Food Manager Exam (State Food Training Certification)
Completed 2023.
Active Managerial Control
It is a system to create and implement food safety procedures
Active Managerial Control is a 3-step process (Name each)
1. Create Policy
2. Train
3. Follow up
Describe 'create policy' from the active managerial process
Create policy means:
-Identify food safety risks
-For each risk, create a Standard Operating Procedure (SOP)
Describe 'train' from the active managerial process
Train means:
-On the job training, training meetings, or training online
-Positive reinforcement and consequences
-Stand up training provided by StateFood Safety
Describe 'follow up' from the active managerial process
Follow up means:
-Direct or indirect monitoring (e.g. using logs)
-Planned or unplanned inspections
Who conducts inspections of your establishment to make sure that all codes and
requirements for maintaining food service licenses are being followed?
Regulatory agencies like local health departments
What steps are necessary to take when a regulatory agency comes to your
establishment?
1. Ask for identification and check that the inspector's credentials are legitimate
2. Accompany the inspector -- take notes and make changes at the time or soon
afterward
3. Perform self-inspections to prepare for regulatory inspections
What is a food hazard?
A food hazard is any item or substance that can make food dangerous to eat. Food
hazards can be physical, chemical, or biological.
What is a physical hazard?
A physical hazard are objects that cause cuts, choking, or other injuries when they get
into food
Give an example of a physical accidental hazards
Bits of packaging, strands of hair, etc.
Give example of physical natural hazards
bones, fruit pits, etc.
How do you prevent serious injury from physical hazards?
1. Follow hygiene practices like pulling hair back
2. Follow clean-up procedures, such as thoroughly cleaning up broken glass
3/ Remove natural physical hazards before serving, such as cherry pits
, What are chemical hazards?
Chemical hazards are any toxic or corrosive chemicals that can cause illness or injury
when eaten
What are some chemicals in our establishment?
Cleaning/maintenance supplies and toxic metals
How do you prevent chemical hazards during cleaning and maintenance?
1. Never store food and chemicals together
2. Clearly label containers and spray bottles
3. Never mix different chemicals together
4. Use a safety data sheet
5. Wear personal protective equipment
6. Separate chemical use from food
Chemicals and pesticides must have a ________________________.
manufactures label (e.g. EPA registered label)
Give examples of personal protective equipment (PPE)
Heavy duty aprons, safety glasses, heavy-duty gloves
What do you do to prevent chemical hazards from toxic metals?
Use equipment made of, or lined with, a food - safe metal like stainless steel
What type of metals CAN NOT be used with acidic foods?
Do not use copper, copper alloys, or galvanized metals with acidic foods
What metals do we exercise caution with?
Lead and Mercury
What is the only metal we are allowed to use as a cooking surface?
Cast iron
How do we prevent foods with chemical hazards before it reaches our
establishment?
To prevent chemical hazards due to source contamination and natural toxins, purchase
food from approved suppliers and prepare foods correctly
What are some examples of chemicals that contaminate our foods before it
reaches our establishment?
Incorrectly used preservatives or additives and environmental contaminants
What are some chemicals found naturally?
Example of that are some species of mushroom, some fruit seeds, leaves and vines of
tomato and potato plants, kidney beans, mycotoxins from mold
What are biological hazards?
Biological hazards are tiny organisms that can make people sick when eaten and
include illness causing bacteria, viruses, and parasites
Microorganisms that cause disease are called ____________.
pathogens, otherwise known as germs
What are pathogens?
Pathogens are microorganisms that enter the body and cause disease.
What is the most common cause of food borne illness?
Pathogens
Can pathogens be seen with the naked eye or smelled?
NO. Pathogens can not be seen with the naked eye or smelled.
What is the most common way for pathogens to get into food?
Completed 2023.
Active Managerial Control
It is a system to create and implement food safety procedures
Active Managerial Control is a 3-step process (Name each)
1. Create Policy
2. Train
3. Follow up
Describe 'create policy' from the active managerial process
Create policy means:
-Identify food safety risks
-For each risk, create a Standard Operating Procedure (SOP)
Describe 'train' from the active managerial process
Train means:
-On the job training, training meetings, or training online
-Positive reinforcement and consequences
-Stand up training provided by StateFood Safety
Describe 'follow up' from the active managerial process
Follow up means:
-Direct or indirect monitoring (e.g. using logs)
-Planned or unplanned inspections
Who conducts inspections of your establishment to make sure that all codes and
requirements for maintaining food service licenses are being followed?
Regulatory agencies like local health departments
What steps are necessary to take when a regulatory agency comes to your
establishment?
1. Ask for identification and check that the inspector's credentials are legitimate
2. Accompany the inspector -- take notes and make changes at the time or soon
afterward
3. Perform self-inspections to prepare for regulatory inspections
What is a food hazard?
A food hazard is any item or substance that can make food dangerous to eat. Food
hazards can be physical, chemical, or biological.
What is a physical hazard?
A physical hazard are objects that cause cuts, choking, or other injuries when they get
into food
Give an example of a physical accidental hazards
Bits of packaging, strands of hair, etc.
Give example of physical natural hazards
bones, fruit pits, etc.
How do you prevent serious injury from physical hazards?
1. Follow hygiene practices like pulling hair back
2. Follow clean-up procedures, such as thoroughly cleaning up broken glass
3/ Remove natural physical hazards before serving, such as cherry pits
, What are chemical hazards?
Chemical hazards are any toxic or corrosive chemicals that can cause illness or injury
when eaten
What are some chemicals in our establishment?
Cleaning/maintenance supplies and toxic metals
How do you prevent chemical hazards during cleaning and maintenance?
1. Never store food and chemicals together
2. Clearly label containers and spray bottles
3. Never mix different chemicals together
4. Use a safety data sheet
5. Wear personal protective equipment
6. Separate chemical use from food
Chemicals and pesticides must have a ________________________.
manufactures label (e.g. EPA registered label)
Give examples of personal protective equipment (PPE)
Heavy duty aprons, safety glasses, heavy-duty gloves
What do you do to prevent chemical hazards from toxic metals?
Use equipment made of, or lined with, a food - safe metal like stainless steel
What type of metals CAN NOT be used with acidic foods?
Do not use copper, copper alloys, or galvanized metals with acidic foods
What metals do we exercise caution with?
Lead and Mercury
What is the only metal we are allowed to use as a cooking surface?
Cast iron
How do we prevent foods with chemical hazards before it reaches our
establishment?
To prevent chemical hazards due to source contamination and natural toxins, purchase
food from approved suppliers and prepare foods correctly
What are some examples of chemicals that contaminate our foods before it
reaches our establishment?
Incorrectly used preservatives or additives and environmental contaminants
What are some chemicals found naturally?
Example of that are some species of mushroom, some fruit seeds, leaves and vines of
tomato and potato plants, kidney beans, mycotoxins from mold
What are biological hazards?
Biological hazards are tiny organisms that can make people sick when eaten and
include illness causing bacteria, viruses, and parasites
Microorganisms that cause disease are called ____________.
pathogens, otherwise known as germs
What are pathogens?
Pathogens are microorganisms that enter the body and cause disease.
What is the most common cause of food borne illness?
Pathogens
Can pathogens be seen with the naked eye or smelled?
NO. Pathogens can not be seen with the naked eye or smelled.
What is the most common way for pathogens to get into food?
