Food Safety Manager Exam Questions With Correct Answers
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Course
Food safety manager
Institution
Food Safety Manager
Food Safety Manager Exam Questions With
Correct Answers
It takes ______ people for an illness to be considered a part of an outbreak - answer2
The three forms of contamination are biological, chemical and ____ - answerPhysical
The five common risk factors responsible for food borne illness outb...
BRIGHTSTARS EXAM STUDY SOLUTIONS 8/15/2024 2:05 PM
Food Safety Manager Exam Questions With
Correct Answers
It takes ______ people for an illness to be considered a part of an outbreak - answer✔✔2
The three forms of contamination are biological, chemical and ____ - answer✔✔Physical
The five common risk factors responsible for food borne illness outbreaks in the U.S. are:
Purchasing food from unsafe ______, Failing to cook food ________, Holding food at incorrect
________, Using contaminated _________, Practicing poor personal __________ -
answer✔✔Sources, adequately, temperatures, equipment, hygiene
Four major reasons that food becomes unsafe: Time/Temperature ______, Cross _______, Poor
personal _______, Poor cleaning and ________ - answer✔✔abuse, contamination, hygiene,
sanitizing
TCS stands for T_____/T_____ C______ S______ - answer✔✔Time/Temperature Control
Safety
Those foods are on the TCS list because they are more likely to become ______ and have all
been involved in food borne illness ______ - answer✔✔unsafe; outbreaks
Ready to eat foods are foods that have been _______, prepped or cooked - answer✔✔washed
Elderly people's immune system B______ D______ with age - answer✔✔Breaks Down
Preschool aged children's immune system is S______ D_______ - answer✔✔Still Developing
The _________ is responsible for the safety of food in a food service establishment -
answer✔✔Manager
Inspecting non-agricultural food, regulating food that crosses state lines, and developing the
modle food code ______ - answer✔✔FDA
Inspecting meat, poultry, eggs, and regulating food that crosses state boundaries ____ -
answer✔✔USDA
Writing/adopting codes to regulate retail and food service operations S_____ and L_____
regulatory authorities - answer✔✔State; Local
, BRIGHTSTARS EXAM STUDY SOLUTIONS 8/15/2024 2:05 PM
The most common way pathogens are transferred to food is through ______ personal hygiene -
answer✔✔Poor
Bacteria typically found on the ______ of food - answer✔✔Surface
Two of the most common symptoms of food borne illness are ______ and vomiting -
answer✔✔Diarrhea
Yellowing of the skin and eyes is a symptom known as ____ - answer✔✔Jaundice
Bacteria require these 6 conditions to grow: F____ A_____ T_______ T______ O______
M_______ - answer✔✔Food Activity Temperature Time Oxygen Moisture
Source of bacteria: Salmonella Typhi- __________, Non typhoidal Salmonella- Farm animals,
Shigella SPP- Human ______, E.coli- Intestines of _______ - answer✔✔Human; Feces; Cattle
Sources of viruses Hepatitis A- _______ Feces, Norovirus- Human _________ -
answer✔✔Human; Feces
Of these 6 pathogens, ______ is the number one cause of food borne disease in the U.S. -
answer✔✔Norovirus
Mold can be cut from hard cheese if you take off ____ inch all the way around - answer✔✔1
The environment that food is harvested from can contain many different types of _______ toxins
- answer✔✔Biological
The best way to keep them from contaminating your food is to purchase from _____ sources -
answer✔✔Approved
Acid can cause certain metals to leech _____ into the food - answer✔✔Toxins
Foreign objects (natural or not) found in food are a from of _________ contamination -
answer✔✔Physical
The FDA's tool for preventing the deliberate contamination of food is ________ -
answer✔✔ALERT
An ____________ is a person's sensitivity to a specific protein in food - answer✔✔Allergy
Allergy symptoms are similar to those of other food borne illness except when the body shuts
down causing ______ - answer✔✔Anaphylaxis
These common allergens should be listed on menus items description: 1._______ 2.________ 3.
____ 4. _______ 5.________ 6. _______ 7. _______ 8. Tree nuts - answer✔✔Milk; Eggs; Fish;
Shellfish; Wheat; Soy; Peanut
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