Food Manager Exam
Exam Coverage
Exam coverage for the Food Manager Exam includes essential food
safety and sanitation principles required for managing safe food
operations. It focuses on foodborne illnesses, contamination
prevention, personal hygiene, time and temperature control, safe food
handling, storage practices, and cleaning and sanitizing procedures.
The exam also evaluates understanding of Hazard Analysis and
Critical Control Points (HACCP), pest control, facility safety, and
regulatory compliance with local health codes.
Emphasis is placed on preventing foodborne illness, ensuring proper
food preparation and storage, maintaining a clean and safe
,environment, and applying food safety regulations in real-world food
service operations. 🍽️📘
According to Centers for Disease Control and Prevention (CDC), each
year how many people are hospitalized due to foodborne illnesses?
Over 325,000 people
According to Centers for Disease Control and Prevention (CDC), each
year how many people die due to foodborne illnesses?
Over 5,000 people
,According to Centers for Disease Control and Prevention (CDC), each
year how many people become sick due to foodborne illnesses?
Over 76 million people
What are the two types of foodborne illnesses?
Foodborne infection & foodborne intoxication
What type of foodborne illness is produced by the ingestion of living,
harmful organisms present in food?
Foodborne infection
, In foodborne infections, how are harmful organisms inside food not
killed?
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?
Foodborne infections
What are two bacteria most associated with foodborne infection?
Salmonella and E. Coli
Exam Coverage
Exam coverage for the Food Manager Exam includes essential food
safety and sanitation principles required for managing safe food
operations. It focuses on foodborne illnesses, contamination
prevention, personal hygiene, time and temperature control, safe food
handling, storage practices, and cleaning and sanitizing procedures.
The exam also evaluates understanding of Hazard Analysis and
Critical Control Points (HACCP), pest control, facility safety, and
regulatory compliance with local health codes.
Emphasis is placed on preventing foodborne illness, ensuring proper
food preparation and storage, maintaining a clean and safe
,environment, and applying food safety regulations in real-world food
service operations. 🍽️📘
According to Centers for Disease Control and Prevention (CDC), each
year how many people are hospitalized due to foodborne illnesses?
Over 325,000 people
According to Centers for Disease Control and Prevention (CDC), each
year how many people die due to foodborne illnesses?
Over 5,000 people
,According to Centers for Disease Control and Prevention (CDC), each
year how many people become sick due to foodborne illnesses?
Over 76 million people
What are the two types of foodborne illnesses?
Foodborne infection & foodborne intoxication
What type of foodborne illness is produced by the ingestion of living,
harmful organisms present in food?
Foodborne infection
, In foodborne infections, how are harmful organisms inside food not
killed?
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?
Foodborne infections
What are two bacteria most associated with foodborne infection?
Salmonella and E. Coli
