food protection manager certification
QT exam questions and answers32
food born illness - ANSWERS-is an illness transmitted to people through food. may also be
referred to as a foodborne disease, foodborne infection, or food poisoning.
food born outbreak - ANSWERS-is used when two (2) or more people get sick from eating the
same contaminated food.
Foodborne illness is often associated - ANSWERS-poor personal hygiene, not following proper
time and temperature rules, and cross contamination.
highly susceptible population (HSP) - ANSWERS-individuals who are at a higher risk for getting
foodborne illnesses
Food Safety Modernization Act (FSMA) - ANSWERS-goal of this law is to ensure that the food
supply is safe by shifting the focus from responding to events to preventing them from
happening.
Which of the following is NOT one of the key areas of the Food Safety Modernization Act
(FSMA)? - ANSWERS-Exported food safety.The major elements of the Food Safety Modernization
Act (FSMA) can be divided into five key areas: preventive controls, inspection and compliance,
imported food safety, response, and enhanced partnerships.
Which of the following terms is used when two (2) or more people get sick from eating the
same contaminated food? - ANSWERS-Foodborne outbreakThe term foodborne outbreak is
used when two (2) or more people get sick from eating the same contaminated food.
,Which of the following government agencies is responsible for the Food Code? - ANSWERS-U.S.
Food & Drug Administration (FDA) The FDA publishes the Food Code which provides a
scientifically sound technical and legal basis for regulating the retail and food service segment of
the industry (i.e., restaurants, grocery stores, nursing homes).
According to the FDA, most foodborne illness symptoms occur within how long? - ANSWERS-. 1
to 3 days
Highly susceptible individuals might be served in ____. - ANSWERS-Nursing homes. The elderly,
young, pre-school aged children, and individuals with chronic diseases or weakened immune
systems are examples of those who are at a greater risk of contracting a foodborne illness.
These individuals might be served in nursing homes, hospitals, or day care centers, so care must
be taken when preparing and serving them.
The Centers for Disease Control (CDC) estimates that each year approximately ______
Americans get sick from a foodborne illness? - ANSWERS-1 in 6 (or 48 million people)
Illnesses transmitted to people through food are known as ____ - ANSWERS-Foodborne illness is
an illness transmitted to people through food.
What is the name of the law that aims to keep the food supply safe by shifting the focus from
responding to events to preventing them from happening? - ANSWERS-The goal of the FDA
Food Safety Modernization Act (FSMA) is to ensure that the food supply is safe by shifting the
focus from responding to events to preventing them from happening.
Which of the following is NOT considered an HSP individual? - ANSWERS-A twenty-year old
college student People such as the elderly, young, pre-school aged children, and individuals with
chronic diseases or weakened immune systems are examples of those who are at a greater risk
of contracting a foodborne illness.
As a result of the Food Safety Modernization Act (FSMA), who will have mandatory recall
authority for all food products? - ANSWERS-. U.S. Food & Drug Administration (FDA) For the first
,time, the U.S. Food & Drug Administration (FDA) will have mandatory recall authority for all
food products.
A new batch of chicken salad was made for your establishment. An employee accidentally left it
out of the refrigerator where it has sat for the past 2.5 hours.
Is the chicken salad safe to serve to customers or should it be thrown out? - ANSWERS-Serve it
as long as it will be consumed within the next 1.5 hours. Food can remain in the temperature
danger zone for up to four (4) hours. If the food is not being served then it should be put into
cold holding or rapidly chilled and then put into cold holding.
An employee spent the previous afternoon prepping all of the salad ingredients for the senior
center's salad bar. She cut up the lettuce, tomatoes, cucumbers, and shredded some cheese.
This morning she called out of work because she has been throwing up all night.
Question 1: What type of food safety hazard may be present in this situation?
Are the salad ingredients that the employee prepped safe to serve to customers or should they
be thrown out? - ANSWERS-biological hazard. A virus can spread to food when food workers
come to work sick and handle food or food contact surfaces with dirty hands. Sometimes a
person carries viruses even before a person feels sick or shows symptoms of disease.
throw them out.Norovirus is the number one cause of foodborne illnesses and you cannot take
the risk.
