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

Risk Factors for Foodborne Illness Quiz

Food Safety for Managers Chapter 2: Risk Factors for Foodborne Illness Risk Factors for Foodborne Illness Quiz

Time limit: 0

Quiz Summary

0 of 6 Questions completed

Questions:

Information

You have already completed the quiz before. Hence you can not start it again.

Quiz is loading…

You must sign in or sign up to start the quiz.

You must first complete the following:

Results

Quiz complete. Results are being recorded.

Results

0 of 6 Questions answered correctly

Time has elapsed

You have reached 0 of 0 point(s), (0)

Earned Point(s): 0 of 0, (0)
0 Essay(s) Pending (Possible Point(s): 0)

Categories

Not categorized 0%

1
2
3
4
5
6

Current
Review
Answered
Correct
Incorrect

Question 1 of 6

1. Question

Which is NOT considered a major cause of foodborne illness?

A. Cross contamination

B. Poor Personal Hygiene

C. Purchasing food from Approved Sources

D. Time-Temperature Abuse

Correct

Incorrect
Question 2 of 6

2. Question

2. An example of an unapproved vendor or unsafe source could be:

A. catching your own fish to serve in your establishment.

B. having someone prepare your desserts out of their home.

C. getting food from another restaurant.

D. all of the above.

Correct

Incorrect
Question 3 of 6

3. Question

3. Which groups are ALL considered Highly Susceptible Populations (HSP)?

A. Elderly, young children, and someone with AIDS

B. Elderly, college students and new mothers

C. Medical personnel, pregnant women and young children

D. Teenage children, hospital patients, and college students

Correct

Incorrect
Question 4 of 6

4. Question

4. Highly Susceptible Populations are at a higher risk of:

A. developing a severe food allergy which could result in anaphylactic shock and death.

B. suffering severe consequences from developing a foodborne illness, possibly including death.

C. developing heart disease and possible stroke.

D. both A and B.

Correct

Incorrect
Question 5 of 6

5. Question

5. TCS Food refers to food that:

A. has been dropped on the floor and are contaminated by environmental food debris.

B. contains saturated fats.

C. is more likely to be implicated in foodborne illness outbreaks, especially if they are time-temperature abused.

D. may have been treated with pesticides.

Correct

Incorrect
Question 6 of 6

6. Question

6. Which list of food is ALL TCS food?

A. Shell eggs, poultry, garlic-in-oil mixtures

B. Cut cucumbers, canned sardines, and non-organic coffee

C. Powdered milk, fresh bread, canned tuna

D. Uncooked whole potatoes, garlic powder, cut pineapple

Correct

Incorrect

Scroll to Top

Login

Accessing this course requires a login. Please enter your credentials below!

Username or Email Address

Password

Remember Me

Lost Your Password?