Food Safety for Managers (RI Certification Course) Exam Questions and Answers

Many people attend Food Protection classes because - ANSWER-They are required by their employer & their local board of health to become knowledgeable in the prevention of foodborne illness Consequences of a foodborne illness could result in - ANSWER-Customers becoming violently ill and possibly dying, lawsuits, & loss of business and harm to the establishment's reputation What government agency is responsible for writing the food code? - ANSWER-The FDA, Food & Drug Administration What is one of the primary roles of the PIC (Person in charge)? - ANSWER-Ensure compliance with code requirements Which is NOT an example of "Demonstration of Knowledge"? - ANSWER-Being fluent in at least one other language than English If an establishment does not have a designated PIC it could result in - ANSWER-A foodborne illness outbreak & a citation or violation from the health department What is the required tempature to cook chicken? - ANSWER-165 degrees F What is the required temperature to cook beef? - ANSWER-155 degrees F What is the required temperature to cook eggs? - ANSWER-145 degrees F What is the required cold-holding temperature range? - ANSWER-41 degrees F or lower What is the required hot-holding temperature range? - ANSWER-135 degrees F or higher Which is NOT considered a major cause of foodborne illness? - ANSWER-Purchasing food from approved sources An example of an unapproved vendor or source could be: - ANSWER-Catching your own fish to serve at your establishment, having someone prepare your desserts out of their home, or getting food from another restaurant Which groups are ALL considered highly susceptible populations HSP? - ANSWER-Elderly, young children, and someone with AIDS Highly susceptible populations are at a higher risk of: - ANSWER-Suffering severe consequences from developing a foodborne illness, possibly including death TCS refers to food that - ANSWER-is more likely to be implicated in foodborne illness outbreaks, especially if they are time-temperature abused What does TCS stand for? - ANSWER-Time Temperature control for safety What foods are All TCS foods? - ANSWER-Shell eggs, poultry, garlic-in-oil mixtures What does F.A.T.T.O.M. stand for? - ANSWER-F= Food, A= Acidity, T= Temperature, T= Time, O= Oxygen, M= Moisture What are the 3 different hazard categories? - ANSWER-Biological, Chemical, and Physical What is the maximum amount of time TCS foods can remain the the tempature danger zone for? - ANSWER-4 hours What is the temperature danger zone? - ANSWER-Bewtween 41 and 135 degrees F