AMSA: Starbucks- Food Safety
Manager Training Exam with Correct
Answers Scored A+(2025-2026)
Updated.
Active Managerial Control - Answer A system to create food safety procedures and
implement them.
What is the 3 step process of active managerial control? - Answer 1. Create a policy
2. Train
3. Follow up
What is a different term used to refer to policies? - Answer Policies are sometimes referred
to as Standard Operating Procedures (SOP).
What are the 5 most common food safety risks? - Answer 1. Unsafe holding temperatures
2. Inadequate cooking
3. Contaminated equipment
4. Poor personal hygiene
5. Food from an unsafe or unapproved supplier
What method is used to create a policy? - Answer The method would be "What, Why, How
(Where, When), and What if"
What are the 3 different types of methods to train your employers? - Answer 1. On-the-job
training (Verbally teach, demonstrate, and then ask the employee to demonstrate).
2. Training meetings (Teach larger groups).
3. Online courses (Access learning anytime any place).
Positive reinforcement - Answer - Express kind words often.
- Recognize exceptional performance in front of other food workers.
- Be generous with promotions for exceptional performances.
- Implement employee of the month programs
- Special bonus pay
,Consequences - Answer Consequences should be set so no repeated patterns of risks are
done.
Follow up - Answer - Observing food workers to assess whether they are following standard
operating procedures.
- A follow-up is needed because it will help you learn what training your staff still needs and if
your policies need to be modified.
What are the 2 different styles of monitoring? - Answer 1. Direct monitoring (Personally
observing what food workers do).
2. Indirect monitoring (Asking employees to report their own actions).
Hazard Analysis and Critical Control Points (HACCP) - Answer Identifies potential food
hazards and identifies steps where hazards can be prevented, eliminated, or reduced to
acceptable levels.
What are the similarities between HACCP and active managerial control? - Answer Both
require identifying potential hazards and taking steps to prevent or control those hazards.
What are the differences between HACCP and active managerial control? - Answer - HACCP
take specific steps on processes.
- active managerial control takes general policies and procedures.
What are the benefits of HACCP and active managerial control? - Answer They both: manage
product inventory, reduce product loss, increase product quality, and increase profits.
7 principles of HACCP - Answer 1. Perform a hazard analysis (Determine the severity of the
hazard)
2. Determine the critical control points (A process to prevent, eliminate, or reduce a hazard)
3. Establish critical limits (A measurable or observable parameter to control a hazard)
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures (Verifying that the system is working)
7. Establish record-keeping and documentation procedures
Food hazards - Answer - Any item or substances that can make food dangerous to eat. -
There are 3 components: Physical, chemical, and biological.
, Physical food hazards - Answer - Any item in food that can choke, gag, cut, or otherwise
injure a customer.
- Examples would include metal from equipment, plastic packaging, and hair or fingernails from
food workers.
- Other examples that can occur naturally is: bones, seeds, or fruit pits.
Safety data sheets (SDS) - Answer Contains important information about using chemicals
safely.
Chemical food hazards - Answer - Chemicals can lead to serious injury, illness, or even death
if they get into food.
- Make sure to store chemicals in a cool, dry location away from areas where food is stored and
prepared. Never put food and chemicals together.
- Keep chemicals in their original container, they must be clearly labeled.
Biological Food Hazards - Answer - Organisms that can make people sick when eaten.
Examples: Pathogens are microorganisms that cause disease.
- Most common cause of foodborne illness. The greatest threat to food safety that you face in
food service.
Pathogens - Answer - Exposure to a pathogen doesn't always result in illness.
- The amount of pathogens being eaten can affect if someone does get sick. Certain pathogens
may take only one to be eaten to get sick or some may take a bunch in order to get sick.
Highly Susceptible Populations - Answer Includes young children, the elderly, and people
who are immunocompromised.
The Fecal Oral Route - Answer - When pathogens from an infected person's feces find their
way into another person's mouth.
- Infection can also spread when a fly lands on feces and travels to a person's food or when
water supplies or fields become contaminated by sewage.
Gastroenteritis - Answer - Caused by foodborne pathogens. It is the inflammation of the
stomach and intestines. It is also known as the stomach flu. Not related to the flu, often the
result of foodborne illness.
- Symptoms include Nausea, vomiting, diarrhea, stomach cramps, headache, and fever.
Symptoms can go away in 1-2 days.
Bacteria - Answer - Single-celled organisms that live around us all the time.
