Which agency enforces food safety in a foodservice operation?
A. Center for Disease Control and Prevention
B. Food and Drug Administration
C. State or local regulatory authority
D. U.S. Department of Agriculture - C. State or local regulatory authority
Three components of active managerial control include:
A. identifying risks, creating specifications, and training.
B. identifying risks, corrective action, and training.
C. identifying risks, creating purchase orders, and training.
D. identifying risks, record keeping, and training. - B. identifying risks, corrective action, and training.
A broken water main has caused the water in an operation to appear brown. What should the manager
do?
A. Contact the local regulatory authority before use.
B. Use the water for everything except dishwashing.
C. Boil the water for 1 minute before use.
D. Use water for everything except handwashing. - A. Contact the local regulatory authority before use.
To prevent the deliberate contamination of food, a manager should know who is in the facility, monitor
the security of products, keep information related to food security on file, and know:
A. when to register with the EPA.
B. how to fill out an incident report.
C. where to find Safety Data Sheets in the operation.
D. whom to contact about suspicious activity. - D. Whom to contact about suspicious activity.
A food handler who has just bused tables must do what before handling food?
, A. Change apron
B. Wash Hands
C. Put disposable gloves back on
D. Wipe hands on a cloth towel - B. Wash Hands
As part of handwashing, food handlers must scrub their hands and arms for at least:
A. 3 seconds.
B. 5 seconds.
C. 10 seconds.
D. 30 seconds. - C. 10 seconds.
To work with food, a food handler with an infected hand wound must:
A. Cover the wound with an impermeable cover and wear a single-use glove.
B. cover the wound with an impermeable cover and limit contact with food.
C. wash hands and bandage the would with an impermeable cover.
D. apply ointment and bandage the wound with an impermeable cover. - A. Cover the wound with an
impermeable cover and wear a single-use glove.
How should food handlers keep their fingernails?
A. Short and unpolished
B. Long and unpolished
C. Long and painted with nail polish
D. Short and painted with nail polish - A. Short and unpolished
What should a manager of a quick-service operation do if a food handler reports having a sore throat
and a fever?
A. Exclude the food handler from the operation.
B. Report the illness to the local regulatory authority
C. Speak with the food handler's medical practitioner
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