Food Managers Course Exam Questions
With Accurate Answers
Is food borne illness life threatening? - ANSWER-Yes
What groups of people are considered high risk? - ANSWER-Immunocompromised,
Elderly, Preschoolers, and Pregnant Woman
What types of foods do pathogenic Bacteria grow and multiply in? - ANSWER-
Potentionally Hazardous Food (PHF'S), which have water activities of > 0.85% and
pH>4.6
Is cooked rice a potentially hazardous food? - ANSWER-Yes
How can botulism poisoning be prevented? - ANSWER-Do not use PHF's from:
damaged hermetically sealed cans, or home canned foods.
What types of foods are Campylobacter and Salmonella associated with, and how can
these disease causing organisms be destroyed? - ANSWER-Poultry - cook poultry to
165 degrees for 15 seconds
What is the primary prevention of Cholera? - ANSWER-Properly treating drinking water
What is the primary reservoir of Escherichia coli 0157:H7, and how can this disease
causing organism be destroyed? - ANSWER-beef - cook ground beef to 155 degrees
for 15 seconds and seer the outsides of steaks to 145 degrees
How can the spread of the disease Shigellosis be prevented during food preparation? -
ANSWER-Properly Wash hands
What is the primary source of Staphylococcal food poisoning, and how can this disease
be prevented? - ANSWER-Humans - proper cold and hot holding temperatures, and
proper cooling
, Can viral infections be treated with antibiotics? - ANSWER-No
How is Hepatitis A transmitted? - ANSWER-Fecal/Oral Route
How can the spread of Norovirus be prevented? - ANSWER-Proper hand washing and
proper sanitizing of food and non-food contact surfaces
What are the two primary organisms of concern for water born disease? - ANSWER-
Giardia and Cryptospordium
Are health licenses transferable? - ANSWER-No
All violations of the Food Code are Class 3: - ANSWER-Misdemeanors
Critical violations must be corrected within or sooner: - ANSWER-10 days
A food facility must close immediately if an imminent health hazard exists - ANSWER-
True
Demonstration of Knowledge includes: - ANSWER-a. Compliance with the Food Code
during a health inspection
b. Food Managers are certified through this food safety course
c. Correctly answering questions that pertain to the food facility during a health
inspection
An employee must report to the manager if he/she has: - ANSWER--Vomiting
-Diarrhea
-Fever
-Jaundice
With Accurate Answers
Is food borne illness life threatening? - ANSWER-Yes
What groups of people are considered high risk? - ANSWER-Immunocompromised,
Elderly, Preschoolers, and Pregnant Woman
What types of foods do pathogenic Bacteria grow and multiply in? - ANSWER-
Potentionally Hazardous Food (PHF'S), which have water activities of > 0.85% and
pH>4.6
Is cooked rice a potentially hazardous food? - ANSWER-Yes
How can botulism poisoning be prevented? - ANSWER-Do not use PHF's from:
damaged hermetically sealed cans, or home canned foods.
What types of foods are Campylobacter and Salmonella associated with, and how can
these disease causing organisms be destroyed? - ANSWER-Poultry - cook poultry to
165 degrees for 15 seconds
What is the primary prevention of Cholera? - ANSWER-Properly treating drinking water
What is the primary reservoir of Escherichia coli 0157:H7, and how can this disease
causing organism be destroyed? - ANSWER-beef - cook ground beef to 155 degrees
for 15 seconds and seer the outsides of steaks to 145 degrees
How can the spread of the disease Shigellosis be prevented during food preparation? -
ANSWER-Properly Wash hands
What is the primary source of Staphylococcal food poisoning, and how can this disease
be prevented? - ANSWER-Humans - proper cold and hot holding temperatures, and
proper cooling
, Can viral infections be treated with antibiotics? - ANSWER-No
How is Hepatitis A transmitted? - ANSWER-Fecal/Oral Route
How can the spread of Norovirus be prevented? - ANSWER-Proper hand washing and
proper sanitizing of food and non-food contact surfaces
What are the two primary organisms of concern for water born disease? - ANSWER-
Giardia and Cryptospordium
Are health licenses transferable? - ANSWER-No
All violations of the Food Code are Class 3: - ANSWER-Misdemeanors
Critical violations must be corrected within or sooner: - ANSWER-10 days
A food facility must close immediately if an imminent health hazard exists - ANSWER-
True
Demonstration of Knowledge includes: - ANSWER-a. Compliance with the Food Code
during a health inspection
b. Food Managers are certified through this food safety course
c. Correctly answering questions that pertain to the food facility during a health
inspection
An employee must report to the manager if he/she has: - ANSWER--Vomiting
-Diarrhea
-Fever
-Jaundice
