Food Safety Manager Exam Questions
and Answers(SCORED A)
It takes ______ people for an illness to be considered a part of an outbreak - ANSWER-
2
The three forms of contamination are biological, chemical and ____ - ANSWER-
Physical
The five common risk factors responsible for food borne illness outbreaks in the U.S.
are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food
at incorrect ________, Using contaminated _________, Practicing poor personal
__________ - ANSWER-Sources, adequately, temperatures, equipment, hygiene
Four major reasons that food becomes unsafe: Time/Temperature ______, Cross
_______, Poor personal _______, Poor cleaning and ________ - ANSWER-abuse,
contamination, hygiene, sanitizing
TCS stands for T_____/T_____ C______ S______ - ANSWER-Time/Temperature
Control Safety
Those foods are on the TCS list because they are more likely to become ______ and
have all been involved in food borne illness ______ - ANSWER-unsafe; outbreaks
Ready to eat foods are foods that have been _______, prepped or cooked - ANSWER-
washed
Elderly people's immune system B______ D______ with age - ANSWER-Breaks Down
Preschool aged children's immune system is S______ D_______ - ANSWER-Still
Developing
, The _________ is responsible for the safety of food in a food service establishment -
ANSWER-Manager
Inspecting non-agricultural food, regulating food that crosses state lines, and developing
the modle food code ______ - ANSWER-FDA
Inspecting meat, poultry, eggs, and regulating food that crosses state boundaries ____ -
ANSWER-USDA
Writing/adopting codes to regulate retail and food service operations S_____ and
L_____ regulatory authorities - ANSWER-State; Local
The most common way pathogens are transferred to food is through ______ personal
hygiene - ANSWER-Poor
Bacteria typically found on the ______ of food - ANSWER-Surface
Two of the most common symptoms of food borne illness are ______ and vomiting -
ANSWER-Diarrhea
Yellowing of the skin and eyes is a symptom known as ____ - ANSWER-Jaundice
Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______
O______ M_______ - ANSWER-Food Activity Temperature Time Oxygen Moisture
Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmonella- Farm
animals, Shigella SPP- Human ______, E.coli- Intestines of _______ - ANSWER-
Human; Feces; Cattle
Sources of viruses Hepatitis A- _______ Feces, Norovirus- Human _________ -
ANSWER-Human; Feces
and Answers(SCORED A)
It takes ______ people for an illness to be considered a part of an outbreak - ANSWER-
2
The three forms of contamination are biological, chemical and ____ - ANSWER-
Physical
The five common risk factors responsible for food borne illness outbreaks in the U.S.
are: Purchasing food from unsafe ______, Failing to cook food ________, Holding food
at incorrect ________, Using contaminated _________, Practicing poor personal
__________ - ANSWER-Sources, adequately, temperatures, equipment, hygiene
Four major reasons that food becomes unsafe: Time/Temperature ______, Cross
_______, Poor personal _______, Poor cleaning and ________ - ANSWER-abuse,
contamination, hygiene, sanitizing
TCS stands for T_____/T_____ C______ S______ - ANSWER-Time/Temperature
Control Safety
Those foods are on the TCS list because they are more likely to become ______ and
have all been involved in food borne illness ______ - ANSWER-unsafe; outbreaks
Ready to eat foods are foods that have been _______, prepped or cooked - ANSWER-
washed
Elderly people's immune system B______ D______ with age - ANSWER-Breaks Down
Preschool aged children's immune system is S______ D_______ - ANSWER-Still
Developing
, The _________ is responsible for the safety of food in a food service establishment -
ANSWER-Manager
Inspecting non-agricultural food, regulating food that crosses state lines, and developing
the modle food code ______ - ANSWER-FDA
Inspecting meat, poultry, eggs, and regulating food that crosses state boundaries ____ -
ANSWER-USDA
Writing/adopting codes to regulate retail and food service operations S_____ and
L_____ regulatory authorities - ANSWER-State; Local
The most common way pathogens are transferred to food is through ______ personal
hygiene - ANSWER-Poor
Bacteria typically found on the ______ of food - ANSWER-Surface
Two of the most common symptoms of food borne illness are ______ and vomiting -
ANSWER-Diarrhea
Yellowing of the skin and eyes is a symptom known as ____ - ANSWER-Jaundice
Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______
O______ M_______ - ANSWER-Food Activity Temperature Time Oxygen Moisture
Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmonella- Farm
animals, Shigella SPP- Human ______, E.coli- Intestines of _______ - ANSWER-
Human; Feces; Cattle
Sources of viruses Hepatitis A- _______ Feces, Norovirus- Human _________ -
ANSWER-Human; Feces
