FOOD MANAGER EXAM 100+ QUESTIONS AND VERIFIED ANSWERS 2024/2025 GRADED A+.

1. According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses?: 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?: Over 325,000 people 3. According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses?: Over 5,000 people 4. What are the two types of foodborne illnesses?: Foodborne infection & food- borne intoxication 5. What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food?: Foodborne infection 6. In foodborne infections,how are harmful organismsinside food not killed?- : 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?: Foodborne infections 8. What are two bacteria most associated with foodborne infection?: 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?: Foodborne intoxication 10. What type of foodborne illness may occur from consuming foods that con- tain chemicals from cleaning agents, pesticides, or certain metals?: Foodborne intoxication 11. What type of foodborne illness may occur when leaving potentially haz- ardous food products at room temperature, exposing it to theTemperature Danger Zone (TDZ)?: Foodborne intoxication 12. What are waste or by-products of bacteria?: Toxins 13. The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly within a few hours?: Foodborne intoxication 14. What are the two bacteria associated with foodborne intoxication?: Staphy- lococcus Aureus and Clostridium Botulinum 15. Poultry should be cooked to an internal temperature of how many degrees and for how many seconds?: 165 degrees F for 15 seconds 16. Ground beef should be cooked to an internal temperature of how many degrees for how 3 / 13 many seconds?: 155 degrees F for 15 seconds 17. Pork should be cooked to an internal temperature of how many degreesfor how many seconds?: 145 degrees for 15 seconds 18. What isWRSA?: Wash, Rinse, Sanitize, Air dry 19. How many seconds do food preparers need to wash their hands for?: 20 seconds 20. What are the four groups of people who are considered High Risk Popula- tions?: PIES (Pregnant, infants, elderly, people with impaired immune systems) 21. How many ounces of seafood and fish can a pregnant woman consume each week?: 12 ounces 22. What are some foods pregnant women cannot eat?: King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver 23. What are the three dangerous types of bacteria to people with AIDS?: Sal- monella, campylobacter, and listeria 24. Bacteria doubles every how many minutes?: 20 minutes 25. Food contactsurfacesshould be cleaned every how many hoursto prevent bacterial build-up on the surfaces?: Every four hours 26. All packaging material should be how many inches off the ground?: 6 inches 27. What are the four categories of food contaminants?: Biological, physical, chemical, cross contamination 28. What type of food contaminant pertains to life and or living things? Some main examples are bacteria, viruses, parasites, and fungi.: Biological 29. Whattype offood contaminant are objectsthat can be seen with the human eye such as nails, hair, and bandages?: Physical 30. What type of food contaminant can occur if an employee prepares acidic foods (such as lemons) using a copper pot?: Chemical 31. What type of food contaminant is the transfer of pathogens or disease-causing micro-organisms from one food to another? Food handlers who do not properly wash their hands and immediately prepare the restaurant food are one example.: Cross contamination