Food Safety Manager Study Guide
Questions With Answers
A foodborne illness is a disease transmitted to people through food. An illness is
considered an outbreak when: - CORRECT ANSWER-1. Two or more people have the
same symptoms after eating the same food.
2. An investigation is conducted by state and local regulatory authorities.
3. The outbreak is confirmed by laboratory analysis.
Cost of Foodborne illnesses - CORRECT ANSWER--Loss of customers and sales
-Loss of reputation
-Negative work exposure
-Lower staff morale
-Lawsuits and legal fees
Staff missing work
-Increased insurance premiums
-Staff retraining
How foodborne illnesses occur- Unsafe food is the result of contamination: - CORRECT
ANSWER--Biological
-Chemical
-Physical
Biological Contaminants: - CORRECT ANSWER--Bacteria
-Viruses
-Fungi
-Parasites
Chemical Contaminants - CORRECT ANSWER--Cleaners
-Sanitizers
-Polishes
Physical Hazards - CORRECT ANSWER--Metal shavings
-Staples
-Bandages
-Glass
-Dirt
-Natural objects (fish bones in a fillet)
How food becomes unsafe- 5 Risk factors for foodborne illness - CORRECT ANSWER-
1. purchasing food from unsafe sources
2. failing to cook food correctly
, 3. holding food at incorrect temperatures
4. using contaminated equipment
5. practicing poor personal hygiene
How food becomes unsafe- 4 Major reasons - CORRECT ANSWER-1. time-temp
abuse
2. cross contamination
3. poor personal hygiene
4. poor cleaning and sanitizing
Food most likely to become unsafe - CORRECT ANSWER-TCS foods: dairy products,
eggs, meats, poultry, fish, shellfish, cooked potatoes, cooked rice, soy and soy
products, bean sprouts, cooked tomatoes and melons & garlic and oil mixtures.
Ready-to-eat food- food is food that can be eaten without further: - CORRECT
ANSWER--Preparation
-washing
-cooking
Ready-to-eat foods include - CORRECT ANSWER-Cooked food, washed fruits and
vegetables, deli meat, bakery items and sugar, spices and seasonings
Populations at high risks for foodborne illnesses - CORRECT ANSWER-Elderly people,
preschool-age children, people with compromised immune systems
Training and Monitoring - CORRECT ANSWER-Train staff to follow food safety
procedures, provide initial and ongoing training, provide all staff with general food safety
knowledge, provide job specific food safety training, retrain staff regularly, monitor staff
to make sure they are following procedures and document training.
Government Agencies - CORRECT ANSWER--The food and drug administration (FDA)
-US Department of agriculture (USDA)
-Centers for Disease control and prevention (CDC)
-US public health service (PHS)
-State and local regulatory authorities
Contaminants come from a variety of places - CORRECT ANSWER--Animals we use
for food
-Air, contaminated water, and dirt
-People-delibretly or accidentally
People can contaminate food when - CORRECT ANSWER--They dont wash their
hands after using the restroom
-They are in contact with a person who is sick
-They sneeze or vomit onto food or food contacts surfaces
-They touch dirty food-contact surfaces and equipment and then touch food
Questions With Answers
A foodborne illness is a disease transmitted to people through food. An illness is
considered an outbreak when: - CORRECT ANSWER-1. Two or more people have the
same symptoms after eating the same food.
2. An investigation is conducted by state and local regulatory authorities.
3. The outbreak is confirmed by laboratory analysis.
Cost of Foodborne illnesses - CORRECT ANSWER--Loss of customers and sales
-Loss of reputation
-Negative work exposure
-Lower staff morale
-Lawsuits and legal fees
Staff missing work
-Increased insurance premiums
-Staff retraining
How foodborne illnesses occur- Unsafe food is the result of contamination: - CORRECT
ANSWER--Biological
-Chemical
-Physical
Biological Contaminants: - CORRECT ANSWER--Bacteria
-Viruses
-Fungi
-Parasites
Chemical Contaminants - CORRECT ANSWER--Cleaners
-Sanitizers
-Polishes
Physical Hazards - CORRECT ANSWER--Metal shavings
-Staples
-Bandages
-Glass
-Dirt
-Natural objects (fish bones in a fillet)
How food becomes unsafe- 5 Risk factors for foodborne illness - CORRECT ANSWER-
1. purchasing food from unsafe sources
2. failing to cook food correctly
, 3. holding food at incorrect temperatures
4. using contaminated equipment
5. practicing poor personal hygiene
How food becomes unsafe- 4 Major reasons - CORRECT ANSWER-1. time-temp
abuse
2. cross contamination
3. poor personal hygiene
4. poor cleaning and sanitizing
Food most likely to become unsafe - CORRECT ANSWER-TCS foods: dairy products,
eggs, meats, poultry, fish, shellfish, cooked potatoes, cooked rice, soy and soy
products, bean sprouts, cooked tomatoes and melons & garlic and oil mixtures.
Ready-to-eat food- food is food that can be eaten without further: - CORRECT
ANSWER--Preparation
-washing
-cooking
Ready-to-eat foods include - CORRECT ANSWER-Cooked food, washed fruits and
vegetables, deli meat, bakery items and sugar, spices and seasonings
Populations at high risks for foodborne illnesses - CORRECT ANSWER-Elderly people,
preschool-age children, people with compromised immune systems
Training and Monitoring - CORRECT ANSWER-Train staff to follow food safety
procedures, provide initial and ongoing training, provide all staff with general food safety
knowledge, provide job specific food safety training, retrain staff regularly, monitor staff
to make sure they are following procedures and document training.
Government Agencies - CORRECT ANSWER--The food and drug administration (FDA)
-US Department of agriculture (USDA)
-Centers for Disease control and prevention (CDC)
-US public health service (PHS)
-State and local regulatory authorities
Contaminants come from a variety of places - CORRECT ANSWER--Animals we use
for food
-Air, contaminated water, and dirt
-People-delibretly or accidentally
People can contaminate food when - CORRECT ANSWER--They dont wash their
hands after using the restroom
-They are in contact with a person who is sick
-They sneeze or vomit onto food or food contacts surfaces
-They touch dirty food-contact surfaces and equipment and then touch food
