[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-465280-105":59,"doc-detail-465280-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","tap-food-safety-manager-review-sheet-ansi-exam-study-guide","TAP Food Safety Manager Review Sheet - ANSI Exam Study Guide","","TAP Food Safety Manager review material for an ANSI exam focuses on core food safety concepts, regulation, and risk control across key lessons. It covers highly susceptible populations, common risk factors, responsible agencies (USDA, FDA with the Food Code, CDC, PHS, and state/local jurisdictions), and the manager’s role in safety from delivery through service. It outlines active management controls using SOPs, staff training, and review processes, plus an illness overview covering TCS foods, contamination types, FATTOM, consumer advisories, and major pathogens with prevention practices.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/tap-food-safety-manager-review-sheet-ansi-exam-study-guide/465280/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/tap-food-safety-manager-review-sheet-ansi-exam-study-guide/465280.png","ImageObject",300,407,{"name":92,"@type":93},"Theodore","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-22","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":24},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What populations are considered highly susceptible to foodborne illness?","Question",{"text":112,"@type":113},"The materials list the very young, the elderly, those with chronic illness, and people with immune problems as highly susceptible populations.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"Which agencies regulate food and food service in the overview?",{"text":117,"@type":113},"It identifies USDA for meat, poultry, eggs, and interstate/multi-state coverage; FDA for all other foods (and publication of the Food Code); CDC for research into causes of illness and assistance in investigations; PHS for similar research and investigation support; and state/local health jurisdictions.",{"name":119,"@type":110,"acceptedAnswer":120},"What are the three types of food contaminants and how are they described?",{"text":121,"@type":113},"The document groups contaminants into biological (pathogens like bacteria, viruses, parasites, fungi), chemical (cleaners, sanitizers, poisons), and physical (glass, bandages, dirt, fake fingernails, jewelry).","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},465280,1790904721,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":24,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":41},7971461740886,"https://ap-avatar.wpscdn.com/davatar_3d24733baf745e90a7e4bdd5f77d97b2","| \u003Cbr>TAP FOOD SAFETY MANAGER REVIEW SHEET\u003Cbr>THIS IS FOR THE ANSI EXAM. REGULATIONS CAN VARY WITH YOUR LOCAL HEALTH DEPARTMENT.\u003Cbr>Keep and study while in the course and study again just before taking the examination. |\n| --- |\n| \u003Cbr>Lesson 1 – Introduction |\n| 􀁸 Highly Susceptible Populations (HSPs)\u003Cbr>o The very young\u003Cbr>o The elderly\u003Cbr>o The chronically ill\u003Cbr>o Those with immune problems\u003Cbr>􀁸 Five Most Common Risk Factors\u003Cbr>o Purchasing food from unsafe sources\u003Cbr>o Failing to cook food adequately\u003Cbr>o Holding food at improper temperatures\u003Cbr>o Using contaminated equipment\u003Cbr>o Practicing poor personal hygiene\u003Cbr>􀁸 Agencies Regulating Food And Food Service\u003Cbr>o U.S. Department of Agriculture (USDA)\u003Cbr>􀂃 Regulates meat, poultry, eggs, food crossing state boundaries or involves more than one state\u003Cbr>o Food and Drug Administration (FDA)\u003Cbr>􀂃 Regulates all food other than meat, poultry and eggs.