Food Manager Exam Questions and Answers Rated A

Food Manager Exam Questions and Answers Rated A Active Managerial Control It is a system to create and implement food safety procedures Active Managerial Control is a 3-step process (Name each) 1. Create Policy 2. Train 3. Follow up Describe 'create policy' from the active managerial process Create policy means: -Identify food safety risks -For each risk, create a Standard Operating Procedure (SOP) Describe 'train' from the active managerial process Train means: -On the job training, training meetings, or training online -Positive reinforcement and consequences -Stand up training provided by StateFood Safety Describe 'follow up' from the active managerial process Follow up means: -Direct or indirect monitoring (e.g. using logs) -Planned or unplanned inspections Who conducts inspections of your establishment to make sure that all codes and requirements for maintaining food service licenses are being followed? Regulatory agencies like local health departments What steps are necessary to take when a regulatory agency comes to your establishment? 1. Ask for identification and check that the inspector's credentials are legitimate 2. Accompany the inspector -- take notes and make changes at the time or soon afterward 3. Perform self-inspections to prepare for regulatory inspections What is a food hazard? A food hazard is any item or substance that can make food dangerous to eat. Food hazards can be physical, chemical, or biological. What is a physical hazard? A physical hazard are objects that cause cuts, choking, or other injuries when they get into food Give an example of a physical accidental hazards Bits of packaging, strands of hair, etc. Give example of physical natural hazards bones, fruit pits, etc. How do you prevent serious injury from physical hazards? 1. Follow hygiene practices like pulling hair back 2. Follow clean-up procedures, such as thoroughly cleaning up broken glass 3/ Remove natural physical hazards before serving, such as cherry pits What are chemical hazards? Chemical hazards are any toxic or corrosive chemicals that can cause illness or injury when eaten What are some chemicals in our establishment? Cleaning/maintenance supplies and toxic metals How do you prevent chemical hazards during cleaning and maintenance? 1. Never store food and chemicals together 2. Clearly label containers and spray bottles 3. Never mix different chemicals together 4. Use a safety data sheet 5. Wear personal protective equipment 6. Separate chemical use from food Chemicals and pesticides must have a ________________________. manufactures label (e.g. EPA registered label) Give examples of personal protective equipment (PPE) Heavy duty aprons, safety glasses, heavy-duty gloves What do you do to prevent chemical hazards from toxic metals? Use equipment made of, or lined with, a food - safe metal like stainless steel What type of metals CAN NOT be used with acidic foods? Do not use copper, copper alloys, or galvanized metals with acidic foods What metals do we exercise caution with? Lead and Mercury What is the only metal we are allowed to use as a cooking surface? Cast iron How do we prevent foods with chemical hazards before it reaches our establishment? To prevent chemical hazards due to source contamination and natural toxins, purchase food from approved suppliers and prepare foods correctly What are some examples of chemicals that contaminate our foods before it reaches our establishment? Incorrectly used preservatives or additives and environmental contaminants What are some chemicals found naturally? Example of that are some species of mushroom, some fruit seeds, leaves and vines of tomato and potato plants, kidney beans, mycotoxins from mold What are biological hazards? Biological hazards are tiny organisms that can make people sick when eaten and include illness causing bacteria, viruses, and parasites Microorganisms that cause disease are called ____________. pathogens, otherwise known as germs What are pathogens? Pathogens are microorganisms that enter the body and cause disease. What is the most common cause of food borne illness? Pathogens Can pathogens be seen with the naked eye or smelled? NO. Pathogens can not be seen with the naked eye or smelled. What is the most common way for pathogens to get into food? The most common way is through the fecal organ route Many pathogens cause __________________. Gastroenteritis Does exposure to a pathogen ALWAYS result in illness? No,. Whether a person gets sick depends on the amount of pathogen eaten and the strength of the person's immune system Who is more likely to be affected by pathogens? Highly susceptible populations (HSP) Who is part of the highly susceptible population? Young children, the elderly, pregnant women, those who have weakened immune systems Air gap The space between the faucet and the flood rim of a plumbing fixture, which can prevent contamination due to back flow Allergic reaction An immune