Food Manager Study Guide
o Make changes at the time or soon afterward
The purpose of this study guide is to prepare food managers
for the StateFoodSafety Food Protection Manager
Certification Exam. It is organized by topic, which might not
reflect the order of the chapters in your training.
The content of this study guide is based on the FDA Food
Code. Key vocabulary terms are in blue and linked, so you
may quickly review the definition of terms.
Please note that use of the study guide does not guarantee
a passing score on the certification exam.
The certification exam is closed book and this study guide
will NOT be permitted in the testing session.
Introduction: Active Managerial Control
Active managerial control is a system to create
and implement food safety procedures.
Food managers should train their employees on food
safety principles, including allergy awareness, as it
relates to their employees’ duties.
Active managerial control is a three-step process:
• Create policy
o Identify food safety risks
o For each risk, create a Standard Operating
Procedure (SOP)
• Train
o On-the-job training, training meetings, or
training online
o Positive reinforcement and consequences
o Stand-up training provided by StateFoodSafety
• Follow up
o Direct or indirect monitoring (e.g., using logs)
o Planned or unplanned inspections
Learn what training your staff needs and if policies need
to be modified.
Inspectors can help you find gaps in your active
managerial control.
Regulatory agencies like local health departments will
conduct inspections of your establishment to make sure
that all codes and requirements for maintaining food
service licenses are being followed.
• Ask for identification and check that the inspector’s
credentials are legitimate
• Accompany the inspector
o Take notes
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•
Perform self-inspections to prepare for regulatory
inspections
During the inspection process, the regulatory authority
should point out and help to correct food safety
violations in-the-moment.
Topic 1: How Food Becomes Unsafe
To effectively prevent foodborne illness, you need to
understand how food becomes unsafe. No food
establishment is exempt from the risks of foodborne
illness.
A food hazard is any item or substance that can make
food dangerous to eat. Food hazards can be physical,
chemical, or biological.
1a. Physical hazards are objects that cause cuts,
choking, or other injuries when they get into food.
Some physical hazards get into food accidentally (e.g.,
bits of packaging, strands of hair). Some physical
hazards occur naturally (e.g., bones, fruit pits).
To prevent serious injury from physical hazards:
• Follow hygiene practices like pulling hair back
• Follow clean-up procedures, such as thoroughly
cleaning up broken glass
• Remove natural physical hazards before serving,
such as cherry pits
1b. Chemical hazards are any toxic or corrosive
chemical that can cause illness or injury when
eaten.
Chemicals in your establishment include
cleaning/maintenance supplies and toxic metals.
• To prevent chemical hazards during cleaning and
maintenance:
o Never store food and chemicals together
o Clearly label containers and spray bottles
 Chemicals and pesticides must have a
manufacturer’s label (e.g., EPA registered
label)
 If in a working container, label with the
common name of the chemical
o Never mix different chemicals together
o Use a safety data sheet (SDS)
o Wear personal protective equipment (PPE)
 Example: heavy-duty aprons, safety
glasses, heavy-duty gloves

o Separate chemical use from food
• To prevent chemical hazards from toxic metals:
o Use equipment made of, or lined with, a food-
safe metal like stainless steel
 Do not use copper, copper alloys, or
galvanized metal with acidic foods
 Exercise caution with lead and mercury
 Only use cast iron as a cooking surface
Chemicals that contaminate food before it reaches your
establishment include incorrectly used preservatives or
additives and environmental contaminants. Chemicals
that are found naturally include naturally occurring
toxins in some foods (e.g., some species of mushroom,
some fruit seeds, leaves and vines of tomato and potato
plants, kidney beans, mycotoxins from mold).
• To prevent chemical hazards due to source
contamination and natural toxins, purchase food
from approved suppliers and prepare foods correctly
1c. Biological hazards are tiny organisms that can
make people sick when eaten and include illness-
causing bacteria, viruses, and parasites.
Microorganisms that cause disease are called
pathogens, otherwise known as “germs.” Pathogens are
the most common cause of foodborne illness. They
cannot be seen with the naked eye or smelled.
Pathogens frequently get into food through the fecal-
oral route. Many pathogens cause gastroenteritis.
Exposure to a pathogen does not always result in illness.
Whether a person gets sick depends on the amount of
pathogen eaten and the strength of the person’s
immune system.
Highly susceptible populations (HSP) (e.g., young
children, the elderly, immunocompromised people like
pregnant women or cancer patients) are more likely to
become seriously ill and/or die.
Methods for preventing biological hazards are
described in more detail throughout this guide:
• Maintain good personal hygiene
• Avoid cross-contamination
• Stay home when sick
• Clean and sanitize
• Prevent pests
• Purchase from approved suppliers and inspect
deliveries
• Maintain temperature control before, during, and
after cooking
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Study Guide | 2
1d. Food allergies affect a percentage of the
population, even when other food hazards are not
present.
Food allergies occur when a person’s immune system
reacts negatively to the proteins in a certain food. Celiac
disease should be treated like a food allergy.
The eight major food allergens, which cause 90% of
allergic reactions in the United States, are:
• Milk • Tree nuts
• Eggs • Peanuts
• Fish • Wheat
• Shellfish (crustacean) • Soy
Cross-contact occurs when allergens pass from one
food to another by direct contact or by a surface or
utensil that was not cleaned after touching an allergen.
