Texas Food Manager Exam Learn2Serve 360training
(all 100% correct answers)
1. According to Centers for Disease Control and Prevention (CDC), each year
how many people become sick due to foodborne illnesses?
Answer> 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?
Answer> Over 325,000 people
3. According to Centers for Disease Control and Prevention (CDC), each year
how many people die due to foodborne illnesses?
Answer> Over 5,000 people
4. What are the two types of foodborne illnesses?
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,Answer> Foodborne infection & food- borne intoxication
5. What type of foodborne illness is produced by the ingestion of living,
harmful organisms present in food?
Answer> Foodborne infection
6. In foodborne infections, how are harmful organisms inside food not killed?-
Answer> 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?
Answer> Foodborne infections
8. What are two bacteria most associated with foodborne infection?
Answer> Salmo- nella 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?
Answer> Foodborne intoxication
10. What type of foodborne illness may occur from consuming foods that con-
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, tain chemicals from cleaning agents, pesticides, or certain metals?
Answer> 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)?
Answer> Foodborne intoxication
12. What are waste or by-products of bacteria?
Answer> Toxins
13. The symptoms of what type of foodborne illness have a rapid onset,
meaning they occur rapidly within a few hours?
Answer> Foodborne intoxication
14. What are the two bacteria associated with foodborne intoxication?
Answer> Staphy- lococcus Aureus and Clostridium Botulinum
15. Poultry should be cooked to an internal temperature of how many degrees
and for how many seconds?
Answer> 165 degrees F for 15 seconds
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(all 100% correct answers)
1. According to Centers for Disease Control and Prevention (CDC), each year
how many people become sick due to foodborne illnesses?
Answer> 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?
Answer> Over 325,000 people
3. According to Centers for Disease Control and Prevention (CDC), each year
how many people die due to foodborne illnesses?
Answer> Over 5,000 people
4. What are the two types of foodborne illnesses?
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24
,Answer> Foodborne infection & food- borne intoxication
5. What type of foodborne illness is produced by the ingestion of living,
harmful organisms present in food?
Answer> Foodborne infection
6. In foodborne infections, how are harmful organisms inside food not killed?-
Answer> 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?
Answer> Foodborne infections
8. What are two bacteria most associated with foodborne infection?
Answer> Salmo- nella 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?
Answer> Foodborne intoxication
10. What type of foodborne illness may occur from consuming foods that con-
2/
24
, tain chemicals from cleaning agents, pesticides, or certain metals?
Answer> 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)?
Answer> Foodborne intoxication
12. What are waste or by-products of bacteria?
Answer> Toxins
13. The symptoms of what type of foodborne illness have a rapid onset,
meaning they occur rapidly within a few hours?
Answer> Foodborne intoxication
14. What are the two bacteria associated with foodborne intoxication?
Answer> Staphy- lococcus Aureus and Clostridium Botulinum
15. Poultry should be cooked to an internal temperature of how many degrees
and for how many seconds?
Answer> 165 degrees F for 15 seconds
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