Food Safety Manager Certification Exam Study Guide ANSI/CFP Questions With Verified Guaranteed Answers 100% Pass.

Foodborne Illness - Correct Answers A disease carried or transmitted to people by food. Foodborne Illness Outbreak - Correct Answers When two or more people experience the same illness after eating the same food. High Risk Populations - Correct Answers Infants, preschool age children, the elderly, and immunocrompromised people. Why do some foods require temperature control for safety? - Correct Answers Although any type of food can become contaminated, some are better able to support the rapid growth of microorganisms than others. Temperature Danger Zone - Correct Answers41F-135F Why must TSC Foods be kept out of the danger zone? - Correct Answers To prevent the growth of microorganisms and the production of toxins. What are the three types of contaminants? - Correct Answers Biological, Chemical, Physical Biological Contaminants - Correct Answers Bacteria, Viruses, Parasites, Fungi, Natural Toxins Chemical Contaminants - Correct AnswersCleaners, Sanitizers, Toxic Metal from Non-Food Service Grade Utensils and Cookware, Pesticides Physical Contaminants - Correct AnswersForeign Objects - Hair, Glass, Paper, Metal Shavings. What are the top 5 documented reasons for outbreaks? - Correct Answers1. Purchasing food from unsafe sources 2. Failing to cook food adequately 3. Holding Food at incorrect temperatures 4. Contaminated equipment 5. Poor personal hygiene What are four ways food becomes contaminated? - Correct Answers1. 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. Ready-to-Eat Foods - Correct AnswersFoods that can be consumed without further preparation, washing, and cooking. Examples of Ready-to-Eat foods - Correct AnswersCooked food, washed fruit and vegetables, Deli Meat, Bakery Items, Sugar, Spices, and Seasonings. What measures should be focused on when training to keeping food safe? - Correct AnswersControlling time and temperature, preventing cross-contamination, practicing good personal hygiene, purchasing from approved reputable suppliers, cleaning and sanitizers. What are some ways to train and monitor employees on keeping food safe? - Correct AnswersTrain 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. Food and Drug Administration (FDA) - Correct AnswersA federal agency that inspects all food except meat, poultry, and eggs. It also regulates food transported across state lines. U.S. Department of Agriculture (USDA) - Correct AnswersA federal agency that regulates and inspects meat, poultry, and eggs. It also regulates food that crosses state boundaries or involves more than one state. What do agencies such as the Centers for Disease Control and Prevention and the U.S Public health service do? - Correct AnswersConduct research into the causes of foodborne-illness outbreaks. What do state and local regulatory authorities do? - Correct AnswersWrite or adopt code that regulates retail and food service operations. Foodborne Infections - Correct AnswersResult when a person eats a food containing pathogens which grow in the intestines and cause illness. Common Symptoms of Foodborne Illness - Correct AnswersDiarrhea, Vomiting, Fever, Nausea, Abdominal Cramps, Jaundice Onset times for foodborne illnesses - Correct AnswersDepends on the type of illness, can range from 30 minutes to 6 weeks or longer. Foodborne Intoxication - Correct AnswersResult when a person eats food containing toxins (Poison) produced by pathogens found in the food or which are results of chemical contamination. Bacteria - Correct AnswersAre 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. FATTOM - Correct AnswersFood, Acidity, Temperature, Time, Oxygen, Moisture. Food in FATTOM - Correct AnswersMost bacteria need nutrients to survive. TCS food supports the growth of bacteria better than other types of food. Acidity in FATTOM - Correct AnswersBacteria 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 Temperature in FATTOM - Correct AnswersBacteria 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. Time in FATTOM - Correct AnswersBacteria 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. Oxygen in FATTOM - Correct AnswersSome bacteria need oxygen to grow, while others grow when oxygen isn't there. (ROP) Moisture in FATTOM - Correct AnswersThe 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. What are the easiest things to control in FATTOM? - Correct AnswersTime and Temperature are the easiest things for us to control. What are the four types of bacteria that cause severe illness and are highly contagious