IL Food Safety Manager Training
questions & answers graded A+ 2025-
2026
Active Managerial Control - correct answer ✔✔a system to create food safety
procedures and implement them
3 Steps of Active Managerial Control - correct answer ✔✔create policy, train,
follow up
Policy - correct answer ✔✔Tells staff how to control food safety hazards in your
establishment
S.O.P. - correct answer ✔✔Standard Operating Procedure
5 Most Common Safety Factors: - correct answer ✔✔Unsafe holding
temperatures, inadequate cooking, contaminated equipment, food from an
unsafe/unapproved supplier, poor personal hygiene
Follow-Up - correct answer ✔✔Observing food workers to assess whether they
are following SOP
Direct Monitoring - correct answer ✔✔Personally observing what food workers do
, Indirect Monitoring - correct answer ✔✔Asking employees to report their own
actions
Planned Inspection - correct answer ✔✔Offers a special incentive for food
workers to learn how to do their jobs well
Unplanned Inspections - correct answer ✔✔Helps you know if food workers
follow food safety policy at all times
HACCP - correct answer ✔✔Hazard Analysis and Critical Control Points
Hazard Analysis - correct answer ✔✔Identify potential food hazards
Critical Control Points - correct answer ✔✔Identify steps where hazards can be
eliminated, prevented, or reduced to acceptable levels
7 Principles of HACCP - correct answer ✔✔1. Perform a Hazard Analysis
2. Determine Critical Control Points
3. Set Critical Limits
4. Establish a Monitoring System
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Recordkeeping Procedures
questions & answers graded A+ 2025-
2026
Active Managerial Control - correct answer ✔✔a system to create food safety
procedures and implement them
3 Steps of Active Managerial Control - correct answer ✔✔create policy, train,
follow up
Policy - correct answer ✔✔Tells staff how to control food safety hazards in your
establishment
S.O.P. - correct answer ✔✔Standard Operating Procedure
5 Most Common Safety Factors: - correct answer ✔✔Unsafe holding
temperatures, inadequate cooking, contaminated equipment, food from an
unsafe/unapproved supplier, poor personal hygiene
Follow-Up - correct answer ✔✔Observing food workers to assess whether they
are following SOP
Direct Monitoring - correct answer ✔✔Personally observing what food workers do
, Indirect Monitoring - correct answer ✔✔Asking employees to report their own
actions
Planned Inspection - correct answer ✔✔Offers a special incentive for food
workers to learn how to do their jobs well
Unplanned Inspections - correct answer ✔✔Helps you know if food workers
follow food safety policy at all times
HACCP - correct answer ✔✔Hazard Analysis and Critical Control Points
Hazard Analysis - correct answer ✔✔Identify potential food hazards
Critical Control Points - correct answer ✔✔Identify steps where hazards can be
eliminated, prevented, or reduced to acceptable levels
7 Principles of HACCP - correct answer ✔✔1. Perform a Hazard Analysis
2. Determine Critical Control Points
3. Set Critical Limits
4. Establish a Monitoring System
5. Establish Corrective Actions
6. Establish Verification Procedures
7. Establish Recordkeeping Procedures