Manager Training Exam with Correct
Answers Scored A+(2025-2026)
Updated.
Active Managerial Control - Answer A system to create food safety procedures and
implement them.
What is the 3 step process of active managerial control? - Answer 1. Create a policy
2. Train
3. Follow up
What is a different term used to refer to policies? - Answer Policies are sometimes referred
to as Standard Operating Procedures (SOP).
What are the 5 most common food safety risks? - Answer 1. Unsafe holding temperatures
2. Inadequate cooking
3. Contaminated equipment
4. Poor personal hygiene
5. Food from an unsafe or unapproved supplier
What method is used to create a policy? - Answer The method would be "What, Why, How
(Where, When), and What if"
What are the 3 different types of methods to train your employers? - Answer 1. On-the-job
training (Verbally teach, demonstrate, and then ask the employee to demonstrate).
2. Training meetings (Teach larger groups).
3. Online courses (Access learning anytime any place).
Positive reinforcement - Answer - Express kind words often.
- Recognize exceptional performance in front of other food workers.
- Be generous with promotions for exceptional performances.
- Implement employee of the month programs
- Special bonus pay
,Consequences - Answer Consequences should be set so no repeated patterns of risks are
done.
Follow up - Answer - Observing food workers to assess whether they are following standard
operating procedures.
- A follow-up is needed because it will help you learn what training your staff still needs and if
your policies need to be modified.
What are the 2 different styles of monitoring? - Answer 1. Direct monitoring (Personally
observing what food workers do).
2. Indirect monitoring (Asking employees to report their own actions).
Hazard Analysis and Critical Control Points (HACCP) - Answer Identifies potential food
hazards and identifies steps where hazards can be prevented, eliminated, or reduced to
acceptable levels.
What are the similarities between HACCP and active managerial control? - Answer Both
require identifying potential hazards and taking steps to prevent or control those hazards.
What are the differences between HACCP and active managerial control? - Answer - HACCP
take specific steps on processes.
- active managerial control takes general policies and procedures.
What are the benefits of HACCP and active managerial control? - Answer They both: manage
product inventory, reduce product loss, increase product quality, and increase profits.
7 principles of HACCP - Answer 1. Perform a hazard analysis (Determine the severity of the
hazard)
2. Determine the critical control points (A process to prevent, eliminate, or reduce a hazard)
3. Establish critical limits (A measurable or observable parameter to control a hazard)
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures (Verifying that the system is working)
7. Establish record-keeping and documentation procedures
Food hazards - Answer - Any item or substances that can make food dangerous to eat. -
There are 3 components: Physical, chemical, and biological.
, Physical food hazards - Answer - Any item in food that can choke, gag, cut, or otherwise
injure a customer.
- Examples would include metal from equipment, plastic packaging, and hair or fingernails from
food workers.
- Other examples that can occur naturally is: bones, seeds, or fruit pits.
Safety data sheets (SDS) - Answer Contains important information about using chemicals
safely.
Chemical food hazards - Answer - Chemicals can lead to serious injury, illness, or even death
if they get into food.
- Make sure to store chemicals in a cool, dry location away from areas where food is stored and
prepared. Never put food and chemicals together.
- Keep chemicals in their original container, they must be clearly labeled.
Biological Food Hazards - Answer - Organisms that can make people sick when eaten.
Examples: Pathogens are microorganisms that cause disease.
- Most common cause of foodborne illness. The greatest threat to food safety that you face in
food service.
Pathogens - Answer - Exposure to a pathogen doesn't always result in illness.
- The amount of pathogens being eaten can affect if someone does get sick. Certain pathogens
may take only one to be eaten to get sick or some may take a bunch in order to get sick.
Highly Susceptible Populations - Answer Includes young children, the elderly, and people
who are immunocompromised.
The Fecal Oral Route - Answer - When pathogens from an infected person's feces find their
way into another person's mouth.
- Infection can also spread when a fly lands on feces and travels to a person's food or when
water supplies or fields become contaminated by sewage.
Gastroenteritis - Answer - Caused by foodborne pathogens. It is the inflammation of the
stomach and intestines. It is also known as the stomach flu. Not related to the flu, often the
result of foodborne illness.
- Symptoms include Nausea, vomiting, diarrhea, stomach cramps, headache, and fever.
Symptoms can go away in 1-2 days.
Bacteria - Answer - Single-celled organisms that live around us all the time.