as identified by the FDA? - Correct AnswersSalmonella Typhi, Nontyphoidal Salmonella, Shigella spp, Enterohemorrhagic and shiga toxin-producing Escherichia coli. Characteristics of Salmonella Typhi - Correct Answers-only lives in humans -People with typhoid fever carry the bacteria in their bloodstream and intestinal tract. -eating only a small amount of these bacteria can make a person sick. -Severity of symptoms depends on the health of the person and the amount of bacteria eaten. The bacteria are often in a person's feces for weeks after symptoms have ended. Characteristics of Nontyphoidal Salmonella - Correct Answers-Many farm animals carry naturally -The severity of a person's symptoms depends on how much is eaten. -Has been found in tomatoes, peppers, and cantaloupes. -Cooking poultry or eggs to the right temperature can prevent illness. Characteristics of Shigella spp. - Correct Answers-Found in the feces of humans with the illness. -Most illnesses occur when people eat or drink contaminated food or water. -Flies can also transfer the bacteria from feces to food -Eating only a small amount of these bacteria can make a person sick. -High levels of the bacteria are often in a person's feces for weeks after symptoms have ended. Viruses - Correct AnswersAre the smallest of the microbial contaminants. While a virus cannot reproduce in the food, once consumed it will cause illness. They are spread from Person to Person, Person to Food, and Person to Food Contact Surfaces. How to defend against viral foodborne illnesses. - Correct AnswersPracticing good personal hygiene and minimizing bare-hand contact with ready-to-eat food. Virus locations - Correct Answers-Carried by human beings and animals. -Requires a living host to grow. -Does not grow in foods. -Can be transferred through food and remains infectious in food. Virus Sources - Correct Answers-Food -Water -Any contaminated surface -Typically occurs through fecal-oral routes. Virus Destruction - Correct Answers-Not destroyed by normal cooking temperatures -Good personal hygiene must be practiced when handling food and food-contact surfaces. -Quick removal and cleanup of vomit is important. What are the two viruses that are highly contagious and can cause severe illness as identified by the FDA? - Correct AnswersHepatitis A, Norovirus Characteristics of Hepatitis A - Correct Answers-Is mainly found in the feces of people infected with it. -Can contaminate water and many types of food. -It is commonly linked with ready-to-eat foods. However, it has also been linked with shellfish from contaminated water. -It is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. -Eating only a small amount of the virus can make a person sick. -An infected person may not show symptoms for weeks but can be very infectious. -Cooking does not destroy this. Characteristics of Norovirus - Correct Answers-Is commonly linked to ready-to-eat foods. -It has been linked to contaminated water. -Is often transferred to food when infected food handlers touch food or equipment with fingers that have feces on them. -Eating only a small amount of the virus can make a person sick. It is also very contagious. -People become contagious within a few hours after eating it. -The virus is often in a person's feces for days after symptoms have ended. Food handlers diagnosed with Hepatitis A, or Norovirus - Correct AnswersMust not work in an operation while they are sick. Parasites - Correct AnswersOrganisms that need a living host to survive. Proper cooking and freezing kills parasites. Parasites location - Correct AnswersRequire a host to live and reproduce. Parasites Source - Correct Answers-Seafood -Wild Game -Water and food processed with contaminated water, such as produce. Parasites Prevention - Correct Answers-Purchase food from approved, reputable suppliers. -Cook food to required minimum internal temperatures. -Fish that will be served raw or undercooked, must be frozen correctly by the manufacturer. Fungi - Correct AnswersMolds and yeast are generally responsible for spoiling food and rarely cause illness. They can grow in any condition but grow well in acidic foods. Some molds and mushrooms, however, can produce harmful toxins. Yeasts can spoil food rapidly and will produce a smell or taste of alcohol. Foods spoiled by yeast should also be discarded. Biological Toxins - Correct Answersnaturally occur in certain plants, mushrooms, and seafood. Seafood Toxins - Correct AnswersScombroid, and Ciguatera Scombroid - Correct AnswersA histamine toxin found in Tuna, Mackerel, Bonito, and Mahi Mahi when they are time