FOOD PROTECTION MANAGER EVALUATION
TEST QUESTIONS AND ANSWERS SURE A+
✔✔U.S. Public Health Service (PHS) - ✔✔Umbrella Government agency that oversees
public health issues in the US
✔✔State and local regulatory authorities: - ✔✔o Most food regulations are written at the
state level
o Each state decides whether to adopt the FDA Food Code or some modified form of it
o State regulations may be enforced by state or local (city or county) health
departments
o Health inspectors from city, county, or state health departments conduct foodservice
inspections in most states
✔✔Microorganism - ✔✔Small, living organism
✔✔Pathogen - ✔✔Illness-causing microorganism
✔✔Toxin - ✔✔Poison
✔✔Microorganisms That Can Contaminate Food and Cause Foodborne Illness - ✔✔•
Bacteria
• Viruses
• Parasites
• Fungi
✔✔Bacteria (Location, Detection, Growth, Prevention) - ✔✔• Location: Found almost
everywhere
• Detection: Cannot be seen, smelled, or tasted
• Growth: Will grow rapidly if FAT TOM conditions are correct
• Prevention: Control time and temperature
,✔✔FAT TOM - ✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture
✔✔Food (FATTOM) - ✔✔Foodborne microorganisms require nutrients to grow.
Specifically carbohydrates and proteins that are found in potentially hazardous food
including: Meat, Poultry, Eggs & Dairy Products
✔✔Acidity (FATTOM) - ✔✔Foodborne microorganisms grow best in food that has a
neutral or slightly acidic pH (7.5 to 4.6)
✔✔Temperature (FATTOM) - ✔✔Foodborne microorganisms grow well at temperatures
̊ and 135 F
between 41 F ̊ (5 ̊C and 57 ̊C)
✔✔Time (FATTOM) - ✔✔Foodborne microorganisms need sufficient time to grow. 4
hours or more in TDZ = growth high enough to cause illness
✔✔Oxygen (FATTOM) - ✔✔Some foodborne microorganisms require oxygen to grow,
while others grow when oxygen is absent
✔✔Moisture (FATTOM) - ✔✔Most foodborne microorganisms require moisture to grow.
✔✔The two conditions you can control - ✔✔• Temperature - Cook, cool, refrigerate and
freeze food properly
• Time - Minimize time food spends in the temperature danger zone (TDZ)
✔✔Three types of bacteria that cause severe illness and are highly contagious -
✔✔Salmonella Typhi
Shigella spp.
Enterohemorrhagic and shiga toxin-producing Escherichia coli
✔✔Salmonella Typhi (SAL-me-NEL-uh TI-fee)
(Type, Source, Food linked with the bacteria, Prevention measures) - ✔✔Type: Bacteria
Source: People
Food Linked with the Bacteria: Ready-to-eat food, Beverages
Prevention Measures:
• Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the
operation
• Wash hands
• Cook food to minimum internal temperatures
✔✔Shigella spp. (shi-GEL-uh)
(Type, Source, Food linked with the bacteria, Prevention measures) - ✔✔Type: Bacteria
Source: Human feces
Food linked with the Bacteria:
, • Food easily contaminated by hands, such as salads containing TCS food (potato,
tuna, shrimp, macaroni, chicken)
• Food that has made contact with contaminated water, such as produce
Prevention Measures
• Exclude food handlers diagnosed with an illness caused by Shigella spp. from the
operation
• Exclude food handlers who have diarrhea from the operation
• Wash hands
• Control flies inside and outside the operation
✔✔Enterohemorrhagic and shiga toxin-producing Escherichia coli (ess-chur-EE-kee-
UH-KO-LI)
(Type, Source, Food linked with the bacteria, Prevention measures) - ✔✔Type: Bacteria
Source: Intestines of cattle; infected people
Food linked with the Bacteria: Ground beef (raw and undercooked) and Contaminated
produce
Prevention Measures
• Exclude food handlers who have diarrhea or have been diagnosed with a disease from
the bacteria
• Cook food, especially ground beef, to minimum internal temperature
• Purchases produce from approved, reputable suppliers
• Prevent cross-contamination between raw meat and ready-to-eat food
✔✔Other types of foodborne illness caused by bacteria - ✔✔• Listeriosis
• Botulism
• Staphylococcal Gastroenteritis
✔✔Listeria monocytogenes
(Type, Source, Food linked with the bacteria, Prevention measures) - ✔✔Type: Bacteria
Source: Intestines of cattle; infected people
Food linked with the Bacteria: Ground beef (raw and undercooked), Contaminated
produce, Raw meat, Unpasteurized milk and milk products, Ready-to-eat food including:
Deli meats, Hot dogs, Soft cheese
Prevention Measures:
• Prevent cross-contamination between raw or undercooked and ready to-eat food
• Cook raw meat to required minimum internal temperatures
✔✔Clostridium Botulinum - ✔✔Type: Bacteria
Source: Improperly canned and vacuum packed foods
Food linked with the bacteria: Incorrectly canned food and Temperature Abused Food
(baked potatoes)
Prevention Measures:
TEST QUESTIONS AND ANSWERS SURE A+
✔✔U.S. Public Health Service (PHS) - ✔✔Umbrella Government agency that oversees
public health issues in the US
✔✔State and local regulatory authorities: - ✔✔o Most food regulations are written at the
state level
o Each state decides whether to adopt the FDA Food Code or some modified form of it
o State regulations may be enforced by state or local (city or county) health
departments
o Health inspectors from city, county, or state health departments conduct foodservice
inspections in most states
✔✔Microorganism - ✔✔Small, living organism
✔✔Pathogen - ✔✔Illness-causing microorganism
✔✔Toxin - ✔✔Poison
✔✔Microorganisms That Can Contaminate Food and Cause Foodborne Illness - ✔✔•
Bacteria
• Viruses
• Parasites
• Fungi
✔✔Bacteria (Location, Detection, Growth, Prevention) - ✔✔• Location: Found almost
everywhere
• Detection: Cannot be seen, smelled, or tasted
• Growth: Will grow rapidly if FAT TOM conditions are correct
• Prevention: Control time and temperature
,✔✔FAT TOM - ✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture
✔✔Food (FATTOM) - ✔✔Foodborne microorganisms require nutrients to grow.
