Food Safety Manager Certification Exam
Study Guide ANSI/CFP fully solved to
pass
Foodborne Illness - correct answer ✔✔A disease carried or transmitted to people
by food.
Foodborne Illness Outbreak - correct answer ✔✔When two or more people
experience the same illness after eating the same food.
High Risk Populations - correct answer ✔✔Infants, preschool age children, the
elderly, and immunocrompromised people.
Why do some foods require temperature control for safety? - correct answer
✔✔Although any type of food can become contaminated, some are better able to
support the rapid growth of microorganisms than others.
Temperature Danger Zone - correct answer ✔✔41F-135F
Why must TSC Foods be kept out of the danger zone? - correct answer ✔✔To
prevent the growth of microorganisms and the production of toxins.
What are the three types of contaminants? - correct answer ✔✔Biological,
Chemical, Physical
,Biological Contaminants - correct answer ✔✔Bacteria, Viruses, Parasites, Fungi,
Natural Toxins
Chemical Contaminants - correct answer ✔✔Cleaners, Sanitizers, Toxic Metal from
Non-Food Service Grade Utensils and Cookware, Pesticides
Physical Contaminants - correct answer ✔✔Foreign Objects - Hair, Glass, Paper,
Metal Shavings.
What are the top 5 documented reasons for outbreaks? - correct answer ✔✔1.
Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding Food at incorrect temperatures
4. Contaminated equipment
5. Poor personal hygiene
What are four ways food becomes contaminated? - correct answer ✔✔1. Time-
Temperature Control ( TCS foods are left in the danger zone for more than 4
hours.)
2. Cross Contamination (Contaminants cross to a food that is not going to be
cooked any further.)
3. Poor Personal Hygiene (Food handlers cause the foodborne illness.)
4. Poor Cleaning and Sanitizing.
,Ready-to-Eat Foods - correct answer ✔✔Foods that can be consumed without
further preparation, washing, and cooking.
Examples of Ready-to-Eat foods - correct answer ✔✔Cooked food, washed fruit
and vegetables, Deli Meat, Bakery Items, Sugar, Spices, and Seasonings.
What measures should be focused on when training to keeping food safe? -
correct answer ✔✔Controlling time and temperature, preventing cross-
contamination, practicing good personal hygiene, purchasing from approved
reputable suppliers, cleaning and sanitizers.
What are some ways to train and monitor employees on keeping food safe? -
correct answer ✔✔Train staff to follow food safety procedures. Provide initial and
ongoing training. Provide all staff with general food safety knowledge. Provide job
specific food safety training. Retrain staff regularly. Monitor staff to make sure
they are following procedure. Document training.
Food and Drug Administration (FDA) - correct answer ✔✔A federal agency that
inspects all food except meat, poultry, and eggs. It also regulates food transported
across state lines.
U.S. Department of Agriculture (USDA) - correct answer ✔✔A federal agency that
regulates and inspects meat, poultry, and eggs. It also regulates food that crosses
state boundaries or involves more than one state.
What do agencies such as the Centers for Disease Control and Prevention and the
U.S Public health service do? - correct answer ✔✔Conduct research into the
causes of foodborne-illness outbreaks.
, What do state and local regulatory authorities do? - correct answer ✔✔Write or
adopt code that regulates retail and food service operations.
Foodborne Infections - correct answer ✔✔Result when a person eats a food
containing pathogens which grow in the intestines and cause illness.
Common Symptoms of Foodborne Illness - correct answer ✔✔Diarrhea, Vomiting,
Fever, Nausea, Abdominal Cramps, Jaundice
Onset times for foodborne illnesses - correct answer ✔✔Depends on the type of
illness, can range from 30 minutes to 6 weeks or longer.
Foodborne Intoxication - correct answer ✔✔Result when a person eats food
containing toxins (Poison) produced by pathogens found in the food or which are
results of chemical contamination.
Bacteria - correct answer ✔✔Are of the greatest concern of the biological
contaminates. Bacteria are found everywhere and under favorable conditions they
can reproduce very rapidly if FATTOM conditions are right.
FATTOM - correct answer ✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture.
Food in FATTOM - correct answer ✔✔Most bacteria need nutrients to survive. TCS
food supports the growth of bacteria better than other types of food.
