360 Food Safety Manager Questions And
Answers
food borne hazards - CORRECT ANSWER-biological, chemical, physical
Hard Analysis and Critical Control Point (HACCP) - CORRECT ANSWER-HACCP is a
management system in which food safety is addressed through the analysis and control
of biological, chemical, and physical hazards from raw material production, procurement
and handling, to manufacturing, distribution and consumption of the finished product
HACCP 7 steps - CORRECT ANSWER--Conducting Hazard Analysis
-Identify Critical Control Points (ccps)
-Establish Critical Limits for preventive measures
-Set up procedures to monitor ccps
-Establish corrective actions
-Verify the system is working
-Record keeping of HACCP system
Federal Food and Drug Administration (FDA) - CORRECT ANSWER-Regulate food
processing, shipping/manufacturing
They set label standards and update food code
Other Federal Agencies - CORRECT ANSWER-USDA
EPA
CDC
NMFS
OSHA
CPSC
NSF
State/Local Regulations/inspection - CORRECT ANSWER-Conduct Inspections
Enforce food safety laws
Issue Permits
Operate under HACCP plan
Inspection rules - CORRECT ANSWER-must follow inspector around and be open
about any questions they have. signing towards end confirms that inspection took place.
Most places have from 10- 90 days to correct violations or the establishment can close
down until changes have been made
Biological Hazard - CORRECT ANSWER-Living organism, that is a toxic infectious
agent to humans when eaten, inhaled, or comes in contact with skin
, Main cause of food borne Illness
Example(Parasite, Bacteria, Yeast, Mold spores)
NEED- oxygen, Water, food, place to live to survive
Viruses - CORRECT ANSWER-Complicated assemblies of molecules, proteins, Nucleic
acids lipids &carbohydrates, they are not living things and need no enter a living cell in
order to multiply
Virus enters human - CORRECT ANSWER-through a infected person, it passes along
through dirty hands, bodily fluids such as saliva & blood
Hepatitis A - CORRECT ANSWER-Viral infection in intestinal tract, received by
contaminated food/water OR received through food if contaminated person prepared
food
Parasites - CORRECT ANSWER-organisms that derive nutrients from living hosts
Transmitted;Water, Soil, person to person
Size: Tiny cells to visible worms
Common parasites- Protozoa, roundworms, tapeworms,
Toxoplama gondii - CORRECT ANSWER-this parasites has led to hospitalization and
death, causes toxo plasmosis
Roundworms (Trichinella spiralis - CORRECT ANSWER-Problem in hogs, but can
cause trichinosis in humans who have eaten infected pork
Anisakis - CORRECT ANSWER-A parasite which has a life cycle involving fish and
marine (fish,cod herring)
Flatworms - CORRECT ANSWER-These are found in beef, pork, fish tape worms, fluke
(live fluke)
Bacteria - CORRECT ANSWER-Living creatures, reproduce, have a well defined cell
wall, are able to move, recyclers of planet
How many people get food borne illnesses in US yearly? - CORRECT ANSWER-
48million get sick, 128,000 get hospitilized, 3,000 die
Pathogenic bacteria - CORRECT ANSWER-bacteria that cause disease, are not
detectable by smell, sight or taste
Spoilage bacteria - CORRECT ANSWER-bacteria that can cause rotting or spoilage of
food
Can easily tell, food will taste, look, smell bad
