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Food Manager Certification Exam Questions and Answers 100% Pass
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Food Manager Certification Exam Questions and Answers 100% Pass Symptoms of Food borne illness - cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - 1. infection 2. contamination foodborne infection - produced by the ingestion of living, h...

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  • January 17, 2025
  • 16
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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  • food manager certification exam questions and answ

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  • Food safety manager
  • Food safety manager

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Food Manager Certification Exam
Questions and Answers 100% Pass


Symptoms of Food borne illness - ✔✔cramping in the abdominal area, vomiting,

nausea, diarrhea, fever, and dehydration.


2 foodborne illness - ✔✔1. infection


2. contamination


foodborne infection - ✔✔produced by the ingestion of living, harmful organisms

present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset


2 bacteria most associated with foodborne infection - ✔✔salmonella and E. coli


foodborne intoxication - ✔✔an illness produced by ingestion of bacterial toxins or

excrement that are present in food before it is consumed. Intoxication have a rapid onset


2 bacteria associated with foodborne intoxication - ✔✔staphylococcus aureus and

clostridium botulinum.


3 main areas of food safety and sanitation - ✔✔1. time and temperature


2. heat and cold




Katelyn Whitman, All Rights Reserved © 2025 1

,3. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans


4 high risk population - ✔✔1. pregnant/ nursing(lactating) women


2. infants and children


3. elderly


4. impaired immune systems


Sources of Contamination - ✔✔foodborne outbreak


foodborne outbreak - ✔✔an incident or event where two or more people suffer a similar

illness or sickness from eating a common food


food becomes contaminated for the following reasons - ✔✔food handlers, food contact

surfaces, packaging materials, soil, water, air, ingredients, and pests


food contact surfaces should be cleaned regularly. At least how many hours? - ✔✔every

4 hours


Non food contact surfaces should always be kept free of..... - ✔✔dirt, dust,and other

particles.


all packaging material (such as bags of flour) should be how many inches from the

ground? - ✔✔At least 6 inches




Katelyn Whitman, All Rights Reserved © 2025 2

, Food contaminants can be grouped into what 4 catergories - ✔✔1. biological 2. physical

3. chemical 4. cross contamination


biological - ✔✔anything that pertains to life and or living things


physical contaminants - ✔✔are objects that can be seen with the human eye such as

nails, hair, and bandages


chemical contamination - ✔✔can occur if an employee prepares acidic food using a

copper pot


cross contamination - ✔✔is the transfer of pathogens or disease causing micro

organisms from one food to another.


What are the 4 biological hazards - ✔✔1. bacteria 2. viruses 3. parasites 4. fungi


bacterial foodborne illnesses account for more than how many percentage of all

foodborne related illness - ✔✔90%


what is the danger zone - ✔✔41 degrees F- 135 degrees F


The maximum accumulated time that food can remain in the danger zone is how many

hours - ✔✔4


bacteria doubles every how many minutes - ✔✔20




Katelyn Whitman, All Rights Reserved © 2025 3

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