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Food Manager Certification Exam: Questions and Answers on Foodborne Illnesses and Safety, Exams of Nursing

West Virginia State University (WVSU)Nursing

This comprehensive guide provides a detailed overview of food safety and sanitation practices, covering key topics such as foodborne illnesses, contamination sources, and hazard prevention. it includes multiple-choice questions and answers, making it an excellent resource for those preparing for food manager certification exams. The document thoroughly explains various bacteria, viruses, and parasites, emphasizing safe food handling and storage techniques to prevent outbreaks. it also delves into the importance of proper hygiene and temperature control in maintaining food safety.

Typology: Exams

2024/2025

Available from 04/18/2025

Nurseexcel
Nurseexcel šŸ‡ŗšŸ‡ø

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Food Manager Certification Exam 2025
Questions and elaborated Answers 100% Verified
1. Symptoms of Food borne illness: cramping in the abdominal area, vomiting, nausea,
diarrhea, fever, and dehydration.
2. 2 foodborne illness: 1. infection
2. contamination
3. foodborne infection: 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: salmonella and E. coli
5. 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
6. 2 bacteria associated with foodborne intoxication: staphylococcus aureus and
clostridium botulinum.
7. 3 main areas of food safety and sanitation: 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: 1. pregnant/ nursing(lactating) women
2. infants and children
3. elderly
4. impaired immune systems
9. Sources of Contamination: foodborne outbreak
10. foodborne outbreak: an incident or event where two or more people suffer a similar
illness or sickness from eating a common food
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Download Food Manager Certification Exam: Questions and Answers on Foodborne Illnesses and Safety and more Exams Nursing in PDF only on Docsity!

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Food Manager Certification Exam 2025

Questions and elaborated Answers 100% Verified

  1. Symptoms of Food borne illness: cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration.
  2. 2 foodborne illness: 1. infection
  3. contamination
  4. foodborne infection: produced by the ingestion of living, harmful organisms present in food. Such as bacteria, viruses, or parasites. Infection have a delayed onset
  5. 2 bacteria most associated with foodborne infection: salmonella and E. coli
  6. 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
  7. 2 bacteria associated with foodborne intoxication: staphylococcus aureus and clostridium botulinum.
  8. 3 main areas of food safety and sanitation: 1. time and temperature
  9. heat and cold
  10. the washing of hands and ware-washing (i.e., dishware, glassware, pots and pans
  11. 4 high risk population: 1. pregnant/ nursing(lactating) women
  12. infants and children
  13. elderly
  14. impaired immune systems
  15. Sources of Contamination: foodborne outbreak
  16. foodborne outbreak: an incident or event where two or more people suffer a similar illness or sickness from eating a common food

2 /

  1. food becomes contaminated for the following reasons: food handlers, food contact surfaces, packaging materials, soil, water, air, ingredients, and pests
  2. food contact surfaces should be cleaned regularly. At least how many hours?: every 4 hours
  3. Non food contact surfaces should always be kept free of.....: dirt, dust,and other particles.
  4. all packaging material (such as bags of flour) should be how many inches from the ground?: At least 6 inches
  5. Food contaminants can be grouped into what 4 catergories: 1. biological 2. physical 3. chemical 4. cross contamination
  6. biological: anything that pertains to life and or living things
  7. physical contaminants: are objects that can be seen with the human eye such as nails, hair, and bandages
  8. chemical contamination: can occur if an employee prepares acidic food using a copper pot

4 / and rodents. they can also be found in unpasteurized milk and dairy products. salmonella can be killed in poultry by cookingto an internal temperature of 165 degrees for 15 seconds.

  1. Clostridium Botulinum: can form spores and grow without oxygen, making it a type of anaerobic bacteria. It can affect the central nervous system. The toxin produced by the botulinum bacteria can produce sever paralysis and even death. Some additional symptoms of botulism are: dizziness, headache, and dryness in the nose and throat because of respiratory failure. It is found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats. It is the most deadly foodborne bacteria.
  2. MAP: Modified atmosphere packaging. a process whereby foods are placed in containers and air is removed from the package. foods undergo this process because it extends the shelf life and helps preserve quality. they have to be kept frozen or at 41 degrees or less in the refrigerator. discard any vacuum packed foods that have signs of "bulging."