When serving allergic customers:
• Be honest with customers about allergen control at
your establishment
• Always wash your hands and re-glove
• Use separate or freshly cleaned and sanitized ware
items
• Be aware of your food contact surfaces
• Make sure everyone involved in the preparation
and delivery of the food is aware of the allergy
Allergic reactions to food may be mild but can also be
life-threatening.
• Call 911 right away if an allergic reaction happens
at your workplace
• Symptoms include tingling, a rash or flushed skin,
abdominal cramps, vomiting, diarrhea
Anaphylactic shock is a dangerous allergic reaction. Without
treatment, it can be fatal.
• Symptoms include difficulty swallowing, breathing
normally, or staying conscious; and possibly
swollen lips and bluish coloring
Topic 2: Food Worker Health and Hygiene
Sick food workers contribute to 65% of foodborne illness
outbreaks in restaurants. Good health and hygiene practices
are critical when working with food.
2a. Food workers are required to report to their
manager certain symptoms of foodborne illness.
The symptoms that food workers are required to report
to the person in charge, or manager, are:
• Vomiting or diarrhea

o Exclude until symptoms have been gone 24
hours or employee brings a doctor’s note
indicating that the condition is not contagious
• Jaundice
o Report to the regulatory authority and exclude
until regulatory approval is obtained
• Sore throat with fever
o Exclude if primarily serving a highly susceptible
population; otherwise, restrict to non-food
duties until employee brings a doctor’s note
saying they do not have strep throat
• Lesion containing pus (boil or infected wound)
o Restrict unless wound is properly bandaged
 If on hand or wrist, cover with a double
barrier: (1) an impermeable cover and
(2) a single-use glove
 If on exposed portion of the arm: an
impermeable cover
 If anywhere else on the body: a dry,
durable, tight-fitting bandage
2b. Food workers are required to report to their
manager if they are diagnosed with or exposed to
certain pathogens.
Situations involving food worker illness are divided into
three categories, based on how likely the worker is to
spread the disease.
1. Reportable diagnoses: Most likely to spread disease
o Notify the regulatory authority if a food worker
has symptoms and is diagnosed with:
 Norovirus
 Hepatitus A
 Shigella
 E. coli
 Any type of Salmonella (nontyphoidal
Salmonella and Salmonella Typhi)
o If the establishment primarily serves a highly
susceptible population:
 Exclude a worker with any of the
reportable symptoms until regulatory
approval is obtained
o If the establishment serves the general public:
 Exclude a worker diagnosed with hepatitis
A, Salmonella Typhi, or nontyphoidal
Salmonella until regulatory approval is
obtained
 Exclude a worker diagnosed with
Norovirus, Shigella, or E. coli until 24 hours
after symptoms stop, then restrict until
regulatory approval is obtained
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Study Guide | 3
2. Asymptomatic: Less likely to spread disease
o Pathogens can be carried and spread to others
by someone who has no symptoms.
 Always notify the regulatory authority and
exclude workers diagnosed with Hepatitis
A and Salmonella Typhi, whether they
have symptoms or not.
o Notify the regulatory authority if a food worker
is asymptomatic and diagnosed with:
 Norovirus
 Shigella
 E. coli
 Nontyphoidal Salmonella
o If the establishment primarily serves a highly
susceptible population:
 Exclude a worker diagnosed with
Norovirus, Shigella, or E. coli until
regulatory approval is obtained
 Restrict a worker diagnosed with
nontyphoidal Salmonella
o If the establishment serves the general public:
 Restrict until regulatory approval is
obtained
3. Exposure: Carries the least risk of spreading disease
o Not necessary to notify the regulatory authority
o If the establishment primarily serves a highly
susceptible population:
 Restrict for the incubation period of the
pathogen
 Follow normal procedure if symptoms
appear
o If the establishment serves the general public:
 Perform normal duties, but ensure the
employee understands reportable
symptoms and good hygiene practices
Ask your regulatory authority for more details regarding
how long a worker must wait before returning to
normal duties, depending on the pathogen.
2c. The single most important personal hygiene
habit is proper handwashing.
Teach your workers these five steps to ensure proper
handwashing:
1. Wet hands with warm running water
2. Apply soap to wet hands
3. Scrub hands, wrists, and lower arms for at least 15
seconds
4. Rinse hands under running water
5. Dry hands and arms with a jet air dryer or
disposable paper towel

Do not use clean hands to turn the faucet off, pump the
handle for disposable towels, or touch a restroom door
handle. The entire handwashing process should take at
least 20 seconds.
Hands should only be washed in a handwashing sink.
Handwashing sinks are required in restrooms, food
preparation areas, and dishwashing areas. They need (1)
warm water at least 100°F (38°C), (2) soap, (3) a paper
towel dispenser or sanitary air dryer, and (4) a sign
reminding workers to wash their hands.
Using hand antiseptic does not replace handwashing.
2d. Food workers should wash their hands
whenever they might be contaminated.
Here are some examples of when hands must be
washed:
• After going to the bathroom
• Before and after preparing foods, especially raw
meat
• After eating, drinking, or smoking
• After taking out the garbage
• After taking a break
• After using a cell phone
• When switching tasks
• After using chemicals
• After touching unsanitized equipment
• After touching skin, hair, or clothing
• After touching any animal
• Before putting on gloves
If a food worker does not follow these guidelines for
when to wash hands, the food that is contaminated
must be discarded.
