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

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  • 3 de agosto de 2024
  • 10
  • 2024/2025
  • Examen
  • Preguntas y respuestas

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  • food safety manager study guide questions answ

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  • Food safety manager
  • Food safety manager

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


People at High Risk for Foodborne Illnesses - Young Children, Elderly, people with weak immune
systems.



5 Food Borne risk factors - Purchasing food from an unsafe source

Failing to cook food correctly

Poor personal hygiene

Working with contaminated equipment

Holding food at incorrect temperatures



Define Microorganisms - small living organisms that can only be seen though a microscope



3 Food contaminants - Biological

Chemical

Physical



Biological contaminants: - Known as pathogens- bacteria, viruses, parasites, and fungi



Chemical Contaminants: - Cleaners, sanitizes, poisons



Physical Contaminants: - Glass, fake finger nails, bandages, dirt, jewelry



What does TCS stand for - Time and Temperature Control for Safety



Examples for TCS foods - Milk, chicken, cooked rice, melons, sprouts, vacuum-packaged foods, eggs,
meats, fish, and cooked potatoes



What does FATTOM stand for - Food

, Acidity

Temperature

Time

Oxygen

Moisture



What is a FDA food defense system? - A.L.E.R.T.



What does A.L.E.R.T. Stand for? - assure

look

employees

reports

threat



Allergen Foods - Milk, peanuts, tree nuts, fish, shellfish, eggs, wheat, soy



How long must you wash your hands? - 20 seconds



Hot hot should the water be when washing your hands? - 100 degrees F



Single use gloves should be used when? - Handling ready to eat foods

Changed after each task, or if torn



If symptoms of vomiting, diarrhea, or jaundice occurs.. - exclude the food handler from the operation



If food handlers have symptoms of vomiting or diarrhea they must meet one of the following before
returning to work. - They have had no symptoms for at least 24 hours

Have a written release from a medical practitioner

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