TAPS SERIES FOOD SAFETY MANAGER
COURSE EXAM QUESTIONS AND
ANSWERS 100% SOLVED
, -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 - ANSWERSalmonella Typhi
-very young
-elderly
-chronically ill
-immune problems - ANSWERHighly 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 - ANSWERFive Most Common Risk Factors
U.S. Department of Agriculture (USDA) - ANSWERa governmental agency responsible
for inspecting and rating meat, poultry, and eggs for freshness and quality
Food and Drug Administration (FDA) - ANSWERRegulates all food other than meat,
poultry and eggs. Publishes Food Code (food safety guidelines, not law)
Center for Disease Control and Prevention (CDC) - ANSWERConducts research into
causes of illness and assists in investigations
Public Health Service (PHS) - ANSWERConducts 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 - ANSWERActive 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 - ANSWERYour Role As A Manager
COURSE EXAM QUESTIONS AND
ANSWERS 100% SOLVED
, -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 - ANSWERSalmonella Typhi
-very young
-elderly
-chronically ill
-immune problems - ANSWERHighly 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 - ANSWERFive Most Common Risk Factors
U.S. Department of Agriculture (USDA) - ANSWERa governmental agency responsible
for inspecting and rating meat, poultry, and eggs for freshness and quality
Food and Drug Administration (FDA) - ANSWERRegulates all food other than meat,
poultry and eggs. Publishes Food Code (food safety guidelines, not law)
Center for Disease Control and Prevention (CDC) - ANSWERConducts research into
causes of illness and assists in investigations
Public Health Service (PHS) - ANSWERConducts 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 - ANSWERActive 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 - ANSWERYour Role As A Manager
