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Food Safety Managers Quiz | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass
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Food Safety Managers Quiz | Questions & Answers (100 %Score) Latest Updated 2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass

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  • 3 de agosto de 2024
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Food Safety Managers Quiz | Questions & Answers (100 %Score) Latest Updated
2024/2025 Comprehensive Questions A+ Graded Answers | 100% Pass


case - the occurrence of illness effecting a person



foodbourne illness - Any illness caused by eating contaminated food



food safety - Safeguarding or protection of food from anything that could harm consumer's health. This
includes all practical measures involved in keeping food safe and wholesome through all stages of
production to point of sale or consumption.



hazard - anything that could cause harm to customers



Foodbourne Disease Outbreak - two or more cases of a similar illness that result from eating a common
food



reasonable care - the management responsibility to take all reasonable precautions and care to avoid
committing a violation.



"Costs" of foodbourne illness - pain and distress for the individual who is ill, ,medical costs, and the
business 'costs' can be crucial.



Examples of business consequences from poor standards of food safety: - 1. Hospitalization and death of
customers.

2. Bad publicity and bad reputation

3. Customer complaints

4. Legal actions, possibly with penalties imposed.

5. Law suits, possibly with compensation awarded against the business.

6. Higher operating costs because contaminated for adulterated food has to be thrown away.

7. Increased insurance premiums

8. Poor working conditions, possibly decreasing employees professional pride and productivity,.

, 9. Loss of customers resulting in loss of profit.



Manager's Responsibilities - They are the individual present at a food establishment who is responsible
for the operation at the time of inspection.

Duties include:

1. Clean their hands effectively

2. Check food as they are received to determine that they are from approved sources and meet the
requirements for temperature and protection from contamination.

3. Cook and cool Time/Temperature control for safety foods properly.

4. Sanitize multiuser equipment and utensils after cleaning and before reuse.

5. Prevent cross contamination of ready to eat food from bare hands.

6. Receive proper training in food safety that is relevant to their assigned duties.



Management principles - 1. Food safety involves protecting food from anything that could harm the
consumer health and well being.

2. Food safety protects everyone.

3. Poor food safety threatens health, reputations, jobs and business profit.

4. Everyone who works with food has a legal responsibility to safeguard food so that it does not cause
illness or harm.

5. Employees need appropriate training, supervision, guidance, and encouragement to achieve the
highest possible standards of food safety.

6. Setting a good example of personal hygiene and habits can encourage employees towards better food
safety standards.

7. Managers need a deeper understanding of the law than employees and must keep themselves up to
date.



Types of Hazards - physical, chemical, biological



Examples of biological foodbourne hazards - 1. Bacteria that can cause foodbourne illness.

2. Viruses

3. Parasites such as tapeworm, roundworms and Protozoa

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