Food Manager Exam (State Food Training Certification)|Complete
Questions with 100% Correct Answers .Graded A+
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?
Questions with 100% Correct Answers .Graded A+
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?
