Food Safety Manager Certification Exam UPDATED ACTUAL
QUESTIONS AND CORRECT Answers
Highly Susceptible Populations (HSPs) The young, elderly, chronically ill, people with immune problems
CDCs Five Most Common Risk Factors Purchasing from unsafe sources
Failing to cook food adequately
Holding at wrong temps
Contaminated equipment
Poor personal Hygiene
, U.S Department of Agriculture (USDA) Meat, poultry, eggs, foods that cross state boundaries
Food and Drug Administration (FDA) Regulates all food EXCEPT meat, poultry and eggs. Publishes food code
Center for Disease Control and Prevention (CDC) research of causes of illness and helps in investigations
Public Health Service (PHS) ALSO researches of causes of illness and helps in investigations
Role as a Manager Safety of consumer
Food safe from delivery to service
Rules are in place and being followed
Staff know their role
Ready for inspections
Active Management Control Create Standard Operating Procedures (SOPs)
Ensure SOPs are followed
Train staff
Evaluate and revise
TCS foods Milk, chicken, cooked rice, melons, sprouts, vacuum packaged foods, meats, eggs,
fish, cooked potatoes
Ready to eat (RTE) Vegetables, fruits, deli, garnishes, bakery items
Food contaminants- Biological Pathogens: bacteria, viruses, parasites, fungi
Food contaminants- physical Glass, bandages, fake nails, jewelry, metal shavings, fish bones, dirt, packaging.
Symptoms:Cuts, dental damage, bleeding, pain.
Prevention: wear nets. no nail polish. no jewelry. extra precaution around broken
glass
Food contaminants- chemical Detergents, sanitizers, poisons.
Pesticides, cleaning supplies, cookware (pewter, copper, zinc, brass, radium, lead,
painted pottery)
Symptoms: vomiting or diarrhea
Foods most at risk: acidic foods and RTE foods
Prevention: use approved chemicals. keep in original container. store away from
food and prep areas.
FATTOM Food, Acidity, Temperature, Time, Oxygen, Moisture
Consumer advisory statements related to high risk foods such as raw or undercooked animal derived
foods
QUESTIONS AND CORRECT Answers
Highly Susceptible Populations (HSPs) The young, elderly, chronically ill, people with immune problems
CDCs Five Most Common Risk Factors Purchasing from unsafe sources
Failing to cook food adequately
Holding at wrong temps
Contaminated equipment
Poor personal Hygiene
, U.S Department of Agriculture (USDA) Meat, poultry, eggs, foods that cross state boundaries
Food and Drug Administration (FDA) Regulates all food EXCEPT meat, poultry and eggs. Publishes food code
Center for Disease Control and Prevention (CDC) research of causes of illness and helps in investigations
Public Health Service (PHS) ALSO researches of causes of illness and helps in investigations
Role as a Manager Safety of consumer
Food safe from delivery to service
Rules are in place and being followed
Staff know their role
Ready for inspections
Active Management Control Create Standard Operating Procedures (SOPs)
Ensure SOPs are followed
Train staff
Evaluate and revise
TCS foods Milk, chicken, cooked rice, melons, sprouts, vacuum packaged foods, meats, eggs,
fish, cooked potatoes
Ready to eat (RTE) Vegetables, fruits, deli, garnishes, bakery items
Food contaminants- Biological Pathogens: bacteria, viruses, parasites, fungi
Food contaminants- physical Glass, bandages, fake nails, jewelry, metal shavings, fish bones, dirt, packaging.
Symptoms:Cuts, dental damage, bleeding, pain.
Prevention: wear nets. no nail polish. no jewelry. extra precaution around broken
glass
Food contaminants- chemical Detergents, sanitizers, poisons.
Pesticides, cleaning supplies, cookware (pewter, copper, zinc, brass, radium, lead,
painted pottery)
Symptoms: vomiting or diarrhea
Foods most at risk: acidic foods and RTE foods
Prevention: use approved chemicals. keep in original container. store away from
food and prep areas.
FATTOM Food, Acidity, Temperature, Time, Oxygen, Moisture
Consumer advisory statements related to high risk foods such as raw or undercooked animal derived
foods