temperature abused. Ciguatera - Correct AnswersA ciguatoxin found in predatory fish like Barracuda, Grouper, Jacks, and Snapper. Also found in marine Algae. Where to purchase fish - Correct AnswersPurchase fish from approved suppliers since cooking or freezing cannot destroy toxins. Where to purchase all produce - Correct AnswersPurchased from an approved supplier. This will prevent illnesses associated with wild mushrooms and produce that has been contaminated with sewage or chemicals. Chemical Contaminants - Correct AnswersCan come from a wide variety of substances including toxic metals, pesticides, cleaning products, sanitizers, lubricants, first aid and personal care products. Ways to prevent chemical contamination - Correct AnswersUse only approved food-grade utensils and equipment to prepare and store food. Only allow a licensed professional to apply pesticides. Make sure beverage dispensers are installed properly. Symptoms of chemical contaminants - Correct AnswersVaries depending on the chemical compound, most illnesses occur within minutes. Vomiting and Diarrhea are typical. Chemical Contaminant Prevention - Correct Answers-Only use chemicals approved for use in food service operations. -Purchase chemicals from approved reputable suppliers. -Store chemicals away from prep areas, food-storage, and service areas. -Chemicals must be separated from food and food-contact surfaces by spacing and partitioning. -Chemicals must never be stored above food or food-contact surfaces. -Use chemicals for their intended use and follow manufacturer's directions. -Only handle food with equipment and utensils approved for food service use. -Make sure the manufacturer's labels on original chemical containers are readable. -Keep material safety data sheet (MSDS) current, and make sure they are accessible to staff at all times. -Follow the manufacturer's directions and local regulatory requirements when throwing out chemicals. Physical Contamination - Correct AnswersOccurs when foreign objects are accidentally introduced into food. Physical Contaminants - Correct AnswersMetal shavings from cans and staples, glass from broken light bulbs, fingernails, hair, band-aids, dirt, etc. Physical Contamination symptoms - Correct AnswersMild to fatal injuries are possible including cuts, dental damage, choking, bleeding, and pain. Physical Contamination Prevention - Correct Answers-Purchase food from approved, reputable sources. -Closely inspect food received. -Take steps to prevent physical contamination, including practicing good personal hygiene. Food Security and Crisis Management - Correct AnswersAddresses the prevention or elimination of the deliberate contamination of food. The key to protecting food is to make it as difficult as possible for tampering to occur by addressing all potential human, interior, and exterior elements in your operation. The four steps to build a crisis-management team program. - Correct Answers1. Create a crisis management team. 2. Prepare for different types of crisis. 3. Tailored to your operation. 4. Test your plan and make sure it addresses preparation, response, and recovery. The FDA defense tool against contamination - Correct AnswersA.L.E.R.T. A in ALERT - Correct AnswersAssure: Make sure products received are from safe sources. L in ALERT - Correct AnswersLook: Monitor the security of products in the facility. E in ALERT - Correct AnswersEmployees: Know who is in your facility. R in ALERT - Correct AnswersReports: Keep information related to food defense accessible. T in ALERT - Correct AnswersThreat: Develop a plan for responding to suspicious activity or a threat to the operation. Ways to respond to a foodborne illness outbreak - Correct Answers-Train staff on food safety policies and procedures -Create an emergency contact list -Gather Information -Notify Authorities -Segregate Product -Document all information with a foodborne illness report form and train staff to use it -Identify Staff -Cooperate with Authorities -Review Procedures Food Allergies - Correct AnswersAn allergic reaction could include itching, tightening of the throat, wheezing, hives, swelling, diarrhea, vomiting, cramps, and loss of consciousness or even death. Managers and employees should be aware of the most common. Food Allergen - Correct AnswersA protein in a food or ingredient some people are sensitive to. These proteins occur naturally. When enough of an allergen is eaten, an allergic reaction can occur. Common Food Allergens - Correct AnswersMilk, Eggs, Fish, Shellfish, (including lobster, shrimp and crabs) Wheat, Soy, Peanuts, Tree