food manager EXAM Q&A 2024
1). What is the most direct cause of customer loyalty?
Ans: High food safety standards
2). Which agency publishes the food code?
Ans: FDA
3). Good idea
Ans: Keep up with daily pest control tasks & Return dented canned food to the vendor
4). Bad idea
Ans: use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse
vegetables from the farmers market
5). Local health codes establish requirements for all the subjects except:
Ans: price controls
6). One of the most important reasons for using only reliable water sources is to reduce
Ans: the number of parasites, such as cyclospora cayetanensis, that can infest foods.
7). Which one of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell?
Ans: Botulism
8). All of the following bacteria can cause foodborne illness except?
Ans: Acidophilus milk
9). Which of the following situations would most likely promote bacterial contamination?
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, Ans: slicing roast beef and then slicing brisket with the same knife
10). What is the easiest way to recognize foods contaminated with spoilage bacteria?
Ans: Changes in color and smell
11). The viral infection hepatitis a can be most effectively controlled if:
Ans: All food personnel practice personal hygiene such as through handwashing
12). Which bacteria cause the greatest harm in the food industry?
Ans: Pathogenic
13). Which one of the following food contaminations is usually associated with undercooked
chicken?
Ans: Salmonella
14). An organism that lives in or another organism often with harmful side effects but without
benefits are
Ans: Virus
15). Which one of the following food contaminations is best prevented by cooking to safe
temperatures?
Ans: Spoilage
16). Salmonella
Ans: Any food item that is exposed to animal waste may contain it. Symptoms may
include fever and abdominal cramps.
17). Hepatitis a
Ans: A liver disease that is caused by the virus and can be prevented with proper
sanitation and good personal hygiene.
Escherichia (e.) coli
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, 18).
Ans: The primary symptoms of this bacterium is diarrhea and it can be prevented by
cooking at safe temperatures.
19). Norovirus
Ans: The virus is also known as 'Stomach Flu' and the main symptoms include
nausea, vomiting, and stomach.
20). Shigella
Ans: This bacterium has also been known to be spread by flies that have lit upon
contaminated materials.
21). Reheated items must be heated for a minimum of 15 seconds to at least:
Ans: 165 F
22). The best temperature for short term refrigeration storage is
Ans: 34 to 40 F
23). All of the following are time/ temperature control for safety foods except:
Ans: Cooked vegetables and pasta
24). "chilling" is mostly commonly practiced by
Ans: Commercial food distributors
25). It is important that food servers are trained to know food ingredients because:
Ans: they will need to help customers who have food allergies.
26). In degrees fahrenheit what is the temperature range of the danger zone?
Ans: 41 to 135
27). Bacterial contamination can spread quickly because if the conditions are right bacteria
can multiply in
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1). What is the most direct cause of customer loyalty?
Ans: High food safety standards
2). Which agency publishes the food code?
Ans: FDA
3). Good idea
Ans: Keep up with daily pest control tasks & Return dented canned food to the vendor
4). Bad idea
Ans: use tomatoes with a weird smell & Clean work spaces once a day & Quickly rinse
vegetables from the farmers market
5). Local health codes establish requirements for all the subjects except:
Ans: price controls
6). One of the most important reasons for using only reliable water sources is to reduce
Ans: the number of parasites, such as cyclospora cayetanensis, that can infest foods.
7). Which one of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell?
Ans: Botulism
8). All of the following bacteria can cause foodborne illness except?
Ans: Acidophilus milk
9). Which of the following situations would most likely promote bacterial contamination?
PaperStoc.com Page 1 of 20
, Ans: slicing roast beef and then slicing brisket with the same knife
10). What is the easiest way to recognize foods contaminated with spoilage bacteria?
Ans: Changes in color and smell
11). The viral infection hepatitis a can be most effectively controlled if:
Ans: All food personnel practice personal hygiene such as through handwashing
12). Which bacteria cause the greatest harm in the food industry?
Ans: Pathogenic
13). Which one of the following food contaminations is usually associated with undercooked
chicken?
Ans: Salmonella
14). An organism that lives in or another organism often with harmful side effects but without
benefits are
Ans: Virus
15). Which one of the following food contaminations is best prevented by cooking to safe
temperatures?
Ans: Spoilage
16). Salmonella
Ans: Any food item that is exposed to animal waste may contain it. Symptoms may
include fever and abdominal cramps.
17). Hepatitis a
Ans: A liver disease that is caused by the virus and can be prevented with proper
sanitation and good personal hygiene.
Escherichia (e.) coli
PaperStoc.com Page 2 of 20
, 18).
Ans: The primary symptoms of this bacterium is diarrhea and it can be prevented by
cooking at safe temperatures.
19). Norovirus
Ans: The virus is also known as 'Stomach Flu' and the main symptoms include
nausea, vomiting, and stomach.
20). Shigella
Ans: This bacterium has also been known to be spread by flies that have lit upon
contaminated materials.
21). Reheated items must be heated for a minimum of 15 seconds to at least:
Ans: 165 F
22). The best temperature for short term refrigeration storage is
Ans: 34 to 40 F
23). All of the following are time/ temperature control for safety foods except:
Ans: Cooked vegetables and pasta
24). "chilling" is mostly commonly practiced by
Ans: Commercial food distributors
25). It is important that food servers are trained to know food ingredients because:
Ans: they will need to help customers who have food allergies.
26). In degrees fahrenheit what is the temperature range of the danger zone?
Ans: 41 to 135
27). Bacterial contamination can spread quickly because if the conditions are right bacteria
can multiply in
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