A line cook cut his finger while chopping celery for the crab soup. He promptly stopped working,
threw out the celery, and bandaged his finger. Later, as he completed cooking the vat of soup,
he noticed that the bandage on his finger was missing and he is unable to find it.
Question 1: What type of food safety hazard is primarily present in this situation?
Is the vat of soup safe to serve to customers or should it be thrown out? - ANSWERS-The
bandage is a physical contaminant and any blood or first aid solutions that were put on the
bandage could be a biological or chemical contaminant.
, throw out.The line cook should have made sure that the cut was covered by a dry, durable,
tight-fitting bandage and since it was on a finger, an impermeable cover such as a finger cot or
stall should have been used as well as a single-use glove over the impermeable cover. If those
items were not available, then the line cook should not have returned to food preparation.
The manager arrives for his opening shift and finds that the power is out. Checking the cases
with refrigerated dairy products he finds that the thermometer is reading 47°F. He can tell that
the closing shift was able to complete their duties so he figures the power must have gone out
in the past 4-6 hours.
Are the dairy products safe to serve to customers or should they be thrown out? - ANSWERS-
thrown out. The dairy products should be thrown out since the power has been out for an
undetermined amount of time and the temperature of the refrigerated case is above 40°F
Your employee has mixed the bleach cleaning solution in a new spray bottle and wiped down
the counter and the fountain drink station. You later find an unlabeled spray bottle with a
solution in it stored in a cabinet next to the fountain drink station supplies (e.g., lids, straws).
Question 1: What type of food safety hazard is likely present in this situation? - ANSWERS-
chemical hazard
The unlabeled spray bottle needs to be removed from the cabinet that is also storing fountain
drink station supplies. This would also be a good time to retrain the employee on the proper use
of chemicals and how to store them.
Which of these is a physical hazard?
A. Virus
B. Lubricant
C. Sanitizer
D. Metal pieces - ANSWERS-metal pieces
QT exam questions and answers32
food born illness - ANSWERS-is an illness transmitted to people through food. may also be
referred to as a foodborne disease, foodborne infection, or food poisoning.
food born outbreak - ANSWERS-is used when two (2) or more people get sick from eating the
same contaminated food.
Foodborne illness is often associated - ANSWERS-poor personal hygiene, not following proper
time and temperature rules, and cross contamination.
highly susceptible population (HSP) - ANSWERS-individuals who are at a higher risk for getting
foodborne illnesses
Food Safety Modernization Act (FSMA) - ANSWERS-goal of this law is to ensure that the food
supply is safe by shifting the focus from responding to events to preventing them from
happening.
Which of the following is NOT one of the key areas of the Food Safety Modernization Act
(FSMA)? - ANSWERS-Exported food safety.The major elements of the Food Safety Modernization
Act (FSMA) can be divided into five key areas: preventive controls, inspection and compliance,
imported food safety, response, and enhanced partnerships.
Which of the following terms is used when two (2) or more people get sick from eating the
same contaminated food? - ANSWERS-Foodborne outbreakThe term foodborne outbreak is
used when two (2) or more people get sick from eating the same contaminated food.
,Which of the following government agencies is responsible for the Food Code? - ANSWERS-U.S.
Food & Drug Administration (FDA) The FDA publishes the Food Code which provides a
scientifically sound technical and legal basis for regulating the retail and food service segment of
the industry (i.e., restaurants, grocery stores, nursing homes).
According to the FDA, most foodborne illness symptoms occur within how long? - ANSWERS-. 1
to 3 days
Highly susceptible individuals might be served in ____. - ANSWERS-Nursing homes. The elderly,
young, pre-school aged children, and individuals with chronic diseases or weakened immune
systems are examples of those who are at a greater risk of contracting a foodborne illness.
These individuals might be served in nursing homes, hospitals, or day care centers, so care must
be taken when preparing and serving them.
