Food Safety Manager Questions With A+
Graded Answers
It takes ______ people for an illness to be considered a part of an outbreak -
CORRECT ANSWER-2
The three forms of contamination are biological, chemical and ____ - CORRECT
ANSWER-Physical
The five common risk factors responsible for food borne illness outbreaks in the U.S.
are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food
at incorrect ________, Using contaminated _________, Practicing poor personal
__________ - CORRECT ANSWER-Sources, adequately, temperatures, equipment,
hygiene
Four major reasons that food becomes unsafe: Time/Temperature ______, Cross
_______, Poor personal _______, Poor cleaning and ________ - CORRECT
ANSWER-abuse, contamination, hygiene, sanitizing
TCS stands for T_____/T_____ C______ S______ - CORRECT ANSWER-
Time/Temperature Control Safety
Those foods are on the TCS list because they are more likely to become ______ and
have all been involved in food borne illness ______ - CORRECT ANSWER-unsafe;
outbreaks
Ready to eat foods are foods that have been _______, prepped or cooked - CORRECT
ANSWER-washed
Elderly people's immune system B______ D______ with age - CORRECT ANSWER-
Breaks Down
Preschool aged children's immune system is S______ D_______ - CORRECT
ANSWER-Still Developing
The _________ is responsible for the safety of food in a food service establishment -
CORRECT ANSWER-Manager
Inspecting non-agricultural food, regulating food that crosses state lines, and developing
the modle food code ______ - CORRECT ANSWER-FDA
, Inspecting meat, poultry, eggs, and regulating food that crosses state boundaries ____ -
CORRECT ANSWER-USDA
Writing/adopting codes to regulate retail and food service operations S_____ and
L_____ regulatory authorities - CORRECT ANSWER-State; Local
The most common way pathogens are transferred to food is through ______ personal
hygiene - CORRECT ANSWER-Poor
Bacteria typically found on the ______ of food - CORRECT ANSWER-Surface
Two of the most common symptoms of food borne illness are ______ and vomiting -
CORRECT ANSWER-Diarrhea
Yellowing of the skin and eyes is a symptom known as ____ - CORRECT ANSWER-
Jaundice
Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______
O______ M_______ - CORRECT ANSWER-Food Activity Temperature Time Oxygen
Moisture
Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmonella- Farm
animals, Shigella SPP- Human ______, E.coli- Intestines of _______ - CORRECT
ANSWER-Human; Feces; Cattle
Sources of viruses Hepatitis A- _______ Feces, Norovirus- Human _________ -
CORRECT ANSWER-Human; Feces
Of these 6 pathogens, ______ is the number one cause of food borne disease in the
U.S. - CORRECT ANSWER-Norovirus
Mold can be cut from hard cheese if you take off ____ inch all the way around -
CORRECT ANSWER-1
The environment that food is harvested from can contain many different types of
_______ toxins - CORRECT ANSWER-Biological
The best way to keep them from contaminating your food is to purchase from _____
sources - CORRECT ANSWER-Approved
Acid can cause certain metals to leech _____ into the food - CORRECT ANSWER-
Toxins
Foreign objects (natural or not) found in food are a from of _________ contamination -
CORRECT ANSWER-Physical
Graded Answers
It takes ______ people for an illness to be considered a part of an outbreak -
CORRECT ANSWER-2
The three forms of contamination are biological, chemical and ____ - CORRECT
ANSWER-Physical
The five common risk factors responsible for food borne illness outbreaks in the U.S.
are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food
at incorrect ________, Using contaminated _________, Practicing poor personal
__________ - CORRECT ANSWER-Sources, adequately, temperatures, equipment,
hygiene
Four major reasons that food becomes unsafe: Time/Temperature ______, Cross
_______, Poor personal _______, Poor cleaning and ________ - CORRECT
ANSWER-abuse, contamination, hygiene, sanitizing
TCS stands for T_____/T_____ C______ S______ - CORRECT ANSWER-
Time/Temperature Control Safety
Those foods are on the TCS list because they are more likely to become ______ and
have all been involved in food borne illness ______ - CORRECT ANSWER-unsafe;
outbreaks
Ready to eat foods are foods that have been _______, prepped or cooked - CORRECT
ANSWER-washed
Elderly people's immune system B______ D______ with age - CORRECT ANSWER-
Breaks Down
Preschool aged children's immune system is S______ D_______ - CORRECT
ANSWER-Still Developing
The _________ is responsible for the safety of food in a food service establishment -
CORRECT ANSWER-Manager
Inspecting non-agricultural food, regulating food that crosses state lines, and developing
the modle food code ______ - CORRECT ANSWER-FDA
, Inspecting meat, poultry, eggs, and regulating food that crosses state boundaries ____ -
CORRECT ANSWER-USDA
Writing/adopting codes to regulate retail and food service operations S_____ and
L_____ regulatory authorities - CORRECT ANSWER-State; Local
The most common way pathogens are transferred to food is through ______ personal
hygiene - CORRECT ANSWER-Poor
Bacteria typically found on the ______ of food - CORRECT ANSWER-Surface
Two of the most common symptoms of food borne illness are ______ and vomiting -
CORRECT ANSWER-Diarrhea
Yellowing of the skin and eyes is a symptom known as ____ - CORRECT ANSWER-
Jaundice
Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______
O______ M_______ - CORRECT ANSWER-Food Activity Temperature Time Oxygen
Moisture
Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmonella- Farm
animals, Shigella SPP- Human ______, E.coli- Intestines of _______ - CORRECT
ANSWER-Human; Feces; Cattle
Sources of viruses Hepatitis A- _______ Feces, Norovirus- Human _________ -
CORRECT ANSWER-Human; Feces
Of these 6 pathogens, ______ is the number one cause of food borne disease in the
U.S. - CORRECT ANSWER-Norovirus
Mold can be cut from hard cheese if you take off ____ inch all the way around -
CORRECT ANSWER-1
The environment that food is harvested from can contain many different types of
_______ toxins - CORRECT ANSWER-Biological
The best way to keep them from contaminating your food is to purchase from _____
sources - CORRECT ANSWER-Approved
Acid can cause certain metals to leech _____ into the food - CORRECT ANSWER-
Toxins
Foreign objects (natural or not) found in food are a from of _________ contamination -
CORRECT ANSWER-Physical
