Food Safety Manager
Certification Exam Study Guide
ANSI-CFP Questions and Verified
Answers
A disease carried or transmitted to people by food. - correct answer ✔✔Foodborne Illness
When two or more people experience the same illness after eating the same food. - correct
answer ✔✔Foodborne Illness Outbreak
Infants, preschool age children, the elderly, and immunocompromised people. - correct answer
✔✔High Risk Populations
Although any type of food can become contaminated, some are better able to support the rapid
growth of microorganisms than others. - correct answer ✔✔Why do some foods require
temperature control for safety?
41F-135F - correct answer ✔✔Temperature Danger Zone
To prevent the growth of microorganisms and the production of toxins. - correct answer
✔✔Why must TSC Foods be kept out of the danger zone?
Biological, Chemical, Physical - correct answer ✔✔What are the three types of contaminants?
Bacteria, Viruses, Parasites, Fungi, Natural Toxins - correct answer ✔✔Biological Contaminants
,Cleaners, Sanitizers, Toxic Metal from Non-Food Service Grade Utensils and Cookware,
Pesticides - correct answer ✔✔Chemical Contaminants
Foreign Objects - Hair, Glass, Paper, Metal Shavings. - correct answer ✔✔Physical Contaminants
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding Food at incorrect temperatures
4. Contaminated equipment
5. Poor personal hygiene - correct answer ✔✔What are the top 5 documented reasons for
outbreaks?
1. Time-Temperature Control ( TCS foods are left in the danger zone for more than 4 hours.)
2. Cross Contamination (Contaminants cross to a food that is not going to be cooked any
further.)
3. Poor Personal Hygiene (Food handlers cause the foodborne illness.)
4. Poor Cleaning and Sanitizing. - correct answer ✔✔What are four ways food becomes
contaminated?
Foods that can be consumed without further preparation, washing, and cooking. - correct
answer ✔✔Ready-to-Eat Foods
Cooked food, washed fruit and vegetables, Deli Meat, Bakery Items, Sugar, Spices, and
Seasonings. - correct answer ✔✔Examples of Ready-to-Eat foods
Controlling time and temperature, preventing cross-contamination, practicing good personal
hygiene, purchasing from approved reputable suppliers, cleaning and sanitizers. - correct
answer ✔✔What measures should be focused on when training to keeping food safe?
,Train staff to follow food safety procedures. Provide initial and ongoing training. Provide all staff
with general food safety knowledge. Provide job specific food safety training. Retrain staff
regularly. Monitor staff to make sure they are following procedure. Document training. - correct
answer ✔✔What are some ways to train and monitor employees on keeping food safe?
A federal agency that inspects all food except meat, poultry, and eggs. It also regulates food
transported across state lines. - correct answer ✔✔Food and Drug Administration (FDA)
A federal agency that regulates and inspects meat, poultry, and eggs. It also regulates food that
crosses state boundaries or involves more than one state. - correct answer ✔✔U.S. Department
of Agriculture (USDA)
Conduct research into the causes of foodborne-illness outbreaks. - correct answer ✔✔What do
agencies such as the Centers for Disease Control and Prevention and the U.S Public health
service do?
Write or adopt code that regulates retail and food service operations. - correct answer
✔✔What do state and local regulatory authorities do?
Result when a person eats a food containing pathogens which grow in the intestines and cause
illness. - correct answer ✔✔Foodborne Infections
Diarrhea, Vomiting, Fever, Nausea, Abdominal Cramps, Jaundice - correct answer ✔✔Common
Symptoms of Foodborne Illness
Depends on the type of illness, can range from 30 minutes to 6 weeks or longer. - correct
answer ✔✔Onset times for foodborne illnesses
, Result when a person eats food containing toxins (Poison) produced by pathogens found in the
food or which are results of chemical contamination. - correct answer ✔✔Foodborne
Intoxication
Are of the greatest concern of the biological contaminates. Bacteria are found everywhere and
under favorable conditions they can reproduce very rapidly if FATTOM conditions are right. -
correct answer ✔✔Bacteria
Food, Acidity, Temperature, Time, Oxygen, Moisture. - correct answer ✔✔FATTOM
Most bacteria need nutrients to survive. TCS food supports the growth of bacteria better than
other types of food. - correct answer ✔✔Food in FATTOM
Bacteria grow best in food that contains little or no acid on a pH Scale that ranges from 0 to 14.0
acid to alkaline. Bacteria grow right in the middle more rapidly from 4.6-7.5 - correct answer
✔✔Acidity in FATTOM
Bacteria grow rapidly between 41F and 135F this range is known as the temperature danger
zone. Bacteria growth is limited when food is held above or below the temperature danger
zone. - correct answer ✔✔Temperature in FATTOM
Bacteria need time to grow. the more time bacteria spends in the temperature danger zone the
greater chance they have to grow to unsafe levels. Bacteria doubles every 15 to 20 minutes in
the TDZ. - correct answer ✔✔Time in FATTOM
Some bacteria need oxygen to grow, while others grow when oxygen isn't there. (ROP) - correct
answer ✔✔Oxygen in FATTOM
The amount of moisture available in food is called water activity (AW), the AW scale ranges from
0.0 to 1.0 the higher the value, the more available moisture in the food. - correct answer
✔✔Moisture in FATTOM
Certification Exam Study Guide
ANSI-CFP Questions and Verified
Answers
A disease carried or transmitted to people by food. - correct answer ✔✔Foodborne Illness
When two or more people experience the same illness after eating the same food. - correct
answer ✔✔Foodborne Illness Outbreak
Infants, preschool age children, the elderly, and immunocompromised people. - correct answer
✔✔High Risk Populations
Although any type of food can become contaminated, some are better able to support the rapid
growth of microorganisms than others. - correct answer ✔✔Why do some foods require
temperature control for safety?