Double handwashing is recommended:
• After using the restroom or being exposed to feces
(by repeating all steps of the handwashing process,
once in the restroom and once in the food
preparation area)
• After working with raw meat (by repeating steps 2-
4 of the handwashing process at the hand sink)
2e. Single-use, disposable gloves are an excellent
way to protect food but should never replace
handwashing.
Single-use gloves should be changed:
• After four hours of working on the same task
• When taking a break
• When switching tasks
• When they become torn or contaminated
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Study Guide | 4
Cloth gloves may only be used with food if the food will
be cooked.
Cloth or slash-resistant gloves should never be used in
contact with ready-to-eat foods unless they have a
smooth, durable and nonabsorbent outer surface, or are
covered with a single-use glove.
2f. Bare-hand contact with food should be
prevented, especially with ready-to-eat food, with
a couple of exceptions.
To prevent bare-hand contact, use clean gloves, deli
tissue, tongs, spatulas, or other utensils.
Be very careful to avoid contaminating ready-to-eat
foods with bare-hand contact.
Exceptions include:
• Washing fruits and vegetables
• Meeting these requirements:
o The establishment does not serve a highly
susceptible population
o The local regulatory authority gives approval
o Additional guidelines are followed
 Maintain written bare-hand contact
policies and procedures
 Document handwashing and bare-hand
contact training
 Take precautionary steps before bare-hand
contact
 Document and correct process violations
2g. Following personal hygiene rules will protect
food from biological and physical hazards.
All employees must follow these personal hygiene rules:
• Always bathe or shower before work
• Wear clean clothes
• Eat, drink, or chew gum away from food
preparation areas (e.g., break room)
• Smoke only outside of the establishment
• Don’t wear jewelry on the hands or wrists while
working with food
o Exception: Plain metal ring (wedding band)
• Keep fingernails clean and short
o Exception: If wearing nail polish or false nails,
use gloves when working with food
• Wear a hair net, visor, or hat
• Cough or sneeze into the crook of the elbow or
shoulder, not the hands
It is especially important for employees to follow these
hygiene practices after taking care of a sick loved one.

2h. Pathogens can easily spread when customers
serve themselves.
To prevent contamination at self-service stations:
• Install sneeze guards at self-service stations
• Remind customers to use clean dishes
• Keep dishes stocked (dishes bottom side up,
utensils with handles up)
• Throw away contaminated food
2i. A written clean-up procedure must be used in
the case of a contamination event.
Contamination events involving vomiting or diarrhea
can spread diseases like Norovirus if there is no written
clean-up procedure to minimize contamination.
2j. Food establishments need to have a food
defense plan and training to prevent deliberate
contamination.
A food defense plan involves precautions like only
allowing authorized employees in storage and
preparation areas, installing security cameras in
receiving areas, locking doors not in use, and
maintaining good lighting.
Train employees to help prevent deliberate
contamination with these simple habits:
1. Follow food defense plan and procedures
2. Inspect work area
3. Recognize anything out of the ordinary
4. Secure ingredients, supplies, and finished products
5. Tell management if they notice anything unusual or
suspicious
If delivery personnel, visitors, contractors, tours, and
non-regulatory inspectors are allowed in the facility, the
manager’s responsibility is to ensure that any exposed
food is protected from contamination.
Topic 3: Preventing Contamination
Every step within the flow of food has risks of food
becoming contaminated, making it dangerous for your
customers.
3a. Purchasing food from approved suppliers and
carefully inspecting deliveries can minimize
source contamination.
There are many ways for food to become contaminated
before it arrives at an establishment, also called source
contamination.
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Study Guide | 5
Approved suppliers are inspected by government
regulators to ensure they follow food safety policies.
When receiving, inspect all food when it is delivered
and before the driver leaves. Arrange shipments to
arrive at different times and not during peak hours.
Reject items that contain any signs of contamination,
including:
• Packaging that is faulty, exposed to chemicals, or
damaged by pests
• Food with abnormal coloring
• Meat, fish, or poultry that leaves the imprint of your
finger
• Food with abnormal or unpleasant odors
• Eggs that are not clean or that are broken
• Frozen food that is fully or partially thawed
• Frozen food that has fluids, frozen liquids, or ice
crystals
• Shellfish that are very muddy, have broken shells, or
are dead
Measure the temperatures of the food, avoiding cross-
contaminating with your thermometer, to ensure that
each item is received within the range of safe
temperatures.
• Frozen foods should be received frozen
• Refrigerated food should be at or below 41°F (5°C)
o Shell eggs may be received at an ambient air
temperature of 45°F (7°C) or lower
• Hot food should be at or above 135°F (57°C)
• The temperature of flat foods, such as bacon, can
be taken by placing the thermometer between two
packages
3b. Even if food has been inspected well, it could
still be contaminated or mislabeled and subject to
recall.
When you learn of a food recall, stop serving or using
the food immediately.
• Do not discard the food unless you are told to do so
• Label the food clearly with warnings and store it so
it will not contaminate other foods
• Make sure employees are aware of the recall and
know what to do
3c. Many food safety practices, including proper
storage methods like shelf order, are intended to
prevent cross-contamination.
Cross-contamination can be prevented by frequent
handwashing, storing food properly, and cleaning and
sanitizing food-contact surfaces.

