Food Manager Training- Exam Questions and Correct Answers (Graded A+)

Food Manager Training- Exam Questions and Correct Answers (Graded A+) Three goals of food safety are to provide food that is: - Answers safe honestly presented unadulterated List the four steps of effective demonstration when teaching Food Service personnel how to provide safe food to the public: - Answers 1. Show 2. Tell 3. Do 4. Review What is the least effective way to teach Food service personnel how to provide safe food to the public: - Answers Leave Food Servers to study written material on their own Regulation and legislation of Food Safety standards comes from three levels. Which organizations might you engage with at each level: - Answers Federal: USDA and FDA State: State Food Regulatory Programs Local: City, county, state health inspectors List 3 sources of food borne illness: - Answers Biological Hazards Chemical Hazards Physical Hazards How are the sources of foodborne illness most commonly introduced to food? List 3 - Answers Incoming raw materials Food handlers Pests (ROACHES) What are the main responsibilities of the PIC of Food Safety: - Answers 1. Develop & implement all operating procedures required by the food code 2. Ensure all employees are aware that they must report certain health conditions that relate to the transmission of foodborne illness 3. Ensure any product received by the establishment after operating hours is delivered in a manner that does not create a food safety hazard List 5 biological contaminants - Answers 1. Bacteria 2. Virus 3. Live parasites 4. Fungi 5. Molds List 6 sources of chemical contaminants - Answers 1. Cleaning and sanitizing 2. Pesticides 3. Non-edible lubricants 4. Personal care products 5. Paints 6. Certain types of metal, when improperly used List 3 physical contaminants - Answers 1. Inedible food parts (bones, fish scales, fruit pits) 2. Dead bugs (GROSS) 3. Unnatural physical contaminants (fake nails, bandaids, glass) What are 5 ways bacteria can infect food - Answers 1. Time and temperature 2. Soil 3. Animals 4. Raw meat 5. Human contact What are 3 ways viruses can be transmitted - Answers 1. Hand contact 2. Sneezing and coughing 3. Through the air What are 4 ways in which chemical toxins can be introduced to food: - Answers 1. Insecticides 2. Cleaning products 3. Byproduct of multiple bacteria 4. Using improper metal materials What are the FDA's Big Six Illnesses: - Answers 1. Nontyphoidal Salmonella 2. Salmonella Typhi 3. Shigella 4. Shiga Toxin Producing E. Coli 5. Hepatitis A 6. Norovirus Which of the following are symptoms of the Big 6 Food Poisoning - Answers Diarrhea Abdominal Pain and cramps Nausea and Vomitting Fever and headache Which common bacterium can be destroyed by proper heating but can multiply in low temperatures where most bacteria cannot be destroyed? - Answers Listeria Which common bacterium can survive in low oxygen environments, such as a punctured container and can cause life threatening sickness - Answers Clostridium Botulinum Which foods are temperature controlled for safety (TCS) foods. These foods are susceptible to foodborne hazards due to time and temperature) - Answers Meat, fish, poultry Rice, potatoes, pasta Cooked vegetables What factors (use acronym FATTOM) do bacteria need to grow and cause foodborne illness - Answers F- food A- acidity T- temperature T- time O-oxygen M- moisture Which of the 4 factors of FATTOM are the most important for you to monitor as a food manage