FOOD PROTECTION MANAGER CORRECT TEST
QUESTIONS AND ANSWERS SURE A+
✔✔The Big 5 - ✔✔The Big 5 pathogens are a group of foodborne pathogens are
dangerous and highly contagious. The Big 5 pathogens, contaminate the
gastrointestinal system after ingestion, and are shed in feces.
The Big 5 includes:
1) Enterohemorrhagic and Shiga toxin-producing Escherichia coli (E-Coli) 2) Shigella
spp. (causes shigellosis)
3) Hepatitis A virus (HAV)
4) Salmonella Typhi (typhoid-like fever)
5) Norovirus
✔✔Parasites (location, source, prevention) - ✔✔Location: Require a host to live and
reproduce
Source: Seafood, wild game, and food processed with contaminated water, such as
produce
Prevention:
o Purchase food from approved, reputable suppliers
o Cook food to required minimum internal temperatures
o Fish that will be served raw or undercooked must be frozen correctly by the
manufacturer
✔✔Fungi - ✔✔Yeasts, molds, and mushrooms
✔✔Mold (basic characteristics) - ✔✔o Spoils food and sometimes causes illness - Is not
destroyed by freezing
o Grows well in acidic food with low water activity - Can produce toxins such as
aflatoxins
o Throw out moldy food, unless mold is a natural part of the food
,✔✔Yeast (basic characteristics) - ✔✔o Can spoil food rapidly
o Grows well in acidic food with low water activity
o May produce a smell or taste of alcohol as it spoils food
o May appear as a pink discoloration or slime and may bubble
✔✔Biological Toxins (basic characteristics) - ✔✔o Naturally occur in certain plants,
mushrooms
o Purchase mushrooms from approved, reputable suppliers
✔✔Scombroid Poisoning - ✔✔Type: Foodborne Illness from Fish
Toxin: Histamine
Fish linked with the toxin: Tuna, Bonito, Mackerel, Mahi mahi
Prevention Measures:
• Purchase fish from approved, reputable suppliers
• Prevent time-temperature abuse during storage and preparation
✔✔Ciguatera fish Poisoning - ✔✔Type: Foodborne Illness from Fish
Toxin: Ciguatoxin
Fish linked with the toxin: Predatory tropical reef fish;
Barracuda, Grouper, Jacks, Snapper
Prevention Measures:
Purchase fish from approved, reputable suppliers
✔✔Chemical Contaminant Sources - ✔✔• Certain types of kitchenware and equipment
(items made from pewter, copper, zinc, and some types of painted pottery)
• Cleaners, sanitizers, polishes, machine lubricants, and pesticides
• Deodorizers, first-aid products, and
health and beauty products (hand lotions, hairsprays, etc.)
• Carbonated beverage dispensers are installed improperly
✔✔Chemical Contaminant Symptoms - ✔✔• Vary depending on chemical consumed
• Most illnesses occur within minutes
• Vomiting and diarrhea are typical
✔✔Chemical Contaminant Prevention - ✔✔• Use food-grade utensils and equipment to
prepare and store food
• Have a professional install beverage dispensers
• Only use chemicals approved for use in foodservice operations
• Purchase chemicals from approved, reputable suppliers
• Store chemicals away from prep areas, food-storage areas, and service areas
• ***Chemicals must be separated from food and food-contact surfaces by spacing and
partitioning***
• Chemicals must NEVER be stored above food or food-contact surfaces
, • Use chemicals for their intended use and follow manufacturer's directions • Label them
properly if they are transferred to new containers
• Make sure the manufacturers' labels on original chemical containers are
readable
• Keep MSDS current, and make sure they are accessible to staff at all times
✔✔Physical Contaminant - ✔✔Foreign objects accidentally introduced into food: • Metal
shavings from cans
• Staples from cartons
• Glass from broken light bulbs
• Blades from plastic or rubber scrapers • Fingernails, hair, and bandages
• Dirt
• Jewelry
• Naturally occurring objects such as fruit pits and bones
✔✔Food Allergen - ✔✔• A protein in a food or ingredient some people are sensitive to
• These proteins occur naturally
• When an enough of an allergen is eaten, an allergic reaction can occur
✔✔Common Food Allergens - ✔✔• Milk
• Eggs
• Fish
• Shellfish, including lobster, shrimp, and crab
• Wheat
• Soy
• Peanuts
• Tree nuts, such as almonds, walnuts, and pecans
✔✔Symptoms of an allergic reaction - ✔✔• Nausea
• Wheezing or shortness of breath
• Hives or itchy rashes
• Swelling of the body, including the face, eyes, hands, or feet • Vomiting and/or
diarrhea
• Abdominal pain
✔✔Allergic Reaction - ✔✔Allergic reactions:
• Symptoms can become serious quickly
• A severe reaction, called anaphylaxis, can lead to death
✔✔To protect guests with food allergies: - ✔✔• Be able to fully describe menu items
• If you are unsure if an item is allergen free, urge the guest to order something else
• Ensure that cookware and utensils used to prepare the guests' food are allergen free
✔✔How Foodhandlers Contaminate Food - ✔✔• Scratching the scalp -Running fingers
through hair
QUESTIONS AND ANSWERS SURE A+
✔✔The Big 5 - ✔✔The Big 5 pathogens are a group of foodborne pathogens are
dangerous and highly contagious. The Big 5 pathogens, contaminate the
gastrointestinal system after ingestion, and are shed in feces.
