FOOD SAFETY MANAGER Study guides, Class notes & Summaries

What type of person is at high risk for food born illnesses? - ANSWERS-Young children, elderly, people with weak immune systems Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWERS-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? - ANSWERS-Biological, Physical, Chemical What does FATTOM stand...

Food Safety Manager Exam with 100% verified answers The Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests -Correct Answer-d) complying with staff's vacation requests In order to continue working, what should a Food Employee with a minor cut on their hand do? a) Not allowed to work ...

HACCP - ANSWER-Hazard Analysis Critical Control Point When creating a HACCP plan, what is the purpose of the Hazard Analysis? - ANSWER- What is an example of a monitoring system for a HACCP plan? - ANSWER- What is the purpose of a regulatory authority inspection? - ANSWER- A manager wants to make sure his employees comply with the new food safety policy. What is the best way for the manager to promote compliance? - ANSWER-Train them on the new policy and then follow up. A food ma...

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. Cost of Foodborne illnesses - ANSWER--Loss of customers and sales -Loss of reputation -Negative work exposure -Lower staff morale -Lawsuits and legal fees Staff missin...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally

What groups of people are most vulnerable to foodborne diseases? - ANSWER-Senior citizens Pregnant women Preschool age children People who suffer from weakened immune systems What are 4 types of contamination? - ANSWER-Biological Chemical Physical Cross contamination What are some different types of chemical contamination? - ANSWER-Cleaners Sanitizers Polishes What are some different types of biological contamination? - ANSWER-Harmful bacteria Viruses Fungi Parasites What ...

What is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - ANSWER-a. a metal probed thermometer it is a thermometer with a metal probe, the sensing area is the tip of the probe and the reading is given digitally commonly used to measure the temperature of thick and thin food What is the best approach to dealing with pests? a. deny pests food, water, and shelter b. deny pe...

Name an agency other than the Food and Drug Administration or FDA that is also involved in food safety. - ANSWER-USDA, CDC, NMFS, OSHA This is the most important federal agency regarding food safety. - ANSWER-FDA The FDA recommends, and some local food Administration require, establishments to implement this system. - ANSWER-HACCP This is the first and main objective of the inspector. - ANSWER-Safety Each year this the number of people in the U.S. who contract a foodborne illness fro...

What should policies communicate? -ANSWER-Standard Operating Procedures and expectations for employees Which of the following is an effective follow up to a hand washing training? -ANSWER-Observing how and when food workers wash their hands What is likely to result from implementing a HACCP plan in a food service establishment? -ANSWER-Increase in product safety Which employee violation can be considered a zero tolerance issue that is punishable by termination on the first offense? -ANS...