Food Safety Manager Certification Exam
UPDATED ACTUAL QUESTIONS AND
CORRECT ANSWERS
Highly Susceptible Populations (HSPs) - CORRECT ANSWER The young, elderly,
chronically ill, people with immune problems
CDCs Five Most Common Risk Factors - CORRECT ANSWER Purchasing from
unsafe sources
Failing to cook food adequately
Holding at wrong temps
Contaminated equipment
Poor personal Hygiene
U.S Department of Agriculture (USDA) - CORRECT ANSWER Meat, poultry, eggs,
foods that cross state boundaries
Food and Drug Administration (FDA) - CORRECT ANSWER Regulates all food
EXCEPT meat, poultry and eggs. Publishes food code
Center for Disease Control and Prevention (CDC) - CORRECT ANSWER research of
causes of illness and helps in investigations
Public Health Service (PHS) - CORRECT ANSWER ALSO researches of causes of
illness and helps in investigations
Role as a Manager - CORRECT ANSWER Safety of consumer
Food safe from delivery to service
Rules are in place and being followed
Staff know their role
,Ready for inspections
Active Management Control - CORRECT ANSWER Create Standard Operating
Procedures (SOPs)
Ensure SOPs are followed
Train staff
Evaluate and revise
TCS foods - CORRECT ANSWER Milk, chicken, cooked rice, melons, sprouts,
vacuum packaged foods, meats, eggs, fish, cooked potatoes
Ready to eat (RTE) - CORRECT ANSWER Vegetables, fruits, deli, garnishes, bakery
items
Food contaminants- Biological - CORRECT ANSWER Pathogens: bacteria, viruses,
parasites, fungi
Food contaminants- physical - CORRECT ANSWER Glass, bandages, fake nails,
jewelry, metal shavings, fish bones, dirt, packaging.
Symptoms:Cuts, dental damage, bleeding, pain.
Prevention: wear nets. no nail polish. no jewelry. extra precaution around broken glass
Food contaminants- chemical - CORRECT ANSWER Detergents, sanitizers, poisons.
Pesticides, cleaning supplies, cookware (pewter, copper, zinc, brass, radium, lead, painted
pottery)
Symptoms: vomiting or diarrhea
Foods most at risk: acidic foods and RTE foods
Prevention: use approved chemicals. keep in original container. store away from food and
prep areas.
, FATTOM - CORRECT ANSWER Food, Acidity, Temperature, Time, Oxygen,
Moisture
Consumer advisory - CORRECT ANSWER statements related to high risk foods such
as raw or undercooked animal derived foods
Shigella spp- Characteristics - CORRECT ANSWER Human feces. Can remain in
feces after symptoms disappear. Occurs when eating/drinking contaminated substance.
Transferred by flies.
Shigella spp- Food most at risk - CORRECT ANSWER Those easily contaminated by
hands
Salads w TCS foods
Foods washed in contaminated water
Shigella spp- Prevention - CORRECT ANSWER Control flies
Wash hands
Exclude workers with diarrhea and shigella spp diagnosis
Salmonella Typhi- Characteristics - CORRECT ANSWER Blood and feces of humans
with typhoid fever. Remains in feces weeks after symptoms disappear. Severity depends of
health of infected person.
Salmonella Typhi- Foods most at risk - CORRECT ANSWER RTE foods and
beverages
Salmonella Typhi- Prevention - CORRECT ANSWER Cook foods to minimal internal
temperatures
Exclude workers w diarrhea and Salmonella Typhi diagnosis
Proper hand washing
UPDATED ACTUAL QUESTIONS AND
CORRECT ANSWERS
Highly Susceptible Populations (HSPs) - CORRECT ANSWER The young, elderly,
chronically ill, people with immune problems
CDCs Five Most Common Risk Factors - CORRECT ANSWER Purchasing from
unsafe sources
Failing to cook food adequately
Holding at wrong temps
Contaminated equipment
Poor personal Hygiene
U.S Department of Agriculture (USDA) - CORRECT ANSWER Meat, poultry, eggs,
foods that cross state boundaries
Food and Drug Administration (FDA) - CORRECT ANSWER Regulates all food
EXCEPT meat, poultry and eggs. Publishes food code
Center for Disease Control and Prevention (CDC) - CORRECT ANSWER research of
causes of illness and helps in investigations
Public Health Service (PHS) - CORRECT ANSWER ALSO researches of causes of
illness and helps in investigations
Role as a Manager - CORRECT ANSWER Safety of consumer
Food safe from delivery to service
Rules are in place and being followed
Staff know their role
,Ready for inspections
Active Management Control - CORRECT ANSWER Create Standard Operating
Procedures (SOPs)
Ensure SOPs are followed
Train staff
Evaluate and revise
TCS foods - CORRECT ANSWER Milk, chicken, cooked rice, melons, sprouts,
vacuum packaged foods, meats, eggs, fish, cooked potatoes
Ready to eat (RTE) - CORRECT ANSWER Vegetables, fruits, deli, garnishes, bakery
items
Food contaminants- Biological - CORRECT ANSWER Pathogens: bacteria, viruses,
parasites, fungi
Food contaminants- physical - CORRECT ANSWER Glass, bandages, fake nails,
jewelry, metal shavings, fish bones, dirt, packaging.
Symptoms:Cuts, dental damage, bleeding, pain.
Prevention: wear nets. no nail polish. no jewelry. extra precaution around broken glass
Food contaminants- chemical - CORRECT ANSWER Detergents, sanitizers, poisons.
Pesticides, cleaning supplies, cookware (pewter, copper, zinc, brass, radium, lead, painted
pottery)
Symptoms: vomiting or diarrhea
Foods most at risk: acidic foods and RTE foods
Prevention: use approved chemicals. keep in original container. store away from food and
prep areas.
, FATTOM - CORRECT ANSWER Food, Acidity, Temperature, Time, Oxygen,
Moisture
Consumer advisory - CORRECT ANSWER statements related to high risk foods such
as raw or undercooked animal derived foods
Shigella spp- Characteristics - CORRECT ANSWER Human feces. Can remain in
feces after symptoms disappear. Occurs when eating/drinking contaminated substance.
Transferred by flies.
Shigella spp- Food most at risk - CORRECT ANSWER Those easily contaminated by
hands
Salads w TCS foods
Foods washed in contaminated water
Shigella spp- Prevention - CORRECT ANSWER Control flies
Wash hands
Exclude workers with diarrhea and shigella spp diagnosis
Salmonella Typhi- Characteristics - CORRECT ANSWER Blood and feces of humans
with typhoid fever. Remains in feces weeks after symptoms disappear. Severity depends of
health of infected person.
Salmonella Typhi- Foods most at risk - CORRECT ANSWER RTE foods and
beverages
Salmonella Typhi- Prevention - CORRECT ANSWER Cook foods to minimal internal
temperatures
Exclude workers w diarrhea and Salmonella Typhi diagnosis
Proper hand washing
