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Food Manager Certification Exam Questions and Answers(SCORED A+)
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Average number of food borne illnesses per year - ANSWER-76 million people (1/4 people in the us);Symptoms of foodborne illness - ANSWER-cramping in the abdominal area vomiting nausea diarrhea fever dehydration;Listeria and Botulism - ANSWER-have a greater health effect on pregnant women;2 typ...

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  • May 8, 2024
  • 10
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

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  • food manager certification exam questions and answ
  • food manager certification exam questions stuvia

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  • Texas food manager certification

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Food Manager Certification Exam
Questions and Answers(SCORED A+)

Average number of food borne illnesses per year - ANSWER-76 million people (1/4
people in the us);Symptoms of foodborne illness - ANSWER-cramping in the abdominal
area

vomiting

nausea

diarrhea

fever

dehydration;Listeria and Botulism - ANSWER-have a greater health effect on pregnant
women;2 types of food borne illness - ANSWER-Foodborne infection and foodborne
intoxication;Foodborne Infection - ANSWER-an illness caused by a bacteria, virus, or
parasite that has contaminated a food

- most common are salmonella and E. Coli.;foodborne intoxication - ANSWER-an illness
caused by toxins that an organism has produced in a food; toxins may also be produced
by chemicals, heavy metals, or other substances



-most common are staph and clostridium;three main areas of food safety and sanitation
- ANSWER--time and temp

-heat and cold

-handwashing/ware-washing(plates and etc);poultry - ANSWER-cooked to and internal
temp of 165 for 15 seconds;ground beef - ANSWER-cooked to and internal temp of 155
for 15 seconds;pork - ANSWER-cooked to and internal temp of 145 for 15 seconds;food
must be stored properly - ANSWER-when food isn't being used it should be held hot or
kept cold

keeping food at room temperature is dangerous;Food preparers must - ANSWER-wash
hands for at least 20 seconds;High Risk Populations - ANSWER-Young children

the elderly

people with compromised immune systems;Sources of contamination - ANSWER-food
handlers

food contact surfaces

packaging materials

soil

, contaminated water

air

ingredients

pests;food handlers - ANSWER-should follow proper personal hygiene

- a speck of dirt can contain over a million bacteria;food-contact surfaces - ANSWER-
should be cleaned every 4 hours

-old food on surfaces can attract pests such as roaches, mice and rats;packaging
materials - ANSWER-should be kept 6 inches off the ground;dirty soil - ANSWER-all
produce must be washed well

-crops that grow low in the soil have a higher likelihood of contamination;water -
ANSWER-must be drinkable as bacteria and parasites can live in water

-dirty water can have microorganisms such as E. Coli, salmonella, vibrio, shigella, and
giardia;food contaminants - ANSWER-biological

physical

chemical

cross contamination;biological hazards - ANSWER-bacteria, viruses, parasites,
fungi;bacteria - 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;toxins - ANSWER-cannot be killed with heat or cold

as bacteria multiplies, they produce waste products

-waste products may look and feel like slime;spores - ANSWER-forms when bacteria
changes forms that are very resistant to heat and dry conditions;E. Coli - ANSWER-
Found in human intestines and other warm-blooded animals. It can contaminate food
and water.



-Symptoms include fever, diarrhea, stomach cramps, and vomitting;salmonella -
ANSWER-Found especially in poultry and eggs, including their shells, in human
intestines, and in domestic and wild animals. Salmonella can also be found in pets,
roaches, and rodents



-1 in 20,000 eggs can be contaminated;Clostridium botulinum (botulism) - ANSWER-
form spores and can grow without oxygen, making it a type of anaerobic bacteria

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