Food Manager Certification Exam and
Exact Answers (100% correct answers)
2 bacteria associated with foodborne intoxication - ANSWER-staphylococcus aureus
and clostridium botulinum.
3 main areas of food safety and sanitation - ANSWER-1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - ANSWER-1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - ANSWER-foodborne outbreak
foodborne outbreak - ANSWER-an incident or event where two or more people suffer a
similar illness or sickness from eating a common food
food becomes contaminated for the following reasons - ANSWER-food handlers, food
contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? -
ANSWER-every 4 hours
Non food contact surfaces should always be kept free of..... - ANSWER-dirt, dust,and
other particles.
all packaging material (such as bags of flour) should be how many inches from the
ground? - ANSWER-At least 6 inches
Food contaminants can be grouped into what 4 catergories - ANSWER-1. biological 2.
physical 3. chemical 4. cross contamination
biological - ANSWER-anything that pertains to life and or living things
physical contaminants - ANSWER-are objects that can be seen with the human eye
such as nails, hair, and bandages
chemical contamination - ANSWER-can occur if an employee prepares acidic food
using a copper pot
, cross contamination - ANSWER-is the transfer of pathogens or disease causing micro
organisms from one food to another.
Symptoms of Food borne illness - ANSWER-cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, and dehydration.
2 foodborne illness - ANSWER-1. infection
2. contamination
foodborne infection - ANSWER-produced by the ingestion of living, harmful organisms
present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
2 bacteria most associated with foodborne infection - ANSWER-salmonella and E. coli
foodborne intoxication - ANSWER-an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication have a rapid
onset
What are the 4 biological hazards - ANSWER-1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all
foodborne related illness - ANSWER-90%
what is the danger zone - ANSWER-41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many
hours - ANSWER-4
bacteria doubles every how many minutes - ANSWER-20
when bacteria are multiplying, it consumes the nutrients in foods, and then produces
waste products or metabolic by products called. They may look and feel like slime, such
as the one formed on old fish or meat - ANSWER-Toxins
Spores - ANSWER-bacteria have the ability to change into forms that are very resistant
to heat and dry conditions. They are characterized by the formation of a thick "shell"
Most common types of bacteria - ANSWER-E. Coli., salmonella, clostridium botulinum,
Salmonella - ANSWER-found especially in poultry and eggs including their shells, in
human intestines, and in domestic and wild animals. salmonella can also be found in
pets, roaches, and rodents. they can also be found in unpasteurized milk and dairy
products. salmonella can be killed in poultry by cookingto an internal temperature of 165
degrees for 15 seconds.
Exact Answers (100% correct answers)
2 bacteria associated with foodborne intoxication - ANSWER-staphylococcus aureus
and clostridium botulinum.
3 main areas of food safety and sanitation - ANSWER-1. time and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
4 high risk population - ANSWER-1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - ANSWER-foodborne outbreak
foodborne outbreak - ANSWER-an incident or event where two or more people suffer a
similar illness or sickness from eating a common food
food becomes contaminated for the following reasons - ANSWER-food handlers, food
contact surfaces, packaging materials, soil, water, air, ingredients, and pests
food contact surfaces should be cleaned regularly. At least how many hours? -
ANSWER-every 4 hours
Non food contact surfaces should always be kept free of..... - ANSWER-dirt, dust,and
other particles.
all packaging material (such as bags of flour) should be how many inches from the
ground? - ANSWER-At least 6 inches
Food contaminants can be grouped into what 4 catergories - ANSWER-1. biological 2.
physical 3. chemical 4. cross contamination
biological - ANSWER-anything that pertains to life and or living things
physical contaminants - ANSWER-are objects that can be seen with the human eye
such as nails, hair, and bandages
chemical contamination - ANSWER-can occur if an employee prepares acidic food
using a copper pot
, cross contamination - ANSWER-is the transfer of pathogens or disease causing micro
organisms from one food to another.
Symptoms of Food borne illness - ANSWER-cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, and dehydration.
2 foodborne illness - ANSWER-1. infection
2. contamination
foodborne infection - ANSWER-produced by the ingestion of living, harmful organisms
present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
2 bacteria most associated with foodborne infection - ANSWER-salmonella and E. coli
foodborne intoxication - ANSWER-an illness produced by ingestion of bacterial toxins or
excrement that are present in food before it is consumed. Intoxication have a rapid
onset
What are the 4 biological hazards - ANSWER-1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all
foodborne related illness - ANSWER-90%
what is the danger zone - ANSWER-41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many
hours - ANSWER-4
bacteria doubles every how many minutes - ANSWER-20
when bacteria are multiplying, it consumes the nutrients in foods, and then produces
waste products or metabolic by products called. They may look and feel like slime, such
as the one formed on old fish or meat - ANSWER-Toxins
Spores - ANSWER-bacteria have the ability to change into forms that are very resistant
to heat and dry conditions. They are characterized by the formation of a thick "shell"
Most common types of bacteria - ANSWER-E. Coli., salmonella, clostridium botulinum,
Salmonella - ANSWER-found especially in poultry and eggs including their shells, in
human intestines, and in domestic and wild animals. salmonella can also be found in
pets, roaches, and rodents. they can also be found in unpasteurized milk and dairy
products. salmonella can be killed in poultry by cookingto an internal temperature of 165
degrees for 15 seconds.
