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Summary Food Handlers License Test guide_ 2022. Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-22 £9.04   Add to cart
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Summary Food Handlers License Test guide_ 2022. Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-22
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Food Handlers License Test guide_ 2022. Potentially Hazardous foods - any food that supports the rapid growth of microorganisms Three thermometers used for measuring food temperature - Bi-metallic stem (0-220), thermocouple, thermistor(digital) Raw Shell Eggs Temperature - 45 F Smoked Fish Temperat...

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  • December 7, 2022
  • 27
  • 2022/2023
  • Exam (elaborations)
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  • food handlers license test guide 2022

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  • Food Handlers License
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FOOD SAFETY MANAGER
CERTIFICATION
Pre-Class Study Guide

How to study before the class and/or exam

This study guide can be used to prepare for the Food
Safety Manager Exam before attending the class. Here
are some tips to help you review:



 As you review the study guide use the
sections to help test yourself.

 Whenever you see the symbol, remember
it’s an important topic.

, Chapter 1 - Providing Safe Food


A foodborne illness is a disease transmitted to people through food. An illness is considered an outbreak when:
1. Two or more people have the same symptoms after eating the same food
2. An investigation is conducted by state and local regulatory authorities
3. The outbreak is confirmed by laboratory analysis

Challenges include:
Time and money, language and culture, literacy and education, pathogens, unapproved suppliers, high-risk customers and
staff turnover.


Costs of Foodborne Illness

Loss of customers and sales  Lower staff morale
 Increased insurance
 Loss of reputation 
Lawsuits and legal fees premiums
 Negative work exposure  Staff missing work  Staff retraining




There are 5 top risk factors for foodborne illness:
1. Purchasing food from unsafe sources.
2. Failing to cook food correctly.
3. Holding food at incorrect temperatures.
4. Using contaminated equipment.
5. Practicing poor personal hygiene.




Q. How Does Food Become Unsafe?
1. Time-Temperature Abuse
2. Cross Contamination
3. Poor Personal Hygiene
4. Poor cleaning and sanitizing



Foods Most Likely to Become Unsafe
Servsafe calls these foods, TCS foods. They consist of: Dairy products, eggs, meats, poultry, fish, shellfish, cooked potatoes,
cooked rice, soy and soy products, bean sprouts, cut tomatoes and melons & garlic and oil mixtures.



Q. What is Ready-to-Eat Food?
A. Ready-to-eat food is food that can be eaten without further:
 Preparation  Washing 
Cooking
Ready-to-eat food includes: Cooked food, Washed fruit and vegetables, Deli meat, Bakery items and Sugar, spices, and
seasonings

Some Populations are at a High Risk for Foodborne Illnesses: Elderly people, preschool-age children, and people
with compromised immune systems

1

, How Foodborne Illnesses Occur - Unsafe food is the result of these 3 contaminations:

Biological Contaminants Chemical Contaminants Physical Contaminants

 Bacteria  Cleaners  Metal shavings
 Viruses  Sanitizers  Staples
 Parasites  Polishes  Bandages
 Fungi  Glass
 Dirt

Natural Objects (fish bones)

Contaminants come from a variety of places:

Animals we use for food

Air, contaminated water, and dirt

People – Deliberately or Accidentally


People can contaminate food when:

They don’t wash their hands after using the restroom

They are in contact with a person who is sick

They sneeze or vomit onto food or food contact surfaces

They touch dirty food-contact surfaces and equipment and then touch food




2

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