problems //and //kidney //failure
E. /
/Coli //- /
/Prevention //- /
/CORRECT /
/ANSWERS(S)✔✔proper /
/handling /
/and /
/cooking /
/to /
/safe //temperatures, //proper //hand //washing //after //restroom, //proper //fruit //and //veg //washing
Hepatitis //
A //- /
/Cause //- /
/CORRECT /
/ANSWERS(S)✔✔raw /
/or /
/undercooked /
, /shellfish /
/harvested /
/from /
/polluted /
/waters, /
/other /
/infected /
/individuals, /
/cold //cuts, //fresh //squeeze //juices, //raw //fruits //and //veg, //water //contaminated //with //sewage
Hepatitis //
A //- //Infection //- //CORRECT //ANSWERS(S)✔✔sudden //onset, //lasts //less //than //two //months
Hepatitis //
A //- /
/Symptoms //- /
/CORRECT /
/ANSWERS(S)✔✔fever, /
/nausea, //loss //of //appetite, //abdominal //discomfort, //dark //urine, //jaundice
Hepatitis //
A //- /
/Prevention //- /
/CORRECT /
/ANSWERS(S)✔✔Proper /
/sanitation, /
/personal /
/hygeine, //water //treatment //with //chlorination, //heating //to //185 //degrees //for //one //minute
Clostridium /
/botulinum //- /
/Causes //- /
/CORRECT //ANSWERS(S)✔✔occurs //in //badly //packaged //or //damaged //canned //and //vacuum-
sealed //foods //including //canned //vegetables
Food Manager Certification – Questions With Answers
/ // // // // // //
Thawing /
/food /
/can /
/be /
/part /
/of //the //cooking //process //if //- //CORRECT //ANSWERS(S)✔✔cooked //to //the //requirements //of //the
//FDA //food //code
Foodborne /
/Pathogens /
/easily /
/transmitted /
/through //food //- //CORRECT //ANSWERS(S)✔✔Salmonella, //Shigella, //Norovirus, //E //Coli, //Hepatits
//A, //Clostridium //Botulinum
Salmonella //- /
/Cause //- /
/CORRECT //ANSWERS(S)✔✔Can //be //found //on //any //food //item //exposed //to //animal //waste
Salmonella //- //Infection //- //CORRECT //ANSWERS(S)✔✔immediate, //develops //within //12-
72 //hours //and //lasts //4-7 //days
Salmonella //- //Symptoms //- //CORRECT //ANSWERS(S)✔✔food //poisoining
Salmonella //- /
/Prevention //- /
/CORRECT /
,/ANSWERS(S)✔✔avoid /
/cross //contamination, //maintain //personal //hygiene, //clean //workspaces, //cook //foods //properly
Shigella //- //Cause //- //CORRECT //ANSWERS(S)✔✔Pests //or //human-to-
human //by //infected //feces. //Shigella //is //a //bacteria //found //in //the //digestive //tract //of //humans
Shigella //- //Infection //- //CORRECT //ANSWERS(S)✔✔develops //within //2-3 //days //of //exposure
Shigella //- /
/Symptoms //- //CORRECT //ANSWERS(S)✔✔loose, //watery //stool. //Dysentery //in //severe //cases
Shigella //- /
/Prevention //- /
/CORRECT /
/ANSWERS(S)✔✔may /
/spread /
/to //others //through //contaminated //stool //up //to //4 //weeks //after //symptoms //have //passed
Norovirus //- /
/Cause //- /
/CORRECT /
/ANSWERS(S)✔✔food //items //or //water //sources //contaminated //with //infected //feces //or //fluids
Norovirus //- //Infection //- //CORRECT //ANSWERS(S)✔✔sudden //onset, //1-
2 //days, //extremely //contagious
Norovirus //- //Symptoms //- //CORRECT //ANSWERS(S)✔✔gastroenteritis //or //"stomach //flu"
Norovirus //- /
/Prevention //- /
/CORRECT //ANSWERS(S)✔✔can //be //infectious //three //days //- //two //weeks //after //recovery
,E.Coli //- /
/Cause //- /
/CORRECT /
/ANSWERS(S)✔✔Poor /
/processing //and //handling //of //food //that //has //been //contaminated //(i.e. //manure-
based //fertilizers). //Bacteria //found //in //digestive //tract //of //humans, //most //strains //harmless.
E. //Coli //- //Infection //- //CORRECT //ANSWERS(S)✔✔develops //within //3-4 //days
E. /
/Coli //- /
/Symptoms //- /
/CORRECT /
/ANSWERS(S)✔✔bloody //diarrhea, //severe //cases //cause //blood //problems //and //kidney //failure
E. /
/Coli //- /
/Prevention //- /
/CORRECT /
/ANSWERS(S)✔✔proper /
/handling /
/and /
/cooking /
/to /
/safe //temperatures, //proper //hand //washing //after //restroom, //proper //fruit //and //veg //washing
Hepatitis //
A //- /
/Cause //- /
/CORRECT /
/ANSWERS(S)✔✔raw /
/or /
/undercooked /
, /shellfish /
/harvested /
/from /
/polluted /
/waters, /
/other /
/infected /
/individuals, /
/cold //cuts, //fresh //squeeze //juices, //raw //fruits //and //veg, //water //contaminated //with //sewage
Hepatitis //
A //- //Infection //- //CORRECT //ANSWERS(S)✔✔sudden //onset, //lasts //less //than //two //months
Hepatitis //
A //- /
/Symptoms //- /
/CORRECT /
/ANSWERS(S)✔✔fever, /
/nausea, //loss //of //appetite, //abdominal //discomfort, //dark //urine, //jaundice
Hepatitis //
A //- /
/Prevention //- /
/CORRECT /
/ANSWERS(S)✔✔Proper /
/sanitation, /
/personal /
/hygeine, //water //treatment //with //chlorination, //heating //to //185 //degrees //for //one //minute
Clostridium /
/botulinum //- /
/Causes //- /
/CORRECT //ANSWERS(S)✔✔occurs //in //badly //packaged //or //damaged //canned //and //vacuum-
sealed //foods //including //canned //vegetables