41F-135F - correct answer ✔✔Temperature Danger Zone
To prevent the growth of microorganisms and the production of toxins. - correct answer
✔✔Why must TSC Foods be kept out of the danger zone?
Biological, Chemical, Physical - correct answer ✔✔What are the three types of contaminants?
Bacteria, Viruses, Parasites, Fungi, Natural Toxins - correct answer ✔✔Biological Contaminants
,Cleaners, Sanitizers, Toxic Metal from Non-Food Service Grade Utensils and Cookware,
Pesticides - correct answer ✔✔Chemical Contaminants
Foreign Objects - Hair, Glass, Paper, Metal Shavings. - correct answer ✔✔Physical Contaminants
1. Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding Food at incorrect temperatures
4. Contaminated equipment
5. Poor personal hygiene - correct answer ✔✔What are the top 5 documented reasons for
outbreaks?
1. Time-Temperature Control ( TCS foods are left in the danger zone for more than 4 hours.)
2. Cross Contamination (Contaminants cross to a food that is not going to be cooked any
further.)
3. Poor Personal Hygiene (Food handlers cause the foodborne illness.)
4. Poor Cleaning and Sanitizing. - correct answer ✔✔What are four ways food becomes
contaminated?
Foods that can be consumed without further preparation, washing, and cooking. - correct
answer ✔✔Ready-to-Eat Foods
Cooked food, washed fruit and vegetables, Deli Meat, Bakery Items, Sugar, Spices, and
Seasonings. - correct answer ✔✔Examples of Ready-to-Eat foods
Controlling time and temperature, preventing cross-contamination, practicing good personal
hygiene, purchasing from approved reputable suppliers, cleaning and sanitizers. - correct
answer ✔✔What measures should be focused on when training to keeping food safe?
,Train staff to follow food safety procedures. Provide initial and ongoing training. Provide all staff
with general food safety knowledge. Provide job specific food safety training. Retrain staff
regularly. Monitor staff to make sure they are following procedure. Document training. - correct
answer ✔✔What are some ways to train and monitor employees on keeping food safe?
A federal agency that inspects all food except meat, poultry, and eggs. It also regulates food
transported across state lines. - correct answer ✔✔Food and Drug Administration (FDA)
A federal agency that regulates and inspects meat, poultry, and eggs. It also regulates food that
crosses state boundaries or involves more than one state. - correct answer ✔✔U.S. Department
of Agriculture (USDA)
Conduct research into the causes of foodborne-illness outbreaks. - correct answer ✔✔What do
agencies such as the Centers for Disease Control and Prevention and the U.S Public health
service do?
Write or adopt code that regulates retail and food service operations. - correct answer
✔✔What do state and local regulatory authorities do?
Result when a person eats a food containing pathogens which grow in the intestines and cause
illness. - correct answer ✔✔Foodborne Infections
Diarrhea, Vomiting, Fever, Nausea, Abdominal Cramps, Jaundice - correct answer ✔✔Common
Symptoms of Foodborne Illness
Depends on the type of illness, can range from 30 minutes to 6 weeks or longer. - correct
answer ✔✔Onset times for foodborne illnesses
, Result when a person eats food containing toxins (Poison) produced by pathogens found in the
food or which are results of chemical contamination. - correct answer ✔✔Foodborne
Intoxication
Are of the greatest concern of the biological contaminates. Bacteria are found everywhere and
under favorable conditions they can reproduce very rapidly if FATTOM conditions are right. -
correct answer ✔✔Bacteria
Food, Acidity, Temperature, Time, Oxygen, Moisture. - correct answer ✔✔FATTOM
Most bacteria need nutrients to survive. TCS food supports the growth of bacteria better than
other types of food. - correct answer ✔✔Food in FATTOM
Bacteria grow best in food that contains little or no acid on a pH Scale that ranges from 0 to 14.0
acid to alkaline. Bacteria grow right in the middle more rapidly from 4.6-7.5 - correct answer
✔✔Acidity in FATTOM
Bacteria grow rapidly between 41F and 135F this range is known as the temperature danger
zone. Bacteria growth is limited when food is held above or below the temperature danger
zone. - correct answer ✔✔Temperature in FATTOM
Bacteria need time to grow. the more time bacteria spends in the temperature danger zone the
greater chance they have to grow to unsafe levels. Bacteria doubles every 15 to 20 minutes in
the TDZ. - correct answer ✔✔Time in FATTOM
Some bacteria need oxygen to grow, while others grow when oxygen isn't there. (ROP) - correct
answer ✔✔Oxygen in FATTOM
The amount of moisture available in food is called water activity (AW), the AW scale ranges from
0.0 to 1.0 the higher the value, the more available moisture in the food. - correct answer
✔✔Moisture in FATTOM
