360 Food Safety Manager Exam Practice Questions
Solved Correctly to Pass
food borne hazards - Answer biological, chemical, physical
Hard Analysis and Critical Control Point (HACCP) - Answer HACCP is a management system in which food
safety is addressed through the analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing, distribution and consumption of
the finished product
HACCP 7 steps - Answer -Conducting Hazard Analysis
-Identify Critical Control Points (ccps)
-Establish Critical Limits for preventive measures
-Set up procedures to monitor ccps
-Establish corrective actions
-Verify the system is working
-Record keeping of HACCP system
Federal Food and Drug Administration (FDA) - Answer Regulate food processing,
shipping/manufacturing
They set label standards and update food code
Other Federal Agencies - Answer USDA
EPA
CDC
NMFS
OSHA
CPSC
NSF
, State/Local Regulations/inspection - Answer Conduct Inspections
Enforce food safety laws
Issue Permits
Operate under HACCP plan
Inspection rules - Answer must follow inspector around and be open about any questions they have.
signing towards end confirms that inspection took place. Most places have from 10- 90 days to correct
violations or the establishment can close down until changes have been made
Biological Hazard - Answer Living organism, that is a toxic infectious agent to humans when eaten,
inhaled, or comes in contact with skin
Main cause of food borne Illness
Example(Parasite, Bacteria, Yeast, Mold spores)
NEED- oxygen, Water, food, place to live to survive
Viruses - Answer Complicated assemblies of molecules, proteins, Nucleic acids lipids &carbohydrates,
they are not living things and need no enter a living cell in order to multiply
Virus enters human - Answer through a infected person, it passes along through dirty hands, bodily
fluids such as saliva & blood
Hepatitis A - Answer Viral infection in intestinal tract, received by contaminated food/water OR received
through food if contaminated person prepared food
Parasites - Answer organisms that derive nutrients from living hosts
Transmitted;Water, Soil, person to person
Size: Tiny cells to visible worms
Common parasites- Protozoa, roundworms, tapeworms,
Toxoplama gondii - Answer this parasites has led to hospitalization and death, causes toxo plasmosis
Solved Correctly to Pass
food borne hazards - Answer biological, chemical, physical
Hard Analysis and Critical Control Point (HACCP) - Answer HACCP is a management system in which food
safety is addressed through the analysis and control of biological, chemical, and physical hazards from
raw material production, procurement and handling, to manufacturing, distribution and consumption of
the finished product
HACCP 7 steps - Answer -Conducting Hazard Analysis
-Identify Critical Control Points (ccps)
-Establish Critical Limits for preventive measures
-Set up procedures to monitor ccps
-Establish corrective actions
-Verify the system is working
-Record keeping of HACCP system
Federal Food and Drug Administration (FDA) - Answer Regulate food processing,
shipping/manufacturing
They set label standards and update food code
Other Federal Agencies - Answer USDA
EPA
CDC
NMFS
OSHA
CPSC
NSF
, State/Local Regulations/inspection - Answer Conduct Inspections
Enforce food safety laws
Issue Permits
Operate under HACCP plan
Inspection rules - Answer must follow inspector around and be open about any questions they have.
signing towards end confirms that inspection took place. Most places have from 10- 90 days to correct
violations or the establishment can close down until changes have been made
Biological Hazard - Answer Living organism, that is a toxic infectious agent to humans when eaten,
inhaled, or comes in contact with skin
Main cause of food borne Illness
Example(Parasite, Bacteria, Yeast, Mold spores)
NEED- oxygen, Water, food, place to live to survive
Viruses - Answer Complicated assemblies of molecules, proteins, Nucleic acids lipids &carbohydrates,
they are not living things and need no enter a living cell in order to multiply
Virus enters human - Answer through a infected person, it passes along through dirty hands, bodily
fluids such as saliva & blood
Hepatitis A - Answer Viral infection in intestinal tract, received by contaminated food/water OR received
through food if contaminated person prepared food
Parasites - Answer organisms that derive nutrients from living hosts
Transmitted;Water, Soil, person to person
Size: Tiny cells to visible worms
Common parasites- Protozoa, roundworms, tapeworms,
Toxoplama gondii - Answer this parasites has led to hospitalization and death, causes toxo plasmosis
