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Food Manager Exam with Questions and 100% Verified Correct Answers 2025, Exams of Nursing

West Virginia State University (WVSU)Nursing

Food Manager Exam with Questions and 100% Verified Correct Answers 2025 Food Manager Exam 2025 Food Manager Certification Verified Food Manager Exam Answers Food Safety Manager Exam Food Manager Exam Questions and Answers 2025 food manager certification Food Manager Test Certified Food Manager Exam Food Safety Manager Certification 2025 How to pass food manager exam Food Manager Exam Study Guide Food Safety Manager Questions 2025 Food Safety Certification Exam Food Manager Exam Practice Test 2025 Food Manager Exam Answers Food Manager Certification Online Food Protection Manager Exam Verified Food Safety Exam Answers Food Manager Exam Prep Food Safety Manager Online Course Exam for Food Safety Manager Food Manager Exam Training Pass Food Manager Certification 2025 Food Protection Certification 2025 Food Manager Exam Help

Typology: Exams

2024/2025

Available from 04/18/2025

Nurseexcel
Nurseexcel 🇺🇸

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Food Manager Exam with Questions and 100% Verified Correct Answers
1. According to Centers for Disease Control and Prevention (CDC), each year how many
people become sick due to foodborne illnesses?: Over 76 million people
2. According to Centers for Disease Control and Prevention (CDC), each year how many
people are hospitalized due to foodborne illnesses?: Over 325,000 people
3. According to Centers for Disease Control and Prevention (CDC), each year how many
people die due to foodborne illnesses?: Over 5,000 people
4. What are the two types of foodborne illnesses?: Foodborne infection & food- borne
intoxication
5. What type of foodborne illness is produced by the ingestion of living, harmful
organisms present in food?: Foodborne infection
6. In foodborne infections, how are harmful organisms inside food not killed?-
: Not cooking food products to their required temperatures
7. What type of foodborne illness has a delayed onset meaning you do not get sick right
away?: Foodborne infections
8. What are two bacteria most associated with foodborne infection?: Salmo- nella and E.
Coli
9. What type of foodborne illness is produced by ingestion of bacterial toxins or
excrements that are present in food before it is consumed?: Foodborne intoxication
10. What type of foodborne illness may occur from consuming foods that con- tain
chemicals from cleaning agents, pesticides, or certain metals?: Foodborne intoxication
11. What type of foodborne illness may occur when leaving potentially haz- ardous
food products at room temperature, exposing it to the Temperature Danger Zone
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Food Manager Exam with Questions and 100% Verified Correct Answers

  1. According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses?: Over 76 million people
  2. According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses?: Over 325,000 people
  3. According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses?: Over 5,000 people
  4. What are the two types of foodborne illnesses?: Foodborne infection & food- borne intoxication
  5. What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food?: Foodborne infection
  6. In foodborne infections, how are harmful organisms inside food not killed?- : Not cooking food products to their required temperatures
  7. What type of foodborne illness has a delayed onset meaning you do not get sick right away?: Foodborne infections
  8. What are two bacteria most associated with foodborne infection?: Salmo- nella and E. Coli
  9. What type of foodborne illness is produced by ingestion of bacterial toxins or excrements that are present in food before it is consumed?: Foodborne intoxication
  10. What type of foodborne illness may occur from consuming foods that con- tain chemicals from cleaning agents, pesticides, or certain metals?: Foodborne intoxication
  11. What type of foodborne illness may occur when leaving potentially haz- ardous food products at room temperature, exposing it to the Temperature Danger Zone

(TDZ)?: Foodborne intoxication

  1. What are waste or by-products of bacteria?: Toxins
  2. The symptoms of what type of foodborne illness have a rapid onset, meaning they occur rapidly within a few hours?: Foodborne intoxication
  3. What are the two bacteria associated with foodborne intoxication?: Staphy- lococcus Aureus and Clostridium Botulinum
  4. Poultry should be cooked to an internal temperature of how many degrees and for how many seconds?: 165 degrees F for 15 seconds
  5. Ground beef should be cooked to an internal temperature of how many degrees for how many seconds?: 155 degrees F for 15 seconds
  6. Pork should be cooked to an internal temperature of how many degrees for how many seconds?: 145 degrees for 15 seconds
  7. What is WRSA?: Wash, Rinse, Sanitize, Air dry

