SSM TCAR EXAM 2024 ACTUAL EXAM COMPLETE 250
QUESTIONS WITH DETAILED VERIFIED ANSWERS (100%
CORRECT ANSWERS) /ALREADY GRADED A+
foodborne illness - ANSWER: a disease transmitted to people by food
Foodborne illness is considered an outbreak when? - ANSWER: * 2 or more people
have the same symptoms after eating the same food.
* An investigation is conducted by state and local regulatory authorities.
* The outbreak is confirmed by a laboratory analysis.
Each year ________________ of people get sick from unsafe food - ANSWER:
Millions
Foodborne illness cost the United States _________________ of dollars each year -
ANSWER: Billions
What are some of the costs of foodborne illness outbreak? - ANSWER: One breakout
can cost thousands. They can loose customers. Negative media exposure. Potentials
for lawsuits. Hard on staff and morale goes down. Staff will probably have to be
retrained.
Challenges to foodservice operations - ANSWER: Language barriers, culture barriers,
literacy and education, pathogens popping up in places normally not seen, unsafe
suppliers, high risk customers, & training new staff constantly.
What is the most important costs of a foodborne illness outbreak? - ANSWER:
Human life
Victims of foodborne illnesses may experience - ANSWER: * Lost Work
* Medical Costs and Long-Term Disability
* Death
Contamination - ANSWER: presence of harmful substances in food
The three categories of contaminants - ANSWER: 1. Biological
2. Chemical
3. Physical
Biological Contaminants - ANSWER: Pathogens are the greatest threat to food safety.
They include certain viruses, parasites, fungi and bacteria. Some plants, mushrooms,
,and seafood carry harmful toxins also included in this group. Biological contaminants
are responsible for most foodborne illness
Chemical Contaminants - ANSWER: Cleaners, Sanitizers, Polishes, Machine
lubricants, Pesticides. Certain kitchenware and equiptment can be a risk.
Physical Contaminants - ANSWER: foreign object that is accidentally introduced into
food, or a naturally occuring object, such as a bone in a filter, that poses a physical
hazard. common physical contaminants include metal shavings from cans, staples
from cartons, glass from broken light bulbs,blades from plastic or rubber scrapes,
fingernails, hair, bandages,dirt and bones.
The five most common food-handling mistakes, or risk factors, that can cause
foodborne illness are: - ANSWER: 1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temps
4. Using contaminated equipment
5. Practicing poor personal hygeine
Food prepared in a ________________ ___________ is considered to be from an
unsafe source and must be avoided. - ANSWER: private home
time-temperature abuse - ANSWER: when food has stayed too long at temperatures
that are good for the growth of pathogens
When can time-temperature abuse can happen? - ANSWER: If food is held at the
wrong temperature or if food isn't cooked long enough to kill pathogens and failing
to cool it down properly.
cross-contamination - ANSWER: the spreading of bacteria or other pathogens from
one food to another or one food surface to another
Cross contamination causes foodborne illness in what ways? - ANSWER:
Contaminated ingredients are added to food that requires no further cooking. Ready
to eat food touches contaminated surfaces. Contaminated food drips onto ready to
eat food. When a food handler touches contaminated food then touches ready to
eat food.
Poor personal hygiene can cause a foodborne illness when food handlers: - ANSWER:
-Fail to wash their hands correctly after using the restroom
-Cough or sneeze on food
-Touch or scratch wounds and then touch food
-Work while sick
Poor cleaning and sanitizing happens in the following ways - ANSWER: Equipment
and utensils are not washed, rinsed, and sanitized between uses
Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized
,Wiping cloths are not stored in a sanitizer solution between uses
Sanitizer solution was not prepared correctly
TCS food - ANSWER: food requiring time and temperature control for safety
TCS food items include - ANSWER: Dairy, poultry, eggs, cooked veggies (plant based
food items), cooked rice, cooked beans, cut tomatoes, sprouts, sprout seeds, sliced
melons, leafy greens, beef, garlic and oil mixtures, pork, lamb, fish, shellfish,
crustaceans, baked potatoes, TOFU, soy based proteins, & textures TOFU products.
Ready-to-eat food - ANSWER: Food that can be eaten without further preparation,
washing, or cooking.
Examples of Ready-to-eat food - ANSWER: Washed fruit and vegetables (whole and
cut)
Deli meat
Bakery items
Sugar, spices, and seasonings
Cooked food
Groups of people who have a high risk of getting foodborne illness include: -
ANSWER: Elderly people
Very young/preschool age
People with weakened immune systems
Managers should focus on the following measures when keeping food safe: -
ANSWER: 1. Controlling time & temp
2. Preventing cross-contamination
3. Practicing good personal hygiene
4. Purchasing from approved, reputable suppliers
5. Cleaning & Sanitizing
Keeping Food Safe - Training and Monitoring - ANSWER: Be able to pass an
accredited program. Set up standard training. Reduces the risk of foodborne illness
outbreak. Helps avoid poor personal hygiene. Train and retrain staff and document it
each time. Teach hand-washing. Receiving staff should know how to inspect food.
