Tap Series/ FSM Questions With Correct
Detailed Answers 2025.
what is the purpose of active managerial control? - ANSWER- identify and control
possible hazards throughout the flow of food
foodbourne intoxication is caused by eating foods that contain - ANSWER- poisons
hepatitis A virus would most likely be found in?
a. rare steak
b. raw oysters
c. baked pasta
d. tuna casserole - ANSWER- b. raw oysters
A.L.E.R.T. is a
a. FDA food defense system
b. an allergen consumer advisory system
c. food recall system
d. cross-contamination practice - ANSWER- a. FDA food defense system
what pathogen is most commonly found on the skin of healthy people?
a. listeria
b. staphylococcus aureus
c. salmonella
d. shigella - ANSWER- b. staphylococcus aureus
a woman runs out of the bathroom and frantically says the toilet is backed up and is
over-flowing into the service area. the manager should:
a. close the restaurant and report to the local health department
b. close the restroom and call a plumber to unclog the drain
c. close the restroom and report the incident to the local health department
d. close the restroom and use an approved disinfectant to clean the area - ANSWER- a.
close the restaurant and report to the local health department
pork roast or tuna casserole cooked in a microwave - ANSWER- 165 for 15 seconds
minimum foot candles for a walk-in refrigerator - ANSWER- 10 footcandles (108 LUX)
if a customer vomits in a food service establishment what should be done?
a. inform local health department
b. tell the customer to go to the hospital
c. write an incident report
, d. isolate the area until it is properly cleaned and sanitized - ANSWER- d. isolate the
area until it is properly cleaned and sanitized
which foods are mostly sources of scombrotoxin (scrombo poisoning)
a. pasta
b. fish
c. produce
d. chicken - ANSWER- b. fish
what is the most important factor when choosing a reputable food supplier?
a. it has a HACCP program or other food safety system
b. it has documented manufacturing and packing practices
c. its warehouse is close to the operation, reducing shipping time
d. it has been inspected and complies with local, state, and federal laws - ANSWER- d.
it has been inspected and complies with local, state, and federal laws
what is the purpose of Active Managerial Control?
a. keep all areas of the facility clean and pest free
b. identify, tag, and repair faulty equipment within the facility
c. identify and control possible hazards throughout the flow of food
d. document and use the correct methods for purchasing and recieving food -
ANSWER- c. identify and control possible hazards throughout the flow of food
alert - ANSWER- a process for the foundation of a food defense program. put in place
to protect from intentional food contamination from unhappy staff, terrorists,
competitors, activists, and vendors
alert acronym - ANSWER- assure
look
employees
reports
threat
center for disease control (CDC) 5 most common hazards - ANSWER- poor personal
hygeine, inadequate cooking, use of food from unapproved sources, using
contaminated equipment, holding food at inproper temp
foodbourne illnesses need to be reported to authorities - ANSWER- botulism
norovirus
nontyphoidal salmonella
ecoli
hepatitis a
shigellosis
listeriosis
thyphoid fever
Detailed Answers 2025.
what is the purpose of active managerial control? - ANSWER- identify and control
possible hazards throughout the flow of food
foodbourne intoxication is caused by eating foods that contain - ANSWER- poisons
hepatitis A virus would most likely be found in?
a. rare steak
b. raw oysters
c. baked pasta
d. tuna casserole - ANSWER- b. raw oysters
A.L.E.R.T. is a
a. FDA food defense system
b. an allergen consumer advisory system
c. food recall system
d. cross-contamination practice - ANSWER- a. FDA food defense system
what pathogen is most commonly found on the skin of healthy people?
a. listeria
b. staphylococcus aureus
c. salmonella
d. shigella - ANSWER- b. staphylococcus aureus
a woman runs out of the bathroom and frantically says the toilet is backed up and is
over-flowing into the service area. the manager should:
a. close the restaurant and report to the local health department
b. close the restroom and call a plumber to unclog the drain
c. close the restroom and report the incident to the local health department
d. close the restroom and use an approved disinfectant to clean the area - ANSWER- a.
close the restaurant and report to the local health department
pork roast or tuna casserole cooked in a microwave - ANSWER- 165 for 15 seconds
minimum foot candles for a walk-in refrigerator - ANSWER- 10 footcandles (108 LUX)
if a customer vomits in a food service establishment what should be done?
a. inform local health department
b. tell the customer to go to the hospital
c. write an incident report
, d. isolate the area until it is properly cleaned and sanitized - ANSWER- d. isolate the
area until it is properly cleaned and sanitized
which foods are mostly sources of scombrotoxin (scrombo poisoning)
a. pasta
b. fish
c. produce
d. chicken - ANSWER- b. fish
what is the most important factor when choosing a reputable food supplier?
a. it has a HACCP program or other food safety system
b. it has documented manufacturing and packing practices
c. its warehouse is close to the operation, reducing shipping time
d. it has been inspected and complies with local, state, and federal laws - ANSWER- d.
it has been inspected and complies with local, state, and federal laws
what is the purpose of Active Managerial Control?
a. keep all areas of the facility clean and pest free
b. identify, tag, and repair faulty equipment within the facility
c. identify and control possible hazards throughout the flow of food
d. document and use the correct methods for purchasing and recieving food -
ANSWER- c. identify and control possible hazards throughout the flow of food
alert - ANSWER- a process for the foundation of a food defense program. put in place
to protect from intentional food contamination from unhappy staff, terrorists,
competitors, activists, and vendors
alert acronym - ANSWER- assure
look
employees
reports
threat
center for disease control (CDC) 5 most common hazards - ANSWER- poor personal
hygeine, inadequate cooking, use of food from unapproved sources, using
contaminated equipment, holding food at inproper temp
foodbourne illnesses need to be reported to authorities - ANSWER- botulism
norovirus
nontyphoidal salmonella
ecoli
hepatitis a
shigellosis
listeriosis
thyphoid fever
