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Food Manager Certification Exam Questions and Verified Rationalized Answers 2025, Exams of Nursing

West Virginia State University (WVSU)Nursing

Food Manager Certification Exam Questions and Verified Rationalized Answers 2025 food manager certification 2025 food safety manager exam 2025 certified food manager questions food manager test answers rationalized answers for food manager exam 2025 food safety certification food handler certification test prep food manager certification sample questions online food manager exam preparation study guide for food manager certification food protection manager certification exam food manager certification practice questions verified answers food safety exam food safety manager certification 2025 how to pass food manager certification exam food manager exam reviewed answers food handler certification questions certification test for food managers 2025 food manager certification verified answers food manager certification course best way to study for food manager certification guide to passing food manager certification updated food manager certification questions

Typology: Exams

2024/2025

Available from 04/18/2025

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Food Manager Certification Exam
Questions and Verified Rationalized Answers 2025
1. Average number of food borne illnesses per year: 76 million people (1/4 people in
the us)
2. Symptoms of foodborne illness: cramping in the abdominal area vomiting
nausea
diarrhea
fever
dehydration
3. Listeria and Botulism: have a greater health effect on pregnant women
4. 2 types of food borne illness: Foodborne infection and foodborne intoxication
5. Foodborne Infection: an illness caused by a bacteria, virus, or parasite that has
contaminated a food
- most common are salmonella and E. Coli.
6. foodborne intoxication: an illness caused by toxins that an organism has pro- duced in a
food; toxins may also be produced by chemicals, heavy metals, or other substances
-most common are staph and clostridium
7. three main areas of food safety and sanitation: -time and temp
-heat and cold
-handwashing/ware-washing(plates and etc)
8. poultry: cooked to and internal temp of 165 for 15 seconds
9. ground beef: cooked to and internal temp of 155 for 15 seconds
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Food Manager Certification Exam

Questions and Verified Rationalized Answers 2025

  1. Average number of food borne illnesses per year: 76 million people (1/4 people in the us)
  2. Symptoms of foodborne illness: cramping in the abdominal area vomiting nausea diarrhea fever dehydration
  3. Listeria and Botulism: have a greater health effect on pregnant women
  4. 2 types of food borne illness: Foodborne infection and foodborne intoxication
  5. Foodborne Infection: an illness caused by a bacteria, virus, or parasite that has contaminated a food
  • most common are salmonella and E. Coli.
  1. foodborne intoxication: an illness caused by toxins that an organism has pro- duced in a food; toxins may also be produced by chemicals, heavy metals, or other substances
  • most common are staph and clostridium
  1. three main areas of food safety and sanitation: - time and temp
  • heat and cold
  • handwashing/ware-washing(plates and etc)
  1. poultry: cooked to and internal temp of 165 for 15 seconds
  2. ground beef: cooked to and internal temp of 155 for 15 seconds

2 /

  1. pork: cooked to and internal temp of 145 for 15 seconds
  2. food must be stored properly: when food isn't being used it should be held hot or kept cold keeping food at room temperature is dangerous
  3. Food preparers must: wash hands for at least 20 seconds
  4. High Risk Populations: Young children the elderly people with compromised immune systems
  5. Sources of contamination: food handlers food contact surfaces packaging materials soil contaminated water air ingredients pests

4 / contaminate food and water.

  • Symptoms include fever, diarrhea, stomach cramps, and vomitting
  1. salmonella: 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
  1. Clostridium botulinum (botulism): form spores and can grow without oxygen, making it a type of anaerobic bacteria found in the soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, and smoked meats.

5 /

  • symptoms include dizziness, headache, and dryness in the nose and throat due to respiratory failure
  1. Modified Atmosphere Packaging (MAP): A process whereby foods are placed in containers and air is removed from the package
  • foods must be kept frozen or under 41°
  1. listeria: Found anywhere but 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
  • can still grow in temperatures under 41°
  • up to 70% of refrigerators in the US contain this bacteria
  1. Shigella: Found in the human intestines. result of not washing hands after using the bathroom and then touching ready- to-eat foods
  • symptoms include fever nausea, diarrhea, vomiting and stomach cramps
  1. Staphylococcus Aureus (Staph): 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 facial hair. heat cannot kill the toxins produced by this bacteria
  • symptoms can appear 30 minutes after ingesting the toxins, it can induce vomiting, cramps, nausea, and diarrhea
  1. 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

7 /

  1. Conditions For Bacterial Growth: FATTOM Food - food that is high in protein such as milk, meat, fish, eggs, etc. Acid - adequate pH (4.6 - 7.0), they do not like very acidic foods Temperature - 41°F to 135°F (5ºC to 60°C) Time - time to reproduce (at least 4 hours) Oxygen - aerobic (requires oxygen), anaerobic (does not require oxygen) Moisture - foods with plenty of water (Aw .85 or greater) Aw = Water activity
  2. Time and Temperature Control for Safety Food (TCS): Food items that re- quire temperature control because they are capable of supporting growth of patho- genic microorganisms or toxin formation.
  3. pH = Food Acidity and Alkalinity: Bacteria will grow best when food is slightly acid, neutral, or slightly alkaline, and contains enough water for its growth. concern zone 4.6ph-7.0ph
  4. Viruses: They are 100 times smaller than bacteria, and can only reproduce in living cells
  5. Hepatitis A: This virus typically affects the liver Caused by 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 (a condition known as jaundice.) The symptoms can appear in 14 days-6 weeks