\u003Cbr>􀂃 Publishes Food Code\u003Cbr>o Center for Disease Control and Prevention (CDC)\u003Cbr>􀂃 Conducts research into causes of illness and assists in investigations\u003Cbr>o Public Health Service (PHS)\u003Cbr>􀂃 Conducts research into causes of illness and assists in investigations\u003Cbr>o State and Local Health jurisdictions\u003Cbr>􀁸 Your Role As A Manager\u003Cbr>o Ensure safety of customer\u003Cbr>o Ensure food is safe from the time it is delivered until food service\u003Cbr>o Ensure rules are in place and followed\u003Cbr>o Ensure staff knows their role\u003Cbr>o Be prepared for inspections\u003Cbr>􀁸 Active Management Controls\u003Cbr>o Create a set of Standard Operating Procedures (SOPs)\u003Cbr>o Ensure SOPs are followed\u003Cbr>o Train Staff\u003Cbr>o Evaluate and revise |\n| \u003Cbr>Lesson 2 – Foodborne Illness Overview |\n| 􀁸 Foods Most Likely to Become Unsafe\u003Cbr>o Time and Temperature Controlled for Safety (TCS) -Milk, chicken, cooked rice, melons, sprouts, vacuumpackaged foods, eggs, meats, fish, and cooked potatoes\u003Cbr>o Ready-to-eat-Vegetables, fruits, deli, and bakery items\u003Cbr>TAP Series® ©1999-2023 TAP Series® . All rights reserved. Tap Series® and the TAP Series logo are registered trademarks [ofTAP Series.](ofTAP Series. www.tapseries.io  1)[ ](ofTAP Series. www.tapseries.io  1)[www.tapseries.io ](ofTAP Series. www.tapseries.io  1)[ 1](ofTAP Series. www.tapseries.io  1) |\n\n\n| \u003Cbr>\u003Cbr>Microorganisms are small living organisms that can only be seen through a microscope\u003Cbr>􀁸 The Three Food Contaminants\u003Cbr>o Biological (also known as Pathogens)– Bacteria, Viruses, Parasites, Fungi\u003Cbr>o Chemical – Cleaners, sanitizers, poisons\u003Cbr>o Physical – Glass, bandages, dirt, fake fingernails, jewelry\u003Cbr>\u003Cbr>FATTOM = Food, Acidity, Temperature, Time, Oxygen, Moisture\u003Cbr>􀁸 Consumer Advisory\u003Cbr>o Statements related to increased risk of eating raw or undercooked animal-derived foods\u003Cbr>o Must be on menus and/or menu boards, placards, table tents, or accessible & readable materials\u003Cbr>\u003Cbr>Lesson 3-Foodborne Illnesses and Allergies\u003Cbr>Bacteria/Virus Characteristics Food Most at Risk Prevention Shigella spp. 􀁸 Bacteria found in human feces\u003Cbr>􀁸 Bacteria can remain in feces for weeks after symptoms have ended\u003Cbr>􀁸 Illness occurs when eating or drinking contaminated food or water\u003Cbr>􀁸 Transferred by flies\u003Cbr>􀁸 Only small amount is needed for infection 􀁸 Those easily contaminated by hands\u003Cbr>􀁸 Salads with TCS foods\u003Cbr>􀁸 Foods washed in contaminated water 􀁸 Exclude food workers with diarrhea who have been diagnosed with illness caused by Shigella spp.\u003Cbr>􀁸 Use proper handwashing techniques\u003Cbr>􀁸 Control flies Salmonella Typhi 􀁸 Bacteria found in blood and feces of humans infected with Typhoid Fever\u003Cbr>􀁸 Bacteria can remain in feces for weeks after symptoms have ended\u003Cbr>􀁸 Only a small amount is needed for infection\u003Cbr>􀁸 Severity depends on health of infected individual 􀁸 Ready-to-eat foods\u003Cbr>􀁸 Beverages 􀁸 Exclude food workers with diarrhea who have been diagnosed with illness caused by Salmonella Typhi\u003Cbr>􀁸 Use proper handwashing techniques\u003Cbr>􀁸 Cook foods to minimum internal temperatures Non-Typhoidal Salmonella (NTS) 􀁸 B","cbCaiahY8wfVUag8","https://ap.wps.com/l/cbCaiahY8wfVUag8","pdf",461228,12,"English","# Lesson 1 – Introduction\n## Highly Susceptible Populations (HSPs)\n## Five Most Common Risk Factors\n## Agencies Regulating Food And Food Service\n## Your Role As A Manager\n## Active Management Controls\n# Lesson 2 – Foodborne Illness Overview\n## Foods Most Likely to Become Unsafe\n## The Three Food Contaminants\n## FATTOM = Food, Acidity, Temperature, Time, Oxygen, Moisture\n## Consumer Advisory\n# Lesson 3-Foodborne Illnesses and Allergies\n## Microorganisms and pathogen-based risks","[{\"question\":\"What populations are considered highly susceptible to foodborne illness?\",\"answer\":\"The materials list the very young, the elderly, those with chronic illness, and people with immune problems as highly susceptible populations.\"},{\"question\":\"Which agencies regulate food and food service in the overview?\",\"answer\":\"It identifies USDA for meat, poultry, eggs, and interstate/multi-state coverage; FDA for all other foods (and publication of the Food Code); CDC for research into causes of illness and assistance in investigations; PHS for similar research and investigation support; and state/local health jurisdictions.\"},{\"question\":\"What are the three types of food contaminants and how are they described?\",\"answer\":\"The document groups contaminants into biological (pathogens like bacteria, viruses, parasites, fungi), chemical (cleaners, sanitizers, poisons), and physical (glass, bandages, dirt, fake fingernails, jewelry).\"}]","TAP Food Safety Manager Review Sheet - ANSI Exam Study Guide | PDF",1790769424]