Food Manager Certification exam
2023/ 105 Questions and
Answers/ Verified and A Graded.
Symptoms of Food borne illness - - cramping in the abdominal
area, vomiting, nausea, diarrhea, fever, and dehydration.
-2 foodborne illness - - 1. infection
2. contamination
-foodborne infection - - 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 - -
salmonella and E. coli
-foodborne intoxication - - 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 - -
staphylococcus aureus and clostridium botulinum.
-3 main areas of food safety and sanitation - - 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 - - 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
-Sources of Contamination - - foodborne outbreak
, -foodborne outbreak - - 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 - - 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? - - every 4 hours
-Non food contact surfaces should always be kept free of..... - -
dirt, dust,and other particles.
-all packaging material (such as bags of flour) should be how
many inches from the ground? - - At least 6 inches
-Food contaminants can be grouped into what 4 catergories - - 1.
biological 2. physical 3. chemical 4. cross contamination
-biological - - anything that pertains to life and or living things
-physical contaminants - - are objects that can be seen with the
human eye such as nails, hair, and bandages
-chemical contamination - - can occur if an employee prepares
acidic food using a copper pot
-cross contamination - - is the transfer of pathogens or disease
causing micro organisms from one food to another.
-What are the 4 biological hazards - - 1. bacteria 2. viruses 3.
parasites 4. fungi
-bacterial foodborne illnesses account for more than how many
percentage of all foodborne related illness - - 90%
-what is the danger zone - - 41 degrees F- 135 degrees F
2023/ 105 Questions and
Answers/ Verified and A Graded.
Symptoms of Food borne illness - - cramping in the abdominal
area, vomiting, nausea, diarrhea, fever, and dehydration.
-2 foodborne illness - - 1. infection
2. contamination
-foodborne infection - - 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 - -
salmonella and E. coli
-foodborne intoxication - - 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 - -
staphylococcus aureus and clostridium botulinum.
-3 main areas of food safety and sanitation - - 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 - - 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
-Sources of Contamination - - foodborne outbreak
, -foodborne outbreak - - 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 - - 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? - - every 4 hours
-Non food contact surfaces should always be kept free of..... - -
dirt, dust,and other particles.
-all packaging material (such as bags of flour) should be how
many inches from the ground? - - At least 6 inches
-Food contaminants can be grouped into what 4 catergories - - 1.
biological 2. physical 3. chemical 4. cross contamination
-biological - - anything that pertains to life and or living things
-physical contaminants - - are objects that can be seen with the
human eye such as nails, hair, and bandages
-chemical contamination - - can occur if an employee prepares
acidic food using a copper pot
-cross contamination - - is the transfer of pathogens or disease
causing micro organisms from one food to another.
-What are the 4 biological hazards - - 1. bacteria 2. viruses 3.
parasites 4. fungi
-bacterial foodborne illnesses account for more than how many
percentage of all foodborne related illness - - 90%
-what is the danger zone - - 41 degrees F- 135 degrees F