Make sure procedures are followed.
Corrective Action - ANSWER: Retraining staff when a task was improperly performed
Government agencies that take leading roles in the prevention of foodborne illness
in the United States: - ANSWER: Food and Drug Administration (FDA), US
Department of Agriculture (USDA), CDC, & local agencies
FDA (Food and Drug Administration) - ANSWER: An agency that inspects all food
except meat, poultry and eggs Federal agency that publishes the Food Code and
inspects food service operations that cross state borders
, Food code - ANSWER: science based code that provides recommendations for food
safety regulations
Food code created for - ANSWER: Requiring minimum internal temperatures for
meat
FDA & USDA regulate food service for what groups? - ANSWER: City, county, tribal
agencies, restaurants, retail, schools, daycare centers, hospitals and nursing homes
The FDA recommends that states adopt the Food Code, but cannot ______________
it. - ANSWER: Require
USDA's role in food safety - ANSWER: Responsible for inspecting mar, poultry and
eggs. Inspect food that crosses state boundaries or go through multiple states
CDC & PCS's role in food safety - ANSWER: Conducts research into the causes of
foodborne illness or breaks. Assists FDA & USDA who conducts research into
outbreaks and confirms the outbreaks
State and local regulatory authorities - ANSWER: write or adopt code that regulates
retail and foodservice operations
responsibilities:
inspecting operations
enforcing regulations
investigation complainants and illnesses
issuing licenses and permits
approving construction
reviewing and approving HACCP plans
One of the foodservice manager's most important roles is to prevent any type of
___________ of food from occurring. - ANSWER: contamination
Contamination - ANSWER: presence of harmful substances in food
Harmful substances can be - ANSWER: Biological
Chemical
Physical
Most contaminants cause ______________ ______________ while others can result
in _________________ _____________________. - ANSWER: foodborne illness
physical injury
How does contamination happen? - ANSWER: Air, dirt, contaminated water
Physical hazards that occur naturally
Food can be contaminated on purpose
Accidentally by cross-contamination
QUESTIONS WITH DETAILED VERIFIED ANSWERS (100%
CORRECT ANSWERS) /ALREADY GRADED A+
foodborne illness - ANSWER: a disease transmitted to people by food
Foodborne illness is considered an outbreak when? - ANSWER: * 2 or more people
have the same symptoms after eating the same food.
* An investigation is conducted by state and local regulatory authorities.
* The outbreak is confirmed by a laboratory analysis.
Each year ________________ of people get sick from unsafe food - ANSWER:
Millions
Foodborne illness cost the United States _________________ of dollars each year -
ANSWER: Billions
What are some of the costs of foodborne illness outbreak? - ANSWER: One breakout
can cost thousands. They can loose customers. Negative media exposure. Potentials
for lawsuits. Hard on staff and morale goes down. Staff will probably have to be
retrained.
Challenges to foodservice operations - ANSWER: Language barriers, culture barriers,
literacy and education, pathogens popping up in places normally not seen, unsafe
suppliers, high risk customers, & training new staff constantly.
What is the most important costs of a foodborne illness outbreak? - ANSWER:
Human life
Victims of foodborne illnesses may experience - ANSWER: * Lost Work
* Medical Costs and Long-Term Disability
* Death
Contamination - ANSWER: presence of harmful substances in food
The three categories of contaminants - ANSWER: 1. Biological
2. Chemical
3. Physical
Biological Contaminants - ANSWER: Pathogens are the greatest threat to food safety.
They include certain viruses, parasites, fungi and bacteria. Some plants, mushrooms,
,and seafood carry harmful toxins also included in this group. Biological contaminants
are responsible for most foodborne illness
Chemical Contaminants - ANSWER: Cleaners, Sanitizers, Polishes, Machine
lubricants, Pesticides. Certain kitchenware and equiptment can be a risk.
Physical Contaminants - ANSWER: foreign object that is accidentally introduced into
food, or a naturally occuring object, such as a bone in a filter, that poses a physical
hazard. common physical contaminants include metal shavings from cans, staples
from cartons, glass from broken light bulbs,blades from plastic or rubber scrapes,
fingernails, hair, bandages,dirt and bones.
