Food Manager Exam questions and answers
According to Centers for Disease Control and Prevention (CDC), each year
how many people become sick due to foodborne illnesses? - -Over 76 million
people
-According to Centers for Disease Control and Prevention (CDC), each year
how many people are hospitalized due to foodborne illnesses? - -Over
325,000 people
-According to Centers for Disease Control and Prevention (CDC), each year
how many people die due to foodborne illnesses? - -Over 5,000 people
-What are the two types of foodborne illnesses? - -Foodborne infection &
foodborne intoxication
-What type of foodborne illness is produced by the ingestion of living,
harmful organisms present in food? - -Foodborne infection
-In foodborne infections, how are harmful organisms inside food not killed? - -
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? - -Foodborne infections
-What are two bacteria most associated with foodborne infection? - -
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? - -Foodborne
intoxication
-What type of foodborne illness may occur from consuming foods that
contain chemicals from cleaning agents, pesticides, or certain metals? - -
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)? - -Foodborne intoxication
-What are waste or by-products of bacteria? - -Toxins
-The symptoms of what type of foodborne illness have a rapid onset,
meaning they occur rapidly within a few hours? - -Foodborne intoxication
, -What are the two bacteria associated with foodborne intoxication? - -
Staphylococcus Aureus and Clostridium Botulinum
-Poultry should be cooked to an internal temperature of how many degrees
and for how many seconds? - -165 degrees F for 15 seconds
-Ground beef should be cooked to an internal temperature of how many
degrees for how many seconds? - -155 degrees F for 15 seconds
-Pork should be cooked to an internal temperature of how many degrees for
how many seconds? - -145 degrees for 15 seconds
-What is WRSA? - -Wash, Rinse, Sanitize, Air dry
-How many seconds do food preparers need to wash their hands for? - -20
seconds
-What are the four groups of people who are considered High Risk
Populations? - -PIES (Pregnant, infants, elderly, people with impaired immune
systems)
-How many ounces of seafood and fish can a pregnant woman consume each
week? - -12 ounces
-What are some foods pregnant women cannot eat? - -King mackerel, shark,
swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
-What are the three dangerous types of bacteria to people with AIDS? - -
Salmonella, campylobacter, and listeria
-Bacteria doubles every how many minutes? - -20 minutes
-Food contact surfaces should be cleaned every how many hours to prevent
bacterial build-up on the surfaces? - -Every four hours
-All packaging material should be how many inches off the ground? - -6
inches
-What are the four categories of food contaminants? - -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. - -Biological
-What type of food contaminant are objects that can be seen with the human
eye such as nails, hair, and bandages? - -Physical
According to Centers for Disease Control and Prevention (CDC), each year
how many people become sick due to foodborne illnesses? - -Over 76 million
people
-According to Centers for Disease Control and Prevention (CDC), each year
how many people are hospitalized due to foodborne illnesses? - -Over
325,000 people
-According to Centers for Disease Control and Prevention (CDC), each year
how many people die due to foodborne illnesses? - -Over 5,000 people
-What are the two types of foodborne illnesses? - -Foodborne infection &
foodborne intoxication
-What type of foodborne illness is produced by the ingestion of living,
harmful organisms present in food? - -Foodborne infection
-In foodborne infections, how are harmful organisms inside food not killed? - -
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? - -Foodborne infections
-What are two bacteria most associated with foodborne infection? - -
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? - -Foodborne
intoxication
-What type of foodborne illness may occur from consuming foods that
contain chemicals from cleaning agents, pesticides, or certain metals? - -
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)? - -Foodborne intoxication
-What are waste or by-products of bacteria? - -Toxins
-The symptoms of what type of foodborne illness have a rapid onset,
meaning they occur rapidly within a few hours? - -Foodborne intoxication
, -What are the two bacteria associated with foodborne intoxication? - -
Staphylococcus Aureus and Clostridium Botulinum
-Poultry should be cooked to an internal temperature of how many degrees
and for how many seconds? - -165 degrees F for 15 seconds
-Ground beef should be cooked to an internal temperature of how many
degrees for how many seconds? - -155 degrees F for 15 seconds
-Pork should be cooked to an internal temperature of how many degrees for
how many seconds? - -145 degrees for 15 seconds
-What is WRSA? - -Wash, Rinse, Sanitize, Air dry
-How many seconds do food preparers need to wash their hands for? - -20
seconds
-What are the four groups of people who are considered High Risk
Populations? - -PIES (Pregnant, infants, elderly, people with impaired immune
systems)
-How many ounces of seafood and fish can a pregnant woman consume each
week? - -12 ounces
-What are some foods pregnant women cannot eat? - -King mackerel, shark,
swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver
-What are the three dangerous types of bacteria to people with AIDS? - -
Salmonella, campylobacter, and listeria
-Bacteria doubles every how many minutes? - -20 minutes
-Food contact surfaces should be cleaned every how many hours to prevent
bacterial build-up on the surfaces? - -Every four hours
-All packaging material should be how many inches off the ground? - -6
inches
-What are the four categories of food contaminants? - -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. - -Biological
-What type of food contaminant are objects that can be seen with the human
eye such as nails, hair, and bandages? - -Physical
