Food Manager Certification Exam
Questions with Correct Verified
Answers Latest Update (2024/2025)
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1. Symptoms of Food borne illness - ANS ✔cramping in the
abdominal area, vomiting, nausea, diarrhea, fever, and
dehydration.
2. 2 foodborne illness - ANS ✔1. infection
2. contamination
3. foodborne infection - ANS ✔produced by the ingestion of
living, harmful organisms present in food. Such as bacteria,
viruses, or parasites. Infection have a delayed onset
4. 2 bacteria most associated with foodborne infection -
ANS ✔salmonella and E. coli
5. foodborne intoxication - ANS ✔an illness produced by
ingestion of bacterial toxins or excrement that are present in
food before it is consumed. Intoxication have a rapid onset
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6. 2 bacteria associated with foodborne intoxication - ANS
✔staphylococcus aureus and clostridium botulinum.
7. 3 main areas of food safety and sanitation - ANS ✔1. time
and temperature
2. heat and cold
3. the washing of hands and ware-washing (i.e., dishware,
glassware, pots and pans
8. 4 high risk population - ANS ✔1. pregnant/
nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
9. Sources of Contamination - ANS ✔foodborne outbreak
10. foodborne outbreak - ANS ✔an incident or event
where two or more people suffer a similar illness or sickness
from eating a common food
11. food becomes contaminated for the following
reasons - ANS ✔food handlers, food contact surfaces,
packaging materials, soil, water, air, ingredients, and pests
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12. food contact surfaces should be cleaned regularly.
At least how many hours? - ANS ✔every 4 hours
13. Non food contact surfaces should always be kept
free of..... - ANS ✔dirt, dust, and other particles.
14. all packaging material (such as bags of flour)
should be how many inches from the ground? - ANS ✔At
least 6 inches
15. Food contaminants can be grouped into what 4
categories - ANS ✔1. biological 2. physical 3. chemical 4.
cross contamination
16. biological - ANS ✔anything that pertains to life and or
living things
17. physical contaminants - ANS ✔are objects that can
be seen with the human eye such as nails, hair, and bandages
18. chemical contamination - ANS ✔can occur if an
employee prepares acidic food using a copper pot
19. cross contamination - ANS ✔is the transfer of
pathogens or disease causing micro organisms from one
food to another.
Food Manager Certification
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