FOOD MANAGER EXAM (ALL 100% CORRECT ANSWERS) QUESTIONS
AND ANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE
360TRAINING) 2025 GRADED TO SCORE A+
Question 1
According to the Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses?
A) Over 50 million people
B) Over 325,000 people
C) Over 76 million people
D) Over 5,000 people
E) Over 10 million people
Correct Answer: C) Over 76 million people
Rationale: The Centers for Disease Control and Prevention (CDC) estimates that each year
approximately 76 million people become sick from a foodborne illness.
Question 2
According to the Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses?
A) Over 76 million people
B) Over 325,000 people
C) Over 1 million people
D) Over 5,000 people
E) Over 100,000 people
Correct Answer: B) Over 325,000 people
Rationale: The Centers for Disease Control and Prevention (CDC) estimates that each year
over 325,000 people are hospitalized due to foodborne illnesses.
Question 3
According to the Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses?
A) Over 76 million people
B) Over 325,000 people
C) Over 10,000 people
,D) Over 5,000 people
E) Over 50,000 people
Correct Answer: D) Over 5,000 people
Rationale: The Centers for Disease Control and Prevention (CDC) estimates that each year
over 5,000 people die due to foodborne illnesses.
Question 4
What are the two general types of foodborne illnesses?
A) Viral and Parasitic
B) Foodborne infection & foodborne intoxication
C) Chemical and Biological
D) Allergic and Toxic
E) Acute and Chronic
Correct Answer: B) Foodborne infection & foodborne intoxication
Rationale: Foodborne illnesses are broadly categorized as either foodborne infection
(ingestion of living pathogens) or foodborne intoxication (ingestion of toxins/excrements
produced by pathogens).
Question 5
What type of foodborne illness is produced by the ingestion of living, harmful organisms present
in food?
A) Foodborne intoxication
B) Foodborne chemical hazard
C) Foodborne infection
D) Foodborne allergic reaction
E) Foodborne physical hazard
Correct Answer: C) Foodborne infection
Rationale: A foodborne infection occurs when a living, harmful microorganism (like a
bacterium or virus) is ingested with the food and then grows and establishes an infection in
the body.
Question 6
In foodborne infections, how are harmful organisms inside food often not killed?
,A) Freezing the food too quickly.
B) Storing the food at room temperature for too long.
C) Not washing the food product before serving.
D) Not cooking food products to their required temperatures.
E) Reheating food multiple times.
Correct Answer: D) Not cooking food products to their required temperatures.
Rationale: Cooking food products to the correct minimum internal temperature is the most
effective way to kill living pathogens that cause foodborne infections.
Question 7
What type of foodborne illness has a delayed onset, meaning you do not get sick right away?
A) Foodborne chemical intoxication
B) Foodborne intoxication
C) Foodborne allergic reaction
D) Foodborne infections
E) Foodborne metallic poisoning
Correct Answer: D) Foodborne infections
Rationale: Foodborne infections require time for the living organism to establish itself and
multiply within the host's body before symptoms begin, leading to a delayed onset
(typically hours to days).
Question 8
What are two bacteria most commonly associated with foodborne infection?
A) Staphylococcus Aureus and Clostridium Botulinum
B) Bacillus cereus and Vibrio
C) Salmonella and E. Coli
D) Shigella and Listeria
E) Hepatitis A and Norovirus
Correct Answer: C) Salmonella and E. Coli
Rationale: Salmonella and E. Coli (specifically O157:H7) are two of the most common
bacteria that cause illness by establishing a living infection (infection) in the body.
, Question 9
What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that
are present in food before it is consumed?
A) Foodborne infection
B) Foodborne viral contamination
C) Foodborne intoxication
D) Foodborne parasite
E) Foodborne allergic reaction
Correct Answer: C) Foodborne intoxication
Rationale: Foodborne intoxication is caused by consuming pre-formed poisons (toxins) that
were produced by bacteria growing in the food before the food was consumed.
Question 10
What type of foodborne illness may occur from consuming foods that contain chemicals from
cleaning agents, pesticides, or certain metals?
A) Foodborne infection
B) Foodborne physical hazard
C) Foodborne intoxication
D) Foodborne cross-contamination
E) Foodborne biological hazard
Correct Answer: C) Foodborne intoxication
Rationale: Foodborne intoxication is the general term for illness caused by ingesting
poisons. This includes biological toxins (bacterial waste products) or chemical toxins
(cleaning agents, pesticides, heavy metals).
Question 11
What type of foodborne illness may occur when leaving potentially hazardous food products at
room temperature, exposing it to the Temperature Danger Zone (TDZ)?