The five most common food-handling mistakes, or risk factors, that can cause
foodborne illness are: - ANSWER: 1. Purchasing food from unsafe sources
2. Failing to cook food correctly
3. Holding food at incorrect temps
4. Using contaminated equipment
5. Practicing poor personal hygeine
Food prepared in a ________________ ___________ is considered to be from an
unsafe source and must be avoided. - ANSWER: private home
time-temperature abuse - ANSWER: when food has stayed too long at temperatures
that are good for the growth of pathogens
When can time-temperature abuse can happen? - ANSWER: If food is held at the
wrong temperature or if food isn't cooked long enough to kill pathogens and failing
to cool it down properly.
cross-contamination - ANSWER: the spreading of bacteria or other pathogens from
one food to another or one food surface to another
Cross contamination causes foodborne illness in what ways? - ANSWER:
Contaminated ingredients are added to food that requires no further cooking. Ready
to eat food touches contaminated surfaces. Contaminated food drips onto ready to
eat food. When a food handler touches contaminated food then touches ready to
eat food.
Poor personal hygiene can cause a foodborne illness when food handlers: - ANSWER:
-Fail to wash their hands correctly after using the restroom
-Cough or sneeze on food
-Touch or scratch wounds and then touch food
-Work while sick
Poor cleaning and sanitizing happens in the following ways - ANSWER: Equipment
and utensils are not washed, rinsed, and sanitized between uses
Food contact surfaces are wiped clean instead of being washed, rinsed, and sanitized
,Wiping cloths are not stored in a sanitizer solution between uses
Sanitizer solution was not prepared correctly
TCS food - ANSWER: food requiring time and temperature control for safety
TCS food items include - ANSWER: Dairy, poultry, eggs, cooked veggies (plant based
food items), cooked rice, cooked beans, cut tomatoes, sprouts, sprout seeds, sliced
melons, leafy greens, beef, garlic and oil mixtures, pork, lamb, fish, shellfish,
crustaceans, baked potatoes, TOFU, soy based proteins, & textures TOFU products.
Ready-to-eat food - ANSWER: Food that can be eaten without further preparation,
washing, or cooking.
Examples of Ready-to-eat food - ANSWER: Washed fruit and vegetables (whole and
cut)
Deli meat
Bakery items
Sugar, spices, and seasonings
Cooked food
Groups of people who have a high risk of getting foodborne illness include: -
ANSWER: Elderly people
Very young/preschool age
People with weakened immune systems
Managers should focus on the following measures when keeping food safe: -
ANSWER: 1. Controlling time & temp
2. Preventing cross-contamination
3. Practicing good personal hygiene
4. Purchasing from approved, reputable suppliers
5. Cleaning & Sanitizing
Keeping Food Safe - Training and Monitoring - ANSWER: Be able to pass an
accredited program. Set up standard training. Reduces the risk of foodborne illness
outbreak. Helps avoid poor personal hygiene. Train and retrain staff and document it
each time. Teach hand-washing. Receiving staff should know how to inspect food.
Make sure procedures are followed.
Corrective Action - ANSWER: Retraining staff when a task was improperly performed
Government agencies that take leading roles in the prevention of foodborne illness
in the United States: - ANSWER: Food and Drug Administration (FDA), US
Department of Agriculture (USDA), CDC, & local agencies
FDA (Food and Drug Administration) - ANSWER: An agency that inspects all food
except meat, poultry and eggs Federal agency that publishes the Food Code and
inspects food service operations that cross state borders
, Food code - ANSWER: science based code that provides recommendations for food
safety regulations
Food code created for - ANSWER: Requiring minimum internal temperatures for
meat
FDA & USDA regulate food service for what groups? - ANSWER: City, county, tribal
agencies, restaurants, retail, schools, daycare centers, hospitals and nursing homes
The FDA recommends that states adopt the Food Code, but cannot ______________
it. - ANSWER: Require
USDA's role in food safety - ANSWER: Responsible for inspecting mar, poultry and
eggs. Inspect food that crosses state boundaries or go through multiple states
CDC & PCS's role in food safety - ANSWER: Conducts research into the causes of
foodborne illness or breaks. Assists FDA & USDA who conducts research into
outbreaks and confirms the outbreaks
State and local regulatory authorities - ANSWER: write or adopt code that regulates
retail and foodservice operations
responsibilities:
inspecting operations
enforcing regulations
investigation complainants and illnesses
issuing licenses and permits
approving construction
reviewing and approving HACCP plans
One of the foodservice manager's most important roles is to prevent any type of
___________ of food from occurring. - ANSWER: contamination
Contamination - ANSWER: presence of harmful substances in food
Harmful substances can be - ANSWER: Biological
Chemical
Physical
Most contaminants cause ______________ ______________ while others can result
in _________________ _____________________. - ANSWER: foodborne illness
physical injury
How does contamination happen? - ANSWER: Air, dirt, contaminated water
Physical hazards that occur naturally
Food can be contaminated on purpose
Accidentally by cross-contamination
