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?
Over 76 million people
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
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
What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed?
Foodborne intoxication
What type of foodborne illness may occur from consuming foods that contain
chemicals from cleaning agents, pesticides, or certain metals?
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)?
Foodborne intoxication
What are waste or by-products of bacteria?
Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning
they occur rapidly within a few hours?
Foodborne intoxication
What are the two bacteria associated with foodborne intoxication?
Staphylococcus Aureus and Clostridium Botulinum
Poultry should be cooked to an internal temperature of how many degrees and
for how many seconds?
165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees
for how many seconds?
155 degrees F for 15 seconds
, Pork should be cooked to an internal temperature of how many degrees for how
many seconds?
145 degrees for 15 seconds
What is WRSA?
Wash, Rinse, Sanitize, Air dry
How many seconds do food preparers need to wash their hands for?
20 seconds
What are the four groups of people who are considered High Risk Populations?
PIES (Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each
week?
12 ounces
What are some foods pregnant women cannot eat?
King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized
cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS?
Salmonella, campylobacter, and listeria
Bacteria doubles every how many minutes?
20 minutes
Food contact surfaces should be cleaned every how many hours to prevent
bacterial build-up on the surfaces?
Every four hours
All packaging material should be how many inches off the ground?
6 inches
What are the four categories of food contaminants?
Biological, physical, chemical, cross contamination
What type of food contaminant pertains to life and or living things? Some main
examples are bacteria, viruses, parasites, and fungi.
Biological
What type of food contaminant are objects that can be seen with the human eye
such as nails, hair, and bandages?
Physical
What type of food contaminant can occur if an employee prepares acidic foods
(such as lemons) using a copper pot?
Chemical
What type of food contaminant is the transfer of pathogens or disease-causing
micro-organisms from one food to another? Food handlers who do not properly
wash their hands and immediately prepare the restaurant food are one example.
Cross contamination
What are the four major biological hazards?
Bacteria, viruses, parasites, fungi
What is the Temperature Danger Zone?
41-135 degrees F
What is the maximum accumulated time that food can remain the Danger Zone?
4 hours
How are toxins killed?
According to Centers for Disease Control and Prevention (CDC), each year how
many people become sick due to foodborne illnesses?
Over 76 million people
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
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
What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed?
Foodborne intoxication
What type of foodborne illness may occur from consuming foods that contain
chemicals from cleaning agents, pesticides, or certain metals?
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)?
Foodborne intoxication
What are waste or by-products of bacteria?
Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning
they occur rapidly within a few hours?
Foodborne intoxication
What are the two bacteria associated with foodborne intoxication?
Staphylococcus Aureus and Clostridium Botulinum
Poultry should be cooked to an internal temperature of how many degrees and
for how many seconds?
165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees
for how many seconds?
155 degrees F for 15 seconds
, Pork should be cooked to an internal temperature of how many degrees for how
many seconds?
145 degrees for 15 seconds
What is WRSA?
Wash, Rinse, Sanitize, Air dry
How many seconds do food preparers need to wash their hands for?
20 seconds
What are the four groups of people who are considered High Risk Populations?
PIES (Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each
week?
12 ounces
What are some foods pregnant women cannot eat?
King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized
cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS?
Salmonella, campylobacter, and listeria
Bacteria doubles every how many minutes?
20 minutes
Food contact surfaces should be cleaned every how many hours to prevent
bacterial build-up on the surfaces?
Every four hours
All packaging material should be how many inches off the ground?
6 inches
What are the four categories of food contaminants?
Biological, physical, chemical, cross contamination
What type of food contaminant pertains to life and or living things? Some main
examples are bacteria, viruses, parasites, and fungi.
Biological
What type of food contaminant are objects that can be seen with the human eye
such as nails, hair, and bandages?
Physical
What type of food contaminant can occur if an employee prepares acidic foods
(such as lemons) using a copper pot?
Chemical
What type of food contaminant is the transfer of pathogens or disease-causing
micro-organisms from one food to another? Food handlers who do not properly
wash their hands and immediately prepare the restaurant food are one example.
Cross contamination
What are the four major biological hazards?
Bacteria, viruses, parasites, fungi
What is the Temperature Danger Zone?
41-135 degrees F
What is the maximum accumulated time that food can remain the Danger Zone?
4 hours
How are toxins killed?
