FOOD SAFETY MANAGER STUDY BANK
2026 TESTED QUESTIONS GRADED A+
⩥ CDCs Five Most Common Risk Factors.
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).
Answer: Meat, poultry, eggs, foods that cross state boundaries
⩥ Food and Drug Administration (FDA).
Answer: Regulates all food EXCEPT meat, poultry and eggs. Publishes
food code
⩥ Center for Disease Control and Prevention (CDC).
Answer: research of causes of illness and helps in investigations
⩥ Public Health Service (PHS).
,Answer: ALSO researches of causes of illness and helps in
investigations
⩥ Role as a Manager.
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.
Answer: Create Standard Operating Procedures (SOPs)
Ensure SOPs are followed
Train staff
Evaluate and revise
⩥ TCS foods.
Answer: Milk, chicken, cooked rice, melons, sprouts, vacuum packaged
foods, meats, eggs, fish, cooked potatoes
⩥ Ready to eat (RTE).
Answer: Vegetables, fruits, deli, garnishes, bakery items
, ⩥ Food contaminants- Biological.
Answer: Pathogens: bacteria, viruses, parasites, fungi
⩥ Food contaminants- physical.
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.
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.
Answer: Food, Acidity, Temperature, Time, Oxygen, Moisture
2026 TESTED QUESTIONS GRADED A+
⩥ CDCs Five Most Common Risk Factors.
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).
Answer: Meat, poultry, eggs, foods that cross state boundaries
⩥ Food and Drug Administration (FDA).
Answer: Regulates all food EXCEPT meat, poultry and eggs. Publishes
food code
⩥ Center for Disease Control and Prevention (CDC).
Answer: research of causes of illness and helps in investigations
⩥ Public Health Service (PHS).
,Answer: ALSO researches of causes of illness and helps in
investigations
⩥ Role as a Manager.
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.
Answer: Create Standard Operating Procedures (SOPs)
Ensure SOPs are followed
Train staff
Evaluate and revise
⩥ TCS foods.
Answer: Milk, chicken, cooked rice, melons, sprouts, vacuum packaged
foods, meats, eggs, fish, cooked potatoes
⩥ Ready to eat (RTE).
Answer: Vegetables, fruits, deli, garnishes, bakery items
, ⩥ Food contaminants- Biological.
Answer: Pathogens: bacteria, viruses, parasites, fungi
⩥ Food contaminants- physical.
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.
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.
Answer: Food, Acidity, Temperature, Time, Oxygen, Moisture
