Food Safety Manager/Supervisor Course Exam 2023 All
Questions and Answers Complete
What is the primary cause of foodborne illness?
Improper Holding Temperature
What Navy Instruction is the Tri-Service Food Code (TSFC)
NAVMED P-5010, Chapter 1
Which instruction provides guidance on training requirements for Navy food service
employees?
OPNAV instruction 4061.4 series
The FDA Food Code is a state law, national law, or recommended guidance.
recommended guidance
Which stage of the Food Bacterial Growth Curve is the MOST dangerous?
The log or exponential growth phase is the most dangerous stage of bacterial growth in
food.
At which stage of the Bacterial Growth Curve does the food service worker have the
MOST control in preventing bacterial growth?
Lag
What range does the phrase "Temperature Danger Zone" refer to?
41ºF - 135ºF
At what minimum temperature Must TCS food be held when it is being kept hot?
135ºF or greater
Food service workers MUST wash their hands after what?
After many activities, including:
Using the bathroom.
Handling raw meat, poultry, or seafood.
Handling soiled equipment or utensils.
Sneezing, coughing, or blowing nose.
Touching hair, face, or body.
Handling garbage.
Time/Temperature Control of Safety (TCS) Foods support the growth of?
Support the growth of microorganisms.
What are Signs that frozen Time/Temperature Controlled of Safety Foods (TCS) have
been thawed and refrozen?
Soft or spongy texture.
Ice crystals on the surface.
An off odor or taste.
Unusual color.
Unusual amount of liquid.
What Thawing processed are permitted for TCS foods?
In the refrigerator,
Under cold running water,
In the microwave,
Part of the Cooking Process
HACCP
, Hazard Analysis Critical Control Point
What is a hazard as it relates to HACCP?
any property "biological, chemical, or physical" that can cause an unacceptable risk or
harm to food safety.
Barriers to a good HACCP plan?
Poor communication.
Frequently changing menus and procedures
Employee turnover
Lack of management commitment.
Lack of resources.
Lack of training.
Complex food production processes.
Lack of SOPs.
Lack of documentation.
Food service 3 recommended sanitizers
Chlorine, Iodine, Quats (Quaternary Ammonium Compounds)
Signs of Rodent Infestation
Rodents Sightings.
Droppings.
Gnaw marks.
Rub marks along walls.
Nests.
Strange noises.
Unexplained food shortages.
Keys to a safe working environment
Proper training.
Cleanliness.
Personal hygiene.
Proper PPE.
Pest control.
Temperature control.
Allergen control.
Hazard identification and control.
Good Communication.
What are the 3 types of food safety hazards?
Physical
Biological
Chemical
What type of hazard is most commonly the cause of foodborne illnesses?
Biological Hazards
How often are PIC require food safety training?
5 years
Types of Foodborne Illness?
Infection
Intoxication
Toxin-mediated infection
Questions and Answers Complete
What is the primary cause of foodborne illness?
Improper Holding Temperature
What Navy Instruction is the Tri-Service Food Code (TSFC)
NAVMED P-5010, Chapter 1
Which instruction provides guidance on training requirements for Navy food service
employees?
OPNAV instruction 4061.4 series
The FDA Food Code is a state law, national law, or recommended guidance.
recommended guidance
Which stage of the Food Bacterial Growth Curve is the MOST dangerous?
The log or exponential growth phase is the most dangerous stage of bacterial growth in
food.
At which stage of the Bacterial Growth Curve does the food service worker have the
MOST control in preventing bacterial growth?
Lag
What range does the phrase "Temperature Danger Zone" refer to?
41ºF - 135ºF
At what minimum temperature Must TCS food be held when it is being kept hot?
135ºF or greater
Food service workers MUST wash their hands after what?
After many activities, including:
Using the bathroom.
Handling raw meat, poultry, or seafood.
Handling soiled equipment or utensils.
Sneezing, coughing, or blowing nose.
Touching hair, face, or body.
Handling garbage.
Time/Temperature Control of Safety (TCS) Foods support the growth of?
Support the growth of microorganisms.
What are Signs that frozen Time/Temperature Controlled of Safety Foods (TCS) have
been thawed and refrozen?
Soft or spongy texture.
Ice crystals on the surface.
An off odor or taste.
Unusual color.
Unusual amount of liquid.
What Thawing processed are permitted for TCS foods?
In the refrigerator,
Under cold running water,
In the microwave,
Part of the Cooking Process
HACCP
, Hazard Analysis Critical Control Point
What is a hazard as it relates to HACCP?
any property "biological, chemical, or physical" that can cause an unacceptable risk or
harm to food safety.
Barriers to a good HACCP plan?
Poor communication.
Frequently changing menus and procedures
Employee turnover
Lack of management commitment.
Lack of resources.
Lack of training.
Complex food production processes.
Lack of SOPs.
Lack of documentation.
Food service 3 recommended sanitizers
Chlorine, Iodine, Quats (Quaternary Ammonium Compounds)
Signs of Rodent Infestation
Rodents Sightings.
Droppings.
Gnaw marks.
Rub marks along walls.
Nests.
Strange noises.
Unexplained food shortages.
Keys to a safe working environment
Proper training.
Cleanliness.
Personal hygiene.
Proper PPE.
Pest control.
Temperature control.
Allergen control.
Hazard identification and control.
Good Communication.
What are the 3 types of food safety hazards?
Physical
Biological
Chemical
What type of hazard is most commonly the cause of foodborne illnesses?
Biological Hazards
How often are PIC require food safety training?
5 years
Types of Foodborne Illness?
Infection
Intoxication
Toxin-mediated infection