Putting items in the proper order on the shelf helps to
prevent cross-contamination.
• Store ready-to-eat foods above other foods and
separate from raw meats
• Store products that are likely to contain more
pathogens below other foods
• Arrange raw meats according to cooking
temperature
o Highest temperature on the bottom (e.g.,
poultry below beef)
Other practices to prevent cross-contamination include:
• Covering foods
• Clearly labeling working containers with the
common name of the food
• Washing fruits and vegetables
o If you use chemicals to wash produce, the
chemicals must be generally recognized as safe
(GRAS)
Food that has been in possession of a customer cannot
be re-served or re-sold to someone else. The two
exceptions are:
• Non-TCS* food dispensed in a container that
protects the food and is closed between uses, like
condiments (*see section 4a for more information)
• Packaged non-TCS food in unopened and good
condition, like crackers, salt, and pepper
3d. Animals can spread contamination to people,
surfaces, and food.
Do not allow live animals into your establishment
except when permitted by law. People with disabilities
may bring service animals wherever customers are
generally allowed. Pets or emotional support animals
are not considered service animals. Live animals must
never enter food preparation or storage areas.
3e. Imminent health hazards can make it difficult
or impossible to prevent contamination.
An imminent health hazard is any serious threat that
must be corrected immediately because it affects many
people or has severe consequences. Examples include:
• Floods or fires
• Extended interruption of water or electrical service
• Misuse of poisonous or toxic materials
• Sewage backup
• Pest infestations
• Foodborne illness outbreaks
o Difficult to identify: watch for multiple
complaints in a short time
When you become aware of an imminent health hazard,
stop operating and notify your regulatory authority.
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Study Guide | 6
3f. Cleaning and sanitizing helps to prevent cross-
contamination and the spread of foodborne
illness.
Clean and sanitize utensils and food-contact surfaces of
equipment often during use.
• When switching from one raw animal product to
another, unless you switch to a food with a higher
cooking temperature
• When switching from raw to ready-to-eat foods
• Before resuming work or after working with the
same equipment for four hours
o Less frequently if used in a refrigerated
preparation area
Cleaning and sanitizing is a five-step process:
1. Scrape or rinse off food, dirt, or other contamination
into a waste container or garbage disposal
2. Wash the surface with warm water and detergent
3. Rinse the surface with clean water
4. Apply a sanitizing solution
o Refer to the instructions on the label of the
EPA-registered sanitizer for contact times
o Submerge item if possible (e.g., three-
compartment sink), spray if not
o Ensure that hot water for sanitizing is 171°F
(77°C) or hotter
o Use test strips to measure the concentration of
chemical sanitizing solutions
5. Air dry the item or surface
When using a three-compartment sink for warewashing,
clean the sink before use and throughout the day (at
least every 24 hours if it is in use).
When using a dishwasher, or mechanical warewashing:
• Teach workers to clean the dishwasher with delimer
• Scrape or rinse off large food particles
• Don’t overload the trays
Clean and sanitize stationary equipment where it is. If it
does not have a Clean in Place (CIP) system:
• Turn off equipment
• Pre-clean by removing large food particles
• Take off any small, removable parts to clean and
sanitize
• Wash the equipment, and clean under and around it
• Rinse the food-contact surfaces
• Wipe or spray with a sanitizing solution
• Air dry all parts, then put them back together
• Sanitize food-contact surfaces you touched

Follow manufacturer instructions for cleaning and
sanitizing using a dishwasher or Clean in Place (CIP)
system.
3g. An Integrated Pest Management (IPM)
program can help prevent contamination of food
by pests.
Watch for signs of pests, including:
• Rodents: Small black droppings, gnaw marks,
nesting materials, strong smell of ammonia
• Cockroaches: Egg casings, droppings that look like
black pepper, strong oily smells
Equipment should be sealed to the floor or raised 6
inches so it does not provide shelter for pests.
Tabletop equipment should be sealed to the table or
raised 4 inches.
Integrated Pest Management (IPM) aims to (1) keep
pests out and (2) eliminate pests by:
• Storing food in appropriate containers, six inches
above the floor
• Emptying trash cans often and cleaning the cans
regularly
• Putting garbage in an outside dumpster and
keeping the dumpster closed and clean
• Covering openings in walls, floors, doors, and
windows
Work with a licensed Pest Control Operator (PCO) to
determine what pesticides to use in your situation, and
always let the PCO apply them.
Topic 4: Time and Temperature Control
Illness occurs when disease-causing bacteria multiply to
dangerous levels in food before it is eaten. Two of the most
important factors for bacterial growth are time and
temperature.
4a. TCS foods provide everything that bacteria
need to multiply.
Time and Temperature Control for Safety (TCS) foods
include meat products, fish and shellfish, eggs, dairy
products, cream or custard, plants containing protein
(e.g., cooked beans and rice, soy products like tofu),
cooked vegetables, potato dishes, sliced melons and
tomatoes, cut leafy greens, raw sprouts, and garlic in oil.
Some foods may not be TCS depending on their state
(e.g., uncooked beans and rice or whole raw fruits and
vegetables).
