FOOD MANAGER CERTIFICATION EXAM COMPLETE QUESTIONS WITH CORRECT ANSWERS GUARANTEED PASS | RATED A+

FOOD MANAGER CERTIFICATION EXAM COMPLETE QUESTIONS WITH CORRECT ANSWERS GUARANTEED PASS | RATED A+

FOOD MANAGER CERTIFICATION EXAM 2026/2027 COMPLETE
QUESTIONS WITH CORRECT ANSWERS GUARANTEED PASS |
RATED A+
HACCP (Hazard Analysis Critical Control Point) - Answer>>> method of active managerial
control commonly used by many establishments.
Seven Steps
1) Conduct Hazard Analysis
2) Determine Critical Control Points
3) Establish Critical Limits
4) Procedures to Monitor
5) Identify corrective actions
6) Verify system is working
7) Maintain records
Cross Connection - Answer>>> The mixing of clean (potable) and dirty (non-potable) water in
any way
Backflow - Answer>>> flow of unsafe water into the supply of
potable water
Clostridium botulinum (botulism) - Answer>>> 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.
-symptoms include dizziness, headache, and dryness in the nose and throat due to respiratory
failure
Modified Atmosphere Packaging (MAP) - Answer>>> A process whereby foods are placed in
containers and air is removed from the
package
- foods must be kept frozen or under 41°
listeria - Answer>>> 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