Food Manager Exam with Questions and 100% Verified Correct Answers
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 organisms inside 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 the Temperature 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 many seconds?: 155 degrees F for 15 seconds
17. Pork should be cooked to an internal temperature of how many degrees for how many
seconds?: 145 degrees for 15 seconds
18. What is WRSA?: Wash, Rinse, Sanitize, Air dry
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 organisms inside 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 the Temperature 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 many seconds?: 155 degrees F for 15 seconds
17. Pork should be cooked to an internal temperature of how many degrees for how many
seconds?: 145 degrees for 15 seconds
18. What is WRSA?: Wash, Rinse, Sanitize, Air dry
