Food Safety Manager Exam Tap Series
Exam Questions and Answers 100%
SOLVED
What type of person is at high risk for food born illnesses? - ANSWER-Young children,
elderly, people with weak immune systems
Active Managerial Control focuses on the top five foodborne illness risk factors: -
ANSWER-Purchasing food from an unsafe source, Failing to cook food correctly, Poor
personal hygiene, Working with contaminated equipment, Holding food at incorrect
temperatures
What are the three food contaminants? - ANSWER-Biological, Physical, Chemical
What does FATTOM stand for? - ANSWER-Food, Acidity, Temperature, Time, Oxygen,
Moisture
What is the acronym related to the FDA Food System Defense? - ANSWER-A.L.E.R.T.
Single-use gloves should: - ANSWER-Be used when handling ready-to-eat foods,
Never be used in place of hand washing, Never be washed and reused, Be changed if
dirty or torn, when changing tasks, or after handling money, Bare hand contact should
be avoided when handling ready-to-eat foods, especially when serving High Risk
populations
Food handlers with vomiting or diarrhea must meet one of the following before they can
return to work: - ANSWER-Have had no symptoms for at least 24 hours, Have a written
release from a medical practitioner
Food handlers with jaundice: - ANSWER-Must be reported to the regulatory authority,
Must have a written release from a medical practitioner and approval from the
regulatory authority before returning to work
Exam Questions and Answers 100%
SOLVED
What type of person is at high risk for food born illnesses? - ANSWER-Young children,
elderly, people with weak immune systems
Active Managerial Control focuses on the top five foodborne illness risk factors: -
ANSWER-Purchasing food from an unsafe source, Failing to cook food correctly, Poor
personal hygiene, Working with contaminated equipment, Holding food at incorrect
temperatures
What are the three food contaminants? - ANSWER-Biological, Physical, Chemical
What does FATTOM stand for? - ANSWER-Food, Acidity, Temperature, Time, Oxygen,
Moisture
What is the acronym related to the FDA Food System Defense? - ANSWER-A.L.E.R.T.
Single-use gloves should: - ANSWER-Be used when handling ready-to-eat foods,
Never be used in place of hand washing, Never be washed and reused, Be changed if
dirty or torn, when changing tasks, or after handling money, Bare hand contact should
be avoided when handling ready-to-eat foods, especially when serving High Risk
populations
Food handlers with vomiting or diarrhea must meet one of the following before they can
return to work: - ANSWER-Have had no symptoms for at least 24 hours, Have a written
release from a medical practitioner
Food handlers with jaundice: - ANSWER-Must be reported to the regulatory authority,
Must have a written release from a medical practitioner and approval from the
regulatory authority before returning to work
