Food Safety Manager with verified answers
already passed
1. It takes people for an illness to be considered a 2
part of an outbreak
2. The three forms of contamination are Physical
biological, chemical and
3. The five common risk factors responsible for Sources, adequately,
food borne illness outbreaks in the U.S. are: tem- peratures,
Purchasing food from unsafe , Failing to cook equipment, hy- giene
food , Holding food at incorrect
, Using contaminat- ed ,
Practicing poor personal
abuse, contamination,
4. Four major reasons that food becomes unsafe: hy-
Time/Temperature , Cross , Poor personal giene, sanitizing
, Poor cleaning and
5. TCS stands for T /T C S Time/Temperature
Con-
trol Safety
6. Those foods are on the TCS list because they are more unsafe;
outbreaks
likely to become and have all been
involved in food borne illness
7. Ready to eat foods are foods that have 9. Preschool
been aged
children's
, prepped or cooked immune
system is S
8. Elderly people's immune system B D D
with age
1/
24
,Food Safety Manager with verified answers
already passed
10. The is responsible for the safety of washed
food in a food service establishment
Breaks Down
Still Developing
Manager
2/
24
, Food Safety Manager with verified answers
already passed
11. Inspecting non-agricultural food, regulating food that FDA
crosses state lines, and developing the
modle food code
12. Inspecting meat, poultry, eggs, and USDA
regulating food that crosses state
boundaries
State; Local
13. Writing/adopting codes to regulate retail
and food service operations S and L
regulatory au- thorities
Poor
14. The most common way pathogens are
transferred to food is through personal
hygiene
15. Bacteria typically found on the of food Surface
16. Two of the most common symptoms of Diarrhea
food borne illness are and vomiting
17. Yellowing of the skin and eyes is a symptom known as Jaundice
18. Bacteria require these 6 conditions to grow: F
A T T O M Fec
es,
19. Source of bacteria: Salmonella Typhi- , Nor
Non typhoidal Salmonella- Farm animals, ovir
Shigella SPP- Hu- man , E.coli- us-
Intestines of Hu
ma
20. Sources of viruses Hepatitis A-
n
3/
24
already passed
1. It takes people for an illness to be considered a 2
part of an outbreak
2. The three forms of contamination are Physical
biological, chemical and
3. The five common risk factors responsible for Sources, adequately,
food borne illness outbreaks in the U.S. are: tem- peratures,
Purchasing food from unsafe , Failing to cook equipment, hy- giene
food , Holding food at incorrect
, Using contaminat- ed ,
Practicing poor personal
abuse, contamination,
4. Four major reasons that food becomes unsafe: hy-
Time/Temperature , Cross , Poor personal giene, sanitizing
, Poor cleaning and
5. TCS stands for T /T C S Time/Temperature
Con-
trol Safety
6. Those foods are on the TCS list because they are more unsafe;
outbreaks
likely to become and have all been
involved in food borne illness
7. Ready to eat foods are foods that have 9. Preschool
been aged
children's
, prepped or cooked immune
system is S
8. Elderly people's immune system B D D
with age
1/
24
,Food Safety Manager with verified answers
already passed
10. The is responsible for the safety of washed
food in a food service establishment
Breaks Down
Still Developing
Manager
2/
24
, Food Safety Manager with verified answers
already passed
11. Inspecting non-agricultural food, regulating food that FDA
crosses state lines, and developing the
modle food code
12. Inspecting meat, poultry, eggs, and USDA
regulating food that crosses state
boundaries
State; Local
13. Writing/adopting codes to regulate retail
and food service operations S and L
regulatory au- thorities
Poor
14. The most common way pathogens are
transferred to food is through personal
hygiene
15. Bacteria typically found on the of food Surface
16. Two of the most common symptoms of Diarrhea
food borne illness are and vomiting
17. Yellowing of the skin and eyes is a symptom known as Jaundice
18. Bacteria require these 6 conditions to grow: F
A T T O M Fec
es,
19. Source of bacteria: Salmonella Typhi- , Nor
Non typhoidal Salmonella- Farm animals, ovir
Shigella SPP- Hu- man , E.coli- us-
Intestines of Hu
ma
20. Sources of viruses Hepatitis A-
n
3/
24
