Food Manager Certification Exam Latest Update
2025-2026 Actual Exam 80 Questions with 100%
Verified Correct Answers Guaranteed A+ Verified
by Professor
2 types of food borne illness - CORRECT ANSWER: Foodborne infection and
foodborne intoxication
Active managerial control - CORRECT ANSWER: refers to the practice of actively
identifying and
controlling food safety hazards before they occur
Six Steps
1) Identify
2) Monitor
3) Corrective Action
4) Management Oversight
5) Training
6)Re-evaluation
air gap - CORRECT ANSWER: best way to prevent back siphonage
a space of air or separation between a supply of potable water and any possible source
of
contamination
-must be 2x the diameter of the water supply, if faucet if 2 inches air gap will be 4 inches
,Anisakis - CORRECT ANSWER: Parasite found in fish and seafood
-Symptoms include tickling or tingling sensation in the throat causing the person to
cough up the actual parasite.
Approved Chemical Sanitizers (PPM = parts per million) - CORRECT ANSWER: o
Chlorine - 50 ppm (most commonly used sanitizing agent)
o Iodine - 12.5 ppm
o Quaternary Ammonium (Quats) - 200 ppm
Average number of food borne illnesses per year - CORRECT ANSWER: 76 million
people (1/4 people in the us)
Bacillus Cereus - CORRECT ANSWER: Found in soil where vegetables and grains are
grown. It forms spores and can be found on cooked rice that has been improperly
cooled or held at improper temperatures.
-symptoms include nausea, vomiting, and diarrhea
Backflow - CORRECT ANSWER: flow of unsafe water into the supply of
potable water
Hoses should not be attached to a faucet unless a vacuum breaker is installed
bacteria - CORRECT ANSWER: food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
, accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
Beef Roast (medium), Pork Roast, Ham - CORRECT ANSWER: 145° for 4 minutes
biological hazards - CORRECT ANSWER: bacteria, viruses, parasites, fungi
Chemical Contamination - CORRECT ANSWER: caused when substances such as
cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food
Never store chemicals above food or food-contact surfaces.
Ciguatera - CORRECT ANSWER: type of seafood poisoning. The cause is not the
fish, but what the fish eats
toxin is seen in tropical predatory fish such as
grouper, snapper, and barracuda.
-symptoms include blurred vision, vomiting, dizziness, diarrhea, numbness around the
mouth, even paralysis
Cleaning and Sanitizing - CORRECT ANSWER: Heat sanitizing involves placing
cleaned equipment and utensils in hot water at 171°F for 30 seconds.
Chemical sanitizing involves placing equipment and utensils in an approved chemical
sanitizing solution for a minimum period of time (30 seconds for iodine and quats, and 7
seconds for chlorine).
used in 75°F-120°F
2025-2026 Actual Exam 80 Questions with 100%
Verified Correct Answers Guaranteed A+ Verified
by Professor
2 types of food borne illness - CORRECT ANSWER: Foodborne infection and
foodborne intoxication
Active managerial control - CORRECT ANSWER: refers to the practice of actively
identifying and
controlling food safety hazards before they occur
Six Steps
1) Identify
2) Monitor
3) Corrective Action
4) Management Oversight
5) Training
6)Re-evaluation
air gap - CORRECT ANSWER: best way to prevent back siphonage
a space of air or separation between a supply of potable water and any possible source
of
contamination
-must be 2x the diameter of the water supply, if faucet if 2 inches air gap will be 4 inches
,Anisakis - CORRECT ANSWER: Parasite found in fish and seafood
-Symptoms include tickling or tingling sensation in the throat causing the person to
cough up the actual parasite.
Approved Chemical Sanitizers (PPM = parts per million) - CORRECT ANSWER: o
Chlorine - 50 ppm (most commonly used sanitizing agent)
o Iodine - 12.5 ppm
o Quaternary Ammonium (Quats) - 200 ppm
Average number of food borne illnesses per year - CORRECT ANSWER: 76 million
people (1/4 people in the us)
Bacillus Cereus - CORRECT ANSWER: Found in soil where vegetables and grains are
grown. It forms spores and can be found on cooked rice that has been improperly
cooled or held at improper temperatures.
-symptoms include nausea, vomiting, and diarrhea
Backflow - CORRECT ANSWER: flow of unsafe water into the supply of
potable water
Hoses should not be attached to a faucet unless a vacuum breaker is installed
bacteria - CORRECT ANSWER: food must be out of danger zone (41°-135°)
-cannot be in danger zone for more than 4 hours
, accounts for more than 90% of foodborne illnesses
doubles every 20 minutes
Beef Roast (medium), Pork Roast, Ham - CORRECT ANSWER: 145° for 4 minutes
biological hazards - CORRECT ANSWER: bacteria, viruses, parasites, fungi
Chemical Contamination - CORRECT ANSWER: caused when substances such as
cleaning compounds, acids, detergents, soaps, chemicals, and pesticides get into food
Never store chemicals above food or food-contact surfaces.
Ciguatera - CORRECT ANSWER: type of seafood poisoning. The cause is not the
fish, but what the fish eats
toxin is seen in tropical predatory fish such as
grouper, snapper, and barracuda.
-symptoms include blurred vision, vomiting, dizziness, diarrhea, numbness around the
mouth, even paralysis
Cleaning and Sanitizing - CORRECT ANSWER: Heat sanitizing involves placing
cleaned equipment and utensils in hot water at 171°F for 30 seconds.
Chemical sanitizing involves placing equipment and utensils in an approved chemical
sanitizing solution for a minimum period of time (30 seconds for iodine and quats, and 7
seconds for chlorine).
used in 75°F-120°F
