Food Protection Manager Exam
Questions and Answers 100% Pass
TCS - ✔✔time/temperature control food
TCS foods - ✔✔meat, dairy, shellfish,fish, poultry, melon, cooked rice, beans, and
vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy
greens, baked potatoes
PHF - ✔✔Potential hazards to food safety
potential hazards to food safety - ✔✔biological, chemical, physical
biological hazards to food safety - ✔✔bacteria, virus, fungi(yes, mold), parasites
chemical hazards to food safety - ✔✔cleaning supplies, sanitizers, polishes, toxic metals,
pesticides
physical hazards to food safety - ✔✔nails, hair, bandages, fish bones, fruit pits, staples,
glass, dirt, metal shavings
outbreak when - ✔✔2 or more people have same symptoms after eating same food
investigation
confirmation
stool sample
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
,higher risk population to food borne illnesses - ✔✔elderly
infants
taking meds or ill
food safety - ✔✔accidental
food defense - ✔✔deliberate. spitting in food
food security - ✔✔making sure you have enough food
food borne illness - ✔✔illness carried or transmitted to people by food.
not bad food
can sneeze on good food and they get sick
risk factors for food borne illness - ✔✔purchasing from unsafe sources
failing to cook properly
holding food at incorrect temps
using contaminated equipment
poor hygiene
food becomes unsafe when - ✔✔time temp abuse
cross contamination
poor personal hygiene
poor cleaning and sanitizing
time temp abuse - ✔✔when food stayed too long at temperatures good for pathogen
growth
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
, time temp abuse when - ✔✔not held at correct temps
not cooked or reheated enough to kill pathogens
not cooled correctly
cross-contamination - ✔✔when pathogen transferred from one surface to another
cross contamination causes food borne illness when - ✔✔basically a contaminated part
touches ready to eat food or food that is going to the customer without any further
cooking
FDA inspects - ✔✔everything besides meat, poultry and eggs
USDA inspects - ✔✔meat poultry and eggs
CDC - ✔✔centers for disease control
food borne illness studies
PHS - ✔✔public health surface
oversees public health issues in the US
What does each state use to create laws and establish regulatory requirements? -
✔✔FDA model food code
microorganisms - ✔✔small living organism
pathogen - ✔✔illness causing microorganism
toxin - ✔✔poison
microorganisms that can contaminate food and cause food borne illness - ✔✔bacteria-
salmonella, E. coli, listeria, vibrio
virus-norovirus, hepatitis A
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 3
Questions and Answers 100% Pass
TCS - ✔✔time/temperature control food
TCS foods - ✔✔meat, dairy, shellfish,fish, poultry, melon, cooked rice, beans, and
vegetables, oil with garlic mixture, raw sprouts, sliced melons, cut tomatoes and leafy
greens, baked potatoes
PHF - ✔✔Potential hazards to food safety
potential hazards to food safety - ✔✔biological, chemical, physical
biological hazards to food safety - ✔✔bacteria, virus, fungi(yes, mold), parasites
chemical hazards to food safety - ✔✔cleaning supplies, sanitizers, polishes, toxic metals,
pesticides
physical hazards to food safety - ✔✔nails, hair, bandages, fish bones, fruit pits, staples,
glass, dirt, metal shavings
outbreak when - ✔✔2 or more people have same symptoms after eating same food
investigation
confirmation
stool sample
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 1
,higher risk population to food borne illnesses - ✔✔elderly
infants
taking meds or ill
food safety - ✔✔accidental
food defense - ✔✔deliberate. spitting in food
food security - ✔✔making sure you have enough food
food borne illness - ✔✔illness carried or transmitted to people by food.
not bad food
can sneeze on good food and they get sick
risk factors for food borne illness - ✔✔purchasing from unsafe sources
failing to cook properly
holding food at incorrect temps
using contaminated equipment
poor hygiene
food becomes unsafe when - ✔✔time temp abuse
cross contamination
poor personal hygiene
poor cleaning and sanitizing
time temp abuse - ✔✔when food stayed too long at temperatures good for pathogen
growth
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 2
, time temp abuse when - ✔✔not held at correct temps
not cooked or reheated enough to kill pathogens
not cooled correctly
cross-contamination - ✔✔when pathogen transferred from one surface to another
cross contamination causes food borne illness when - ✔✔basically a contaminated part
touches ready to eat food or food that is going to the customer without any further
cooking
FDA inspects - ✔✔everything besides meat, poultry and eggs
USDA inspects - ✔✔meat poultry and eggs
CDC - ✔✔centers for disease control
food borne illness studies
PHS - ✔✔public health surface
oversees public health issues in the US
What does each state use to create laws and establish regulatory requirements? -
✔✔FDA model food code
microorganisms - ✔✔small living organism
pathogen - ✔✔illness causing microorganism
toxin - ✔✔poison
microorganisms that can contaminate food and cause food borne illness - ✔✔bacteria-
salmonella, E. coli, listeria, vibrio
virus-norovirus, hepatitis A
COPYRIGHT © 2025 BY BRITTIE DONALD, ALL RIGHTS RESERVED 3
