FOOD MANAGER EXAM AND STUDY GUIDE
NEWEST 2024 ACTUAL EXAM 200 QUESTIONS
AND CORRECT DETAILED ANSWERS (VERIED
ANSWERS) ALREADY GRADED A+
According to Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses? - ANSWER>>Over 76 million people
According to Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses? - ANSWER>>Over 325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses? - ANSWER>>Over 5,000 people
What are the two types of foodborne illnesses? - ANSWER>>Foodborne infection &
foodborne intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms
present in food? - ANSWER>>Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? -
ANSWER>>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? - ANSWER>>Foodborne infections
What are two bacteria most associated with foodborne infection? -
ANSWER>>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? - ANSWER>>Foodborne
intoxication
What type of foodborne illness may occur from consuming foods that contain chemicals
from cleaning agents, pesticides, or certain metals? - ANSWER>>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)? -
ANSWER>>Foodborne intoxication
What are waste or by-products of bacteria? - ANSWER>>Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur
rapidly within a few hours? - ANSWER>>Foodborne intoxication
What are the two bacteria associated with foodborne intoxication? -
ANSWER>>Staphylococcus Aureus and Clostridium Botulinum
Poultry should be cooked to an internal temperature of how many degrees and for how
many seconds? - ANSWER>>165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how
many seconds? - ANSWER>>155 degrees F for 15 seconds
Pork should be cooked to an internal temperature of how many degrees for how many
seconds? - ANSWER>>145 degrees for 15 seconds
What is WRSA? - ANSWER>>Wash, Rinse, Sanitize, Air dry
,How many seconds do food preparers need to wash their hands for? - ANSWER>>20
seconds
What are the four groups of people who are considered High Risk Populations? -
ANSWER>>PIES (Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each week? -
ANSWER>>12 ounces
What are some foods pregnant women cannot eat? - ANSWER>>King mackerel, shark,
swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS? -
ANSWER>>Salmonella, campylobacter, and listeria
Bacteria doubles every how many minutes? - ANSWER>>20 minutes
Food contact surfaces should be cleaned every how many hours to prevent bacterial
build-up on the surfaces? - ANSWER>>Every four hours
All packaging material should be how many inches off the ground? - ANSWER>>6
inches
What are the four categories of food contaminants? - ANSWER>>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. - ANSWER>>Biological
What type of food contaminant are objects that can be seen with the human eye such
as nails, hair, and bandages? - ANSWER>>Physical
, What type of food contaminant can occur if an employee prepares acidic foods (such as
lemons) using a copper pot? - ANSWER>>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. -
ANSWER>>Cross contamination
What are the four major biological hazards? - ANSWER>>Bacteria, viruses, parasites,
fungi
What is the Temperature Danger Zone? - ANSWER>>41-135 degrees F
What is the maximum accumulated time that food can remain the Danger Zone? -
ANSWER>>4 hours
How are toxins killed? - ANSWER>>They cannot be killed with heat or cold.
What type of bacteria have the ability to change into forms that are very resistant to heat
and dry conditions? - ANSWER>>Spores
What type of bacteria is formed in improperly processed home canned foods; therefore
food from home cannot be purchased by a food service establishment? -
ANSWER>>Spores
What type of bacteria is found in human intestines and other warm-blooded animals? -
ANSWER>>E. Coli
What type of E.Coli can produce death in children and elderly people? -
ANSWER>>O157: H7
NEWEST 2024 ACTUAL EXAM 200 QUESTIONS
AND CORRECT DETAILED ANSWERS (VERIED
ANSWERS) ALREADY GRADED A+
According to Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses? - ANSWER>>Over 76 million people
According to Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses? - ANSWER>>Over 325,000 people
According to Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses? - ANSWER>>Over 5,000 people
What are the two types of foodborne illnesses? - ANSWER>>Foodborne infection &
foodborne intoxication
What type of foodborne illness is produced by the ingestion of living, harmful organisms
present in food? - ANSWER>>Foodborne infection
In foodborne infections, how are harmful organisms inside food not killed? -
ANSWER>>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? - ANSWER>>Foodborne infections
What are two bacteria most associated with foodborne infection? -
ANSWER>>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? - ANSWER>>Foodborne
intoxication
What type of foodborne illness may occur from consuming foods that contain chemicals
from cleaning agents, pesticides, or certain metals? - ANSWER>>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)? -
ANSWER>>Foodborne intoxication
What are waste or by-products of bacteria? - ANSWER>>Toxins
The symptoms of what type of foodborne illness have a rapid onset, meaning they occur
rapidly within a few hours? - ANSWER>>Foodborne intoxication
What are the two bacteria associated with foodborne intoxication? -
ANSWER>>Staphylococcus Aureus and Clostridium Botulinum
Poultry should be cooked to an internal temperature of how many degrees and for how
many seconds? - ANSWER>>165 degrees F for 15 seconds
Ground beef should be cooked to an internal temperature of how many degrees for how
many seconds? - ANSWER>>155 degrees F for 15 seconds
Pork should be cooked to an internal temperature of how many degrees for how many
seconds? - ANSWER>>145 degrees for 15 seconds
What is WRSA? - ANSWER>>Wash, Rinse, Sanitize, Air dry
,How many seconds do food preparers need to wash their hands for? - ANSWER>>20
seconds
What are the four groups of people who are considered High Risk Populations? -
ANSWER>>PIES (Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each week? -
ANSWER>>12 ounces
What are some foods pregnant women cannot eat? - ANSWER>>King mackerel, shark,
swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
What are the three dangerous types of bacteria to people with AIDS? -
ANSWER>>Salmonella, campylobacter, and listeria
Bacteria doubles every how many minutes? - ANSWER>>20 minutes
Food contact surfaces should be cleaned every how many hours to prevent bacterial
build-up on the surfaces? - ANSWER>>Every four hours
All packaging material should be how many inches off the ground? - ANSWER>>6
inches
What are the four categories of food contaminants? - ANSWER>>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. - ANSWER>>Biological
What type of food contaminant are objects that can be seen with the human eye such
as nails, hair, and bandages? - ANSWER>>Physical
, What type of food contaminant can occur if an employee prepares acidic foods (such as
lemons) using a copper pot? - ANSWER>>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. -
ANSWER>>Cross contamination
What are the four major biological hazards? - ANSWER>>Bacteria, viruses, parasites,
fungi
What is the Temperature Danger Zone? - ANSWER>>41-135 degrees F
What is the maximum accumulated time that food can remain the Danger Zone? -
ANSWER>>4 hours
How are toxins killed? - ANSWER>>They cannot be killed with heat or cold.
What type of bacteria have the ability to change into forms that are very resistant to heat
and dry conditions? - ANSWER>>Spores
What type of bacteria is formed in improperly processed home canned foods; therefore
food from home cannot be purchased by a food service establishment? -
ANSWER>>Spores
What type of bacteria is found in human intestines and other warm-blooded animals? -
ANSWER>>E. Coli
What type of E.Coli can produce death in children and elderly people? -
ANSWER>>O157: H7
