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Food Manager Exam 2023/2024 already graded A+
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Food Manager Exam 2023/2024 already graded A+
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Food Manager ExamActive Managerial Control - ANSIt is a system to create and implement food safety procedures
Active Managerial Control is a 3-step process (Name each) - ANS1. Create Policy
2. Train
3. Follow up
Describe 'create policy' from the active managerial process - ANSCreate policy means:
-Identify food safety risks
-For each risk, create a Standard Operating Procedure (SOP)
Describe 'train' from the active managerial process - ANSTrain means:
-On the job training, training meetings, or training online
-Positive reinforcement and consequences
-Stand up training provided by StateFood Safety
Describe 'follow up' from the active managerial process - ANSFollow up means:
-Direct or indirect monitoring (e.g. using logs)
-Planned or unplanned inspections
Who conducts inspections of your establishment to make sure that all codes and requirements
for maintaining food service licenses are being followed? - ANSRegulatory agencies like local
health departments
What steps are necessary to take when a regulatory agency comes to your establishment? -
ANS1. Ask for identification and check that the inspector's credentials are legitimate
2. Accompany the inspector -- take notes and make changes at the time or soon afterward
3. Perform self-inspections to prepare for regulatory inspections
What is a food hazard? - ANSA food hazard is any item or substance that can make food
dangerous to eat. Food hazards can be physical, chemical, or biological.
What is a physical hazard? - ANSA physical hazard are objects that cause cuts, choking, or
other injuries when they get into food
Give an example of a physical accidental hazards - ANSBits of packaging, strands of hair, etc.
Give example of physical natural hazards - ANSbones, fruit pits, etc.
How do you prevent serious injury from physical hazards? - ANS1. Follow hygiene practices like
pulling hair back
, 2. Follow clean-up procedures, such as thoroughly cleaning up broken glass
3/ Remove natural physical hazards before serving, such as cherry pits
What are chemical hazards? - ANSChemical hazards are any toxic or corrosive chemicals that
can cause illness or injury when eaten
What are some chemicals in our establishment? - ANSCleaning/maintenance supplies and toxic
metals
How do you prevent chemical hazards during cleaning and maintenance? - ANS1. Never store
food and chemicals together
2. Clearly label containers and spray bottles
3. Never mix different chemicals together
4. Use a safety data sheet
5. Wear personal protective equipment
6. Separate chemical use from food
Chemicals and pesticides must have a ________________________. - ANSmanufactures label
(e.g. EPA registered label)
Give examples of personal protective equipment (PPE) - ANSHeavy duty aprons, safety
glasses, heavy-duty gloves
What do you do to prevent chemical hazards from toxic metals? - ANSUse equipment made of,
or lined with, a food - safe metal like stainless steel
What type of metals CAN NOT be used with acidic foods? - ANSDo not use copper, copper
alloys, or galvanized metals with acidic foods
What metals do we exercise caution with? - ANSLead and Mercury
What is the only metal we are allowed to use as a cooking surface? - ANSCast iron
How do we prevent foods with chemical hazards before it reaches our establishment? - ANSTo
prevent chemical hazards due to source contamination and natural toxins, purchase food from
approved suppliers and prepare foods correctly
What are some examples of chemicals that contaminate our foods before it reaches our
establishment? - ANSIncorrectly used preservatives or additives and environmental
contaminants
What are some chemicals found naturally? - ANSExample of that are some species of
mushroom, some fruit seeds, leaves and vines of tomato and potato plants, kidney beans,
mycotoxins from mold
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