Michigan Food Safety Management
Principles
The FDA Food Code defines the person in charge as the person who:
A. Decides when a employee gets a raise
B. Is present at a food establishment at the time of an inspection & is responsible for the
operation at the time.
C. Determines on any particular day whether employees should be excluded from work or
restricted in the work they are assigned.
D. Manages food safety and Quality. - ANS B. Is present at a food establishment at the time of
an inspection & responsible for the operation at the time.
The Concept of reasonable care can be defined as:
A. Getting food safety right as far as possible - at least 9 out of 10 times.
B. Ensuring that food is of the quality that the consumers expect.
C. Taking every reasonable precaution & care to avoid the business committing a violation.
D. Bringing in independent consultants to run a "health check" on the business" food safety
practices - ANS C. Taking every reasonable precaution & care to avoid the business committing
a violation.
For the Purposes of food safety, food is defined as:
A. Anything that humans can comfortably consume.
B. raw, cooked or processed items of animal origin.
C. Any liquid, ice, beverage, or chewing gum.
D. Any edible substances or ingredients that are intended for human consumption. - ANS D.
Any edible substances or ingredients that are intended for human consumption.
Foodborne illness are diseases caused by:
A. Eating contaminated food
B. Eating to much food
C. Overindulging in alcohol
D. Eating to little food. - ANS A. Eating contaminated food.
Which of the following statements correctly describe the responsibilities of food employees:
A. Keep themselves & Work spaces clean as possible.
B. Keep up to date with trends in food fashion and ingredients
C. Wear clothing that is light colored and made of cotton
D. Protect food from anything that could harm consumers.
E. Wash their hands before handling food
,F. Learn every part of the food code by heart. - ANS A. Keep themselves and work spaces
clean as possible.
D. Protect food from anything that could harm consumers.
E. Wash their hands before handling food.
True Or False?
Foodborne disease outbreak is defined as "the occurrence of two or more cases of a similar
illness that results from eating common food. - ANS True.
True or False?
The safety of food is not very high on the list of consumers' expectations. - ANS False.
True or False?
The Centers for Disease Control & Prevention (CDC) publishes & updates the Food Code. -
ANS False. The Food & Drug Administration does (FDA)
Included the duties of the person in charge are ensuring that the relevant regulations are
observed & that employees :
A. Clean their hands effectively
B. Cook & Cool time/temperature control for safety foods properly
C. Receive proper training in food safety that is relevant to their assigned duties.
D. All of the Above - ANS D. All of the above.
Which of the following is a Physical Hazard?
A. Viruses
B. Bird Feathers
C. Approved cleaning chemicals used on a work surface
D. Deli Paper in a neat pile. - ANS B. Bird Feathers
Which of the following is a Chemical Hazard?
A. Glass bowls stored above a food preparation area.
B. Machine Grease in a can which is stored away from food.
C. Cleaning Chemicals stored in a Soda Bottle.
D. Bacteria - ANS C. Cleaning Chemicals stored in a soda bottle.
Which of the following are biological Hazards?
A. Poisonous Mushrooms
B. Bacteria
C. Wiping cloths used as a hand towel
D. Viruses. - ANS All Of Them
Which of the following represent food contamination?
A. BIrd feathers in a pecan pie
B. Machine Oil Dripping on food.
, C. Fragments of Glass in Fries
D. Shellfish from sewage contaminated water - ANS All of them
What does HACCP stand for and what is it? - ANS - Hazard Analysis Critical Control Point
- A food safety system that focuses on identifying, preventing, and eliminating hazards that
could cause food-borne illness
What are the Seven Standards of HACCP - ANS 1. Clean their Hands effectively
2. Check Foods as they are received to determine that they are from approved sources and
meet requirements for temperature/ Protection from contaminants.
3. Cook/Cool time & Temp control for safety
4. Sanitize multi use equipment/utensils after cleaning & before reuse.
5. Prevent the cross contamination of "ready to eat foods" by using gloves/utensils etc
6. Receive proper training in food safety that is relevant to their assigned duties.
7?
Key Words:
Bacteria - ANS Simple Microscopic life forms that are responsible for many foodborne illnesses.
Responsible for the most foodborne illnesses that result in hospitalization/death.
Key Words:
Contaminant - ANS Any substance/object in food that makes the food harmful/objectionable.
The word " Adulterant" is aka Contaminant.
Key Words:
Contaminated Food - ANS Food that could be harmful to health because it contains something
that should not be there.
Key Words:
Contamination - ANS The Presence in food of any harmful/objectionable substance/object
Key Words:
Hazard - ANS ANything that could cause harm to the consumer. Foodborne hazards are
biological, chemical, or physical.
Key Words:
Microorganism - ANS A very small (Micro) life form (organism) including bacteria, viruses,
molds, yeasts and some parasites.
Organism - ANS And independent life form
Parasite - ANS a life form (organism) that lives on another life form.
What are the Three Types of Hazards? - ANS biological, chemical, physical
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