Download Food Manager Exam Prep 2025: Q&A for Certification Success and more Exams Food science in PDF only on Docsity!
FOOD MANAGER EXAM 2025 (ACTUAL EXAM) |
ALL QUESTIONS AND CORRECT ANSWERS |
ALREADY GRADED A+ | LATEST EXAM |
VERIFIED ANSWERS
Which virus lives in the human intestinal tract and is commonly transmitted through a fecal-oral route or vomit-oral route? ---------CORRECT ANSWER- ----------------Norwalk/Norovirus What type of organism lives within or feed off another organism or host? They are usually larger than bacteria. ---------CORRECT ANSWER------------ -----Parasites What type of parasite is found in pork? ---------CORRECT ANSWER---------- -------Trichinosis A type of disease transferred by way of the circulatory system. --------- CORRECT ANSWER-----------------Trichinella How can you kill trichinella in pork? ---------CORRECT ANSWER-------------- ---Cooking pork to 145 degrees F for 15 seconds Parasites can be killed if the food is cooked well or if frozen at how many degrees for how many days and hours? ---------CORRECT ANSWER-------- ---------Frozen at - 4 degrees F for 7 days or - 31 degrees F for 15 hours
Parasite found in fish and seafood produces what type of disease? --------- CORRECT ANSWER-----------------Anisakis Cook fish to how many degrees? ---------CORRECT ANSWER----------------- 145 degrees F Which parasite is found mostly in bodies of contaminated water, making it one of the most common sources of waterborne illness? ---------CORRECT ANSWER-----------------Giardia A type of seafood poisoning that is generally found in warm bodies of water and in tropical predatory fish such as grouper, snapper, and barracuda. ----- ----CORRECT ANSWER-----------------Ciguatera The most common reported cause of seafood illness that comes from histamine toxins which require anti-histamines for treatment. Symptoms are a swelling or rash around the neck and chest, tingling or burning sensation around the mouth... ---------CORRECT ANSWER-----------------Scombroid poisoning Always store cooked foods ______ raw foods. ---------CORRECT ANSWER-----------------Above The best way to store foods in the fridge is in order of? ---------CORRECT ANSWER-----------------Required cooking temperatures
You may calibrate the thermometer using boiling water at how many temperatures or crushed ice and water at what temperature? --------- CORRECT ANSWER-----------------212 degrees F or 32 degrees F The first 2 inches of the thermometer (tip) to the dimple is called what? ----- ----CORRECT ANSWER-----------------Sensing area The first stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours? --------- CORRECT ANSWER-----------------135 degrees to 70 degrees F within 2 hours The second stage of the 2 Stage Cooling Process is to cool food from what temperature to what temperature within how many hours? --------- CORRECT ANSWER-----------------70 to 41 degrees with an additional 4 hours What is the minimum internal temperature and time for reheating foods/microwave foods? ---------CORRECT ANSWER----------------- 165 degrees for 15 seconds What is the minimum internal temperature and time for beef roast, pork roast, ham? ---------CORRECT ANSWER-----------------145 degrees for 3 minutes What is the minimum internal temperature and time for eggs? --------- CORRECT ANSWER-----------------145 degrees for 15 seconds
According to Centers for Disease Control and Prevention (CDC), each year how many people become sick due to foodborne illnesses? --------- CORRECT ANSWER-----------------Over 76 million people According to Centers for Disease Control and Prevention (CDC), each year how many people are hospitalized due to foodborne illnesses? --------- CORRECT ANSWER-----------------Over 325,000 people According to Centers for Disease Control and Prevention (CDC), each year how many people die due to foodborne illnesses? ---------CORRECT ANSWER-----------------Over 5,000 people What are the two types of foodborne illnesses? ---------CORRECT ANSWER-----------------Foodborne infection & foodborne intoxication What type of foodborne illness is produced by the ingestion of living, harmful organisms present in food? ---------CORRECT ANSWER-------------- ---Foodborne infection In foodborne infections, how are harmful organisms inside food not killed? - --------CORRECT ANSWER-----------------Not cooking food products to their required temperatures What type of foodborne illness has a delayed onset meaning you do not get sick right away? ---------CORRECT ANSWER-----------------Foodborne infections
