Food Safety Manager Exam Flashcards

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Questions and Answers

When storing raw poultry in the cooler, it should be stored:

Raised a minimum of 2" off the floor

On the shelf next to the lettuce

On a shelf below everything else (correct)

On a shelf above the pasta salad

Meat and poultry must be all of the following except:

Free of any signs of spoilage

Stored below salad in the cooler

Received at 41°F or below

FDA approved (correct)

Ciguatoxin can be prevented by:

Purchasing fish from private fisherman

Eating only fish high up in the food chain

Refrigerating fish for two weeks

Purchasing fish from approved sources (correct)

Shellfish identification tags should be kept on file for a minimum of:

90 days Signup and view all the answers

The bacteria Listeria is unusual because it can:

Grow at refrigerated temperatures Signup and view all the answers

In order to maintain safety with chemicals in the facility, all of the following should be considered except:

Proper ordering procedures for chemicals Signup and view all the answers

Which food is not a PHF?

Beef jerky Signup and view all the answers

An example of a Critical Control Point is:

Cook the chicken to a specific temperature Signup and view all the answers

Ground beef is required to be cooked to a minimum temperature of:

155°F Signup and view all the answers

A virus typically spread through the fecal-oral route is:

Hepatitis A Signup and view all the answers

Items may be polished with a clean dry cloth:

After they air dry Signup and view all the answers

In regards to FATTOM, the critical control points for a retail food service establishment are:

Time and Temperature Signup and view all the answers

In order to ensure food safety, deliveries should be scheduled:

During off peak hours Signup and view all the answers

Mop water may be disposed of in:

The utility sink Signup and view all the answers

PHF must be labeled with the Consume By Date, which is ____ days, including date of prep.

7 Signup and view all the answers

The freezer should be set at a minimum of:

0°F Signup and view all the answers

A Food Manager is using time only as a measure for food safety. When using this method, PHF must be discarded after a maximum of ____ hours.

4 Signup and view all the answers

All of the following are approved methods of thawing EXCEPT:

In the sink under running water at 100°F or below Signup and view all the answers

Trichinosis can be prevented by all of the following except:

Refrigerating pork for 30 days Signup and view all the answers

When cooking food in a microwave, the food must be cooked to a minimum of:

165°F Signup and view all the answers

According to the 2009 FDA Food Code, the Danger Zone is:

41°F to 135°F Signup and view all the answers

The Food Manager trains their staff to monitor the buffet for food safety. Which of the following is a violation the staff should be looking for?

A customer is reusing their plate for a second trip to the buffet Signup and view all the answers

Which of the following is a violation when cooking food?

Cooking hamburgers to 140°F with no disclosure on the menu Signup and view all the answers

Checking the walk-in cooler, the Food Manager sees food stored the following ways. Which one do they correct immediately?

Raw foods are stored above ready-to-eat foods. Signup and view all the answers

An employee must be excluded from work if they have or have been exposed to:

Hepatitis A Signup and view all the answers

When training staff in proper handwashing, all of the following should be included except:

Using a cloth towel to dry hands after proper washing Signup and view all the answers

The light intensity over a prep table in the kitchen must be a minimum of:

540 lux (50 foot candles) Signup and view all the answers

The prep cook is checking the temperature of the rotisserie chickens as they cook. The best thermometer to use would be:

A calibrated digital thermometer Signup and view all the answers

If an employee arrives at work with a sore throat and fever, they should be allowed to:

Take out the trash and mop floors Signup and view all the answers

The Food Manager notices that a food employee they assigned to prepare the salad has a small cut on their hand. The Food Manager should:

Have them put on a watertight bandage over the cut and wear gloves. Signup and view all the answers

Corrective action needs to be taken immediately if a Food Manager sees a food employee:

Using hand sanitizer instead of washing their hands. Signup and view all the answers

When cooling foods, all of the following are acceptable practices except:

Covering tightly and placing on counter Signup and view all the answers

The chef is preparing for the lunch buffet. He arrives at work, washes his hands, checks the cooler temperature and finds it is at 40°F, places the leftover macaroni and cheese in the steam table to reheat, and then answers the phone. What mistake was made?

