FOOD MANAGER EXAM 2024 NEWEST 2 VERSIONS
COMPLETE 200 QUESTIONS WITH DETAILED VERIFIED
ANSWERS (100% CORRECT) /ALREADY GRADED A+
Highly Susceptible Populations (HSPs) - ANSWER: The young, elderly, chronically ill,
people with immune problems
CDCs Five Most Common Risk Factors - ANSWER: Purchasing from unsafe sources
Failing to cook food adequately
Holding at wrong temps
Contaminated equipment
Poor personal Hygiene
U.S Department of Agriculture (USDA) - ANSWER: Meat, poultry, eggs, foods that
cross state boundaries
Food and Drug Administration (FDA) - ANSWER: Regulates all food EXCEPT meat,
poultry and eggs. Publishes food code
Center for Disease Control and Prevention (CDC) - ANSWER: research of causes of
illness and helps in investigations
Public Health Service (PHS) - ANSWER: ALSO researches of causes of illness and helps
in investigations
Role as a Manager - ANSWER: Safety of consumer
Food safe from delivery to service
Rules are in place and being followed
Staff know their role
Ready for inspections
Active Management Control - ANSWER: Create Standard Operating Procedures
(SOPs)
Ensure SOPs are followed
Train staff
Evaluate and revise
TCS foods - ANSWER: Milk, chicken, cooked rice, melons, sprouts, vacuum packaged
foods, meats, eggs, fish, cooked potatoes
Ready to eat (RTE) - ANSWER: Vegetables, fruits, deli, garnishes, bakery items
Food contaminants- Biological - ANSWER: Pathogens: bacteria, viruses, parasites,
fungi
, Food contaminants- physical - ANSWER: Glass, bandages, fake nails, jewelry, metal
shavings, fish bones, dirt, packaging.
Symptoms:Cuts, dental damage, bleeding, pain.
Prevention: wear nets. no nail polish. no jewelry. extra precaution around broken
glass
Food contaminants- chemical - ANSWER: Detergents, sanitizers, poisons.
Pesticides, cleaning supplies, cookware (pewter, copper, zinc, brass, radium, lead,
painted pottery)
Symptoms: vomiting or diarrhea
Foods most at risk: acidic foods and RTE foods
Prevention: use approved chemicals. keep in original container. store away from
food and prep areas.
FATTOM - ANSWER: Food, Acidity, Temperature, Time, Oxygen, Moisture
Consumer advisory - ANSWER: statements related to high risk foods such as raw or
undercooked animal derived foods
Shigella spp- Characteristics - ANSWER: Human feces. Can remain in feces after
symptoms disappear. Occurs when eating/drinking contaminated substance.
Transferred by flies.
Shigella spp- Food most at risk - ANSWER: Those easily contaminated by hands
Salads w TCS foods
Foods washed in contaminated water
Shigella spp- Prevention - ANSWER: Control flies
Wash hands
Exclude workers with diarrhea and shigella spp diagnosis
Salmonella Typhi- Characteristics - ANSWER: Blood and feces of humans with
typhoid fever. Remains in feces weeks after symptoms disappear. Severity depends
of health of infected person.
Salmonella Typhi- Foods most at risk - ANSWER: RTE foods and beverages
Salmonella Typhi- Prevention - ANSWER: Cook foods to minimal internal
temperatures
Exclude workers w diarrhea and Salmonella Typhi diagnosis
Proper hand washing
Non-typhodial salmonella- characteristics - ANSWER: Carried by farm animals.
Severity depends of health of infected person.
Non-Typhodial Salmonella- foods most at risk - ANSWER: Poultry. eggs. meat. milk
and dairy. produce such as tomatoes, pepper, and cantaloupes.
COMPLETE 200 QUESTIONS WITH DETAILED VERIFIED
ANSWERS (100% CORRECT) /ALREADY GRADED A+
Highly Susceptible Populations (HSPs) - ANSWER: The young, elderly, chronically ill,
people with immune problems
CDCs Five Most Common Risk Factors - ANSWER: Purchasing from unsafe sources
Failing to cook food adequately
Holding at wrong temps
Contaminated equipment
Poor personal Hygiene
U.S Department of Agriculture (USDA) - ANSWER: Meat, poultry, eggs, foods that
cross state boundaries
Food and Drug Administration (FDA) - ANSWER: Regulates all food EXCEPT meat,
poultry and eggs. Publishes food code
Center for Disease Control and Prevention (CDC) - ANSWER: research of causes of
illness and helps in investigations
Public Health Service (PHS) - ANSWER: ALSO researches of causes of illness and helps
in investigations
Role as a Manager - ANSWER: Safety of consumer
Food safe from delivery to service
Rules are in place and being followed
Staff know their role
Ready for inspections
Active Management Control - ANSWER: Create Standard Operating Procedures
(SOPs)
Ensure SOPs are followed
Train staff
Evaluate and revise
TCS foods - ANSWER: Milk, chicken, cooked rice, melons, sprouts, vacuum packaged
foods, meats, eggs, fish, cooked potatoes
Ready to eat (RTE) - ANSWER: Vegetables, fruits, deli, garnishes, bakery items
Food contaminants- Biological - ANSWER: Pathogens: bacteria, viruses, parasites,
fungi
, Food contaminants- physical - ANSWER: Glass, bandages, fake nails, jewelry, metal
shavings, fish bones, dirt, packaging.
Symptoms:Cuts, dental damage, bleeding, pain.
Prevention: wear nets. no nail polish. no jewelry. extra precaution around broken
glass
Food contaminants- chemical - ANSWER: Detergents, sanitizers, poisons.
Pesticides, cleaning supplies, cookware (pewter, copper, zinc, brass, radium, lead,
painted pottery)
Symptoms: vomiting or diarrhea
Foods most at risk: acidic foods and RTE foods
Prevention: use approved chemicals. keep in original container. store away from
food and prep areas.
FATTOM - ANSWER: Food, Acidity, Temperature, Time, Oxygen, Moisture
Consumer advisory - ANSWER: statements related to high risk foods such as raw or
undercooked animal derived foods
Shigella spp- Characteristics - ANSWER: Human feces. Can remain in feces after
symptoms disappear. Occurs when eating/drinking contaminated substance.
Transferred by flies.
Shigella spp- Food most at risk - ANSWER: Those easily contaminated by hands
Salads w TCS foods
Foods washed in contaminated water
Shigella spp- Prevention - ANSWER: Control flies
Wash hands
Exclude workers with diarrhea and shigella spp diagnosis
Salmonella Typhi- Characteristics - ANSWER: Blood and feces of humans with
typhoid fever. Remains in feces weeks after symptoms disappear. Severity depends
of health of infected person.
Salmonella Typhi- Foods most at risk - ANSWER: RTE foods and beverages
Salmonella Typhi- Prevention - ANSWER: Cook foods to minimal internal
temperatures
Exclude workers w diarrhea and Salmonella Typhi diagnosis
Proper hand washing
Non-typhodial salmonella- characteristics - ANSWER: Carried by farm animals.
Severity depends of health of infected person.
Non-Typhodial Salmonella- foods most at risk - ANSWER: Poultry. eggs. meat. milk
and dairy. produce such as tomatoes, pepper, and cantaloupes.
