FOOD MANAGER CERTIFICATION EXAM |COMPLETE QUESTIONS
WITH 100% RATED EXPERT SOLUTIONS |2026 LATEST UPDATED
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
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
According to Centers for Disease Control and Prevention (CDC), each year how many people
die due to foodborne illnesses? - (answer)Over 5,000 people
What are the two types of foodborne illnesses? - (answer)Foodborne infection & foodborne
intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms present
in food? - (answer)Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? - (answer)Not
cooking food products to their required temperatures
,What type of foodborne illness has a delayed onset meaning you do not get sick right away? -
(answer)Foodborne infections
What are two bacteria most associated with foodborne infection? - (answer)Salmonella and E.
Coli
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
What type of foodborne illness may occur from consuming foods that contain chemicals from
cleaning agents, pesticides, or certain metals? - (answer)Foodborne intoxication
What type of foodborne illness may occur when leaving potentially hazardous food products at
room temperature, exposing it to the Temperature Danger Zone (TDZ)? - (answer)Foodborne
intoxication
What are waste or by-products of bacteria? - (answer)Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly
within a few hours? - (answer)Foodborne intoxication
,What are the two bacteria associated with foodborne intoxication? - (answer)Staphylococcus
Aureus and Clostridium Botulinum
Poultry should be cooked to an internal temperature of how many degrees and for how many
seconds? - (answer)165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how many
seconds? - (answer)155 degrees F for 15 seconds
Pork should be cooked to an internal temperature of how many degrees for how many seconds? -
(answer)145 degrees for 15 seconds
What is WRSA? - (answer)Wash, Rinse, Sanitize, Air dry
How many seconds do food preparers need to wash their hands for? - (answer)20 seconds
What are the four groups of people who are considered High Risk Populations? - (answer)PIES
(Pregnant, infants, elderly, people with impaired immune systems)
, How many ounces of seafood and fish can a pregnant woman consume each week? - (answer)12
ounces
What are some foods pregnant women cannot eat? - (answer)King mackerel, shark, swordfish,
hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS? - (answer)Salmonella,
campylobacter, and listeria
Bacteria doubles every how many minutes? - (answer)20 minutes
Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on
the surfaces? - (answer)Every four hours
All packaging material should be how many inches off the ground? - (answer)6 inches
What are the four categories of food contaminants? - (answer)Biological, physical, chemical,
cross contamination
WITH 100% RATED EXPERT SOLUTIONS |2026 LATEST UPDATED
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
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
According to Centers for Disease Control and Prevention (CDC), each year how many people
die due to foodborne illnesses? - (answer)Over 5,000 people
What are the two types of foodborne illnesses? - (answer)Foodborne infection & foodborne
intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms present
in food? - (answer)Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? - (answer)Not
cooking food products to their required temperatures
,What type of foodborne illness has a delayed onset meaning you do not get sick right away? -
(answer)Foodborne infections
What are two bacteria most associated with foodborne infection? - (answer)Salmonella and E.
Coli
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
What type of foodborne illness may occur from consuming foods that contain chemicals from
cleaning agents, pesticides, or certain metals? - (answer)Foodborne intoxication
What type of foodborne illness may occur when leaving potentially hazardous food products at
room temperature, exposing it to the Temperature Danger Zone (TDZ)? - (answer)Foodborne
intoxication
What are waste or by-products of bacteria? - (answer)Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly
within a few hours? - (answer)Foodborne intoxication
,What are the two bacteria associated with foodborne intoxication? - (answer)Staphylococcus
Aureus and Clostridium Botulinum
Poultry should be cooked to an internal temperature of how many degrees and for how many
seconds? - (answer)165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how many
seconds? - (answer)155 degrees F for 15 seconds
Pork should be cooked to an internal temperature of how many degrees for how many seconds? -
(answer)145 degrees for 15 seconds
What is WRSA? - (answer)Wash, Rinse, Sanitize, Air dry
How many seconds do food preparers need to wash their hands for? - (answer)20 seconds
What are the four groups of people who are considered High Risk Populations? - (answer)PIES
(Pregnant, infants, elderly, people with impaired immune systems)
, How many ounces of seafood and fish can a pregnant woman consume each week? - (answer)12
ounces
What are some foods pregnant women cannot eat? - (answer)King mackerel, shark, swordfish,
hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS? - (answer)Salmonella,
campylobacter, and listeria
Bacteria doubles every how many minutes? - (answer)20 minutes
Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on
the surfaces? - (answer)Every four hours
All packaging material should be how many inches off the ground? - (answer)6 inches
What are the four categories of food contaminants? - (answer)Biological, physical, chemical,
cross contamination