The Centers for Disease Control (CDC) estimates that each year approximately ______
Americans get sick from a foodborne illness? - ANSWERS-1 in 6 (or 48 million people)
Illnesses transmitted to people through food are known as ____ - ANSWERS-Foodborne illness is
an illness transmitted to people through food.
What is the name of the law that aims to keep the food supply safe by shifting the focus from
responding to events to preventing them from happening? - ANSWERS-The goal of the FDA
Food Safety Modernization Act (FSMA) is to ensure that the food supply is safe by shifting the
focus from responding to events to preventing them from happening.
Which of the following is NOT considered an HSP individual? - ANSWERS-A twenty-year old
college student People such as the elderly, young, pre-school aged children, and individuals with
chronic diseases or weakened immune systems are examples of those who are at a greater risk
of contracting a foodborne illness.
As a result of the Food Safety Modernization Act (FSMA), who will have mandatory recall
authority for all food products? - ANSWERS-. U.S. Food & Drug Administration (FDA) For the first
,time, the U.S. Food & Drug Administration (FDA) will have mandatory recall authority for all
food products.
A new batch of chicken salad was made for your establishment. An employee accidentally left it
out of the refrigerator where it has sat for the past 2.5 hours.
Is the chicken salad safe to serve to customers or should it be thrown out? - ANSWERS-Serve it
as long as it will be consumed within the next 1.5 hours. Food can remain in the temperature
danger zone for up to four (4) hours. If the food is not being served then it should be put into
cold holding or rapidly chilled and then put into cold holding.
An employee spent the previous afternoon prepping all of the salad ingredients for the senior
center's salad bar. She cut up the lettuce, tomatoes, cucumbers, and shredded some cheese.
This morning she called out of work because she has been throwing up all night.
Question 1: What type of food safety hazard may be present in this situation?
Are the salad ingredients that the employee prepped safe to serve to customers or should they
be thrown out? - ANSWERS-biological hazard. A virus can spread to food when food workers
come to work sick and handle food or food contact surfaces with dirty hands. Sometimes a
person carries viruses even before a person feels sick or shows symptoms of disease.
throw them out.Norovirus is the number one cause of foodborne illnesses and you cannot take
the risk.
A line cook cut his finger while chopping celery for the crab soup. He promptly stopped working,
threw out the celery, and bandaged his finger. Later, as he completed cooking the vat of soup,
he noticed that the bandage on his finger was missing and he is unable to find it.
Question 1: What type of food safety hazard is primarily present in this situation?
Is the vat of soup safe to serve to customers or should it be thrown out? - ANSWERS-The
bandage is a physical contaminant and any blood or first aid solutions that were put on the
bandage could be a biological or chemical contaminant.
, throw out.The line cook should have made sure that the cut was covered by a dry, durable,
tight-fitting bandage and since it was on a finger, an impermeable cover such as a finger cot or
stall should have been used as well as a single-use glove over the impermeable cover. If those
items were not available, then the line cook should not have returned to food preparation.
The manager arrives for his opening shift and finds that the power is out. Checking the cases
with refrigerated dairy products he finds that the thermometer is reading 47°F. He can tell that
the closing shift was able to complete their duties so he figures the power must have gone out
in the past 4-6 hours.
Are the dairy products safe to serve to customers or should they be thrown out? - ANSWERS-
thrown out. The dairy products should be thrown out since the power has been out for an
undetermined amount of time and the temperature of the refrigerated case is above 40°F
Your employee has mixed the bleach cleaning solution in a new spray bottle and wiped down
the counter and the fountain drink station. You later find an unlabeled spray bottle with a
solution in it stored in a cabinet next to the fountain drink station supplies (e.g., lids, straws).
Question 1: What type of food safety hazard is likely present in this situation? - ANSWERS-
chemical hazard
The unlabeled spray bottle needs to be removed from the cabinet that is also storing fountain
drink station supplies. This would also be a good time to retrain the employee on the proper use
of chemicals and how to store them.
Which of these is a physical hazard?
A. Virus
B. Lubricant
C. Sanitizer
D. Metal pieces - ANSWERS-metal pieces