Cross contamination

  1. What are the four major biological hazards?: Bacteria, viruses, parasites, fungi
  2. What is the Temperature Danger Zone?: 41 - 135 degrees F
  3. What is the maximum accumulated time that food can remain the Danger Zone?: 4 hours
  4. How are toxins killed?: They cannot be killed with heat or cold.
  5. What type of bacteria have the ability to change into forms that are very resistant to heat and dry conditions?: Spores
  6. What type of bacteria is formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment?: Spores
  1. What type of bacteria is found in human intestines and other warm-blood- ed animals?: E. Coli
  2. What type of E.Coli can produce death in children and elderly people?: - O157: H
  3. E.Coli is commonly found in what types of food?: Ground beef, raw fruits/veggies, unpasteurized juices (i.e. apple cider)
  4. What type of bacteria is especially found in poultry and eggs including their shells, in human intestines, and in domestic and wild animals?: Salmo- nella
  5. How is salmonella killed in poultry?: By cooking it to an internal temperature of 165 degrees F for 15 seconds
  6. What type of bacteria can form spores and can grow without oxygen, making it a type of anaerobic bacteria?: Chlostridium botulinum
  7. What type of illness can affect the central nervous system?: Chlostridium botulinum
  8. Clostridium Botulinum is found in?: Soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, smoked meats
  9. What is the process whereby foods are placed in containers and air is removed from the package?: Modified Atmosphere Packaging (MAP)
  10. MAP products must be kept frozen at how many degrees or less?: 41 degrees F
  11. Listeria is found everywhere, but especially in what food products?: Lunch and deli meats
  12. Listeria can grow well at temperatures below what temperature?: 41 de- grees F
  13. How do you prevent the spread of listeria inside the refrigerator?: Keep all foods covered
  14. If listeria contaminated foods are ingested by pregnant women, it can cause
  1. Staphylococcus aureus is easily transmitted by?: Sneezing, coughing, scratching skin, touching facial hair
  2. The toxins from Staphylococcus aureus can induce vomiting in as little as how many minutes?: 30 minutes
  3. What type of bacteria is found in soil where veggies and grains are grown?- : Bacillus cereus
  4. What type of bacteria forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures?: Bacillus cereus
  5. What type of bacteria is commonly found in raw, under processed, improp- erly handled, and contaminated fish and shellfish?: Vibrio
  6. What bacteria requires salt to grow, and therefore is not found in still, clear waters or raw meat or poultry?: Vibrio
  7. What is the acronym for the conditions for bacterial growth?: FATTOM
  8. What is the food condition for bacterial growth?: Food that is high in protein such as milk, meat, fish, eggs
  9. What is the acid condition for bacterial growth?: Adequate pH (4.6 - 7.5), they do not like very acidic foods
  10. What is the temperature condition for bacterial growth?: 41 - 135 degrees F
  11. What is the time condition for bacterial growth?: Time to reproduce (at least 4 hours)
  12. What is the oxygen condition for bacterial growth?: Aerobic (requires oxy- gen), anaerobic (does not require oxygen)
  13. What is the moisture condition for bacterial growth?: Foods with plenty of water (Aw .85 or greater) Aw=Water activity
  14. Some foods have a greater chance of foodborne contamination/potentially hazardous

foods (PHF) because of what three main characteristics?: They are foods high in protein, low in acidity, and have high moisture content

  1. What does PAM stand for?: Protein, Acidity, Moisture
  2. What microorganism will cause illness, but does not reproduce on food? They only use food as a means of transportation.: Viruses
  3. What are 100x smaller than bacteria, and can only reproduce in living cells, human beings, plants, or anything that is alive?: Viruses
  4. What type of virus affects the liver, usually caused by poor personal hygiene and improper washing of hands?: Hepatitis A
  5. What type of virus causes a yellowing of the skin or whites of the eyes (jaundice)?: Heptatitis A
  6. Hepatitis A symptoms can appear in how many days and last as long as how many weeks?: 14 days and last 6 weeks

: 140 degrees F for 10 minutes

  1. Yeasts can be killed by heating foods to how many degrees for how many minutes?: 136 degrees F for 15 minutes
  2. Prepared foods can be stored in the fridge at how many degrees or below for a maximum of how many days?: 41 degrees F or below for a max of 7 days
  3. Never use what kind of thermometers?: Glass or mercury-filled thermometers
  4. What type of thermometer should be used?: bi-metallic, stemmed thermome- ters
  5. Thermometers must be how long in length?: At least 5 inches
  6. Thermometers must measure between what temperatures?: 0 and 220 de- grees F
  1. You may calibrate the thermometer using boiling water at how many tem- peratures or crushed ice and water at what temperature?: 212 degrees F or 32 degrees F
  2. The first 2 inches of the thermometer (tip) to the dimple is called what?: - Sensing area
  3. The first stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours?: 135 degrees to 70 degrees F within 2 hours
  4. The second stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours?: 70 to 41 degrees with an additional 4 hours
  5. What is the minimum internal temperature and time for reheating foods/microwave foods?: 165 degrees for 15 seconds
  6. What is the minimum internal temperature and time for beef roast, pork roast, ham?: 145 degrees for 3 minutes
  7. What is the minimum internal temperature and time for eggs?: 145 de- grees for 15 seconds
  8. When receiving foods, cold foods should arrive at what temperature or less?: 41 degrees or less
  9. When receiving foods, frozen foods should arrive at what temperature or less?: 0 degrees or less
  10. When receiving foods, hot foods should arrive at what temperature or higher?: 135 degrees or higher
  11. Shell-stock ID tags must be saved for how many days?: 90 days
  12. Since eggs are a PHF, they have to be received at what temperature?: 45 degrees or less
  13. Keep all frozen foods between what degrees?: 0 to - 10 degrees F
  1. Chemical sanitizing involves placing equipment and utensils in an ap- proved chemical sanitizing solution for a minimum of how many seconds at cool temperature?: 60 seconds
  2. Sanitizers are best used in temperatures above how many degrees but not above?: above 75 degrees but not above 120 degrees
  3. Approved chemical sanitizers are what chemicals?: Chlorine, Iodine, Qua- ternary Ammonium
  4. Class A extinguishers are used for?: Wood and paper fires
  5. Class B extinguishers are used for: grease and oil fires
  6. Class C are used for?: electric fires