response to a substance that would otherwise be harmless Anaphylactic shock a severe allergic reaction in which blood pressure drops and the lungs and throat swell Approved Authorized as safe by the regulatory authority Asymptomatic Diagnosed with an illness but not showing any symptoms Backflow When a sudden drop in pressure pulls contaminated water backward through a water system Bare-Hand contact The act of touching food with an uncovered hand, allowing the skin to touch the food Blast Chiller A device that can rapidly lower a food's temperature Bussing To clear away items on the tables of an establishment Calibration To adjust a thermometer to give accurate readings Celiac disease An autoimmune disorder in which tiny amounts of gluten can make someone very sick (e.g. bread) Clean in place (CIP) systems To clean and sanitize equipment surfaces without disassembly Cleaning Removing dirt, grime, and pathogens with soap and water Concentration The amount of sanitizer in a sanitizing solution Consumer advisory A warning about the risk of food borne illness from animal products that are raw or undercooked; must include a disclosure and a reminder Contaminated An item that contains a physical, chemical, or biological hazard Critical control point (CCP) A step in a food process where a food hazard can be prevented, eliminated, or reduced to an acceptable level Critical limit A measurable or observable limit that must be met to control a hazard Cross-contact When a food allergen crosses into a non-allergenic food Cross-contamination When a food hazard crosses from one object or surface to contaminate another Deliberate contamination When someone adds a hazard to food on purpose Disclosure A written statement that identifies food that contains (or can be ordered to contain) raw or undercooked animal products in a consumer advisory Dry storage area A space used to store food at room temperature EPA United States Environmental Protection Agency Exclude When an employee must be sent home because he or she has a certain illness or symptom Exposure When someone eats food that makes someone else sick, attends an event or works at the site of a disease outbreak, or has close contact with a sick person at home FDA United States Food and Drug Administration Fecal-oral route A path for spreading illness when pathogens from an infected person's feces find their way into another person's mouth First-In, First-Out (FIFO) A system for storing and using food in which the first food item prepared should be used first Flood rim The edge of a plumbing fixture over which water would flow if it were full Flow of food The path that food follows from production to service Food allergen A food that causes an allergic reaction Foodborne Carried through food Food-contact surface A surface that regularly touches food Foot candle A measurement of light referring to the light cast by a standard candle in a 1-foot radius sphere Gastroenteritis Inflammation of the stomach and intestines causing flu like symptoms, often due to food borne illness Generally recognized as safe (GRAS) Term used by the FDA to describe something that is considered safe to add to food HACCP (Hazard Analysis Critical Control Point) A process used in food service to identify and prevent or correct hazards Hand antiseptic A liquid or gel used in food service to identify and prevent or correct hazards Hazard analysis The process of identifying the likelihood and severity of hazards in the food establishment Highly Susceptible Population (HSP) People who are vulnerable to foodborne illnesses Holding To keep a portion of food available at a controlled temperature, like in self service areas Imminent health hazard A serious threat (like a flood, fire, power outage, or food borne illness outbreak) that must be corrected immediately to keep people safe Immunocompromised A person whose immune system is weak due to a specific condition, such as pregnancy or cancer Incubation period The amount of time it takes for symptoms to show after a person is infected Integrated pest management (IPM) A program designed to keep pests out of an establishment and to remove those that get in Jaundice Yellowing of the skin and whites of the eyes Jet air dryer A device that uses hot air to dry wet hands Non-allergic food A food that does not normally contain an allergen Non-continuous cooking process A cooking process that is stopped to finish later Non-food-contact surface A surface that does not normally touch food Outbreak When two or more people catch the same illness after eating food from the same source Pathogens A microorganism that causes disease Personal Protective Equipment (PPE) Items such as protective clothing, masks, gloves, and eyewear used to protect employees Person in charge The person at a food establishment who is responsible for the establishment, such as a manager Pest Control Operator (PCO) Licensed professional who uses safe, current methods to prevent and control pests