FOOD PROTECTION MANAGER CORRECT
COMPREHENSIVE QUESTIONS AND ANSWERS
SURE A+
- ✔✔should be stored in dry well ventilated conditions between 50 and 70 deg with a
relative humidity of 50-70 percent
✔✔tcs foods - ✔✔must be stored at 41 deg or below to prevent or slow the
multiplication of pathogenic and spoilage microorganisms
✔✔guidelines for accepting food supplies - ✔✔-fresh and within code date
-clean undamaged package
-free from pests or other forms of contamination
-at the correct safe temp refrigerated foods at 41 deg or precooked hot foods at 135
deg-
✔✔freezer burn - ✔✔dehydration damage to caused by the formation of ice crystals
✔✔tcs food temp should be measured - ✔✔-as it is received
-toward the end of the predicted cooking period
-foods being thawed-toward the end of predicted thawing period
-during hot holding/cold holding/cooling frequently
-freezer and refrigeration units should be checked at least once a day
✔✔Fda Food code - ✔✔set of recommendations and guidelines that provide a model
for state and local legislation
✔✔employees should know their responsibility to - ✔✔keep clean
protect food
follow good habits
stay alert to hazards
follow rules
, follow advice and instruction
✔✔primary requirement of reasonble care - ✔✔preventing contamination
✔✔toxin - ✔✔a poison produced by some living organisms such as bacteria, molds, an
d algae
✔✔virus - ✔✔an extremely small highly infectious pathagen
✔✔viruses reproduce when - ✔✔they invade the cells of a living host
✔✔fungi include - ✔✔mushrooms, microscopic molds, and yeasts
✔✔viruses cause - ✔✔the food born illness hepatitus A, colds and flu
✔✔infections from food born viruses include - ✔✔rotoviruses, noroviruses, small round
structured viruses(SRSV's)
✔✔mycotoxins are - ✔✔produced by some molds and are not destroyed by cooking
✔✔roundworms - ✔✔common in hogs and cause trichinosis-and cause anisakis from
eation infected cod and herring
✔✔flatworms examples - ✔✔beef, pork, and fish tapeworms and flukes such as the liver
fluke
✔✔protozoa - ✔✔single celled microorganisms which often infect water
✔✔some non-bacterial food born illnesses - ✔✔can be life threatening especially those
occurrig from viruses
✔✔biological contamination - ✔✔is the most common cause of problems in food
esatablishments
✔✔biological contamination can make - ✔✔you ill by
foodborn infection
foodborn intoxication
toxin-medicated infection
✔✔foodbourne illness - ✔✔illness caused by contaminated food. foodbourne infections,
foodbourne intoxications and toxin-medicated infections
✔✔foodbourne infection - ✔✔an illness caused by pathogenic microorganisms that live
and multiply in your body
COMPREHENSIVE QUESTIONS AND ANSWERS
SURE A+
- ✔✔should be stored in dry well ventilated conditions between 50 and 70 deg with a
relative humidity of 50-70 percent
✔✔tcs foods - ✔✔must be stored at 41 deg or below to prevent or slow the
multiplication of pathogenic and spoilage microorganisms
✔✔guidelines for accepting food supplies - ✔✔-fresh and within code date
-clean undamaged package
-free from pests or other forms of contamination
-at the correct safe temp refrigerated foods at 41 deg or precooked hot foods at 135
deg-
✔✔freezer burn - ✔✔dehydration damage to caused by the formation of ice crystals
✔✔tcs food temp should be measured - ✔✔-as it is received
-toward the end of the predicted cooking period
-foods being thawed-toward the end of predicted thawing period
-during hot holding/cold holding/cooling frequently
-freezer and refrigeration units should be checked at least once a day
✔✔Fda Food code - ✔✔set of recommendations and guidelines that provide a model
for state and local legislation
✔✔employees should know their responsibility to - ✔✔keep clean
protect food
follow good habits
stay alert to hazards
follow rules
, follow advice and instruction
✔✔primary requirement of reasonble care - ✔✔preventing contamination
✔✔toxin - ✔✔a poison produced by some living organisms such as bacteria, molds, an
d algae
✔✔virus - ✔✔an extremely small highly infectious pathagen
✔✔viruses reproduce when - ✔✔they invade the cells of a living host
✔✔fungi include - ✔✔mushrooms, microscopic molds, and yeasts
✔✔viruses cause - ✔✔the food born illness hepatitus A, colds and flu
✔✔infections from food born viruses include - ✔✔rotoviruses, noroviruses, small round
structured viruses(SRSV's)
✔✔mycotoxins are - ✔✔produced by some molds and are not destroyed by cooking
✔✔roundworms - ✔✔common in hogs and cause trichinosis-and cause anisakis from
eation infected cod and herring
✔✔flatworms examples - ✔✔beef, pork, and fish tapeworms and flukes such as the liver
fluke
✔✔protozoa - ✔✔single celled microorganisms which often infect water
✔✔some non-bacterial food born illnesses - ✔✔can be life threatening especially those
occurrig from viruses
✔✔biological contamination - ✔✔is the most common cause of problems in food
esatablishments
✔✔biological contamination can make - ✔✔you ill by
foodborn infection
foodborn intoxication
toxin-medicated infection
✔✔foodbourne illness - ✔✔illness caused by contaminated food. foodbourne infections,
foodbourne intoxications and toxin-medicated infections
✔✔foodbourne infection - ✔✔an illness caused by pathogenic microorganisms that live
and multiply in your body