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Study Guide | 7
FAT TOM is an acronym used to understand why TCS
foods are vulnerable to foodborne bacteria:
• Food – Bacteria mostly eat proteins and
carbohydrates
• Acidity – Bacteria generally grow best in a slightly
acidic or neutral pH (between 4.6 and 7)
• Time – Bacteria grow at varied rates, depending on
other FAT TOM factors like temperature
• Temperature – Bacteria usually grow best between
41 and 135°F (5 and 57°C), known as the
“temperature danger zone”
• Oxygen – Bacteria multiply if there is the right
amount of oxygen, which varies by type of bacteria
• Moisture – Bacteria need water to multiply
4b. To control and monitor the temperature of
food, thermometers must be accurate and used
correctly.
Food thermometers must be accurate to plus or minus
2°F, or 1°C if the thermometer has a Celsius scale (plus
or minus 3°F or 1.5°C for an ambient air thermometer).
Two common methods for thermometer calibration:
• Ice point method: Ice-water mixture will settle at
32°F (0°C)
• Boiling point method: Must know boiling point at
your elevation
How often you need to calibrate depends on the type of
thermometer:
• Bimetallic: Before each shift, anytime the
thermometer is bumped or dropped
• General: As often as needed according to the
manufacturer’s instructions
The method of measuring temperature with a
thermometer differs depending on the type of food:
• Solid: Thickest part, but not right next to a bone
o If even in thickness, check in several places
• Liquid: In the center, after stirring to disperse heat
Monitor use of thermometers by developing
procedures to avoid cross-contamination, to throw
away food that is temperature abused, and to record
temperatures in a log.
4c. TCS food must be protected from bacterial
growth by placing it in cold storage and date
marking the container.
Avoid overloading refrigerators and freezers. Don’t line
shelves, which prevents good air flow. Verify

periodically that refrigerators keep the internal
temperature of food below 41°F (5°C).
Teach employees to check freezers for signs of thawing
or refreezing (pools of ice, icicles, ice crystals)
If TCS food will be kept longer than 24 hours, it should
be marked with a use-by date seven days or less from
when the food was first thawed, opened, or prepared.
• Day one is the day the food was opened or prepared
• Time that food spends frozen: does not count
• Time that food spends thawed: does count
• Based on the oldest ingredient
Pull or throw away any foods that are not labeled or are
past their use-by dates.
The first in, first out (FIFO) system uses use-by dates to
move older items forward and place newer items
behind them, so that the first item grabbed is the one
that needs to be used first.
4d. It is best to thaw TCS food without letting it go
into the temperature danger zone.
Thawing food in the refrigerator is the best method for
large, solid foods (e.g., frozen turkey). Schedule one day
of thawing for every 5 pounds of food.
Can also thaw food:
• As part of the cooking process: not good for large,
solid foods
• In the microwave: cook immediately after, rotate
food as it thaws
• By submerging it under cold, running, safe-to-drink
water that is 70°F (21°C) or colder: cannot stay
above 41°F (5°C) for more than four hours, takes
about 30 minutes per pound of food
4e. Animal products must be cooked to specific
temperatures to make them safe to eat.
Cook foods to their required minimum internal
temperatures:
• 165°F (74°C) and held at that temperature for at
least 15 seconds
o All poultry (e.g., chicken, turkey, duck, other
fowl), whole or ground
o Stuffing made with TCS ingredients like meat
stocks or broths
o Stuffed meats or pastas
o Dishes that include any previously cooked
foods, like many casseroles
o Food cooked in the microwave (cover, rotate,
and let it stand for 2+ minutes)
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Study Guide | 8
• 155°F (68°C) for at least 15 seconds
o Meats other than poultry (e.g., beef, pork, and
seafood) that have been ground, injected with
flavorings, or mechanically tenderized
o Eggs that will be hot-held for service
• 145°F (63°C) for at least 15 seconds
o Whole meats other than poultry (e.g., whole
seafood and steaks or chops of beef, pork, veal,
lamb) that are not injected or tenderized
 Cook to 155°F if you are not sure
o Eggs that will be served immediately
• 145°F (63°C) for at least 4 minutes
o Roasts
• 135°F (57°C) before putting it in hot-holding
equipment
o Any hot-held food that doesn’t fit into other
categories (e.g., vegetables, ready-to-eat foods)
4f. A non-continuous cooking process occurs
when food is partially cooked, then cooled and
stored for a time.
After getting approval from your regulatory authority,
follow these steps for a non-continuous cooking process:
• Heat food for no longer than one hour
• Cool food following the usual rules and store below
41°F or keep frozen
o Label food as not safe to eat
o Keep food separate from ready-to-eat foods
• Cook food to minimum internal temperature
4g. Raw or undercooked animal foods are used in
certain dishes.
If your establishment primarily serves a highly
susceptible population, do not serve raw or
undercooked animal foods. Food on children’s menus
may not contain it, either.
If you offer dishes with raw or undercooked animal
foods:
• Have a consumer advisory somewhere customers
can easily see it (e.g., menu, display case)
o Disclosure: Tells customers the food contains
raw or undercooked animal products
 Part of the menu item description OR an
asterisk and footnote
o Reminder: Warns customers about the
increased risk of foodborne illness
 Asterisk and footnote
• No consumer advisory required for steak that is
“whole-muscle, intact beef”

Contact your regulatory authority before offering these
foods and check the FDA food code for more information.
4h. One of the most common causes of foodborne
illness is food that was not cooled properly.
For food to stay safe, it must cool from 135°F (57°C) to
refrigeration temperature, 41°F (5°C), within six hours.
