Food Safety for Managers

Chapter 1: Introduction

1: A Note from the Author

2: Introduction

3: The Importance of Food Safety

4: Regulatory Agencies

5: Management Responsibilities

Introduction Quiz

Chapter 2: Risk Factors for Foodborne Illness

6: Major Causes of Foodborne Illness

7: Those Most At-Risk

8: Time / Temperature Control for Safety Food (TCS)

Risk Factors for Foodborne Illness Quiz

Chapter 3: Types of Hazards

9: Introduction to Hazard

11: Viruses and Parasites

13: Fungi, Mold and Yeasts

14: Chemical Hazards

15: Physical Hazards

16: Food Allergies

17: How to Protect Your Customers

Types of Hazards Quiz

Chapter 4: Personal Hygiene

18: Introduction

19: Employee Habits and Practices

20: Preventing Contamination from Employees’ hands

21: Proper Work Attire

22: Handwashing

23: Bare Hand Contact – Glove Use

24: Illness Policy

Personal Hygiene Quiz

Chapter 5: Flow of Food

25: Introduction

26: Controlling Cross Contamination

27: Monitoring Temperatures

28: Calibrating your Thermometer

29: Purchase and Receiving

30: Storage (All)

31: Date Marking

33: Preparation

34: Controlling Time Temperature Abuse

36: Other Time / Temperature Issues

37: Guidelines for Specific Food Items

38: Specific Practices That Require a Variance

41: Reheating Food

43: Time as a Public Health Control

44: Service and Display

Flow of Food Quiz

Chapter 6: Cleaning & Sanitizing

45: Introduction

46: Cleaning Agents

47: Sanitizing Procedures

48: When to Clean

49: Warewashing Machines

50: Manual Warewashing

51: Master Cleaning Schedule

Cleaning & Sanitizing Quiz

Chapter 7: Pests

52: Introduction

53: Identifying the Signs of Common Pests

54: Integrated Pest Management (IPM)

55: Deny Pests Entrance to Your Building

56: Prevent Pest Access to Food, Water and Shelter

57: Hire a Professional Pest Control Operator (PCO)

Chapter 8: Facilities and Equipment

58: Introduction, Floors, Walls and Ceilings

59: Equipment and Utensils

60: Handwashing Stations

61: Warewashing machines, Water, Sewer and Plumbing

62: Cross-Connections

64: Ventilation

66: Facility Design / Plan Review

67: Maintenance

Facilities and Equipment Quiz

Chapter 9: Active Managerial Control

68: Introduction

71: Deliberate Contamination of Food

72 : Food Recalls

73: Emergencies – Imminent Health Hazards

74: Foodborne Illness Complaints

75: Vomiting and Diarrheal Events

Active Managerial Control Quiz

Introduction Quiz

Food Safety for Managers Chapter 1: Introduction Introduction Quiz

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Question 1 of 6

1. Question
1. Many people attend Food Protection classes because
- A. they are required by their employer to become knowledgeable in the prevention of foodborne illness.
- B. they are required by the local board of health to become knowledgeable in the prevention of foodborne illness.
- C. they have nothing better to do on their day off.
- D. both A and B.
Question 2 of 6

2. Question
2. Consequences of a foodborne illness could result in:
- A. customers becoming violently ill and possibly dying.
- B. lawsuits.
- C. loss of business and harm to the establishment’s reputation.
- D. all of the above.
Question 3 of 6

3. Question
3. What government agency is responsible for writing the Food Code?
- A. USDA (United States Department of Agriculture)
- B. FDA (Food and Drug Administration)
- C. CDC (Centers for Disease Control and Prevention)
- D. FSIS (Food Safety and Inspection Services)
Question 4 of 6

4. Question
4. What is one of the primary roles of the PIC (Person in Charge)?
- A. Ensure compliance with code requirements
- B. Handle all customer complaints
- C. Handle business finances
- D. Hire all new foodhandlers
Question 5 of 6

5. Question
5. Which is NOT an example of “Demonstration of Knowledge”?
- A. Understanding the relationship between time/temperature control of TCS food and foodborne illness
- B. Being able to state required temperatures for holding, cooling, and re-heating of TCS food
- C. Being fluent in at least one other language than English
- D. Being able to describe correct procedures for cleaning and sanitizing
Question 6 of 6

6. Question
6. If an establishment does not have a designated PIC (Person in Charge) it could result in
- A. a foodborne illness outbreak.
- B. high food costs.
- C. a citation or violation from the health department.
- D. both A and C.

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