Manager Food Handler Test UPDATED
ACTUAL Exam Questions and CORRECT
Answers
Symptoms of food-borne illness include - CORRECT ANSWER - cramping in the
abdominal area
vomiting
nausea
diarrhea
fever
dehydration
What are the two types of food borne illness - CORRECT ANSWER - food borne
infection and food borne intoxication
What is food borne infection - CORRECT ANSWER - Food borne infection is produced
by the ingestion of living, harmful organisms present in food
What are outside organisms that cause food borne infection - CORRECT ANSWER -
bacteria, viruses, or parasites that multiply in the body
How do the organisms multiply - CORRECT ANSWER - Not cooking food products to
their required temperatures results in the harmful organism(s) inside the food not being killed
Which food borne illness has a delayed onset - CORRECT ANSWER - food borne
infection
Two bacteria most associated with food borne infection - CORRECT ANSWER -
salmonella and e-coli
, What is food borne intoxication? - CORRECT ANSWER - illness produced by ingestion
of bacterial toxins or excrements that are present in food before it is consumed. Intoxication may
also occur from consuming foods that contain chemicals from cleaning agents, pesticides or
certain metals. Another possibility is leaving foods that require Time and Temperature Control
(TCS) at room temperature, exposing them to the Temperature Danger Zone or TDZ.
What are toxins - CORRECT ANSWER - Waste bi-product of bacteria
Which food borne illness is rapid onset - CORRECT ANSWER - food borne intoxication
what two bacteria are associated with food borne intoxication - CORRECT ANSWER -
Staphylococcus Aureus (a.k.a. "Staph") and Clostridium Botulinum
What are the three main areas of food safety and sanitation - CORRECT ANSWER - Time
and Temperature (T&T)
Heat and Cold
The washing of hands and ware-washing (i.e., dishware, glassware, pots and
pans etc.)
What is time and temp for poultry - CORRECT ANSWER - internal temperature of 165°F
for 15 seconds
What is time and temp for ground beef - CORRECT ANSWER - ground beef to an
internal temperature of 155°F for 15 seconds
What is time and temp for pork - CORRECT ANSWER - internal temperature of 145°F
for 15 seconds.
SWRSA - CORRECT ANSWER - surfaces washed, rinsed, sanitized and air dried in a
three compartment sink or machine dishwasher
ACTUAL Exam Questions and CORRECT
Answers
Symptoms of food-borne illness include - CORRECT ANSWER - cramping in the
abdominal area
vomiting
nausea
diarrhea
fever
dehydration
What are the two types of food borne illness - CORRECT ANSWER - food borne
infection and food borne intoxication
What is food borne infection - CORRECT ANSWER - Food borne infection is produced
by the ingestion of living, harmful organisms present in food
What are outside organisms that cause food borne infection - CORRECT ANSWER -
bacteria, viruses, or parasites that multiply in the body
How do the organisms multiply - CORRECT ANSWER - Not cooking food products to
their required temperatures results in the harmful organism(s) inside the food not being killed
Which food borne illness has a delayed onset - CORRECT ANSWER - food borne
infection
Two bacteria most associated with food borne infection - CORRECT ANSWER -
salmonella and e-coli
, What is food borne intoxication? - CORRECT ANSWER - illness produced by ingestion
of bacterial toxins or excrements that are present in food before it is consumed. Intoxication may
also occur from consuming foods that contain chemicals from cleaning agents, pesticides or
certain metals. Another possibility is leaving foods that require Time and Temperature Control
(TCS) at room temperature, exposing them to the Temperature Danger Zone or TDZ.
What are toxins - CORRECT ANSWER - Waste bi-product of bacteria
Which food borne illness is rapid onset - CORRECT ANSWER - food borne intoxication
what two bacteria are associated with food borne intoxication - CORRECT ANSWER -
Staphylococcus Aureus (a.k.a. "Staph") and Clostridium Botulinum
What are the three main areas of food safety and sanitation - CORRECT ANSWER - Time
and Temperature (T&T)
Heat and Cold
The washing of hands and ware-washing (i.e., dishware, glassware, pots and
pans etc.)
What is time and temp for poultry - CORRECT ANSWER - internal temperature of 165°F
for 15 seconds
What is time and temp for ground beef - CORRECT ANSWER - ground beef to an
internal temperature of 155°F for 15 seconds
What is time and temp for pork - CORRECT ANSWER - internal temperature of 145°F
for 15 seconds.
SWRSA - CORRECT ANSWER - surfaces washed, rinsed, sanitized and air dried in a
three compartment sink or machine dishwasher