nuts, and Sesame Food Handlers - Correct AnswersHave the potential to contaminate food when they have been diagnosed with a foodborne illness, show symptoms of a gastrointestinal disease, have infected open wounds, or touch anything that could contaminate their hands. Managers should focus on these with food handlers - Correct Answers-Creating personal hygiene policies. -Training food handlers on personal hygiene policies and retraining them regularly -Modeling correct behavior at all times -Supervising food safety practices -revising personal hygiene policies when laws or science change. Proper Hand Washing - Correct AnswersMust always be practiced because simple acts like nose rubbing or touching ones hair can contaminate food. This is especially important before starting work, after using the restroom, after sneezing, coughing, smoking, eating, drinking, handling raw food, and handling garbage. Proper Hand Washing Techniques - Correct Answers1. Turn on warm water 110F 2. Apply Soap 3. Scrub Hands and arms for 10-15 seconds. 4. Rinse 5. Dry with a single-use towel or air dry 6. If an establishment uses a hand sanitizer, it must be FDA approved as a food additive. Hands - Correct AnswersShort and clean nails, cuts and wounds covered with clean bandages and gloves. If finger cots are used a single use glove must be used to cover. This is for front and back of house staff. Gloves and Finger Cots - Correct AnswersShould never be used in place of hand washing. Hands must be washed before putting these on or if tasks are changed. When used to handle food they are single use and should never be washed or reused. They must be changed at least every four hours, when they become soiled or torn or when beginning a new task. Personal Hygiene - Correct AnswersCan be a sensitive subject with some people, but it must be addressed with every employee because it is vital to food safety. All employees must bathe or shower before work and keep their hair clean. Prior to handling food, Employees must put on clean clothing, appropriate shoes and a clean hair restraint or hat. Jewelry and Aprons - Correct AnswersEmployees must remove jewelry from hands and arms. Only a plain wedding band should be allowed in food prep areas. Aprons should always be removed when the employee leaves food preparation areas. Eating, Drinking, Smoking, Chewing Gum, or Tobacco - Correct AnswersNever allowed when preparing, serving, or working in food-prep areas. The three steps of employee illness. - Correct AnswersRestrict, Exclude, and Notify the health department and exclude. Restrict - Correct AnswersKeep a sick employee from working with or around food if they have a sore throat with a fever. Exclude - Correct AnswersEmployees with Jaundice, Diarrhea or vomiting must be. Notify the health department and exclude - Correct AnswersIf employees are diagnosed with Salmonella, Shigella, E. Coli, Hepatitis A or Norovirus. Ways to avoid time and temperature abuse. - Correct Answers1. Monitor time and temperature - Store TCS foods 41F and below or 135F and above. 2. Make sure the correct kinds of thermometers are available. 3. Regularly record temperatures and the times they are taken. 4. Minimize the time that food spends in the temperature danger zone. 5. Take corrective actions if time-temperature standards are not met. Thermometers - Correct AnswersThe most important tools managers have to prevent time-temperature abuse. Requirements for thermometers. - Correct Answers-Need to be washed rinsed, sanitized and air-dried before each use to prevent cross contamination. -Need to be calibrated before each shift to ensure accuracy. -When measuring the internal temperatures of food, the probe must be inserted into the thickest part of the product. -Must be an accurate reading of +/- 2F -Only use glass thermometers if they are enclosed in the shatterproof casing Types of thermometers - Correct AnswersBimetallic Stemmed, Infrared, Thermocoulples and Thermistors Bimetallic Stemmed Thermometer - Correct AnswersThe stem should be immersed in the product from the tip to the end of the sensing area. It should have an adjustable calibration nut, be easy to read, and accurate to within 2 degrees. Infrared Thermometer - Correct AnswersMeasures the surface temperature and can not be used to take the internal temperatures. Thermocouples and Thermistors - Correct AnswersThey are digital with different types of probes. Penetration Probes which measure internal temperatures of foods, Immersion Probes which measure liquids, and Surface probes. The two methods of thermometer calibration. - C