Food Safety Manager Exam Study
Questions and Answers 100% Pass
It takes ______ people for an illness to be considered a part of an outbreak -
ANSWER✔✔-2
The three forms of contamination are biological, chemical and ____ -
ANSWER✔✔-Physical
The five common risk factors responsible for food borne illness outbreaks
in the U.S. are: Purchasing food from unsafe ______, Failing to cook food
________, Holding food at incorrect ________, Using contaminated
_________, Practicing poor personal __________ - ANSWER✔✔-Sources,
adequately, temperatures, equipment, hygiene
Four major reasons that food becomes unsafe: Time/Temperature ______,
Cross _______, Poor personal _______, Poor cleaning and ________ -
ANSWER✔✔-abuse, contamination, hygiene, sanitizing
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/18
,TCS stands for T_____/T_____ C______ S______ - ANSWER✔✔-
Time/Temperature Control Safety
Those foods are on the TCS list because they are more likely to become
______ and have all been involved in food borne illness ______ -
ANSWER✔✔-unsafe; outbreaks
Ready to eat foods are foods that have been _______, prepped or cooked -
ANSWER✔✔-washed
Elderly people's immune system B______ D______ with age -
ANSWER✔✔-Breaks Down
Preschool aged children's immune system is S______ D_______ -
ANSWER✔✔-Still Developing
The _________ is responsible for the safety of food in a food service
establishment - ANSWER✔✔-Manager
Inspecting non-agricultural food, regulating food that crosses state lines,
and developing the modle food code ______ - ANSWER✔✔-FDA
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/18
, Inspecting meat, poultry, eggs, and regulating food that crosses state
boundaries ____ - ANSWER✔✔-USDA
Writing/adopting codes to regulate retail and food service operations
S_____ and L_____ regulatory authorities - ANSWER✔✔-State; Local
The most common way pathogens are transferred to food is through
______ personal hygiene - ANSWER✔✔-Poor
Bacteria typically found on the ______ of food - ANSWER✔✔-Surface
Two of the most common symptoms of food borne illness are ______ and
vomiting - ANSWER✔✔-Diarrhea
Yellowing of the skin and eyes is a symptom known as ____ -
ANSWER✔✔-Jaundice
Bacteria require these 6 conditions to grow: F____ A_____ T_______
T______ O______ M_______ - ANSWER✔✔-Food Activity Temperature
Time Oxygen Moisture
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/18
Questions and Answers 100% Pass
It takes ______ people for an illness to be considered a part of an outbreak -
ANSWER✔✔-2
The three forms of contamination are biological, chemical and ____ -
ANSWER✔✔-Physical
The five common risk factors responsible for food borne illness outbreaks
in the U.S. are: Purchasing food from unsafe ______, Failing to cook food
________, Holding food at incorrect ________, Using contaminated
_________, Practicing poor personal __________ - ANSWER✔✔-Sources,
adequately, temperatures, equipment, hygiene
Four major reasons that food becomes unsafe: Time/Temperature ______,
Cross _______, Poor personal _______, Poor cleaning and ________ -
ANSWER✔✔-abuse, contamination, hygiene, sanitizing
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 1/18
,TCS stands for T_____/T_____ C______ S______ - ANSWER✔✔-
Time/Temperature Control Safety
Those foods are on the TCS list because they are more likely to become
______ and have all been involved in food borne illness ______ -
ANSWER✔✔-unsafe; outbreaks
Ready to eat foods are foods that have been _______, prepped or cooked -
ANSWER✔✔-washed
Elderly people's immune system B______ D______ with age -
ANSWER✔✔-Breaks Down
Preschool aged children's immune system is S______ D_______ -
ANSWER✔✔-Still Developing
The _________ is responsible for the safety of food in a food service
establishment - ANSWER✔✔-Manager
Inspecting non-agricultural food, regulating food that crosses state lines,
and developing the modle food code ______ - ANSWER✔✔-FDA
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 2/18
, Inspecting meat, poultry, eggs, and regulating food that crosses state
boundaries ____ - ANSWER✔✔-USDA
Writing/adopting codes to regulate retail and food service operations
S_____ and L_____ regulatory authorities - ANSWER✔✔-State; Local
The most common way pathogens are transferred to food is through
______ personal hygiene - ANSWER✔✔-Poor
Bacteria typically found on the ______ of food - ANSWER✔✔-Surface
Two of the most common symptoms of food borne illness are ______ and
vomiting - ANSWER✔✔-Diarrhea
Yellowing of the skin and eyes is a symptom known as ____ -
ANSWER✔✔-Jaundice
Bacteria require these 6 conditions to grow: F____ A_____ T_______
T______ O______ M_______ - ANSWER✔✔-Food Activity Temperature
Time Oxygen Moisture
Copyright ©EMILLYCHARLOTE 2025 ACADEMIC YEAR, ALL RIGHTS RESERVED. Page 3/18