Cool the food from 135°F (57°C) to 70°F (21°C) in two
hours or less. Then cool the food from 70°F to 41°F (5°C)
within the remaining time (i.e., before six hours total).
Tips for cooling:
• Split into smaller portions (e.g., in pans that are 4
inches tall or less)
• Cover food loosely and do not stack pans
• Use an ice bath, ice as an ingredient, or an ice paddle
• Use blast chillers and tumblers
4i. Reheating food also brings it through the
temperature danger zone.
Food must be reheated within two hours or it must be
thrown away. Equipment for hot holding (e.g., steam
table) will not heat food quickly enough and must not
be used to reheat TCS foods. Reheat the food to any
temperature if it will be served immediately. If it will be
hot held, reheat to 165°F (74°C) first.
4j. Food that will not be eaten immediately must
be held outside of the temperature danger zone.
Hot TCS food should be held at 135°F (57°C) or hotter
and cold TCS food at 41°F (5°C) or colder.
• Only use equipment specifically designed for
holding food
• Stir food regularly to disperse heat evenly
• Use ice that is safe for drinking
o Do not use ice in beverages if the ice was used
for displaying food
• Check the temperature frequently, using a
thermometer (rather than the equipment’s gauge)
4k. It is possible to keep TCS food safe without
temperature control, just by controlling time.
Using time as a public health control can be used for (1)
working supplies of raw foods before cooking or (2)
ready-to-eat food being displayed or held for service.
Foods may be held without temperature control for up
to four hours if the food:
• Had an internal temperature of 41°F (5°C) or lower
before removal from cold holding or 135°F (57°C) or
higher before removal from hot holding
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Study Guide | 9
• Was labeled with the time four hours from when it
was removed from temperature control
• Is discarded when the four-hour limit is reached
Cold foods have the same conditions but can be held
for up to six hours if:
• The temperature of the food stays under 70°F (21°C)
• It is marked with the time it was removed from
holding and the time it will expire
• It is discarded when the six-hour limit is reached
Topic 5. Regulations, Facilities, and Equipment
5a. HACCP is mandatory for food manufacturing
and voluntary for most retail food establishments.
Your establishment should already be following basic
food safety principles, or prerequisite programs.
A HACCP (Hazard Analysis and Critical Control Points)
plan has seven principles:
1. Perform a hazard analysis
2. Determine critical control points (CCPs)
o Example: Cook chicken to kill bacteria
3. Set critical limits
o Example: Cook chicken to internal temperature
of 165°F for at least 15 seconds
4. Establish a monitoring system
o Example: Take and log temperature of chicken
5. Establish corrective actions
o Examples: Cook chicken longer; discard food
6. Establish verification procedures
o Example: Observe employees, confirming that
HACCP plan is followed
7. Establish recordkeeping procedures
The HACCP plan should be validated to ensure that it
works and controls food hazards.
5b. Processing food using specialized methods
usually requires a variance and a HACCP plan.
Talk to your local regulatory authority if you want to use
a specialized processing method such as:
• Smoking or curing food to preserve it
• Using food additives to preserve food
• Packaging TCS food using reduced oxygen
packaging (ROP)
• Keeping live molluscan shellfish in a display tank to
sell as food
• Custom processing game animals
• Sprouting seeds or beans
You will likely need a variance and a HACCP plan.

5c. Four guidelines for materials can stop
pathogens from finding harborage in your facility.
Non-food-contact surfaces (floors, walls, equipment,
dumpsters) need to be cleaned, not sanitized. The
surfaces should meet these four guidelines:
• Smooth
o Materials that are porous, textured or rough are
forbidden anywhere that requires cleaning
(food preparation, storage, dishwashing,
restrooms, refrigeration, garbage)
o Equipment should be free from ledges,
projections, or crevices
• Durable
o Use commercial equipment designed to be
used in a food establishment
• Nonabsorbent
o Use nonabsorbent materials in areas subject to
flushing, spray cleaning, and vapors (food
preparation, walk-in coolers, dishwashing,
restrooms)
• Easy to clean
o Equipment and facility need to be accessible
for cleaning
5d. Food and dishes should be stored in a clean,
dry location protected from contamination.
Safe facility design makes the trip from receiving to
storage as short and efficient as possible.
Keep food and dishes in a dry storage area at least six
inches above the floor.
Never store food or ware items in locker rooms, toilet
rooms, dressing rooms, garbage rooms, mechanical
rooms, under water or sewer lines that could leak, under
open stairwells, or under other sources of
contamination.
Glasses and dishes should be stored upside down or
covered, and utensils should be stored flat or with
handles up.
To safely store in-use utensils between uses, you have
the option to store them:
• Inside the food (keeping them outside the
temperature danger zone)
o If the handle doesn’t stay above the surface of
the food, discard the food
• In a container of water at 135°F (57°C) or higher
o Must clean at least every 24 hours
• In running water (like a dipper well)
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Study Guide | 10
• Temporarily on a food preparation surface
o Must clean surface and utensil every four hours
• Inside a covered bin (if not a TCS food)
5e. There are certain regulations if employees
require a locker room and break room.
If necessary, linens and packaged single-use items may
be stored in a locker room if they are stored in a cabinet.
No other food or ware items may be stored there.
Employees may bring medicine into the establishment
only if the medicine is necessary for their health.