Study Guide ANSI/CFP fully solved to
pass
Foodborne Illness - correct answer ✔✔A disease carried or transmitted to people
by food.
Foodborne Illness Outbreak - correct answer ✔✔When two or more people
experience the same illness after eating the same food.
High Risk Populations - correct answer ✔✔Infants, preschool age children, the
elderly, and immunocrompromised people.
Why do some foods require temperature control for safety? - correct answer
✔✔Although any type of food can become contaminated, some are better able to
support the rapid growth of microorganisms than others.
Temperature Danger Zone - correct answer ✔✔41F-135F
Why must TSC Foods be kept out of the danger zone? - correct answer ✔✔To
prevent the growth of microorganisms and the production of toxins.
What are the three types of contaminants? - correct answer ✔✔Biological,
Chemical, Physical
,Biological Contaminants - correct answer ✔✔Bacteria, Viruses, Parasites, Fungi,
Natural Toxins
Chemical Contaminants - correct answer ✔✔Cleaners, Sanitizers, Toxic Metal from
Non-Food Service Grade Utensils and Cookware, Pesticides
Physical Contaminants - correct answer ✔✔Foreign Objects - Hair, Glass, Paper,
Metal Shavings.
What are the top 5 documented reasons for outbreaks? - correct answer ✔✔1.
Purchasing food from unsafe sources
2. Failing to cook food adequately
3. Holding Food at incorrect temperatures
4. Contaminated equipment
5. Poor personal hygiene
What are four ways food becomes contaminated? - correct answer ✔✔1. Time-
Temperature Control ( TCS foods are left in the danger zone for more than 4
hours.)
2. Cross Contamination (Contaminants cross to a food that is not going to be
cooked any further.)
3. Poor Personal Hygiene (Food handlers cause the foodborne illness.)
4. Poor Cleaning and Sanitizing.
,Ready-to-Eat Foods - correct answer ✔✔Foods that can be consumed without
further preparation, washing, and cooking.
Examples of Ready-to-Eat foods - correct answer ✔✔Cooked food, washed fruit
and vegetables, Deli Meat, Bakery Items, Sugar, Spices, and Seasonings.
What measures should be focused on when training to keeping food safe? -
correct answer ✔✔Controlling time and temperature, preventing cross-
contamination, practicing good personal hygiene, purchasing from approved
reputable suppliers, cleaning and sanitizers.
What are some ways to train and monitor employees on keeping food safe? -
correct answer ✔✔Train staff to follow food safety procedures. Provide initial and
ongoing training. Provide all staff with general food safety knowledge. Provide job
specific food safety training. Retrain staff regularly. Monitor staff to make sure
they are following procedure. Document training.
Food and Drug Administration (FDA) - correct answer ✔✔A federal agency that
inspects all food except meat, poultry, and eggs. It also regulates food transported
across state lines.
U.S. Department of Agriculture (USDA) - correct answer ✔✔A federal agency that
regulates and inspects meat, poultry, and eggs. It also regulates food that crosses
state boundaries or involves more than one state.
What do agencies such as the Centers for Disease Control and Prevention and the
U.S Public health service do? - correct answer ✔✔Conduct research into the
causes of foodborne-illness outbreaks.
, What do state and local regulatory authorities do? - correct answer ✔✔Write or
adopt code that regulates retail and food service operations.
Foodborne Infections - correct answer ✔✔Result when a person eats a food
containing pathogens which grow in the intestines and cause illness.
Common Symptoms of Foodborne Illness - correct answer ✔✔Diarrhea, Vomiting,
Fever, Nausea, Abdominal Cramps, Jaundice
Onset times for foodborne illnesses - correct answer ✔✔Depends on the type of
illness, can range from 30 minutes to 6 weeks or longer.
Foodborne Intoxication - correct answer ✔✔Result when a person eats food
containing toxins (Poison) produced by pathogens found in the food or which are
results of chemical contamination.
Bacteria - correct answer ✔✔Are of the greatest concern of the biological
contaminates. Bacteria are found everywhere and under favorable conditions they
can reproduce very rapidly if FATTOM conditions are right.
FATTOM - correct answer ✔✔Food, Acidity, Temperature, Time, Oxygen, Moisture.
Food in FATTOM - correct answer ✔✔Most bacteria need nutrients to survive. TCS
food supports the growth of bacteria better than other types of food.
