TAP Series: Food Safety Training Questions With 100%Solved Answers

TAP Series: Food Safety Training
Questions With 100%Solved Answers
Highly Susceptible Populations - -The very young
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-The elderly
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-The chronically ill
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-Those with immune problems
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5 most common risk factors - -Food from unsafe sources
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-Contaminated equipment w


-Poor personal hygiene
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-Inadequate cooking w


-Inadequate hot and cold holding w w w w




USDA - United States Department of Agriculture
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Regulates meat, poultry, eggs, and food crossing state boundaries/involves more than 1
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state

FDA - Food and Drug Administration
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Regulates all food other than meat, poultry, and eggs
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Publishes food code w w




CDC and PHS - Centers for Disease Control and Prevention
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Public Health Service
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Conducts research into causes of illness and assists in investigations
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Role of manager - -Ensure safety of customers
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-Ensure food is safe from time it is delivered until food service
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-Ensure rules are in place and followed
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-Ensure staff knows their roles
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-Be prepared for inspection
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Active Management controls - -Create a set of standard operating procedures (SOPs)
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- Ensure SOPs are followed
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-Train staff w


-Evaluate and revise w w


-Identify and control possible hazards throughout the flow of food
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Time and Temperature Controlled For Safety (TCS) - Most likely to become unsafe
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AGRADESOLUTIONS i

, ex. Dairy, eggs, chicken, cooked rice, melons, sprouts, vacuum packaged food, meats, fi
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sh, cooked potatoes
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Ready to Eat Food - ex. Vegetables, fruits, deli, and bakery items
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Biological Contaminants - Also known as Pathogens.
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Bacteria, viruses, parasites, fungi
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Chemical Contaminants - -Cleaners, sanitizers, poisons, pesticides
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-Can cause Vomiting and Diarrhea
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-Ready to eat food and acidic foods are at risk
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Can be prevented by using approved chemicals, keeping chemicals in their original conta
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iners and stored away from food, following the manufacturer's directions, and using appr
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opriate kitchenware w




Physical Contaminants - - w w w


Hair, fingernails, bandages, glass, metal shavings, staples, bones, dirt, bits of packaging
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-Symptoms include cuts, dental damage, choking, bleeding, and pain
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-All foods are at risk
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Can be prevented by watching for items that can spill into food, limit wearing jewelry (plai
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n wedding band is permitted), wearing hair and beard nets, closely inspecting food when
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receiving and rejecting broken or damaged packaging, and taking precautions when clea
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ning up broken glass and other broken packaging
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FATTOM: the 6 factors that affect bacterial growth - Food
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Acidity
Temperature
Time
Oxygen
Moisture

Consumer Advisory - - w w w


Statements related to increased risk of eating raw or under cooked animal derived foods
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Must be on menus and/or menu boards, placards, table tents, or accessible & readable
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materials

Shigella spp. w


Characteristics - -Found in human feces, remains for weeks after symptoms have ended
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-Occurs when eating/ drinking contaminated food
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-Transferred by flies w w


-Only small amounts needed for infection
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AGRADESOLUTIONS i