FOOD MANAGER COURSE 2025– COMPLETE LEARNING
GUIDE WITH PRACTICE EXAM Q&A | FDA FOOD CODE,
HYGIENE, CROSS-CONTAMINATION, AND KITCHEN SAFETY
REGULATIONS
Foodborne Illness
any disease that occurs as a result of eating contaminated food
Foodborne outbreak
two or more people who get sick from eating the same food.
What happens when outbreak occurs?
regulatory authorities conduct investigations to identify the contaminated food and prevent other
people from getting sick
Food service establishments involved in a foodborne outbreak also face serious challenges
Damaged reputation
Loss of customers
Higher insurance premiums
Permanent closures
Lawsuits
highly susceptible populations
Infants and Young Children, the Elderly, and people who are Immunocompromised
TCS foods
Certain foods are more likely to cause foodborne illness because they make it easier for bacteria
to thrive - Time and Temperature Control for Safety
low acidity, high protein content, and/or high moisture content
Examples of TCS foods
Meats, Sprouts, Sliced Tomatoes, Eggs, Shellfish, Fish, Dairy Products, Plant-based foods, Leafy
greens, Bake Potato, Soy-based products, Untreated garlic + oil mixtures
How food gets contaminated
,Obtaining Food from Unsafe Sources
Poor Personal Hygiene
Improper Cooking of Food
Improper Holding of Food
Use of Contaminated Equipment
Sources of Contamination
Biological
Physical
Chemical
Biological Hazards
bacteria, viruses, parasites, fungi, and toxins.
Chemical Hazards
chemical agents, such as pesticides, heavy metals, and cleaning or sanitizing solutions that may
come into contact with the food.
Additives/Preservatives
excessive use of additives may also be a source of chemical contamination
How to Prevent Chemical Contamination
approved suppliers, keep food separate from other chemicals, do not store chemicals above food
or food-contact surfaces, do not store food in empty chemical containers, chemicals must be
properly labeled, poisonous materials are not allowed must be locked up, retain safety data sheets
for chemical usage,
Physical Contamination
foreign objects that end up in the food, which can be seen with the naked eye
Biological Contamination - Bacteria
Bacteria are the most common microorganisms that affect food and cause foodborne illness.
Conditions for growth - FATTOM
Food (TCS)
Acidity - 4.6 - 7.5 on pH scale
, Temperature - 41 - 135 F in TDZ
Time - longer than 4 hours in TDZ
Oxygen - Some bacteria need oxygen to grow, while others thrive in the absence of it
Moisture - Bacteria thrives in foods with a high moisture level, which is measured by water
activity (aw) in the food.
Shiga Toxin-producing E.Coli (STEC)
E. coli bacteria are commonly found in human intestines and other warm-blooded animal, found
in ground beef, raw fruits/veggies, and unpasteurized milk + juices
Nontyphoidal Salmonella
A bacteria found especially in poultry and eggs, including their shells,. Also found in human
intestines, and in domestic and wild animal
Raw meat, poultry and seafood, raw eggs, unpasteurized milk, and other dairy products.
Salmonella Typhi
A bacteria found only in the human bloodstream and intestinal tract. It is only transmitted from
human to human.
Food or beverages which are handled by or in contact with someone who carries the bacteria.
Listeria
A bacteria that causes Listeriosis. Listeriosis commonly affects pregnant women, young children,
and other populations with weakened immune systems, and may lead to miscarriages and
stillbirths.
Lunch and deli meats, unpasteurized dairy products, raw meat, and soft cheeses.
Shigella
A bacteria found in human intestines and feces. Most foodborne illnesses caused by this
microorganism are the result of not washing hands after using the bathroom and then touching
ready-to-eat foods
Salads (potato, shrimp, tuna, macaroni, and chicken), raw vegetables, and any food easily
contaminated by dirty hands.
Staphylococcus Aureus ("Staph")
A type of bacteria commonly found on our skin, nose, and mouth. It is easily transmitted by
sneezing, coughing, scratching skin, and touching facial hair.
GUIDE WITH PRACTICE EXAM Q&A | FDA FOOD CODE,
HYGIENE, CROSS-CONTAMINATION, AND KITCHEN SAFETY
REGULATIONS
Foodborne Illness
any disease that occurs as a result of eating contaminated food
Foodborne outbreak
two or more people who get sick from eating the same food.
What happens when outbreak occurs?
regulatory authorities conduct investigations to identify the contaminated food and prevent other
people from getting sick
Food service establishments involved in a foodborne outbreak also face serious challenges
Damaged reputation
Loss of customers
Higher insurance premiums
Permanent closures
Lawsuits
highly susceptible populations
Infants and Young Children, the Elderly, and people who are Immunocompromised
TCS foods
Certain foods are more likely to cause foodborne illness because they make it easier for bacteria
to thrive - Time and Temperature Control for Safety
low acidity, high protein content, and/or high moisture content
Examples of TCS foods
Meats, Sprouts, Sliced Tomatoes, Eggs, Shellfish, Fish, Dairy Products, Plant-based foods, Leafy
greens, Bake Potato, Soy-based products, Untreated garlic + oil mixtures
How food gets contaminated
,Obtaining Food from Unsafe Sources
Poor Personal Hygiene
Improper Cooking of Food
Improper Holding of Food
Use of Contaminated Equipment
Sources of Contamination
Biological
Physical
Chemical
Biological Hazards
bacteria, viruses, parasites, fungi, and toxins.
Chemical Hazards
chemical agents, such as pesticides, heavy metals, and cleaning or sanitizing solutions that may
come into contact with the food.
Additives/Preservatives
excessive use of additives may also be a source of chemical contamination
How to Prevent Chemical Contamination
approved suppliers, keep food separate from other chemicals, do not store chemicals above food
or food-contact surfaces, do not store food in empty chemical containers, chemicals must be
properly labeled, poisonous materials are not allowed must be locked up, retain safety data sheets
for chemical usage,
Physical Contamination
foreign objects that end up in the food, which can be seen with the naked eye
Biological Contamination - Bacteria
Bacteria are the most common microorganisms that affect food and cause foodborne illness.
Conditions for growth - FATTOM
Food (TCS)
Acidity - 4.6 - 7.5 on pH scale
, Temperature - 41 - 135 F in TDZ
Time - longer than 4 hours in TDZ
Oxygen - Some bacteria need oxygen to grow, while others thrive in the absence of it
Moisture - Bacteria thrives in foods with a high moisture level, which is measured by water
activity (aw) in the food.
Shiga Toxin-producing E.Coli (STEC)
E. coli bacteria are commonly found in human intestines and other warm-blooded animal, found
in ground beef, raw fruits/veggies, and unpasteurized milk + juices
Nontyphoidal Salmonella
A bacteria found especially in poultry and eggs, including their shells,. Also found in human
intestines, and in domestic and wild animal
Raw meat, poultry and seafood, raw eggs, unpasteurized milk, and other dairy products.
Salmonella Typhi
A bacteria found only in the human bloodstream and intestinal tract. It is only transmitted from
human to human.
Food or beverages which are handled by or in contact with someone who carries the bacteria.
Listeria
A bacteria that causes Listeriosis. Listeriosis commonly affects pregnant women, young children,
and other populations with weakened immune systems, and may lead to miscarriages and
stillbirths.
Lunch and deli meats, unpasteurized dairy products, raw meat, and soft cheeses.
Shigella
A bacteria found in human intestines and feces. Most foodborne illnesses caused by this
microorganism are the result of not washing hands after using the bathroom and then touching
ready-to-eat foods
Salads (potato, shrimp, tuna, macaroni, and chicken), raw vegetables, and any food easily
contaminated by dirty hands.
Staphylococcus Aureus ("Staph")
A type of bacteria commonly found on our skin, nose, and mouth. It is easily transmitted by
sneezing, coughing, scratching skin, and touching facial hair.