Specifically carbohydrates and proteins that are found in potentially hazardous food
including: Meat, Poultry, Eggs & Dairy Products
✔✔Acidity (FATTOM) - ✔✔Foodborne microorganisms grow best in food that has a
neutral or slightly acidic pH (7.5 to 4.6)
✔✔Temperature (FATTOM) - ✔✔Foodborne microorganisms grow well at temperatures
̊ and 135 F
between 41 F ̊ (5 ̊C and 57 ̊C)
✔✔Time (FATTOM) - ✔✔Foodborne microorganisms need sufficient time to grow. 4
hours or more in TDZ = growth high enough to cause illness
✔✔Oxygen (FATTOM) - ✔✔Some foodborne microorganisms require oxygen to grow,
while others grow when oxygen is absent
✔✔Moisture (FATTOM) - ✔✔Most foodborne microorganisms require moisture to grow.
✔✔The two conditions you can control - ✔✔• Temperature - Cook, cool, refrigerate and
freeze food properly
• Time - Minimize time food spends in the temperature danger zone (TDZ)
✔✔Three types of bacteria that cause severe illness and are highly contagious -
✔✔Salmonella Typhi
Shigella spp.
Enterohemorrhagic and shiga toxin-producing Escherichia coli
✔✔Salmonella Typhi (SAL-me-NEL-uh TI-fee)
(Type, Source, Food linked with the bacteria, Prevention measures) - ✔✔Type: Bacteria
Source: People
Food Linked with the Bacteria: Ready-to-eat food, Beverages
Prevention Measures:
• Exclude food handlers diagnosed with an illness caused by Salmonella Typhi from the
operation
• Wash hands
• Cook food to minimum internal temperatures
✔✔Shigella spp. (shi-GEL-uh)
(Type, Source, Food linked with the bacteria, Prevention measures) - ✔✔Type: Bacteria
Source: Human feces
Food linked with the Bacteria:
, • Food easily contaminated by hands, such as salads containing TCS food (potato,
tuna, shrimp, macaroni, chicken)
• Food that has made contact with contaminated water, such as produce
Prevention Measures
• Exclude food handlers diagnosed with an illness caused by Shigella spp. from the
operation
• Exclude food handlers who have diarrhea from the operation
• Wash hands
• Control flies inside and outside the operation
✔✔Enterohemorrhagic and shiga toxin-producing Escherichia coli (ess-chur-EE-kee-
UH-KO-LI)
(Type, Source, Food linked with the bacteria, Prevention measures) - ✔✔Type: Bacteria
Source: Intestines of cattle; infected people
Food linked with the Bacteria: Ground beef (raw and undercooked) and Contaminated
produce
Prevention Measures
• Exclude food handlers who have diarrhea or have been diagnosed with a disease from
the bacteria
• Cook food, especially ground beef, to minimum internal temperature
• Purchases produce from approved, reputable suppliers
• Prevent cross-contamination between raw meat and ready-to-eat food
✔✔Other types of foodborne illness caused by bacteria - ✔✔• Listeriosis
• Botulism
• Staphylococcal Gastroenteritis
✔✔Listeria monocytogenes
(Type, Source, Food linked with the bacteria, Prevention measures) - ✔✔Type: Bacteria
Source: Intestines of cattle; infected people
Food linked with the Bacteria: Ground beef (raw and undercooked), Contaminated
produce, Raw meat, Unpasteurized milk and milk products, Ready-to-eat food including:
Deli meats, Hot dogs, Soft cheese
Prevention Measures:
• Prevent cross-contamination between raw or undercooked and ready to-eat food
• Cook raw meat to required minimum internal temperatures
✔✔Clostridium Botulinum - ✔✔Type: Bacteria
Source: Improperly canned and vacuum packed foods
Food linked with the bacteria: Incorrectly canned food and Temperature Abused Food
(baked potatoes)
Prevention Measures:
