Docsity
Docsity

Prepare for your exams
Prepare for your exams

Study with the several resources on Docsity


Earn points to download
Earn points to download

Earn points by helping other students or get them with a premium plan


Guidelines and tips
Guidelines and tips

TAPS Series Food Safety Manager Course Exam Question And Answers 2025, Exams of Nursing

TAPS Series Food Safety Manager Course Exam Question And Answers 2025

Typology: Exams

2024/2025

Available from 06/24/2025

Talia00
Talia00 🇺🇸

5

(2)

2.4K documents

1 / 33

Toggle sidebar

This page cannot be seen from the preview

Don't miss anything!

bg1
TAPS Series Food Safety Manager Course
Exam Question And Answers 2025
-Bacteria found in blood and feces
of humans infected with Typhoid
Fever and can remain for weeks after symptoms have ended
-foods at risk: RTE
-prevent: Exclude food workers with
diarrhea,Use proper handwashing, Cook foods to minimum
internal temperatures - correct answers✅Salmonella Typhi
-very young
-elderly
-chronically ill
-immune problems - correct answers✅Highly Susceptible
Populations (HSPs)
o Purchasing food from unsafe sources
o Failing to cook food adequately
o Holding food at improper temperatures
o Using contaminated equipment
pf3
pf4
pf5
pf8
pf9
pfa
pfd
pfe
pff
pf12
pf13
pf14
pf15
pf16
pf17
pf18
pf19
pf1a
pf1b
pf1c
pf1d
pf1e
pf1f
pf20
pf21

Partial preview of the text

Download TAPS Series Food Safety Manager Course Exam Question And Answers 2025 and more Exams Nursing in PDF only on Docsity!

Exam Question And Answers 2025

-Bacteria found in blood and feces of humans infected with Typhoid Fever and can remain for weeks after symptoms have ended -foods at risk: RTE -prevent: Exclude food workers with diarrhea,Use proper handwashing, Cook foods to minimum internal temperatures - correct answers ✅Salmonella Typhi -very young -elderly -chronically ill -immune problems - correct answers ✅Highly Susceptible Populations (HSPs) o Purchasing food from unsafe sources o Failing to cook food adequately o Holding food at improper temperatures o Using contaminated equipment

Exam Question And Answers 2025

o Practicing poor personal hygiene - correct answers ✅Five Most Common Risk Factors U.S. Department of Agriculture (USDA) - correct answers ✅a governmental agency responsible for inspecting and rating meat, poultry, and eggs for freshness and quality Food and Drug Administration (FDA) - correct answers ✅Regulates all food other than meat, poultry and eggs. Publishes Food Code (food safety guidelines, not law) Center for Disease Control and Prevention (CDC) - correct answers ✅Conducts research into causes of illness and assists in investigations Public Health Service (PHS) - correct answers ✅Conducts research into causes of illness and assists in investigations o Create a set of Standard Operating Procedures (SOPs) o Ensure SOPs are followed

Exam Question And Answers 2025

o Biological (also known as Pathogens) - Bacteria, Viruses, Parasites, Fungi o Chemical - Cleaners, sanitizers, poisons o Physical - Glass, bandages, dirt, fake fingernails, jewelry - correct answers ✅The Three Food Contaminants Food, Acidity, Temperature, Time, Oxygen, Moisture - correct answers ✅FATTOM pathogens - correct answers ✅disease causing agents; bacteria, virus, parasite, fungi virus - correct answers ✅A tiny, nonliving particle that invades and then reproduces inside a living cell. can't be destroyed by cooking food parasite - correct answers ✅an organism that lives in or on another organism; one who lives off another person; seafood, wild game, and produce are most susceptible

Exam Question And Answers 2025

fungi - correct answers ✅An organism that absorbs nutrients from the environment. produce pathogens and some are poisonous -Bacteria found in human feces that can remain for weeks after symptoms have ended -occurs when eating or drinking contaminated food or water -Transferred by flies -foods at risk: Those easily contaminated by hands, Salads with TCS food, Foods washed in contaminated water -prevent: Exclude food workers with diarrhea, use proper handwashing, Control flies - correct answers ✅Shigella spp. -Bacteria carried by farm animals -foods at risk: Poultry and eggs,Meat, milk and dairy

Exam Question And Answers 2025

diarrhea - correct answers ✅Shiga toxin producing Escherichia coli (STEC), (E. coli) -Virus found in humans -Can contaminate water and food -Transferred by contact with food or equipment -Very infectious, May not show up for weeks -foods at risk: RTE, shellfish -prevent: • Use proper handwashing, Avoid bare hand contact, Purchase from reputable suppliers,Exclude food workers diagnosed with Hepatitis A or who have had jaundice for seven days or less

  • Cooking does not destroy the virus - correct answers ✅Hepatitis A -Virus transferred when infected humans touch equipment or RTE foods with fingers contaminated with feces
  • Linked to contaminated water

Exam Question And Answers 2025

  • Very contagious, can become contagious within a few hours and remains in feces for days -foods at risk: RTE, shellfish -prevent: Use proper handwashing, Avoid bare hand contact, Purchase from reputable suppliers, Exclude food workers vomiting or with diarrhea diagnosed with Norovirus - correct answers ✅Norovirus Biological Toxins - correct answers ✅-Poison created by plants, animals, mushrooms, and bacteria
  • Passed through food chain
  • Cannot be destroyed by cooking or freezing
  • No odor or taste foods at risk: fish and shellfish; control time and temp Chemical Contamination - correct answers ✅-Pesticides
  • Cleaning Supplies
  • Cookware such as pewter, copper, zinc, brass, cadmium, lead, or painted pottery

