food protection manager certification
Exam Questions & Answers 100%
Updated
examples of business benefits from effective food safety - ANSWER-compliance with
food safety laws
food code - ANSWER-set of recommendations and guidelines that provide a model for
state and local legislation
food establishments must demonstrate - ANSWER-that they took reasonable care
active management control - ANSWER-responsibility for developing and implementing
food safety management systems to prevent, eliminate, or reduce the occurrence of
food born illness risk factors
three types of hazards to food - ANSWER-biological, physical, and chemical
examples of biological hazards - ANSWER-bacteria that can cause food born illness
viruses
parasites-tapeworms,roundworms , and protozoa
fungi such as molds and yeast
naturally occurring poisons, such as those found in some plants, fish and mushrooms
mycotoxins poison produced by some molds
chemical hazards - ANSWER-cleaning and sanitizing products
machine oils that are not food safe
pesticides
excessive food additives
dissolved metals from inappropriate use of metal containers
, bacteria - ANSWER-simple microscopic life forms that are responsible for many
foodborne illnesses
pests have ____living inside their bodies - ANSWER-pathogenic bacteria
before cleaning - ANSWER-store food safely to avoid contamination
factors to consider when choosing detergents - ANSWER--types of surface
-ph of water supply
-requirements and recomendations
-watertemp
-energy applied
-length and frequency of treatment
types of chemical sanitizing compounds - ANSWER-chlorine, iodine, quaternary
ammonium
iodine - ANSWER-iodophors
chlorine - ANSWER-hypochlorites
quats - ANSWER-quaternary ammonium compounds
chlorine based sanitizers are effective against most ___in ___and_____ - ANSWER-
microorganisms,hard and soft water
chlorine sanitizers can - ANSWER-corrode some metals at high temperatures
iodine based sanitizers - ANSWER-work rapidly
Exam Questions & Answers 100%
Updated
examples of business benefits from effective food safety - ANSWER-compliance with
food safety laws
food code - ANSWER-set of recommendations and guidelines that provide a model for
state and local legislation
food establishments must demonstrate - ANSWER-that they took reasonable care
active management control - ANSWER-responsibility for developing and implementing
food safety management systems to prevent, eliminate, or reduce the occurrence of
food born illness risk factors
three types of hazards to food - ANSWER-biological, physical, and chemical
examples of biological hazards - ANSWER-bacteria that can cause food born illness
viruses
parasites-tapeworms,roundworms , and protozoa
fungi such as molds and yeast
naturally occurring poisons, such as those found in some plants, fish and mushrooms
mycotoxins poison produced by some molds
chemical hazards - ANSWER-cleaning and sanitizing products
machine oils that are not food safe
pesticides
excessive food additives
dissolved metals from inappropriate use of metal containers
, bacteria - ANSWER-simple microscopic life forms that are responsible for many
foodborne illnesses
pests have ____living inside their bodies - ANSWER-pathogenic bacteria
before cleaning - ANSWER-store food safely to avoid contamination
factors to consider when choosing detergents - ANSWER--types of surface
-ph of water supply
-requirements and recomendations
-watertemp
-energy applied
-length and frequency of treatment
types of chemical sanitizing compounds - ANSWER-chlorine, iodine, quaternary
ammonium
iodine - ANSWER-iodophors
chlorine - ANSWER-hypochlorites
quats - ANSWER-quaternary ammonium compounds
chlorine based sanitizers are effective against most ___in ___and_____ - ANSWER-
microorganisms,hard and soft water
chlorine sanitizers can - ANSWER-corrode some metals at high temperatures
iodine based sanitizers - ANSWER-work rapidly