5 /

  1. Listeria: found anywhere especially in lunch and deli meats. they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can be thought of as "L and L", or listeria and luncheon meat.they are naturally found in soil and water and also found in animal feed and in the intestines of humans and animals. listeria can still grow well at temperatures below 41 degrees Fahrenheit.
  2. Shigella: found in the human intestines. Most food borne illnesses caused by this microorganism are the result of not washing hands after using the bathroom and then touching ready to eat foods.Some symptoms include: fever, nausea, diarrhea, vomiting, and stomach cramps. It has most commonly been found in ready to eat foods such as: beans, pudding, raw oysters, deli meats, and raw produce such as spinach and strawberries.
  3. Staphylococcus Aureus: most common cause of foodborne illness. It is found on the skin, nose, and mouth of 50 to 70 percent of all people. the bacteria can also be found on skin irritations such as boils, pimples, throat infections, and infected cuts and burns. once on food, they multiply and produce toxins. Heat can not kill toxins produced by this bacteria. It causes foodborne intoxication
  4. Bacillus cereus: found in soil where vegetables and grains are grown. it forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures. common symptoms are: nausea, vomiting, and diarrhea. The illness can last anywhere from half a day to 24 hours.
  5. vibrio: found in raw, under processed, improperly handled, and contaminated fish and shellfish. because this bacteria requires salt to grow, it is not found in still, clear waters or raw meat or poultry. exposure to the vibrio bacteria occurs mainly by eating raw shellfish that is not cooked thoroughly, or by betting contaminated seawater directly on an open wound, cut, burn, or sore. Some symptoms are: chills and fevers, vomiting, and a skin

7 /

  1. time- time to reproduce (at least 4 hours)
  2. oxygen- aerobic (requires oxygen), anaerobic (does not require oxygen)
  3. moisture- foods with plenty of water
  4. potentially hazardous foods (PHF): some foods have a greater chance of foodborne contamination because of 3 main characteristics: they are high in protein, low in acidity, and have high moisture content. PAM, protein, acidity, and moisture.
  5. the area of concern in the ph scale is: 4.6-7.
  6. Viruses: viruses are microorganisms that will cause illnesses, but do not repro- duce in food. They only use food as a means of transportation. they are smaller than bacteria, and can only reproduce in living cells human beings, plants, or anything that is alive.
  7. Hepatitis A: this virus typically affects the liver.the leading cause of hep A are poor personal hygiene and improper washing of hands. symptoms include a lack of an appetite, abdominal pain or cramping, frequent diarrhea, and a yellowing of the skin or whites of the eyes. The symptoms can appear in 14 days and last as long as 6 weeks.
  8. norwalk/ Norovirus: large amount of viral illnesses. it lives in the human intesti- nal tract. transmitted through a fecal-oral route or vomit-oral route.
  9. Parasites: are organisms that live within or feed off another organism or host. they are larger than bacteria, but can be very small too.
  10. trichinella: roundworm found in pork that produces trichinosis.. pigs are the main carriers of this parasite. we can kill trichinella by cooking pork to 145 degrees Fahrenheit for 15 seconds. it is transferred by way of circulatory system, heart and blood stream. system include vomiting, fever, headaches, eye swelling, aching joints, and even death. Parasites can be killed if the food is cooked well or frozen at minus 4 degrees for 7 days or minus 31 degrees for 15 hours.

8 /

  1. anisakis: parasite found in fish and seafood that produces anisakiasis. symp- toms are a tickling or tingling sensation in the throat causing the person to cough up the actual parasite. cook fish to 145 degrees.
  2. Giardia: parasite that is found mostly in bodies of contaminated water through- out the entire world, making it one of the most common sources of waterborne illness.
  3. ciguatera: is a type of seafood poisoning. the cause is not the fish, but what the fish eats.
  4. scombroid poisoning: is the most common reported cause of seafood illness. it comes from histamine toxins which require anti-histamines for treatment. toxins are produced when fish like mahi mahi began to spoil from being time and temperature abused. It is mainly associated with time and temperature abuse

10 / each time to cool foods.