Medicines must:
• Contain a legible manufacturer label
• Be stored in employee locker or dressing rooms
• Be kept in another leak-proof, clearly marked
container if it must be refrigerated
5f. Toilet rooms, or restrooms, in food
establishments must meet certain requirements.
Toilet rooms must be accessible during all hours of
operation. A handwashing sink must be located inside
or immediately adjacent to the toilet room.
A toilet room door must be tight-fitting, self-closing,
and kept closed except for cleaning and maintenance.
Female toilet rooms must have covered receptacles for
sanitary napkins.
5g. Proper ventilation and lighting are critical for
safety.
A ventilation system should prevent:
• Moisture condensing on walls and ceilings
• Grease that collects and drains or drips onto food-
contact surfaces
• Stuffy air full of excessive heat, steam,
condensation, vapors, odors, or smoke
Established standards for safe minimum levels of
lighting in kitchen areas may include:
• 50 foot candles (540 lux) in food preparation areas
• 10 foot candles (108 lux) in walk-in coolers and dry
food storage areas
• 20 foot candles (215 lux) in other areas
5h. Contaminated water is one of the world’s
leading causes of foodborne illnesses and
childhood deaths.
Use only potable, or drinkable, water from approved
sources. Have enough water, including hot water, to
meet peak demands.

Food establishments must use a pressurized water
system, unless it is a temporary food establishment, or
when an emergency supply is used.
5i. Backflow can pull unsafe water into the pipes if
not prevented.
Backflow occurs when a sudden drop in pressure in the
main water line pulls contaminated water backward
through drinking water pipes.
To prevent backflow, there needs to be a separation
between safe water and unsafe water, using one of two
options:
• An air gap: A 100% reliable method
o Space between the end of the faucet and the
flood rim must be twice the diameter of the
outlet pipe and at least one inch
• An approved backflow prevention device, if an air
gap is not practical
o Keep records for inspection and service
5j. Follow specific requirements for solid and
liquid waste disposal.
Solid waste, or garbage, disposal should follow these
guidelines:
• Use pest-resistant materials
o Dumpster: leak-proof, durable, cleanable,
nonabsorbent surface, sloped to drain
• Keep trash cans and dumpsters clean
• Cover trash containers
• Take out the trash often
Liquid waste, which includes non-potable water like
mop water or cleaning liquids, must be disposed of in a
service sink or curbed cleaning facility.
• Vending machines may have a drain, liquid waste
containers, or shutoff valves
Ask the local regulatory authority if you have questions
about waste disposal.
5k. Wiping cloths and linens must be kept clean to
prevent cross-contamination.
Dry wiping cloths should only be used to wipe food
spills off clean dishes as they occur while serving food.
The cloths should be kept dry, replaced when wet or
visibly dirty, and laundered as needed.
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Study Guide | 11
Wet wiping cloths, like those used for bussing tables,
must be stored in a container of sanitizer and laundered
daily.
Linens are fabric items like cloth hampers, cloth napkins,
table cloths, wiping cloths, aprons, and cloth gloves.
• Launder all linens between each use
• Can only touch food if the linen lines a serving
container (like a bread basket)
o Replace each time the container is refilled for a
new customer
• If it doesn’t touch food:
o Replace if wet, sticky, or visibly dirty
5l. If you package food for sale in your
establishment, the packages must be labeled
correctly.
Food labels must include:
• Common name or descriptive identity
• Ingredients and sub-ingredients (if over 1 ingredient)
• Net quantity
• Name and place of the manufacturer, packer, or
distributer
• Each major food allergen
• Nutrition information
• For raw meats or poultry: instructions for handling
food safely
Bulk food must have a manufacturer’s label or a label
that includes the common name, ingredients, and
nutrition information.
5m. Food managers must maintain some records
for a specific length of time.
• Raw, ready-to-eat fish
o (1) Keep a written agreement or statement
from the supplier stating how the fish were
raised and fed and (2) maintain time and
temperature freezing records for 90 days from
the service or sale of the fish
• Shellfish
o Keep shellstock identification tags (records of
the origin of shellfish) 90 days after the shellfish
have been used, sold, or discarded
• Food cooked using a cook-chill or sous vide process
o Time and temperature cooling records for six
months

Key Terms (Glossary)
This list of key terms matches the Glossary, which is also
provided in a separate document for convenience. This
guide may NOT be used during the exam.
