TAPS Series Food Safety Manager
Course
-Bacteria found in blood and feces
of humans infected with Typhoid
Fever and can remain for weeks after symptoms have ended
-foods at risk: RTE
-prevent: Exclude food workers with
diarrhea,Use proper handwashing, Cook foods to minimum
internal temperatures - Answer- Salmonella Typhi
-very young
-elderly
-chronically ill
-immune problems - Answer- Highly Susceptible Populations (HSPs)
o Purchasing food from unsafe sources
o Failing to cook food adequately
o Holding food at improper temperatures
o Using contaminated equipment
o Practicing poor personal hygiene - Answer- Five Most Common Risk Factors
U.S. Department of Agriculture (USDA) - Answer- a governmental agency
responsible for inspecting and rating meat, poultry, and eggs for freshness and
quality
Food and Drug Administration (FDA) - Answer- Regulates all food other than meat,
poultry and eggs. Publishes Food Code (food safety guidelines, not law)
Center for Disease Control and Prevention (CDC) - Answer- Conducts research into
causes of illness and assists in investigations
Public Health Service (PHS) - Answer- Conducts research into causes of illness and
assists in investigations
o Create a set of Standard Operating Procedures (SOPs)
o Ensure SOPs are followed
o Train Staff
o Evaluate and revise - Answer- Active Management Controls
o Ensure safety of customer
o Ensure food is safe from the time it is delivered until food service
o Ensure rules are in place and followed
o Ensure staff knows their role
o Be prepared for inspections - Answer- Your Role As A Manager
, foodborne illness - Answer- sickness or harm caused by the consumption of unsafe
foods or beverages
o Time and Temperature Controlled for Safety (TCS) (Milk, chicken, cooked rice,
melons, sprouts, vacuum packaged foods, eggs, meats, fish, and cooked potatoes)
o Ready-to-eat (Vegetables, fruits, deli, and bakery items) - Answer- Foods Most
Likely to Become Unsafe
o Biological (also known as Pathogens) - Bacteria, Viruses, Parasites, Fungi
o Chemical - Cleaners, sanitizers, poisons
o Physical - Glass, bandages, dirt, fake fingernails, jewelry - Answer- The Three
Food Contaminants
Food, Acidity, Temperature, Time, Oxygen, Moisture - Answer- FATTOM
pathogens - Answer- disease causing agents; bacteria, virus, parasite, fungi
virus - Answer- A tiny, nonliving particle that invades and then reproduces inside a
living cell. can't be destroyed by cooking food
parasite - Answer- an organism that lives in or on another organism; one who lives
off another person; seafood, wild game, and produce are most susceptible
fungi - Answer- An organism that absorbs nutrients from the environment. produce
pathogens and some are poisonous
-Bacteria found in human feces that can remain for
weeks after symptoms have ended
-occurs when eating or drinking contaminated food or
water
-Transferred by flies
-foods at risk: Those easily contaminated by
hands, Salads with TCS food, Foods washed in
contaminated water
-prevent: Exclude food workers with
diarrhea, use proper handwashing, Control flies - Answer- Shigella spp.
-Bacteria carried by farm animals
-foods at risk: Poultry and eggs,Meat, milk and dairy
products, Produce
-prevent: • Cooking poultry and eggs to
minimum internal
temperatures
• Prevent: cross-contamination b/w poultry and RTE foods, Exclude food workers
vomiting or with diarrhea - Answer- Non-Typhoidal Salmonella (NTS)
-Bacteria found in intestines of cattle, Contamination happens during slaughter
-Also found in infected humans and contaminated water
-Produces toxins in intestines
-foods at risk: Ground beef (raw and undercooked), Contaminated
Course
-Bacteria found in blood and feces
of humans infected with Typhoid
Fever and can remain for weeks after symptoms have ended
-foods at risk: RTE
-prevent: Exclude food workers with
diarrhea,Use proper handwashing, Cook foods to minimum
internal temperatures - Answer- Salmonella Typhi
-very young
-elderly
-chronically ill
-immune problems - Answer- Highly Susceptible Populations (HSPs)
o Purchasing food from unsafe sources
o Failing to cook food adequately
o Holding food at improper temperatures
o Using contaminated equipment
o Practicing poor personal hygiene - Answer- Five Most Common Risk Factors
U.S. Department of Agriculture (USDA) - Answer- a governmental agency
responsible for inspecting and rating meat, poultry, and eggs for freshness and
quality
Food and Drug Administration (FDA) - Answer- Regulates all food other than meat,
poultry and eggs. Publishes Food Code (food safety guidelines, not law)
Center for Disease Control and Prevention (CDC) - Answer- Conducts research into
causes of illness and assists in investigations
Public Health Service (PHS) - Answer- Conducts research into causes of illness and
assists in investigations
o Create a set of Standard Operating Procedures (SOPs)
o Ensure SOPs are followed
o Train Staff
o Evaluate and revise - Answer- Active Management Controls
o Ensure safety of customer
o Ensure food is safe from the time it is delivered until food service
o Ensure rules are in place and followed
o Ensure staff knows their role
o Be prepared for inspections - Answer- Your Role As A Manager
, foodborne illness - Answer- sickness or harm caused by the consumption of unsafe
foods or beverages
o Time and Temperature Controlled for Safety (TCS) (Milk, chicken, cooked rice,
melons, sprouts, vacuum packaged foods, eggs, meats, fish, and cooked potatoes)
o Ready-to-eat (Vegetables, fruits, deli, and bakery items) - Answer- Foods Most
Likely to Become Unsafe
o Biological (also known as Pathogens) - Bacteria, Viruses, Parasites, Fungi
o Chemical - Cleaners, sanitizers, poisons
o Physical - Glass, bandages, dirt, fake fingernails, jewelry - Answer- The Three
Food Contaminants
Food, Acidity, Temperature, Time, Oxygen, Moisture - Answer- FATTOM
pathogens - Answer- disease causing agents; bacteria, virus, parasite, fungi
virus - Answer- A tiny, nonliving particle that invades and then reproduces inside a
living cell. can't be destroyed by cooking food
parasite - Answer- an organism that lives in or on another organism; one who lives
off another person; seafood, wild game, and produce are most susceptible
fungi - Answer- An organism that absorbs nutrients from the environment. produce
pathogens and some are poisonous
-Bacteria found in human feces that can remain for
weeks after symptoms have ended
-occurs when eating or drinking contaminated food or
water
-Transferred by flies
-foods at risk: Those easily contaminated by
hands, Salads with TCS food, Foods washed in
contaminated water
-prevent: Exclude food workers with
diarrhea, use proper handwashing, Control flies - Answer- Shigella spp.
-Bacteria carried by farm animals
-foods at risk: Poultry and eggs,Meat, milk and dairy
products, Produce
-prevent: • Cooking poultry and eggs to
minimum internal
temperatures
• Prevent: cross-contamination b/w poultry and RTE foods, Exclude food workers
vomiting or with diarrhea - Answer- Non-Typhoidal Salmonella (NTS)
-Bacteria found in intestines of cattle, Contamination happens during slaughter
-Also found in infected humans and contaminated water
-Produces toxins in intestines
-foods at risk: Ground beef (raw and undercooked), Contaminated