Exam Question And Answers 2025

o Peanuts o Tree nuts o Wheat o Soy - correct answers ✅Eight Most Common Food Allergens

  1. Identify the food involved
  2. Stop selling suspected food and isolate it from other foods
  3. Collect information on the person making the complaint
  4. Notify local regulatory authority
  5. Gather information on food - source, lot number, product date
  6. Prevent suspected employees from handling food
  7. Cooperate with health department authorities
  8. Take steps to correct problem - correct answers ✅Steps For Reporting An Outbreak o Bathe daily with soap and water

Exam Question And Answers 2025

o Arrive to work clean o When possible, change into work clothes at the work location o Keep fingernails short, well-trimmed, and clean o Avoid fake fingernails o Do not use nail polish o Restrain hair o Avoid hair accessories o Remove most jewelry o Cover wounds or boils o Do not wipe hands on aprons or other clothing - correct answers ✅Good Basic Personal Hygiene Habits o Use warm water (100°F/38°C) o Wet hands and arms to elbow o Apply approved hand soap o Rub hands and forearms for at least 10 to 15s o Pay attention to area between fingers, under nails, and fingertips

Exam Question And Answers 2025

o Handling service animals or aquatic animals or chemicals - correct answers ✅Wash Hands After

  • Exclude from operation
  • Cannot return to work until they have no symptoms for 24 hours and/or medical doctor releases worker to return - correct answers ✅Actions for manager to take for vomiting and diarrhea
  • Exclude from operation
  • Report to regulatory agency
  • Cannot return to work until written medical doctor release and regulatory approval - correct answers ✅Actions for manager to take for jaundice
  • Restrict activity
  • Exclude if working with HSP
  • Cannot return to work without medical doctor release - correct answers ✅Actions for manager to take with sore throat and fever

Exam Question And Answers 2025

  • Exclude from operation
  • Report to regulatory agency
  • Cannot return to work until they have no symptoms for 24 hours and/or medical doctor releases worker to return - correct answers ✅Actions for manager to take for CDC Big 6 restrict activity - correct answers ✅Actions for manager to take for persistent Sneeze, Cough, Runny Nose
  • Cover wound of if not covered, restrict activity - correct answers ✅Actions for manager to take for Infected Wound or Boil TCS food - correct answers ✅Food that is most vulnerable for pathogen growth is also referred to as food that needs time and temperature control for safety. Pasteurization - correct answers ✅A process of heating food to a temperature and for a certain time that is high enough to

Exam Question And Answers 2025

into degrees and sends a temperature measurement to a digital display; Designed to measure surface temperatures Thermocouple and Thermistor - correct answers ✅o Uses metal probe or sensing area with results displayed on digital readout o Doesn't need to be inserted as far so can be used for thick or thin foods Surface Probes - correct answers ✅check the temperature of flat cooking equipment, such as griddles, grill Used to measure temperature of flat cooking surfaces Air Probe - correct answers ✅Used to measure inside temperature of ovens and refrigerators Immersion Probes - correct answers ✅use to check temperature of liquids (soups, sauces, frying oil)

Exam Question And Answers 2025

Penetration probe - correct answers ✅Measures internal temperature of food. Time and Temperature Indicator (TTI) - correct answers ✅tags are attached to packages by the supplier a color change appears in the window if the food has been time-temp abused during shipment or storage Maximum Registering Tapes - correct answers ✅o Used inside shipping containers o Indicates highest temperature reached

  1. When recall happens, check your stock
  2. Immediately remove recalled item to secure location away from other food and equipment
  3. Clearly mark product so it won't mistakenly get used
  4. Follow manufacturer's or vendor's recommendation on returning or throwing away product - correct answers ✅Steps when there is a food recall

Exam Question And Answers 2025

At or above 135°F/57°C - correct answers ✅Hot foods receiving temp At 41°F/5°C - correct answers ✅ROP packaged items receiving temp Air: 45°F/7°C, internal: 50°F/10°C - correct answers ✅Live shellfish receiving temp At 45°F/7°C or lower - correct answers ✅Shucked shellfish receiving temp At or below 41°F/5°C - correct answers ✅Fresh fish receiving temp Between 33° and 41°F/1° and 5°C - correct answers ✅Produce exceptions - tomatoes, sliced melons, pre-cut produce receiving temp Hard frozen - correct answers ✅frozen food receiving temp

Exam Question And Answers 2025

keep products at or below 41°F/5°C; have thermometer as part of unit otherwise place thermometer on top shelf near door - correct answers ✅Refrigerator storage stored at room temperature, once opens store at or below 41°F, 5°C - correct answers ✅Ultra-high pasteurized items storage apples, pears, bananas, avocados, citrus fruits, onions, potatoes, eggplant - correct answers ✅Store produce refrigerated except o Ready to eat foods and produce o Seafood o Whole cuts, beef, and pork o Ground meat and ground fish o Whole and ground poultry - correct answers ✅Storage order in refrigerator (from top to bottom)