Food Manager Exam questions and
answers
According to Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses? - Ans - Over 76 million people
According to Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses? - Ans - Over 325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses? - Ans - Over 5,000 people
What are the two types of foodborne illnesses? - Ans - Foodborne infection & foodborne
intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms
present in food? - Ans - Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? - Ans - Not
cooking food products to their required temperatures
What type of foodborne illness has a delayed onset meaning you do not get sick right away?
- Ans - Foodborne infections
What are two bacteria most associated with foodborne infection? - Ans - Salmonella and E.
Coli
What type of foodborne illness is produced by ingestion of bacterial toxins or excrements
that are present in food before it is consumed? - Ans - Foodborne intoxication
What type of foodborne illness may occur from consuming foods that contain chemicals
from cleaning agents, pesticides, or certain metals? - Ans - Foodborne intoxication
, What type of foodborne illness may occur when leaving potentially hazardous food
products at room temperature, exposing it to the Temperature Danger Zone (TDZ)? - Ans -
Foodborne intoxication
What are waste or by-products of bacteria? - Ans - Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur
rapidly within a few hours? - Ans - Foodborne intoxication
What are the two bacteria associated with foodborne intoxication? - Ans - Staphylococcus
Aureus and Clostridium Botulinum
Poultry should be cooked to an internal temperature of how many degrees and for how
many seconds? - Ans - 165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how
many seconds? - Ans - 155 degrees F for 15 seconds
Pork should be cooked to an internal temperature of how many degrees for how many
seconds? - Ans - 145 degrees for 15 seconds
What is WRSA? - Ans - Wash, Rinse, Sanitize, Air dry
How many seconds do food preparers need to wash their hands for? - Ans - 20 seconds
What are the four groups of people who are considered High Risk Populations? - Ans - PIES
(Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each week? - Ans -
12 ounces
What are some foods pregnant women cannot eat? - Ans - King mackerel, shark, swordfish,
hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS? - Ans - Salmonella,
campylobacter, and listeria
Bacteria doubles every how many minutes? - Ans - 20 minutes
Food contact surfaces should be cleaned every how many hours to prevent bacterial build-
up on the surfaces? - Ans - Every four hours
All packaging material should be how many inches off the ground? - Ans - 6 inches
What are the four categories of food contaminants? - Ans - Biological, physical, chemical,
cross contamination
answers
According to Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses? - Ans - Over 76 million people
According to Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses? - Ans - Over 325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses? - Ans - Over 5,000 people
What are the two types of foodborne illnesses? - Ans - Foodborne infection & foodborne
intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms
present in food? - Ans - Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? - Ans - Not
cooking food products to their required temperatures
What type of foodborne illness has a delayed onset meaning you do not get sick right away?
- Ans - Foodborne infections
What are two bacteria most associated with foodborne infection? - Ans - Salmonella and E.
Coli
What type of foodborne illness is produced by ingestion of bacterial toxins or excrements
that are present in food before it is consumed? - Ans - Foodborne intoxication
What type of foodborne illness may occur from consuming foods that contain chemicals
from cleaning agents, pesticides, or certain metals? - Ans - Foodborne intoxication
, What type of foodborne illness may occur when leaving potentially hazardous food
products at room temperature, exposing it to the Temperature Danger Zone (TDZ)? - Ans -
Foodborne intoxication
What are waste or by-products of bacteria? - Ans - Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur
rapidly within a few hours? - Ans - Foodborne intoxication
What are the two bacteria associated with foodborne intoxication? - Ans - Staphylococcus
Aureus and Clostridium Botulinum
Poultry should be cooked to an internal temperature of how many degrees and for how
many seconds? - Ans - 165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how
many seconds? - Ans - 155 degrees F for 15 seconds
Pork should be cooked to an internal temperature of how many degrees for how many
seconds? - Ans - 145 degrees for 15 seconds
What is WRSA? - Ans - Wash, Rinse, Sanitize, Air dry
How many seconds do food preparers need to wash their hands for? - Ans - 20 seconds
What are the four groups of people who are considered High Risk Populations? - Ans - PIES
(Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each week? - Ans -
12 ounces
What are some foods pregnant women cannot eat? - Ans - King mackerel, shark, swordfish,
hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS? - Ans - Salmonella,
campylobacter, and listeria
Bacteria doubles every how many minutes? - Ans - 20 minutes
Food contact surfaces should be cleaned every how many hours to prevent bacterial build-
up on the surfaces? - Ans - Every four hours
All packaging material should be how many inches off the ground? - Ans - 6 inches
What are the four categories of food contaminants? - Ans - Biological, physical, chemical,
cross contamination