What are the two bacteria associated with foodborne intoxication? --------- CORRECT ANSWER-----------------Staphylococcus Aureus and Clostridium Botulinum Poultry should be cooked to an internal temperature of how many degrees and for how many seconds? ---------CORRECT ANSWER----------------- 165 degrees F for 15 seconds Ground beef should be cooked to an internal temperature of how many degrees for how many seconds? ---------CORRECT ANSWER----------------- 155 degrees F for 15 seconds Pork should be cooked to an internal temperature of how many degrees for how many seconds? ---------CORRECT ANSWER-----------------145 degrees for 15 seconds What is WRSA? ---------CORRECT ANSWER-----------------Wash, Rinse, Sanitize, Air dry How many seconds do food preparers need to wash their hands for? --------
- CORRECT ANSWER-----------------20 seconds What are the four groups of people who are considered High Risk Populations? ---------CORRECT ANSWER-----------------PIES (Pregnant, infants, elderly, people with impaired immune systems)
How many ounces of seafood and fish can a pregnant woman consume each week? ---------CORRECT ANSWER-----------------12 ounces What are some foods pregnant women cannot eat? ---------CORRECT ANSWER-----------------King mackerel, shark, swordfish, hot dogs, luncheon meats, unpasteurized cheeses/milks, liver What are the three dangerous types of bacteria to people with AIDS? ------- --CORRECT ANSWER-----------------Salmonella, campylobacter, and listeria Bacteria doubles every how many minutes? ---------CORRECT ANSWER--- --------------20 minutes Food contact surfaces should be cleaned every how many hours to prevent bacterial build-up on the surfaces? ---------CORRECT ANSWER--------------- --Every four hours All packaging material should be how many inches off the ground? --------- CORRECT ANSWER-----------------6 inches What are the four categories of food contaminants? ---------CORRECT ANSWER-----------------Biological, physical, chemical, cross contamination What type of food contaminant pertains to life and or living things? Some main examples are bacteria, viruses, parasites, and fungi. --------- CORRECT ANSWER-----------------Biological
What type of bacteria have the ability to change into forms that are very resistant to heat and dry conditions? ---------CORRECT ANSWER------------- ----Spores What type of bacteria is formed in improperly processed home canned foods; therefore food from home cannot be purchased by a food service establishment? ---------CORRECT ANSWER-----------------Spores What type of bacteria is found in human intestines and other warm-blooded animals? ---------CORRECT ANSWER-----------------E. Coli What type of E.Coli can produce death in children and elderly people? ------ ---CORRECT ANSWER-----------------O157: H E.Coli is commonly found in what types of food? ---------CORRECT ANSWER-----------------Ground beef, raw fruits/veggies, unpasteurized juices (i.e. apple cider) What type of bacteria is especially found in poultry and eggs including their shells, in human intestines, and in domestic and wild animals? --------- CORRECT ANSWER-----------------Salmonella How is salmonella killed in poultry? ---------CORRECT ANSWER--------------- --By cooking it to an internal temperature of 165 degrees F for 15 seconds
What type of bacteria can form spores and can grow without oxygen, making it a type of anaerobic bacteria? ---------CORRECT ANSWER---------- -------Chlostridium botulinum What type of illness can affect the central nervous system? --------- CORRECT ANSWER-----------------Chlostridium botulinum Clostridium Botulinum is found in? ---------CORRECT ANSWER----------------
- Soil, lakes, human intestines, fish, swollen cans, vacuum packed foods, smoked meats What is the process whereby foods are placed in containers and air is removed from the package? ---------CORRECT ANSWER----------------- Modified Atmosphere Packaging (MAP) MAP products must be kept frozen at how many degrees or less? --------- CORRECT ANSWER-----------------41 degrees F Listeria is found everywhere, but especially in what food products? --------- CORRECT ANSWER-----------------Lunch and deli meats Listeria can grow well at temperatures below what temperature? --------- CORRECT ANSWER-----------------41 degrees F