A steam table was used to reheat food. Signup and view all the answers

If an employee has gloves on and they need to wash their hands, they should:

Remove the glove, wash the hand and put new gloves on. Signup and view all the answers

What is the best way to reduce cross contamination?

Properly washing hands Signup and view all the answers

Bacteria prefer foods that are high in:

Protein and moisture Signup and view all the answers

An example of a physical hazard is:

Hair Signup and view all the answers

The Person In Charge (PIC) is responsible for all of the following except?

Complying with staff's vacation requests Signup and view all the answers

In order to continue working, what should a Food Employee with a minor cut on their hand do?

Cover cut with a watertight bandage and a glove Signup and view all the answers

If a Food Employee has an infected open wound, the Food Manager must?

Restrict the employee from working with the open food Signup and view all the answers

All of the following are used to handle ready-to-eat foods except?

Bare hands Signup and view all the answers

It is most important for an employee to use proper handwashing techniques after they?

Use a restroom Signup and view all the answers

An inspection can occur only?

When the facility is open or during reasonable hours Signup and view all the answers

An employee must wash their hands in all of the following situations except?

Before mopping the floor Signup and view all the answers

Where should a Food Employee take a break to smoke?

In designated areas only Signup and view all the answers

In the food prep area, the only jewelry allowed on an employee's hands or arms is?

A plain wedding band Signup and view all the answers

The chef is allowed to taste test a food only if they?

Use a clean and sanitized utensil each time they taste Signup and view all the answers

All of the following are a hazard to food except?

Environmental hazard Signup and view all the answers

An example of a chemical hazard would not include?

Bony fragments in the meat Signup and view all the answers

A parasite found in raw or lightly cooked seafood is?

Anisakiasis Signup and view all the answers

When removing a can from dry storage, you notice the can is swollen. You discard the can immediately due to the risk of?

Clostridium Botulinum Signup and view all the answers

The following would be an example of a highly susceptible population?

Elderly people living in a nursing home Signup and view all the answers

The most common place to find Staphylococcus Aureus is?

People Signup and view all the answers

A major food allergen could include all of the following except?

Tree pollen Signup and view all the answers

Ways to prevent a physical hazard include all of the following except?

Refrigerate potentially hazardous foods Signup and view all the answers

Hepatitis A can be found in all of the following except?

Cooked meat Signup and view all the answers

All of the following are an example of a physical hazard except?

Pesticide on the food prep counter Signup and view all the answers

Potentially Hazardous Foods (PHF) must be reheated to a temperature of?

165°F Signup and view all the answers

Food that is being reheated to hot hold must reach a temperature of?

165°F Signup and view all the answers

What temperature is required when cooking chili containing tomatoes, kidney beans, ground chicken and spices?

165°F Signup and view all the answers

When cooling food the food must cool from?

135°F to 70°F within 2 hours, and 135°F to 41°F within 6 hours Signup and view all the answers

A PHF is a food that?

Allows bacteria to grow rapidly Signup and view all the answers

The safest method for thawing a roast is?

In the refrigerator at 41°F or below Signup and view all the answers

Foods may not be stored in all of the following except?

Cooler Signup and view all the answers

Dry storage should be kept at a temperature of?

50°F to 70°F Signup and view all the answers

According to the 2005 FDA Food Code, when hot holding food, it must be held at a minimum temperature of?

135°F or higher Signup and view all the answers

Food should be raised a minimum of ____ inches off the floor.

6 Signup and view all the answers

Materials used for food contact surfaces should be all of the following except?

Dark in color to hide the dirt Signup and view all the answers

Wood may be used for a cutting block or baker's table only if?

It is made from hard maple Signup and view all the answers

Thermometers that measure temperatures in Fahrenheit only must be accurate to?

± 2°F Signup and view all the answers

When checking the temperature of a turkey as it cooks, it is important to make sure an employee checks the?

Core temperature Signup and view all the answers

The five steps to a manual ware washing sink in order are?

Scrape, wash, rinse, sanitize, air dry Signup and view all the answers

When the hostess is seating customers at a table with preset tableware, it is most important that the hostess?

