FOOD PROTECTION MANAGER TEST BANK
QUESTIONS AND SOLUTIONS
● Foodborne-Illness is considered an outbreak when Answer: • Two or
more people have the same symptoms after eating the same food
• An investigation is conducted by state and local regulatory authorities
• The outbreak is confirmed by laboratory analysis
● Higher Risk People Answer: • Infants and preschool-age children
• Elderly people
• People taking certain medications and/or who have a debilitating
illness
● Food Favoring the Rapid Growth of Microorganisms (TCS Foods)
Answer: ♦ Meats, Fish, Poultry
♦ Eggs
♦ Baked Potatoes
♦ Sliced Melons
♦ Cut Tomatoes
♦ Milk and Milk Products
♦ Shellfish
,♦ Cooked Rice,Beans and Vegetables
♦ Garlic and Oil Mixtures
♦ Raw Sprouts
● Biological Hazards Answer: o Viruses
o Fungi
o Bacteria
o Parasites
o Biological Toxins
● Chemical Hazards Answer: o Sanitizers
o Pesticides
o Cleaning supplies
o Polishes
o Toxic Metals
● Physical Hazards Answer: o Metal shavings
o Bandages
o Hair
o Natural objects (e.g., fish bones in a fillet, fruit pits in a pie)
o Staples
o Glass
,o Dirt
● Five risk factors for foodborne illness Answer: • Purchasing food from
unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene
● How Food Becomes Unsafe Answer: • Time-Temperature Abuse
• Cross-Contamination
• Poor Personal Hygiene
• Poor Cleaning and Sanitizing
● Time-temperature abuse Answer: When food has stayed too long at
temperatures good for pathogen growth
● Food has been time-temperature abused when Answer: o It has not
been held or stored at correct temperatures
o It is not cooked or reheated enough to kill pathogens
o It is not cooled correctly
, ● Cross-contamination Answer: When pathogens are transferred from
one surface or food to another
● Cross-contamination can cause a foodborne illness when Answer: o
Contaminated ingredients are added to food that receives no further
cooking
o Ready-to-eat food touches contaminated surfaces
o A food handler touches contaminated food and then touches ready-to-
eat food
o Contaminated cleaning cloths touch food-contact surfaces
● Poor personal hygiene can cause a foodborne illness when food
handlers Answer: o Fail to wash their hands correctly after using the
restroom o Coughorsneezeonfood
o Touch or scratch wounds, and then touch food
o Work while sick
● Poor cleaning and sanitizing Answer: o Equipment and utensils are not
washed, rinsed, and sanitized between uses
o Food contact surfaces are wiped clean instead of being washed, rinsed,
and sanitized
o Wiping cloths are not stored in a sanitizer solution between uses
o Sanitizer solution was not prepared correctly
QUESTIONS AND SOLUTIONS
● Foodborne-Illness is considered an outbreak when Answer: • Two or
more people have the same symptoms after eating the same food
• An investigation is conducted by state and local regulatory authorities
• The outbreak is confirmed by laboratory analysis
● Higher Risk People Answer: • Infants and preschool-age children
• Elderly people
• People taking certain medications and/or who have a debilitating
illness
● Food Favoring the Rapid Growth of Microorganisms (TCS Foods)
Answer: ♦ Meats, Fish, Poultry
♦ Eggs
♦ Baked Potatoes
♦ Sliced Melons
♦ Cut Tomatoes
♦ Milk and Milk Products
♦ Shellfish
,♦ Cooked Rice,Beans and Vegetables
♦ Garlic and Oil Mixtures
♦ Raw Sprouts
● Biological Hazards Answer: o Viruses
o Fungi
o Bacteria
o Parasites
o Biological Toxins
● Chemical Hazards Answer: o Sanitizers
o Pesticides
o Cleaning supplies
o Polishes
o Toxic Metals
● Physical Hazards Answer: o Metal shavings
o Bandages
o Hair
o Natural objects (e.g., fish bones in a fillet, fruit pits in a pie)
o Staples
o Glass
,o Dirt
● Five risk factors for foodborne illness Answer: • Purchasing food from
unsafe sources
• Failing to cook food correctly
• Holding food at incorrect temperatures
• Using contaminated equipment
• Practicing poor personal hygiene
● How Food Becomes Unsafe Answer: • Time-Temperature Abuse
• Cross-Contamination
• Poor Personal Hygiene
• Poor Cleaning and Sanitizing
● Time-temperature abuse Answer: When food has stayed too long at
temperatures good for pathogen growth
● Food has been time-temperature abused when Answer: o It has not
been held or stored at correct temperatures
o It is not cooked or reheated enough to kill pathogens
o It is not cooled correctly
, ● Cross-contamination Answer: When pathogens are transferred from
one surface or food to another
● Cross-contamination can cause a foodborne illness when Answer: o
Contaminated ingredients are added to food that receives no further
cooking
o Ready-to-eat food touches contaminated surfaces
o A food handler touches contaminated food and then touches ready-to-
eat food
o Contaminated cleaning cloths touch food-contact surfaces
● Poor personal hygiene can cause a foodborne illness when food
handlers Answer: o Fail to wash their hands correctly after using the
restroom o Coughorsneezeonfood
o Touch or scratch wounds, and then touch food
o Work while sick
● Poor cleaning and sanitizing Answer: o Equipment and utensils are not
washed, rinsed, and sanitized between uses
o Food contact surfaces are wiped clean instead of being washed, rinsed,
and sanitized
o Wiping cloths are not stored in a sanitizer solution between uses
o Sanitizer solution was not prepared correctly
