6/21/26, 8:48 AM Food Manager Certification Exam Complete Test , Practice Questions, Verified Answer Key, and Study Guide for (Latest 2026 Editio…
Food Manager Certification Exam Complete Test ,
Practice Questions, Verified Answer Key, and
Study Guide for (Latest 2026 Edition)
Save Add to calendar
Terms in this set (76)
Average number of food borne 76 million people (1/4 people in the us)
illnesses per year
Symptoms of foodborne illness cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism have a greater health effect on pregnant women
https://quizlet.com/1190874288/food-manager-certification-exam-complete-test-practice-questions-verified-answer-key-and-study-guide-for-latest-202… 1/16
,6/21/26, 8:48 AM Food Manager Certification Exam Complete Test , Practice Questions, Verified Answer Key, and Study Guide for (Latest 2026 Editio…
2 types of food borne illness Foodborne infection and foodborne intoxication
Foodborne Infection an illness caused by a bacteria, virus, or parasite
that has contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication an illness caused by toxins that an organism has
produced in a food; toxins may also be produced
by chemicals, heavy metals, or other substances
-most common are staph and clostridium
three main areas of food safety and -time and temp
sanitation -heat and cold
-handwashing/ware-washing(plates and etc)
poultry cooked to and internal temp of 165 for 15 seconds
ground beef cooked to and internal temp of 155 for 15 seconds
pork cooked to and internal temp of 145 for 15 seconds
food must be stored properly when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous
Food preparers must wash hands for at least 20 seconds
https://quizlet.com/1190874288/food-manager-certification-exam-complete-test-practice-questions-verified-answer-key-and-study-guide-for-latest-202… 2/16
, 6/21/26, 8:48 AM Food Manager Certification Exam Complete Test , Practice Questions, Verified Answer Key, and Study Guide for (Latest 2026 Editio…
High Risk Populations Young children
the elderly
people with compromised immune systems
Sources of contamination food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces should be cleaned every 4 hours
-old food on surfaces can attract pests such as
roaches, mice and rats
packaging materials should be kept 6 inches off the ground
dirty soil all produce must be washed well
-crops that grow low in the soil have a higher
likelihood of contamination
water must be drinkable as bacteria and parasites can
live in water
-dirty water can have microorganisms such as E.
Coli, salmonella, vibrio, shigella, and giardia
https://quizlet.com/1190874288/food-manager-certification-exam-complete-test-practice-questions-verified-answer-key-and-study-guide-for-latest-202… 3/16
Food Manager Certification Exam Complete Test ,
Practice Questions, Verified Answer Key, and
Study Guide for (Latest 2026 Edition)
Save Add to calendar
Terms in this set (76)
Average number of food borne 76 million people (1/4 people in the us)
illnesses per year
Symptoms of foodborne illness cramping in the abdominal area
vomiting
nausea
diarrhea
fever
dehydration
Listeria and Botulism have a greater health effect on pregnant women
https://quizlet.com/1190874288/food-manager-certification-exam-complete-test-practice-questions-verified-answer-key-and-study-guide-for-latest-202… 1/16
,6/21/26, 8:48 AM Food Manager Certification Exam Complete Test , Practice Questions, Verified Answer Key, and Study Guide for (Latest 2026 Editio…
2 types of food borne illness Foodborne infection and foodborne intoxication
Foodborne Infection an illness caused by a bacteria, virus, or parasite
that has contaminated a food
- most common are salmonella and E. Coli.
foodborne intoxication an illness caused by toxins that an organism has
produced in a food; toxins may also be produced
by chemicals, heavy metals, or other substances
-most common are staph and clostridium
three main areas of food safety and -time and temp
sanitation -heat and cold
-handwashing/ware-washing(plates and etc)
poultry cooked to and internal temp of 165 for 15 seconds
ground beef cooked to and internal temp of 155 for 15 seconds
pork cooked to and internal temp of 145 for 15 seconds
food must be stored properly when food isn't being used it should be held hot or
kept cold
keeping food at room temperature is dangerous
Food preparers must wash hands for at least 20 seconds
https://quizlet.com/1190874288/food-manager-certification-exam-complete-test-practice-questions-verified-answer-key-and-study-guide-for-latest-202… 2/16
, 6/21/26, 8:48 AM Food Manager Certification Exam Complete Test , Practice Questions, Verified Answer Key, and Study Guide for (Latest 2026 Editio…
High Risk Populations Young children
the elderly
people with compromised immune systems
Sources of contamination food handlers
food contact surfaces
packaging materials
soil
contaminated water
air
ingredients
pests
food handlers should follow proper personal hygiene
- a speck of dirt can contain over a million bacteria
food-contact surfaces should be cleaned every 4 hours
-old food on surfaces can attract pests such as
roaches, mice and rats
packaging materials should be kept 6 inches off the ground
dirty soil all produce must be washed well
-crops that grow low in the soil have a higher
likelihood of contamination
water must be drinkable as bacteria and parasites can
live in water
-dirty water can have microorganisms such as E.
Coli, salmonella, vibrio, shigella, and giardia
https://quizlet.com/1190874288/food-manager-certification-exam-complete-test-practice-questions-verified-answer-key-and-study-guide-for-latest-202… 3/16
