Food Manager Certification exam
2023/ 127 Questions and
Answers/100% Correct!!!
Abrasive - -a cleaning agent that contains scouring agents
-Aerobic Bacteria - -bacteria that require oxygen to grow
-air gap - -an unobstructed open vertical space separating two
plumbing fixtures which prevent contamination from the lower
fixture to the higher one. May be used to protect a potable water
outlet (faucet) from water in the sink bowl or to protect the drain
line from a food preparation sink from possible sewage back-ups.
-Alkaline - -a substance with a pH above 7.0
-American with Disabilities Act (ADA) - -a federal law that
prevents discrimination against individuals with disabilities
-Anaerobic Bacteria - -bacteria that cannot grow in the presence
of oxygen
-backflow - -the flow of non-potable water or contamination into
a potable water supply caused by back-pressure or
backsiphonage.
-Biological Hazard - -any living organism or waste of living
organisms that may contaminate food.
-Calibration - -the act of adjusting a thermometer so that it
accurately measures temperatures.
-Carrier - -someone who has a pathogenic microorganism in his
system or on his person but does not sure signs of the disease.
May transmit the pathogen to others and cause disease without
necessarily becoming ill himself.
, -Chemical Hazard - -chemical substances that can contaminate
food.
-Chemical Sanitizing - -reducing the number of live
microorganisms on a surface to safe levels by using chemicals to
kill the microorganisms
-Chlorine - -the mores commonly used and least expensive
chemical sanitizer used in food establishments
-Ciguatera Toxin - -a naturally occurring toxin that accumulates
in the tissue of certain kinds of predatory reef fish
-Cleaning - -the process of removing visible soil from a surface
-Clean-in-place Equipment - -equipment that is cleaned and
sanitized by passing solutions of detergent, rinse water, sanitizer
through the internal components of the equipment.
-Conditional Employee - -a potential food employee to whom a
job offer is made, conditional on responses to subsequent medical
questions or examinations designed to identify potential food
employees who may be suffering from a disease that can be
transmitted through food and done in compliance with Title 1 of
the American with Disabilities Act of 1990.
-Contamination - -the presence of harmful substances or
organisms in food.
-Corrective Action - -action taken when a critical limit is violated
in order to protect food safety.
-Covering - -a curved, sealed surface that covers the juncture
between a flood and the wall. Aids in cleaning and helps prevent
insect harborage.
-Critical Control Points - -a point during the cooking or
precessing of food where steps are taken to reduce or eliminate a
food safety hazard.
2023/ 127 Questions and
Answers/100% Correct!!!
Abrasive - -a cleaning agent that contains scouring agents
-Aerobic Bacteria - -bacteria that require oxygen to grow
-air gap - -an unobstructed open vertical space separating two
plumbing fixtures which prevent contamination from the lower
fixture to the higher one. May be used to protect a potable water
outlet (faucet) from water in the sink bowl or to protect the drain
line from a food preparation sink from possible sewage back-ups.
-Alkaline - -a substance with a pH above 7.0
-American with Disabilities Act (ADA) - -a federal law that
prevents discrimination against individuals with disabilities
-Anaerobic Bacteria - -bacteria that cannot grow in the presence
of oxygen
-backflow - -the flow of non-potable water or contamination into
a potable water supply caused by back-pressure or
backsiphonage.
-Biological Hazard - -any living organism or waste of living
organisms that may contaminate food.
-Calibration - -the act of adjusting a thermometer so that it
accurately measures temperatures.
-Carrier - -someone who has a pathogenic microorganism in his
system or on his person but does not sure signs of the disease.
May transmit the pathogen to others and cause disease without
necessarily becoming ill himself.
, -Chemical Hazard - -chemical substances that can contaminate
food.
-Chemical Sanitizing - -reducing the number of live
microorganisms on a surface to safe levels by using chemicals to
kill the microorganisms
-Chlorine - -the mores commonly used and least expensive
chemical sanitizer used in food establishments
-Ciguatera Toxin - -a naturally occurring toxin that accumulates
in the tissue of certain kinds of predatory reef fish
-Cleaning - -the process of removing visible soil from a surface
-Clean-in-place Equipment - -equipment that is cleaned and
sanitized by passing solutions of detergent, rinse water, sanitizer
through the internal components of the equipment.
-Conditional Employee - -a potential food employee to whom a
job offer is made, conditional on responses to subsequent medical
questions or examinations designed to identify potential food
employees who may be suffering from a disease that can be
transmitted through food and done in compliance with Title 1 of
the American with Disabilities Act of 1990.
-Contamination - -the presence of harmful substances or
organisms in food.
-Corrective Action - -action taken when a critical limit is violated
in order to protect food safety.
-Covering - -a curved, sealed surface that covers the juncture
between a flood and the wall. Aids in cleaning and helps prevent
insect harborage.
-Critical Control Points - -a point during the cooking or
precessing of food where steps are taken to reduce or eliminate a
food safety hazard.