8 /

  1. Norwalk/Norovirus: It lives in the human intestinal tract. The virus is commonly transmitted through a fecal-oral route or vomit-oral route.
  • symptoms include diarrhea, vomiting, stomach cramps, and nausea
  1. Trichinella: Parasite found in pork that produces trichinosis. also found in mice and rats and affect horses
  • Symptoms include vomiting, fever, headaches, eye swelling, aching joints, and even death

10 / acids, detergents, soaps, chemicals, and pesticides get into food Never store chemicals above food or food-contact surfaces.

  1. toxic metals: copper, brass, tin, and galvanized metals can become toxic when they come in contact with acidic foods like lemonade, sauerkraut, dressing, or vinegar.
  2. Pewter dishes and peltre pots: Made with tin, lead, and zinc
  3. Physical Contamination: caused when hair, glass, metal shavings, broken objects, rocks, etc. gets into food
  4. Cross-Contamination: caused when bacteria or harmful microorganisms cross or transfer from one place to another.

11 / Ex - using came cutting board for meat and vegetables WRSA to prevent (wash, rinse, sanitize, air dry)

  1. Proper Refrigerator Storage: Keep raw foods separate from each other. Store raw foods at the bottom of the refrigerator and cooked foods, such as ready-to- eat on the upper shelves, always on top of raw food. Bottom shelf-foods that require highest cooking temps of 165°F such as poultry Next shelf up-foods that require cooking to 155°F such as ground meats (except poultry) Next shelf up-foods that require cooking to 145°F such as pork and other single cuts of meat (except poultry) and so on
  2. Molds: When a food looks visibly spoiled with mold, food has already been deeply penetrated by the fungus. can be killed by heating foods to 140°F for 10 minutes, but this process will not destroy their toxins Freezing prevents growth , but has no effect on the spores that are already present can grow at temperatures below 41°F
  3. Yeasts: Commonly used in the production of breads and in the processing of beer and wine. can be killed by heating foods to 136°F for 15 minutes and can be controlled by proper cleaning and sanitizing.

13 /

  1. Two-Stage Cooling Process: 1st stage is to cool the food from 135°F to 70°F within 2 hours. 2nd stage is to cool the food from 70° F to 41°F with an additional 4 hours.
  2. Defrosting Foods: Using the food as part of the natural cooking process. For example, placing a frozen bag of peas directly into a pot of boiling water. Keeping foods under refrigeration at 41°F or below. Placing food into a microwave oven for immediate cooking. Under running water at a temperature of 70°F or below, the food must also be completely under water.
  3. Beef Roast (medium), Pork Roast, Ham: 145° for 4 minutes
  4. Receiving meats (beef pork lamb): good color, no odor, firm, USDA approved, 41 or below
  5. receiving poultry: no color or odor, firm texture, no dark wing tips, USDA approved, 41 or below
  6. receiving fish: 41 or lower bright gills and bright shiny skin texture: firm flesh that springs back. reject if skin is soft eyes: bright, clear and full. reject if cloudy smell: mild ocean or seaweed smell.
  7. receiving crustaceans: live, mild ocean smell, 41° or below
  8. Shellfish: Clams, mussels, and oysters must come from approved sources. must be alive when delivered, and should not have a strong odor

14 / Shell-stock ID tags must be saved for 90 days

  1. Dry Foods: for every 10 degrees you lower the temperature of the dried food, you double the shelf life. dry foods stored at 60°F can be kept for twenty years. Foods stored at 70°F have a shelf life of only ten years
  2. HESSSN: Hepatitis A E. Coli Salmonella (non-typhoidal) Salmonella typhi Shigella Norwalk or Norovirus.

16 / Six Steps

  1. Identify
  2. Monitor
  3. Corrective Action
  4. Management Oversight
  5. Training 6)Re- evaluation
  1. HACCP (Hazard Analysis Critical Control Point): method of active managerial control commonly used by many establishments. Seven Steps
  1. Conduct Hazard Analysis

17 /

  1. Determine Critical Control Points
  2. Establish Critical Limits
  3. Procedures to Monitor
  4. Identify corrective actions
  5. Verify system is working
  6. Maintain records
  1. Cross Connection: The mixing of clean (potable) and dirty (non-potable) water in any way
  2. Backflow: flow of unsafe water into the supply of potable water Hoses should not be attached to a faucet unless a vacuum breaker is installed
  3. air gap: best way to prevent back siphonage a space of air or separation between a supply of potable water and any possible source of contamination
  • must be 2x the diameter of the water supply, if faucet if 2 inches air gap will be 4 inches
  1. Cockroaches: Brown egg cases, droppings are like grains of black pepper, strong oily odor
  2. Rats and mice: Shiny black pellets or droppings Oily brush marks on walls and baseboards Scraps of paper that is used to build nests Nest in burrows or along foundations/walls
  3. Integrated Pest Management (IPM): Do not leave food on floors.