A) Foodborne infection
B) Foodborne allergic reaction
C) Foodborne physical hazard
D) Foodborne intoxication
AND ANSWERS (TEXAS FOOD MANAGER EXAM LEARN2SERVE
360TRAINING) 2025 GRADED TO SCORE A+
Question 1
According to the Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses?
A) Over 50 million people
B) Over 325,000 people
C) Over 76 million people
D) Over 5,000 people
E) Over 10 million people
Correct Answer: C) Over 76 million people
Rationale: The Centers for Disease Control and Prevention (CDC) estimates that each year
approximately 76 million people become sick from a foodborne illness.
Question 2
According to the Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses?
A) Over 76 million people
B) Over 325,000 people
C) Over 1 million people
D) Over 5,000 people
E) Over 100,000 people
Correct Answer: B) Over 325,000 people
Rationale: The Centers for Disease Control and Prevention (CDC) estimates that each year
over 325,000 people are hospitalized due to foodborne illnesses.
Question 3
According to the Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses?
A) Over 76 million people
B) Over 325,000 people
C) Over 10,000 people
,D) Over 5,000 people
E) Over 50,000 people
Correct Answer: D) Over 5,000 people
Rationale: The Centers for Disease Control and Prevention (CDC) estimates that each year
over 5,000 people die due to foodborne illnesses.
Question 4
What are the two general types of foodborne illnesses?
A) Viral and Parasitic
B) Foodborne infection & foodborne intoxication
C) Chemical and Biological
D) Allergic and Toxic
E) Acute and Chronic
Correct Answer: B) Foodborne infection & foodborne intoxication
Rationale: Foodborne illnesses are broadly categorized as either foodborne infection
(ingestion of living pathogens) or foodborne intoxication (ingestion of toxins/excrements
produced by pathogens).
Question 5
What type of foodborne illness is produced by the ingestion of living, harmful organisms present
in food?
A) Foodborne intoxication
B) Foodborne chemical hazard
C) Foodborne infection
D) Foodborne allergic reaction
E) Foodborne physical hazard
Correct Answer: C) Foodborne infection
Rationale: A foodborne infection occurs when a living, harmful microorganism (like a
bacterium or virus) is ingested with the food and then grows and establishes an infection in
the body.
Question 6
In foodborne infections, how are harmful organisms inside food often not killed?
,A) Freezing the food too quickly.
B) Storing the food at room temperature for too long.
C) Not washing the food product before serving.
D) Not cooking food products to their required temperatures.
E) Reheating food multiple times.
Correct Answer: D) Not cooking food products to their required temperatures.
Rationale: Cooking food products to the correct minimum internal temperature is the most
effective way to kill living pathogens that cause foodborne infections.
Question 7
What type of foodborne illness has a delayed onset, meaning you do not get sick right away?
A) Foodborne chemical intoxication
B) Foodborne intoxication
C) Foodborne allergic reaction
D) Foodborne infections
E) Foodborne metallic poisoning
Correct Answer: D) Foodborne infections
Rationale: Foodborne infections require time for the living organism to establish itself and
multiply within the host's body before symptoms begin, leading to a delayed onset
(typically hours to days).
Question 8
What are two bacteria most commonly associated with foodborne infection?
A) Staphylococcus Aureus and Clostridium Botulinum
B) Bacillus cereus and Vibrio
C) Salmonella and E. Coli
D) Shigella and Listeria
E) Hepatitis A and Norovirus
Correct Answer: C) Salmonella and E. Coli
Rationale: Salmonella and E. Coli (specifically O157:H7) are two of the most common
bacteria that cause illness by establishing a living infection (infection) in the body.
, Question 9
What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that
are present in food before it is consumed?
A) Foodborne infection
B) Foodborne viral contamination
C) Foodborne intoxication
D) Foodborne parasite
E) Foodborne allergic reaction
Correct Answer: C) Foodborne intoxication
Rationale: Foodborne intoxication is caused by consuming pre-formed poisons (toxins) that
were produced by bacteria growing in the food before the food was consumed.
Question 10
What type of foodborne illness may occur from consuming foods that contain chemicals from
cleaning agents, pesticides, or certain metals?
A) Foodborne infection
B) Foodborne physical hazard
C) Foodborne intoxication
D) Foodborne cross-contamination
E) Foodborne biological hazard
Correct Answer: C) Foodborne intoxication
Rationale: Foodborne intoxication is the general term for illness caused by ingesting
poisons. This includes biological toxins (bacterial waste products) or chemical toxins
(cleaning agents, pesticides, heavy metals).
Question 11
What type of foodborne illness may occur when leaving potentially hazardous food products at
room temperature, exposing it to the Temperature Danger Zone (TDZ)?
A) Foodborne infection
B) Foodborne allergic reaction
C) Foodborne physical hazard
D) Foodborne intoxication
