Food Manager Exam 2023 with 100% correct answers
Symptoms of Food borne illness - (correct answer)cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, and dehydration.
2 foodborne illness - (correct answer)1. infection
2. contamination
foodborne infection - (correct 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 - (correct answer)salmonella and E. coli
foodborne intoxication - (correct 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
2 bacteria associated with foodborne intoxication - (correct answer)staphylococcus aureus and
clostridium botulinum.
3 main areas of food safety and sanitation - (correct 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 - (correct answer)1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - (correct answer)foodborne outbreak
foodborne outbreak - (correct 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 - (correct 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? - (correct answer)every
4 hours
Non food contact surfaces should always be kept free of..... - (correct answer)dirt, dust,and other
particles.
all packaging material (such as bags of flour) should be how many inches from the ground? - (correct
answer)At least 6 inches
Food contaminants can be grouped into what 4 catergories - (correct answer)1. biological 2. physical
3. chemical 4. cross contamination
biological - (correct answer)anything that pertains to life and or living things
physical contaminants - (correct answer)are objects that can be seen with the human eye such as
nails, hair, and bandages
, Food Manager Exam 2023 with 100% correct answers
chemical contamination - (correct answer)can occur if an employee prepares acidic food using a
copper pot
cross contamination - (correct answer)is the transfer of pathogens or disease causing micro
organisms from one food to another.
What are the 4 biological hazards - (correct answer)1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne related
illness - (correct answer)90%
what is the danger zone - (correct answer)41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours -
(correct answer)4
bacteria doubles every how many minutes - (correct 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 - (correct answer)Toxins
Spores - (correct 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 - (correct answer)E. Coli., salmonella, clostridium botulinum,
E. Coli. - (correct answer)Found in human intestines and other warm-blooded animals. It can
contaminate food and water. some type can cause serious diseases such as the on termed O157:H7.
ground beef needs to be cooked to a minimum internal temperature of 155 degrees Fahrenheit for
at least 15 seconds. commonly found in ground beef, raw fruits and vegetables, unpasteurized juices
such as apple cider, and even uncommon source like animals in a petting zoo. 90 percent of E. Coli
outbreaks are connected to under cooked ground beef.
Salmonella - (correct 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.
Clostridium Botulinum - (correct answer)can form spores and grow without oxygen, making it a type
of anaerobic bacteria. It can affect the central nervous system. The toxin produced by the botulinum
bacteria can produce sever paralysis and even death. Some additional symptoms of botulism are:
dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in
the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is
the most deadly foodborne bacteria.
MAP - (correct answer)Modified atmosphere packaging. a process whereby foods are placed in
containers and air is removed from the package. foods undergo this process because it extends the
shelf life and helps preserve quality. they have to be kept frozen or at 41 degrees or less in the
refrigerator. discard any vacuum packed foods that have signs of "bulging."
Listeria - (correct answer)found anywhere especially in lunch and deli meats. they are naturally
found in soil and water and also found in animal feed and in the intestines of humans and animals.
listeria can be thought of as "L and L", or listeria and luncheon meat.they are naturally found in soil
Symptoms of Food borne illness - (correct answer)cramping in the abdominal area, vomiting,
nausea, diarrhea, fever, and dehydration.
2 foodborne illness - (correct answer)1. infection
2. contamination
foodborne infection - (correct 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 - (correct answer)salmonella and E. coli
foodborne intoxication - (correct 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
2 bacteria associated with foodborne intoxication - (correct answer)staphylococcus aureus and
clostridium botulinum.
3 main areas of food safety and sanitation - (correct 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 - (correct answer)1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
Sources of Contamination - (correct answer)foodborne outbreak
foodborne outbreak - (correct 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 - (correct 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? - (correct answer)every
4 hours
Non food contact surfaces should always be kept free of..... - (correct answer)dirt, dust,and other
particles.
all packaging material (such as bags of flour) should be how many inches from the ground? - (correct
answer)At least 6 inches
Food contaminants can be grouped into what 4 catergories - (correct answer)1. biological 2. physical
3. chemical 4. cross contamination
biological - (correct answer)anything that pertains to life and or living things
physical contaminants - (correct answer)are objects that can be seen with the human eye such as
nails, hair, and bandages
, Food Manager Exam 2023 with 100% correct answers
chemical contamination - (correct answer)can occur if an employee prepares acidic food using a
copper pot
cross contamination - (correct answer)is the transfer of pathogens or disease causing micro
organisms from one food to another.
What are the 4 biological hazards - (correct answer)1. bacteria 2. viruses 3. parasites 4. fungi
bacterial foodborne illnesses account for more than how many percentage of all foodborne related
illness - (correct answer)90%
what is the danger zone - (correct answer)41 degrees F- 135 degrees F
The maximum accumulated time that food can remain in the danger zone is how many hours -
(correct answer)4
bacteria doubles every how many minutes - (correct 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 - (correct answer)Toxins
Spores - (correct 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 - (correct answer)E. Coli., salmonella, clostridium botulinum,
E. Coli. - (correct answer)Found in human intestines and other warm-blooded animals. It can
contaminate food and water. some type can cause serious diseases such as the on termed O157:H7.
ground beef needs to be cooked to a minimum internal temperature of 155 degrees Fahrenheit for
at least 15 seconds. commonly found in ground beef, raw fruits and vegetables, unpasteurized juices
such as apple cider, and even uncommon source like animals in a petting zoo. 90 percent of E. Coli
outbreaks are connected to under cooked ground beef.
Salmonella - (correct 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.
Clostridium Botulinum - (correct answer)can form spores and grow without oxygen, making it a type
of anaerobic bacteria. It can affect the central nervous system. The toxin produced by the botulinum
bacteria can produce sever paralysis and even death. Some additional symptoms of botulism are:
dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in
the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is
the most deadly foodborne bacteria.
MAP - (correct answer)Modified atmosphere packaging. a process whereby foods are placed in
containers and air is removed from the package. foods undergo this process because it extends the
shelf life and helps preserve quality. they have to be kept frozen or at 41 degrees or less in the
refrigerator. discard any vacuum packed foods that have signs of "bulging."
Listeria - (correct answer)found anywhere especially in lunch and deli meats. they are naturally
found in soil and water and also found in animal feed and in the intestines of humans and animals.
listeria can be thought of as "L and L", or listeria and luncheon meat.they are naturally found in soil
