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CERTIFIED PROFESSIONAL FOOD MANAGER EXAMINATION QUESTION AND CORRECT ANSWERS (VERIFIED ANSWERS) PLUS RATIONALES 2026 Q&A INSTANT DOWNLOAD PDF

4 high risk groups - ANSWER -pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER -caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER -food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - ANSWER -biological, physical, chemical, cross-contamination biological contaminants - ANSWER -bacteria, viruses, paras...

4 high risk groups - ANSWER-pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER-food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - ANSWER-biological, physical, chemical, cross-contamination biological contaminants - ANSWER-bacteria, viruses, parasites,...

What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? - ANSWER-corrective action What does HACCP stand for? - ANSWER-Hazard Analysis Critical Control Point What is the final step in cleaning and sanitizing a prep table? - ANSWER-allowing the surface to air dry What is the minimum time an iodine sanitizer solution must be in contact with the object being sanitized? - ANSWER-30 seconds If a food-contact surface is in constant use, how often sh...

Which group of individuals has a higher risk of foodborne illness? a. teenagers b. elderly people c. women d. vegetarians - ANSWER-b. elderly people Parasites are commonly associated with a. seafood b. eggs c. potatoes d. ready-to-eat food - ANSWER-a. seafood Ciguatera toxin is commonly found in a. amberjack b. pollock c. tuna d. cod - ANSWER-Amberjack Which is a TCS food? a. saltines b. bananas c. baked potato d. coffee - ANSWER-c. baked potato What type of toxin i...

4 high risk groups - ANSWER-pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - ANSWER-caused by eating food that contains living, disease causing microorganisms Foodborne intoxication - ANSWER-food containing toxins produced by bacteria and from chemical contamination 4 main sources of contamination - ANSWER-biological, physical, chemical, cross-contamination biological contaminants - ANSWER-bacteria, viruses, parasites,...