FOOD SAFETY MANAGER STUDY GUIDE
Questions and Answers
1.A foodborne illness is a disease transmitted to people
through food. An illness is considered an outbreak when
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.
2.Cost of Foodborne illnesses
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
3.How foodborne illnesses occur- Unsafe food is the result of
contamination
Answer -Biological
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,-Chemical
-Physical
4.Biological Contaminants
Answer -Bacteria
-Viruses
-Fungi
-Parasites
5.Chemical Contaminants
Answer -Cleaners
-Sanitizers
-Polishes
6.Physical Hazards
Answer -Metal shavings
-Staples
-Bandages
-Glass
-Dirt
-Natural objects (fish bones in a fillet)
7.How food becomes unsafe- 5 Risk factors for foodborne
illness
Answer 1. purchasing food from unsafe sources
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, 2.failing to cook food correctly
3.holding food at incorrect temperatures
4.using contaminated equipment
5.practicing poor personal hygiene
8.How food becomes unsafe- 4 Major reasons
Answer 1. time-temp abuse
2.cross contamination
3.poor personal hygiene
4.poor cleaning and sanitizing
9.Food most likely to become unsafe
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.
10.Ready-to-eat food- food is food that can be eaten without
further
Answer -Preparation
-washing
-cooking
11.Ready-to-eat foods include
Answer Cooked food, washed fruits and vegetables, deli meat, bakery
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20
Questions and Answers
1.A foodborne illness is a disease transmitted to people
through food. An illness is considered an outbreak when
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.
2.Cost of Foodborne illnesses
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
3.How foodborne illnesses occur- Unsafe food is the result of
contamination
Answer -Biological
1/
20
,-Chemical
-Physical
4.Biological Contaminants
Answer -Bacteria
-Viruses
-Fungi
-Parasites
5.Chemical Contaminants
Answer -Cleaners
-Sanitizers
-Polishes
6.Physical Hazards
Answer -Metal shavings
-Staples
-Bandages
-Glass
-Dirt
-Natural objects (fish bones in a fillet)
7.How food becomes unsafe- 5 Risk factors for foodborne
illness
Answer 1. purchasing food from unsafe sources
2/
20
, 2.failing to cook food correctly
3.holding food at incorrect temperatures
4.using contaminated equipment
5.practicing poor personal hygiene
8.How food becomes unsafe- 4 Major reasons
Answer 1. time-temp abuse
2.cross contamination
3.poor personal hygiene
4.poor cleaning and sanitizing
9.Food most likely to become unsafe
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.
10.Ready-to-eat food- food is food that can be eaten without
further
Answer -Preparation
-washing
-cooking
11.Ready-to-eat foods include
Answer Cooked food, washed fruits and vegetables, deli meat, bakery
3/
20
