Food Protection Manager
A foodborne outbreak occurs when at least:
✔️2 people show similar symptoms from eating the same food at the same location.
An example of a high-risk population includes:
✔️All of these (Young People, The Elderly, Sick People).
All foods served in a food establishment must come from approved sources, such as:
✔️A licensed food distributor.
Which statement about the FDA is incorrect?
✔️It does not require a person in charge to be on-site at all times during operating hours.
A serious foodborne illness commonly transmitted via fecal-oral routes is caused by which virus?
✔️Hepatitis A.
Under ideal conditions, bacteria can multiply every:
✔️20 minutes.
The temperature range for the Danger Zone is:
✔️41°F - 135°F.
The bacteria associated with contaminated lunch meats that can grow at temperatures below 41°F is:
✔️Listeria.
The parasite associated with foodborne illness from undercooked pork is:
✔️Trichinella.
, The bacteria linked to foodborne illness from undercooked ground beef is:
✔️Shiga toxin-producing E. coli.
The main goal for controlling time and temperature is:
✔️To reduce and prevent the growth of bacteria.
Toxins produced by pathogens can be eliminated by:
✔️None of these (since they cannot be eliminated through cooking, cooling, or reheating).
Employees with a headache and cough should be restricted to what type of duties?
✔️Stock Food.
Getting a foodborne illness from ingesting infected particles of feces or vomit is commonly associated
with which virus?
✔️Norovirus.
What must a food handler do if feeling sick?
✔️Notify the manager/supervisor.
Common symptoms of foodborne illness include:
✔️All of these (Vomiting, Diarrhea, Fever).
If you have a headache, cough, and runny nose, you should:
✔️Go to work but stay away from all direct food handling activities.
The FDA's food defense program alert includes paying attention to who is in the facility and conducting
employee background checks during hiring. This part is:
✔️E - Employees.
A foodborne outbreak occurs when at least:
✔️2 people show similar symptoms from eating the same food at the same location.
An example of a high-risk population includes:
✔️All of these (Young People, The Elderly, Sick People).
All foods served in a food establishment must come from approved sources, such as:
✔️A licensed food distributor.
Which statement about the FDA is incorrect?
✔️It does not require a person in charge to be on-site at all times during operating hours.
A serious foodborne illness commonly transmitted via fecal-oral routes is caused by which virus?
✔️Hepatitis A.
Under ideal conditions, bacteria can multiply every:
✔️20 minutes.
The temperature range for the Danger Zone is:
✔️41°F - 135°F.
The bacteria associated with contaminated lunch meats that can grow at temperatures below 41°F is:
✔️Listeria.
The parasite associated with foodborne illness from undercooked pork is:
✔️Trichinella.
, The bacteria linked to foodborne illness from undercooked ground beef is:
✔️Shiga toxin-producing E. coli.
The main goal for controlling time and temperature is:
✔️To reduce and prevent the growth of bacteria.
Toxins produced by pathogens can be eliminated by:
✔️None of these (since they cannot be eliminated through cooking, cooling, or reheating).
Employees with a headache and cough should be restricted to what type of duties?
✔️Stock Food.
Getting a foodborne illness from ingesting infected particles of feces or vomit is commonly associated
with which virus?
✔️Norovirus.
What must a food handler do if feeling sick?
✔️Notify the manager/supervisor.
Common symptoms of foodborne illness include:
✔️All of these (Vomiting, Diarrhea, Fever).
If you have a headache, cough, and runny nose, you should:
✔️Go to work but stay away from all direct food handling activities.
The FDA's food defense program alert includes paying attention to who is in the facility and conducting
employee background checks during hiring. This part is:
✔️E - Employees.
