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Food Safety Manager- Test Questions and Answers
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Food Safety Manager- Test Questions and Answers
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Food Safety Manager- Test Questionsand Answers
A liver disease that is caused by the virus and can be prevented with proper sanitation and good
personal hygiene Correct Ans-Hepatitis A
The primary symptom of this bacterium is diarrhea and it can be prevented by cooking at safe
temperatures Correct Ans-E. Coli
Shigella is the Correct Ans-result of not washing
the hands
Staphylococcus is Correct Ans-Most common cause of foodborne illness. It is found on the
skin, nose, and mouth of 50-70% of all people. It is
easily transmitted by sneezing, coughing, scratching skin, and touching hair
Heat cannot kill toxins produced by this bacteria Correct Ans-Staphylococcus
The minimum concentration of iodine sanitizer at room temperature is Correct Ans-12.5
ppm
The minimum concentration of chlorine sanitizer at room temperature is Correct Ans-50
ppm
, The minimum concentration of Quaternary Ammonium (Quats) sanitizer at room temperature is
Correct Ans-200 ppm
What is a cross-connection? Correct Ans-A way through which contaminants from drains,
sewers or waste pipes can enter a potable water supply
The BEST reason to air dry dishes and utensils is Correct Ans-To give the sanitizer time to
break down biofilms
What is a sign that a shipment of fish is of UNACCEPTABLE quality? Correct Ans-The eyes are
sunken and cloudy
Pathogens grow fastest between _____ Correct Ans-70-125F̊
Food infection Correct Ans-An illness produced by ingestion of living, harmful organisms
which are present in food. These organisms such as bacteria, viruses, or parasites will multiply
in the body and cause sickness.
Food intoxication Correct Ans-An illness produced by ingestion of bacterial toxins or
excrements that is present in food before it is eaten.
Intoxication may also occur from consuming foods that contain chemicals from cleaning agents,
pesticides or certain metals
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