The Big 5 includes:
1) Enterohemorrhagic and Shiga toxin-producing Escherichia coli (E-Coli) 2) Shigella
spp. (causes shigellosis)
3) Hepatitis A virus (HAV)
4) Salmonella Typhi (typhoid-like fever)
5) Norovirus
✔✔Parasites (location, source, prevention) - ✔✔Location: Require a host to live and
reproduce
Source: Seafood, wild game, and food processed with contaminated water, such as
produce
Prevention:
o Purchase food from approved, reputable suppliers
o Cook food to required minimum internal temperatures
o Fish that will be served raw or undercooked must be frozen correctly by the
manufacturer
✔✔Fungi - ✔✔Yeasts, molds, and mushrooms
✔✔Mold (basic characteristics) - ✔✔o Spoils food and sometimes causes illness - Is not
destroyed by freezing
o Grows well in acidic food with low water activity - Can produce toxins such as
aflatoxins
o Throw out moldy food, unless mold is a natural part of the food
,✔✔Yeast (basic characteristics) - ✔✔o Can spoil food rapidly
o Grows well in acidic food with low water activity
o May produce a smell or taste of alcohol as it spoils food
o May appear as a pink discoloration or slime and may bubble
✔✔Biological Toxins (basic characteristics) - ✔✔o Naturally occur in certain plants,
mushrooms
o Purchase mushrooms from approved, reputable suppliers
✔✔Scombroid Poisoning - ✔✔Type: Foodborne Illness from Fish
Toxin: Histamine
Fish linked with the toxin: Tuna, Bonito, Mackerel, Mahi mahi
Prevention Measures:
• Purchase fish from approved, reputable suppliers
• Prevent time-temperature abuse during storage and preparation
✔✔Ciguatera fish Poisoning - ✔✔Type: Foodborne Illness from Fish
Toxin: Ciguatoxin
Fish linked with the toxin: Predatory tropical reef fish;
Barracuda, Grouper, Jacks, Snapper
Prevention Measures:
Purchase fish from approved, reputable suppliers
✔✔Chemical Contaminant Sources - ✔✔• Certain types of kitchenware and equipment
(items made from pewter, copper, zinc, and some types of painted pottery)
• Cleaners, sanitizers, polishes, machine lubricants, and pesticides
• Deodorizers, first-aid products, and
health and beauty products (hand lotions, hairsprays, etc.)
• Carbonated beverage dispensers are installed improperly
✔✔Chemical Contaminant Symptoms - ✔✔• Vary depending on chemical consumed
• Most illnesses occur within minutes
• Vomiting and diarrhea are typical
✔✔Chemical Contaminant Prevention - ✔✔• Use food-grade utensils and equipment to
prepare and store food
• Have a professional install beverage dispensers
• Only use chemicals approved for use in foodservice operations
• Purchase chemicals from approved, reputable suppliers
• Store chemicals away from prep areas, food-storage areas, and service areas
• ***Chemicals must be separated from food and food-contact surfaces by spacing and
partitioning***
• Chemicals must NEVER be stored above food or food-contact surfaces
, • Use chemicals for their intended use and follow manufacturer's directions • Label them
properly if they are transferred to new containers
• Make sure the manufacturers' labels on original chemical containers are
readable
• Keep MSDS current, and make sure they are accessible to staff at all times
✔✔Physical Contaminant - ✔✔Foreign objects accidentally introduced into food: • Metal
shavings from cans
• Staples from cartons
• Glass from broken light bulbs
• Blades from plastic or rubber scrapers • Fingernails, hair, and bandages
• Dirt
• Jewelry
• Naturally occurring objects such as fruit pits and bones
✔✔Food Allergen - ✔✔• A protein in a food or ingredient some people are sensitive to
• These proteins occur naturally
• When an enough of an allergen is eaten, an allergic reaction can occur
✔✔Common Food Allergens - ✔✔• Milk
• Eggs
• Fish
• Shellfish, including lobster, shrimp, and crab
• Wheat
• Soy
• Peanuts
• Tree nuts, such as almonds, walnuts, and pecans
✔✔Symptoms of an allergic reaction - ✔✔• Nausea
• Wheezing or shortness of breath
• Hives or itchy rashes
• Swelling of the body, including the face, eyes, hands, or feet • Vomiting and/or
diarrhea
• Abdominal pain
✔✔Allergic Reaction - ✔✔Allergic reactions:
• Symptoms can become serious quickly
• A severe reaction, called anaphylaxis, can lead to death
✔✔To protect guests with food allergies: - ✔✔• Be able to fully describe menu items
• If you are unsure if an item is allergen free, urge the guest to order something else
• Ensure that cookware and utensils used to prepare the guests' food are allergen free
✔✔How Foodhandlers Contaminate Food - ✔✔• Scratching the scalp -Running fingers
through hair