  1. 4 methods to thawing food: crow. cooking process, refrigeration, oven (mi- crowave), and water (running).
  2. 3SI: smaller portions, shallow pans, stir food, and ice bath, ice want, and ice directly.
  3. 2 main reasons why we cook food: 1. to make food appetizing by changing its appearance, texture, and aroma. 2. more importantly, to heat foods and destroy harmful microorganisms that may cause illness
  4. how are incoming shipments of foods be inspected: for spoilage and other signs of contamination

11 /

  1. how are packaged foods be checked: for any defects such as leaks, bulges, dents, broken seals, rust, or missing labels. reject packages that are damaged, patched, or taped shut
  2. what areas must be checked for receiving: weight, appearance, quality, quan- tity, expiration date, and temperature.
  3. how to check for meats: look for a bright red color, firm flesh, good smell, and a circular stamp on the box (USDA inspection). check temperature to verify it is below 41 degrees.
  4. how to check for poultry: look for a fresh smell and temperature at 41 degrees or less. should be placed on crush ice.
  5. how to check for seafood: fish should be delivered and stored in crushed ice. fresh fish has bright skin, gills that are moist and red, and scales firmly attached. eyes must be clear and bulging. flesh must be firm and elastic.
  6. how to check for shellfish: fresh shellfish must be alive when delivered, and should not have a strong odor. shell stock id tags must be saved for 90 days. it must be received at 45 degrees or below. do not eat shellfish during red tide.
  7. how to check eggs: they have to be received at 45 degrees or less, however receiving the eggs at a lower temperature is recommended. it must be pasteurized and required for recipes that need none or little cooking
  8. frozen foods: keep all foods between 0 - and minus 10 degrees. do not thaw and refreeze foods. only refreeze if the product is cooked
  9. dairy: milks products that are served without being pasteurized should never be consumed. milk and dairy products must be pasteurized, grad a, and must be received under 41 degrees.
  10. dry foods: look for punctures, tears, holes, or slashing in the packages.

13 /

  1. preparing foods: the employees health, personal hygiene, and hand washing is important. prevention is the best way to avoid foodborne illnesses
  2. FIFO: the most important rule for storage is first in first out. this means that food has to be used in the order in which it is received
  3. hygiene: the number 1 cause of food contamination is poor personal hygiene.
  4. HESSN: 5 illnesses that are considered highly infectious which stands for HESSN: hepatitis A, E. coli, salmonella, shigella, norwalk or norovirus. some symptoms of hessn illnesses are nausea,cramps, diarrhea, vomiting, and jaundice
  5. handwashing: a hand washing sink shall not be used for any purpose other than for the washing of hands
  6. 2 ways to sanitize in food establishments: placing cleaned equipment and utensils in hot water for 30 seconds and chemical sanitizing involves placing equip- ment and utensil in an approved chemical sanitizing solution for a minimum of 60 seconds at cool temperatures. sanitizers are best used in temperatures above 75 but not above 120 degrees.
  7. approved chemical sanitizers: 1. chlorine 50 ppm. 2. iodine 12.5 3. quaternary ammonium 200 ppm
  8. 3 compartment dish washing sink: first compartment use hot water at 110 degrees for washing, the second compartment used for rinsing and the third sink for sanitizing with chemical with warm water
  9. SWRA: scrape, wash, rinse, and air dry
  10. HACCP: hazard analysis critical control point. is a system designed to be used to maximize food safety by identifying, controlling, and evaluating food safety hazards.
  11. step 1 hazard analysis: improper cooling procedures, holding prepared foods too long,

14 / poor personal hygiene, and failure to rapidly reheat food before serving and improper hot holding

  1. step 2 critical control points: is an operation at any point by which a preventive, or control measure can be applied that would eliminate, prevent, or minimize a hazard
  2. equipment and utensil: they must have NSF, national science foundation, or UL, underwriters laboratories, label
  3. 7 major principles involved in operating a HACCP.: Analyze, identify, estab- lish, monitor, take correction action,
  4. back siphonage: occurs when pressure in the potable water supply drops below that of a non potable, used, or contaminated water source. An air gap is the best way to prevent back siphonage. the air gap bust be at least twice the diameter of the water supply
  5. freezer minimum temperature: 0