Air gap: The space between the faucet and the flood rim of
a plumbing fixture, which can prevent contamination due to
backflow
Allergic reaction: An immune response to a substance that
would otherwise be harmless
Anaphylactic shock: A severe allergic reaction in which
blood pressure drops and the lungs and throat swell
Approved: Authorized as safe by the regulatory authority
Asymptomatic: Diagnosed with an illness but not showing
any symptoms
Backflow: When a sudden drop in pressure pulls
contaminated water backward through a water system
Bare-hand contact: The act of touching food with an
uncovered hand, allowing skin to touch the food
Blast chiller: A device that can rapidly lower a food’s
temperature
Bussing: To clear away items on the tables of an
establishment
Calibration: To adjust a thermometer to give accurate
readings
Celiac disease: An autoimmune disorder in which tiny
amounts of gluten can make someone very sick
Clean in place (CIP) systems: To clean and sanitize
equipment surfaces without disassembly
Cleaning: Removing dirt, grime, and pathogens with soap
and water
Concentration: The amount of sanitizer in a sanitizing
solution
Consumer advisory: A warning about the risk of foodborne
illness from animal products that are raw or undercooked;
must include a disclosure and a reminder
Contaminated: An item that contains a physical, chemical,
or biological hazard
Critical control point (CCP): A step in a food process where
a food hazard can be prevented, eliminated, or reduced to
an acceptable level
Critical limit: A measurable or observable limit that must be
met to control a hazard
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Study Guide | 12
Cross-contact: When a food allergen crosses into a non-
allergenic food
Cross-contamination: When a food hazard crosses from
one object or surface to contaminate another
Deliberate contamination: When someone adds a hazard
to food on purpose
Disclosure: A written statement that identifies food that
contains (or can be ordered to contain) raw or undercooked
animal products in a consumer advisory
Dry storage area: A space used to store food at room
temperature
EPA: United States Environmental Protection Agency
Exclude: When an employee must be sent home because
he or she has a certain illness or symptom
Exposure: When someone eats food that makes someone
else sick, attends an event or works at the site of a disease
outbreak, or has close contact with a sick person at home
FDA: United States Food and Drug Administration
Fecal-oral route: A path for spreading illness when
pathogens from an infected person’s feces find their way
into another person’s mouth
First in, first out (FIFO): A system for storing and using food
in which the first food item prepared should be used first
Flood rim: The edge of a plumbing fixture over which water
would flow if it were full
Flow of food: The path that food follows from production to
service
Food allergen: A food that causes an allergic reaction
Foodborne: Carried through food
Food-contact surface: A surface that regularly touches food
Foot candle: A measurement of light referring to the light
cast by a standard candle in a 1-foot radius sphere
Gastroenteritis: Inflammation of the stomach and
intestines causing flu-like symptoms, often due to
foodborne illness
Generally recognized as safe (GRAS): Term used by the FDA
to describe something that is considered safe to add to food
HACCP (Hazard Analysis and Critical Control Points)
plan: A process used in food service to identify and prevent
or correct hazards
Hand antiseptic: A liquid or gel that is applied to the hands
to kill pathogens; also known as hand sanitizer

Hazard analysis: The process of identifying the likelihood
and severity of hazards in the food establishment
Highly susceptible population (HSP): People who are
more vulnerable to foodborne illnesses
Holding: To keep a portion of food available at a controlled
temperature, like in self-service areas
Imminent health hazard: A serious threat (like a flood, fire,
power outage, or foodborne illness outbreak) that must be
corrected immediately to keep people safe
Immunocompromised: A person whose immune system is
weak due to a specific condition, such as pregnancy or cancer
Incubation period: The amount of time it takes for
symptoms to show after a person is infected
Integrated pest management (IPM): A program designed
to keep pests out of an establishment and to remove those
that get in
Jaundice: Yellowing of the skin and whites of the eyes
Jet air dryer: A device that uses hot air to dry wet hands
Non-allergenic food: A food that does not normally contain
an allergen
Non-continuous cooking process: A cooking process that
is stopped to finish later
Non-food-contact surface: A surface that does not
normally touch food
Outbreak: When two or more people catch the same illness
after eating food from the same source
Pathogens: Microorganisms that cause disease, otherwise
known as “germs” (bacteria, viruses, and parasites)
Personal protective equipment (PPE): Items (like gloves
and facemasks) that protect employees from hazards in the
workplace
Person in charge: The person at a food establishment who
is responsible for the establishment, such as a manager
Pest control operator (PCO): A professional who has been
licensed to remove pests
Ready-to-eat food: Food that is edible without more
preparation
Recall: A notice that a food product is unsafe to eat due to
contamination or mislabeling
Receiving: To accept a delivery of food products at an
establishment
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Study Guide | 13
Reduced oxygen packaging (ROP): Food packaging
designed to prevent pathogen growth by removing air from
the package
Regulatory authority or agency: A local government
organization responsible for public health, such as a county
health department
Reminder: A written statement that addresses the health
risk of eating raw or undercooked animal products; part of a
consumer advisory
Restrict: When a sick employee may not work with food or
with clean food-contact surfaces
Safety data sheet (SDS): A form that explains the risks of a
chemical and how to use it correctly
Sanitizing: Using chemicals or high heat to kill pathogens
that remain after cleaning
Sanitizing solution: A sanitizing chemical mixed with water
Self-service: Food that is available for customers to serve
portions to themselves, such as a buffet
Service animal: An animal, such as a guide dog, that has
been trained to help a person with a disability
Single-use items: Items that are designed to be used once,
like disposable utensils
Sneeze guard, or food guard: A barrier positioned above
food in self-service areas
Source contamination: When food is contaminated before
it arrives at a food establishment
Standard operating procedures (SOPs): Policies, or a set of
procedures that tells employees how to control food safety
hazards
Symptoms: Signs of an illness
Time/temperature control for safety food (TCS/PHF):
Food that requires time or temperature control measures,
such as refrigeration, to limit pathogen growth or toxin
formation
Variance: An authorized modification of a Food Code
requirement
Walk-in cooler: A refrigerated storage room
Warewashing: To clean and sanitize utensils and surfaces
that touch food
Working container: A container that holds a product after it
has been removed from the original package
Written clean-up procedure: Written procedures to clean
up vomit and feces