Staphylococcus aureus is easily transmitted by? ---------CORRECT ANSWER-----------------Sneezing, coughing, scratching skin, touching facial hair The toxins from Staphylococcus aureus can induce vomiting in as little as how many minutes? ---------CORRECT ANSWER-----------------30 minutes What type of bacteria is found in soil where veggies and grains are grown? ---------CORRECT ANSWER-----------------Bacillus cereus What type of bacteria forms spores and can be found on cooked rice that has been improperly cooled or held at improper temperatures? --------- CORRECT ANSWER-----------------Bacillus cereus What type of bacteria is commonly found in raw, under processed, improperly handled, and contaminated fish and shellfish? --------- CORRECT ANSWER-----------------Vibrio What bacteria requires salt to grow, and therefore is not found in still, clear waters or raw meat or poultry? ---------CORRECT ANSWER----------------- Vibrio What is the acronym for the conditions for bacterial growth? --------- CORRECT ANSWER-----------------FATTOM
What is the food condition for bacterial growth? ---------CORRECT ANSWER-----------------Food that is high in protein such as milk, meat, fish, eggs What is the acid condition for bacterial growth? ---------CORRECT ANSWER-----------------Adequate pH (4. 6 - 7.5), they do not like very acidic foods What is the temperature condition for bacterial growth? ---------CORRECT ANSWER----------------- 41 - 135 degrees F What is the time condition for bacterial growth? ---------CORRECT ANSWER-----------------Time to reproduce (at least 4 hours) What is the oxygen condition for bacterial growth? ---------CORRECT ANSWER-----------------Aerobic (requires oxygen), anaerobic (does not require oxygen) What is the moisture condition for bacterial growth? ---------CORRECT ANSWER-----------------Foods with plenty of water (Aw .85 or greater) Aw=Water activity Some foods have a greater chance of foodborne contamination/potentially hazardous foods (PHF) because of what three main characteristics? --------- CORRECT ANSWER-----------------They are foods high in protein, low in acidity, and have high moisture content
When receiving foods, frozen foods should arrive at what temperature or less? ---------CORRECT ANSWER-----------------0 degrees or less When receiving foods, hot foods should arrive at what temperature or higher? ---------CORRECT ANSWER-----------------135 degrees or higher Shell-stock ID tags must be saved for how many days? ---------CORRECT ANSWER-----------------90 days Since eggs are a PHF, they have to be received at what temperature? ------ ---CORRECT ANSWER-----------------45 degrees or less Keep all frozen foods between what degrees? ---------CORRECT ANSWER-----------------0 to - 10 degrees F Place dry foods in a storeroom between what temperatures? --------- CORRECT ANSWER-----------------50 and 70 degrees What are 5 illnesses that are considered highly infectious? --------- CORRECT ANSWER-----------------HESSN Hepatitis A E.Coli Salmonella Shigella Norwalk/Norovirus
Heat sanitizing involves placing cleaned equipment and utensils in hot water at how many degrees for how long? ---------CORRECT ANSWER----- ------------171 degrees for 30 seconds Chemical sanitizing involves placing equipment and utensils in an approved chemical sanitizing solution for a minimum of how many seconds at cool temperature? ---------CORRECT ANSWER-----------------60 seconds Sanitizers are best used in temperatures above how many degrees but not above? ---------CORRECT ANSWER-----------------above 75 degrees but not above 120 degrees Approved chemical sanitizers are what chemicals? ---------CORRECT ANSWER-----------------Chlorine, Iodine, Quaternary Ammonium Class A extinguishers are used for? ---------CORRECT ANSWER-------------- ---Wood and paper fires Class B extinguishers are used for ---------CORRECT ANSWER--------------- --grease and oil fires Class C are used for? ---------CORRECT ANSWER-----------------electric fires
