Food Manager Cert.

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Food Manager Cert.
2011-05-13 16:01:30
Food Manager

Food Manager Certification, 2010, Harris County
Show Answers:

  1. Foodborne Illness effects, on average, how many people yearly?
    76,000,000 Reported Illnesses

    325,000 Are Hospitalized

    5,000 Deaths
  2. Yearly, on average, what is the cost of Foodborne Illness?
    $10 - $83 Billion Dollars
  3. What are the repercussions of foodborne illness to a business?
    • Lawsuits
    • Closure of the Operation/Business
    • Loss of customers, sales, venders
    • Loss of reputation, goodwill
    • Loss of employees
    • Decrease or Absenteeism of employees
    • Increased Insurance
    • Cost to retrain Employees
    • Embarrassment (via media, internet)
  4. Define CDC
    Center for Disease Control and Prevention
  5. Define FDA
    US Food and Drug Administration
  6. What are the 5 most common risk factors responsible for foodborne illness?
    • Food from unsafe sources.
    • Improper holding/time and temperature
    • Inadequate cooking.
    • Poor personal hygiene
    • Contaminated Equipment/prevention of contamination
  7. Who is at risk?
    • Infants,
    • Pre-school age children,
    • Elderly,
    • Pregnant Women,
    • People with weakened immune systems,
    • People taking certain medications.
  8. Define HSP
    • Highly Susceptible Population.
    • (Groups of people who are more likely than other groups to experience foodborne illness)
  9. HSP are often what, and where?
    • Immunocompromised,
    • Infants, pre-schoolers, and the elderly,
    • People that frequent group establishments i.e. daycare, kidney dialysis centers, nursing homes, hospitals, senior centers.
  10. HSP Facilities shall not offer what?
    • Raw animal foods (raw fish, raw marinated fish, raw molluscan shellfish, steak tartare)
    • Partially cooked animal foods (lightly cooked fish, rare meat, soft eggs, meringue.
    • Raw seed sprouts.
  11. Food Manager, or Person In Charge, is responsible for 10 things. What are they?
    • Food Service is Compliant with Local Ordinances.
    • Monitoring Employees Health/Symptoms, Activities and Correcting deficiencies.
    • Controlling Cross Contamination (handwashing, clean facilities, good repair of establishment).
    • Knowledge of Time/Temperature of potentially hazardous foods and prevention of foodborne illnesses.
    • Knowledge of hazards associated with raw/undercooked meats, poultry, eggs and fish.
    • Knowledge of Time/Temperature for safe refrigeration, hot and cold Holding, cooling, thawing and reheating.
    • No Bare Hand contact of foods including ready to eat foods.
    • Knowledge of correct proceedure for washing and sanitizing equipment and utensils.
    • Ensuring that water sources are protected from contamination (backflow and cross connections).
    • Ensuring Employee access to proper handwashing and toilet facilities, and supplies.
  12. Food Service Worker is responsible for what? 10 items.
    • Reporting to work clean and free of illness.
    • Reporting illnesses that may pose risks.
    • Following procedures to protect foods from contamination.
    • Correcting food safety hazards and activities.
    • Reporting to Management observed hazards and violations.
    • Utilizing Temperature logs and records.
    • Utilizing proper devices for utensils, equipment and temperature.
    • Practicing good and safe personal hygiene.
    • Following hand washing procedures.
    • Following bare-hand contact policies.