Remove any excess tableware Signup and view all the answers

Acidic foods cannot be placed in or on?

Copper or galvanized metal containers Signup and view all the answers

When sanitizing with chlorine, the chlorine should be checked and be at a temperature of?

75°F Signup and view all the answers

A Clean In Place (CIP) item must?

Be designed so cleaning and sanitizing solution will circulate and contact all food contact surfaces in CIP item Signup and view all the answers

When using the slush method to calibrate a thermometer, the thermometer should be placed into?

A bowl filled with crushed ice and water Signup and view all the answers

A dumpster should have all of the following except?

Drain holes to remove the excess liquid Signup and view all the answers

When eliminating pests, all of the following are acceptable except?

Tracking powder Signup and view all the answers

A cross connection occurs when?

Potable water and non-potable water flow together Signup and view all the answers

An air gap is required above the rim of a sink and a faucet equal to?

1 inch or twice the diameter of the faucet Signup and view all the answers

Equipment mounted to the counter must be raised a minimum of?

4 inches Signup and view all the answers

An employee is required to have a medication at work. What must the Food Manager do to comply with the Food Code and the employee's needs?

The medication must be clearly labeled and stored away from food and food prep areas. Signup and view all the answers

A recall was announced for a specific food. The Food Manager gathers up all that they have and keeps this food for return to the vendor in?

A location away from any other food Signup and view all the answers

All of the following animals are allowed in a retail food establishment except?

A small dog being kept in a dog carrier Signup and view all the answers

A ventilation unit is located in the kitchen to prevent?

Grease collecting on the walls Signup and view all the answers

A pest infestation is found in a facility. After resolving the problem, the Food Manager establishes procedures for all of the following except?

Training employees on using pesticides Signup and view all the answers

There are ____ principles in a HACCP Plan.

7 Signup and view all the answers

An example of a Critical Control Point (CCP) is?

Checking a cooking temperature Signup and view all the answers

The Food Manager uses a calibrated thermometer to check the temperature of fish when it is finished cooking. This is an example of which principle in a HACCP Plan?

Monitoring the Critical Control Point Signup and view all the answers

The value that must be met to ensure the food's safety is which principle in a HACCP plan?

Critical Limit Signup and view all the answers

The Food Manager checks the ham as it cools in the cooler. After an hour he notices the ham has only cooled a few degrees. He cuts the ham into smaller portions and places them back into the cooler to cool quicker. This is an example of which HACCP principle?

Corrective Action Signup and view all the answers

After checking the cooler to make sure it is the correct temperature, the Food Manager will mark a chart with the date, temperature and their initials. The Food Manager is completing which step in a HACCP plan?

Documentation Signup and view all the answers

A HACCP plan will assist in all of the following except?

Increase profitability Signup and view all the answers

During a Hazard Analysis, the Food Manager should be looking for all of the following types of hazards except?

Environmental Signup and view all the answers

Verification of a HACCP plan means to?

Check periodically to ensure the system is working properly Signup and view all the answers

What is the first principle in a HACCP plan?

Hazard Analysis Signup and view all the answers

When transporting tuna salad to an event, the tuna salad must be transported at a temperature of?

41°F or below Signup and view all the answers

A pH level below 4.6 will?

Inhibit the growth of bacteria in the food Signup and view all the answers

The chef is cooling a stew. It has taken the chef 30 minutes to reduce the temperature to 70°F. How much more time does the chef have to cool the stew to 41°F?

6 hours Signup and view all the answers

Study Notes

Responsibilities of the Person In Charge (PIC)

The PIC is responsible for employee training in food safety, compliance with regulations, and answering food safety questions.
Not responsible for handling staff vacation requests.

Food Employee Health Standards

Food employees with minor cuts should cover the cut with a watertight bandage and glove before returning to work.
Employees with infected wounds must be restricted from working with open food.

Safe Food Handling Practices

Ready-to-eat foods should not be handled with bare hands; alternatives include gloves, tongs, and deli paper.
Key handwashing moments include after using the restroom.

Inspection Protocols

Food facility inspections can occur when the facility is open or during reasonable hours.

