Food Safety Manager Exam Tap Series Exam Questions with correct Answers 2024( A+ GRADED 100% VERIFIED).

Details

• Pages 1
• Category Exam Elaboration
• School / University University of Texas Dallas
• Course Nursing
• Course Level Phd level
• Year 2024
• Keywords What type of person is at high risk for foodborne illnesses? - ANSWER Young children, elderly, people with weak immune systems Active Managerial Control focuses on the top five foodborne illness risk factors: - ANSWER Purchasing food from an unsafe source, Failing to cook food correctly, Poor personal hygiene, Working with contaminated equipment, Holding food at incorrect temperatures What are the three food contaminants? - ANSWER Biological, Physical, Chemical What does FATTOM stand for? - ANSWER Food, Acidity, Temperature, Time, Oxygen, Moisture What is the acronym related to the FDA Food System Defense? - ANSWER A.L.E.R.T. Single-use gloves should: - ANSWER Be used when handling ready-to-eat foods, Never be used in place of hand washing, Never be washed and reused, Be changed if dirty or torn, when changing tasks, or after handling money, Bare hand contact should be avoided when handling ready-to-eat foods, especially when serving High Risk populations Food handlers with vomiting or diarrhea must meet one of the following before they can return to work: - ANSWER Have had no symptoms for at least 24 hours, Have a written release from a medical practitioner Food handlers with jaundice: - ANSWER Must be reported to the regulatory authority, Must have a written release from a medical practitioner and approval from the regulatory authority before returning to work What does first in first out mean? - ANSWER A method of food storage that means the first item stored is the first item used. What are the four acceptable methods for thawing TCS foods? - ANSWER At a temperature of 41°F (5°C) or lower, As part of the cooking process, Under running water at 70°F (21°C) or lower, In a microwave if cooked immediately after thawing The following food processing methods require a variance and may require a HACCP plan: - ANSWER Packaging food using ROP methods, smoking to preserve, packaging juice on-site for later sale, curing, sprouting, processing wild game animals. A consumer advisory must be posted for raw and undercooked animal foods such as raw beef, raw fish, or raw oysters. Raw and undercooked animal foods should not be served to High Risk populations. What are some cooling food methods? - ANSWER Ice-water bath, Blast chiller, Stir with ice paddle What are the 5 steps for cleaning and sanitizing? - ANSWER Remove food, wash, rinse, sanitize, air dry What makes food unsafe? - ANSWER Cross Contamination, Poor personal hygiene, Incorrect cleaning and sanitizing, Time and Temperature abuse What is HACCP? - ANSWER HACCP is a process that identifies hazards to food throughout its flow through an operation and prevents, eliminates or reduced the hazards to safe levels.