food safty

manager

. Food Safety Regulations & Responsibilities

Understand the role of the FDA, USDA, CDC, and state/local health departments.

Know the purpose and content of the Food Code.

Be familiar with the responsibilities of a Certified Food Protection Manager.

Recognize when to exclude or restrict a food worker (e.g., illness, symptoms).

Know employee reporting responsibilities for illnesses like Norovirus, Salmonella, Shigella, E. coli, Hepatitis A.

2. Microbiology & Foodborne Illness

Understand biological, chemical, and physical contaminants.

Learn the Big 6 pathogens:

Shigella spp.

Salmonella Typhi

Nontyphoidal Salmonella (NTS)

E. coli (STEC)

Hepatitis A

Norovirus

Know symptoms and prevention methods for foodborne illnesses.

Conditions for bacterial growth: FAT TOM

Food

Acidity (pH)

Time

Temperature

Oxygen

Moisture

3. Time and Temperature Control

Know the Temperature Danger Zone: 41°F – 135°F (5°C – 57°C)

Key internal cooking temperatures:

Poultry: 165°F (74°C) for 15 sec

Ground meat: 155°F (68°C) for 15 sec

Seafood & steaks: 145°F (63°C) for 15 sec

Roasts: 145°F for 4 min

RTE (Ready-to-Eat) food reheated: 165°F for 15 sec

Cooling food safely: 135°F to 70°F in 2 hours, then to 41°F in 4 more hours.

Use calibrated thermometers; clean between uses.

4. Cross-Contamination & Allergen Management

Prevent cross-contamination:

Use separate equipment for raw and RTE foods.

Clean and sanitize surfaces between tasks.

Store raw meats below RTE foods in refrigeration units.

Allergen awareness:

Top 9 allergens (e.g., milk, eggs, fish, shellfish, peanuts, tree nuts, soy, wheat, sesame).

Avoid cross-contact.

Communicate allergen information to customers and staff.

5. Personal Hygiene & Health Policies

Proper handwashing: 20 seconds total, 10–15 seconds scrubbing.

When to wash hands: before/after tasks, after restroom, after touching body/clothes/hair, etc.

Use of gloves: change when dirty, torn, or after handling different foods.

Personal hygiene: clean clothes, hair restraints, no jewelry (except plain wedding band).

Policies on reporting symptoms (vomiting, diarrhea, sore throat w/ fever, etc.)

6. Cleaning & Sanitizing

Steps to clean and sanitize surfaces:

Scrape/remove food.

Wash with detergent.

Rinse.

Sanitize.

Air dry.

Know the three-compartment sink method and correct order.

Test sanitizer concentration (chlorine, iodine, or quats) with test strips.

Frequency of sanitizing: every 4 hours if in constant use.

7. Purchasing, Receiving, and Storage

Purchase from approved, reputable suppliers.

Check food temperatures at delivery:

Cold TCS food ≤ 41°F

Hot TCS food ≥ 135°F

Frozen food should be solid (no ice crystals, fluid stains).

Labeling requirements: product name, date marked, allergen info.

FIFO storage (First In, First Out).

Storage order in cooler (top to bottom):

RTE food

Seafood

Whole cuts of beef/pork

Ground meat

Poultry

8. Facility Safety & Pest Control

Maintain proper lighting, ventilation, and plumbing.

Prevent backflow (air gaps, vacuum breakers).

Pest prevention:

Deny access (seal cracks, doors closed).

Deny food, water, and shelter.

Work with licensed Pest Control Operator (PCO).

Store chemicals away from food and labeled properly.

9. HACCP & Food Safety Systems

HACCP: Hazard Analysis Critical Control Point

7 principles:

Conduct a hazard analysis.

Identify CCPs (Critical Control Points).

Establish critical limits.

Monitor CCPs.

Take corrective actions.

Verify the system works.

Keep records/documentation.

Know when a variance is needed (e.g., smoking food for preservation, curing food, etc.)

10. Exam Tips & Test-Taking Strategies

90 questions, 2 hours.

Multiple choice; read carefully and eliminate wrong answers.