Jewelry and Employee Attire

In food prep areas, only plain wedding bands are allowed; other jewelry should be avoided.

Safe Food Tasting and Allergens

Chefs must use clean, sanitized utensils for tasting food.
Major allergens include shellfish, peanuts, and soybeans, but not tree pollen.

Food Hazards

Types of hazards include biological, physical, and chemical, but not environmental.
Chemical hazards include items like cleaning compounds and pesticides.

Temperature Guidelines

Potentially Hazardous Foods (PHF) must be reheated to 165°F.
Cooked foods must cool from 135°F to 70°F within 2 hours, then to 41°F within 6 hours.

Thawing and Storing Guidelines

Recommended thawing method is refrigeration at 41°F or below.
Food must be stored at least 6 inches above the floor.

HACCP Principles

HACCP plans consist of 7 principles, focusing on hazard analysis and monitoring critical control points.
Verification means periodically checking the system's proper function.

Pest Control and Safety measures

Pest control must avoid training employees on pesticide usage and focus on maintaining clean work areas and sealing cracks.
Animals in establishments are limited to service animals; no pets allowed.

Food Transportation and Safety

Food, such as tuna salad, must be kept at 41°F or below when transported.
Acidity levels below 4.6 inhibit bacterial growth in foods.

Record Keeping and Handling

Shellfish identification tags should be kept for 90 days, ensuring traceability in food safety.
Establish vinyl requirements and follow proper chemical safety practices in the kitchen environment.### Food Safety Essentials
Beef Jerky: A dehydrated meat product that requires proper handling to prevent microbial growth.
Critical Control Points (CCP): Specific steps in the food preparation process that must be monitored to ensure food safety; example includes cooking chicken to the correct temperature.
Ground Beef Cooking Temperature: Must reach a minimum of 155°F to ensure pathogens are killed.

Health Risks & Contaminants

Hepatitis A: A virus commonly spread via the fecal-oral route, posing significant risks in food service.
Cross-Contamination: Raw foods should always be stored beneath ready-to-eat foods to avoid the risk of contamination.
Trichinosis Prevention: Effective methods include cooking pork thoroughly and obtaining it from approved sources; refrigerating alone is not sufficient.

Proper Food Handling

Thawing Methods: Acceptable methods include refrigeration at 41°F or below and microwave defrosting; using running water at 100°F is not approved.
Cooking Foods in Microwaves: Must be cooked to 165°F to ensure safety.
Danger Zone for Bacteria: Defined as the temperature range of 41°F to 135°F where bacteria proliferate.

Hygiene Practices

Handwashing: Should take at least 20 seconds and may include all exposed areas; cloth towels for drying can lead to contamination.
Food Employee Exclusion: Employees with symptoms like sore throat and fever should be restricted from food preparation tasks.

Temperature Control & Monitoring

Food Thermometers: A calibrated digital thermometer is ideal for checking cooking temperatures accurately.
Cooling Foods: Use shallow pans, stir food, and utilize potable ice; avoid covering tightly while cooling.

Miscellaneous Safety Practices

Buffet Monitoring: Staff should be vigilant against violations like reusing plates, which increases contamination risk.
Labeling PHF: Potentially Hazardous Foods must indicate a Consume By Date, which is 7 days from preparation.
Food Delivery Schedule: Deliveries should occur during off-peak hours to minimize handling risks.

Light and Storage Conditions

Workspace Illumination: Minimum light intensity over food prep areas should be 540 lux (50 foot candles).
Storage Practices: Maintain raw foods below cooked items and avoid storing tightly covered cooling foods on counters.

Employee Health & Safety

Corrective Actions: Immediate action required if employees violate safety protocols such as improper handwashing or food preparation practices.
Use of Gloves: If gloves become soiled, they must be removed before handwashing, and new gloves should be applied afterward.

These notes emphasize critical food safety practices, proper handling techniques, and hygiene standards to ensure safe food preparation and prevent the spread of illness in food service settings.

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Description

This quiz provides essential flashcards for the Food Safety Manager exam, covering key concepts and responsibilities of the Person In Charge (PIC) in food safety. Test your knowledge on regulations, employee responsibilities, and safety practices crucial for effective food management.