Food Manager Certification Exam Questions With Correct
Answers
Symptoms of Food borne illness - ANSWER -cramping in the abdominal area, vomiting, nausea, diarrhea,
fever, and dehydration.
2 foodborne illness - ANSWER -1. infection
2. contamination
foodborne infection - ANSWER -produced by the ingestion of living, harmful organisms present in food.
Such as bacteria, viruses, or parasites. Infection have a delayed onset
2 bacteria most associated with foodborne infection - ANSWER -salmonella and E. coli
foodborne intoxication - ANSWER -an illness produced by ingestion of bacterial toxins or excrement that
are present in food before it is consumed. Intoxication have a rapid onset
2 bacteria associated with foodborne intoxication - ANSWER -staphylococcus aureus and clostridium
botulinum.
3 main areas of food safety and sanitation - ANSWER -1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - ANSWER -1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
, 4. impaired immune systems
Sources of Contamination - ANSWER -foodborne outbreak
foodborne outbreak - ANSWER -an incident or event where two or more people suffer a similar illness or
sickness from eating a common food
food becomes contaminated for the following reasons - ANSWER -food handlers, food contact surfaces,
packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? - ANSWER -every 4 hours
Non food contact surfaces should always be kept free of..... - ANSWER -dirt, dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the ground? - ANSWER -
At least 6 inches
Food contaminants can be grouped into what 4 catergories - ANSWER -1. biological 2. physical 3.
chemical 4. cross contamination
biological - ANSWER -anything that pertains to life and or living things
physical contaminants - ANSWER -are objects that can be seen with the human eye such as nails, hair,
and bandages
chemical contamination - ANSWER -can occur if an employee prepares acidic food using a copper pot
cross contamination - ANSWER -is the transfer of pathogens or disease causing micro organisms from
one food to another.
What are the 4 biological hazards - ANSWER -1. bacteria 2. viruses 3. parasites 4. fungi
Answers
Symptoms of Food borne illness - ANSWER -cramping in the abdominal area, vomiting, nausea, diarrhea,
fever, and dehydration.
2 foodborne illness - ANSWER -1. infection
2. contamination
foodborne infection - ANSWER -produced by the ingestion of living, harmful organisms present in food.
Such as bacteria, viruses, or parasites. Infection have a delayed onset
2 bacteria most associated with foodborne infection - ANSWER -salmonella and E. coli
foodborne intoxication - ANSWER -an illness produced by ingestion of bacterial toxins or excrement that
are present in food before it is consumed. Intoxication have a rapid onset
2 bacteria associated with foodborne intoxication - ANSWER -staphylococcus aureus and clostridium
botulinum.
3 main areas of food safety and sanitation - ANSWER -1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - ANSWER -1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
, 4. impaired immune systems
Sources of Contamination - ANSWER -foodborne outbreak
foodborne outbreak - ANSWER -an incident or event where two or more people suffer a similar illness or
sickness from eating a common food
food becomes contaminated for the following reasons - ANSWER -food handlers, food contact surfaces,
packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? - ANSWER -every 4 hours
Non food contact surfaces should always be kept free of..... - ANSWER -dirt, dust,and other particles.
all packaging material (such as bags of flour) should be how many inches from the ground? - ANSWER -
At least 6 inches
Food contaminants can be grouped into what 4 catergories - ANSWER -1. biological 2. physical 3.
chemical 4. cross contamination
biological - ANSWER -anything that pertains to life and or living things
physical contaminants - ANSWER -are objects that can be seen with the human eye such as nails, hair,
and bandages
chemical contamination - ANSWER -can occur if an employee prepares acidic food using a copper pot
cross contamination - ANSWER -is the transfer of pathogens or disease causing micro organisms from
one food to another.
What are the 4 biological hazards - ANSWER -1. bacteria 2. viruses 3. parasites 4. fungi
