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Food Safety Manager Study Guide Questions and Answers 2024( A+ GRADED 100% VERIFIED).
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Food Safety Manager Study Guide Questions and Answers 2024( A+ GRADED 100% VERIFIED).
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Food Safety Manager Study Guidefoodborne illness - ANS a disease transmitted to people by food
foodborne illness outbreak - ANS When two or more people get the same illness after eating
the same food
Pathogen - ANS A microorganism causing illness. Pathogens are certain viruses, bacteria,
parasites, and fungi.
Populations at high risk for foodborne illness - ANS Elderly people, infants, pregnant women, &
people with compromised immune systems.
Hazards that can make food unsafe - ANS Pathogens, chemicals and objects
Hazards can be controlled by focusing on - ANS Personal hygiene, time control, temperature
control, & objects
What is contamination? - ANS the presence of harmful substances on food
Potential hazards to food safety are divided into what three categories - ANS Biological,
chemical and physical
What is a biological potential hazard? - ANS Pathogens are the greatest threat to food safety.
They include certain viruses, parasites, fungi, and bacteria.
Potential chemical hazards - ANS Food service chemicals can contaminate food if they are
used incorrectly
Potential physical hazards - ANS Foreign objects like hair, dirt, bandages, metal, staples, or
broken glass can get into food
What is CDC? - ANS Centers for Disease Control and Prevention
Four types of pathogens that can contaminate food and cause foodborne illness - ANS Viruses,
bacteria, parasites, and fungi
What pathogens need to grow? - ANS F.A.T.T.O.M
Food, acidity, temperature, time, oxygen, and moisture
What are two examples of fungi - ANS Mold and yeast
, Chemical hazard - ANS Our cleaners, sanitizers polishes, machine lubricants, and toxic metals
that contaminate food and make people sick
Toxic metals - ANS Lead, copper and zinc
To prevent toxic metal poisoning, you should only use - ANS Utensils and equipment that are
made for food handling
Food service chemicals - ANS Chemicals can contaminate food if they are used or stored the
wrong way. Cleaners, sanitizers, polishes, and machine lubricants pose risk.
Ready to eat food - ANS Food that can be eaten without further prep, washing or cooking
The bacteria, Staphylococcus aureus, is carried in the nose of - ANS 30% - 50% of healthy
adults
What is the most important part of personal hygiene? - ANS Handwashing
Food handlers must change their gloves at all of these times - ANS 1) soiled or torn
2) before beginning a different task
3) every 4 hours
4) after handling raw product
Bare hand contact may be allowed with - ANS Handling of ready to eat food, but it may
increase the risk of contaminating the food. If your area allows bare hand contact with ready to
eat food, you must have policies with employee health and training employees and
handwashing and having personal hygiene practices.
Work attire - ANS Clean hat or hair restraint, clean clothing, remove aprons when leaving prep
area, and removing jewelry from hands and arms before prepping food
Small droplets of saliva can contain thousands of - ANS Pathogens
TCS Food - ANS Food that requires time and temperature control for safety
Flow of food - ANS Purchasing receiving storing preparation, cooking, handling, cooling,
reheating and serving
Cross contamination - ANS the spreading of pathogens from one food to another
time-temperature abuse - ANS Food has been time temperature abused, anytime it remains at
41 to 135°
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