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Manager's Food Handler's License- Learn2Serve Questions And Answers!!!
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Manager's Food Handler's License- Learn2Serve Questions And Answers!!!
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Name: Score:141 Multiple choice questions
Term 1 of 141
Before the HACCP team is ready to implement the seven principles of an HACCP plan, they
should verify the accuracy and completeness of the flow diagram by
assembling an haccp team
monitoring procedure
high food safety standards
performing an on-site review
Term 2 of 141
Which of the following vendors must follow additional rules?
Botulism
Crustacea
Molluscan shellfish
Fomites
Term 3 of 141
All of the following bacteria can cause foodborne illness EXCEPT:
Rice milk
Acidophilus milk
Almond milk
Fortified soy milk
,Definition 4 of 141
not- the period of time ready-to-eat foods were refrigerated before being frozen
According to the Food Code, proper food labels should NOT contain
Before implementing the HACCP plan, the team should develop an initial implementation
Most of your cooking equipment is copper and your utensils are silver, so which sanitizer
would you not want to use
All toilets in a food service establishment must have
Definition 5 of 141
the same unwashed gloves are used to handle different meats
If shellfish is alive it:
Cross-contamination has occurred when
Which one of the following situations would MOST LIKELY promote bacterial
contamination?
Food surfaces and equipment are not fully cleaned and sanitized until
Definition 6 of 141
mouth, nose, and throat
Because of the risk of spreading Staphylococus aureus, which area of their bodies should
employees be trained to avoid touching
Which method is the best for the prevention of pest infestations?
Which one of the following conditions in an outside waste disposal area needs to be
corrected immediately
Which one of the following situations requires management to contact the local regulatory
authority?
,Term 7 of 141
A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of
the shipping cartons have too much ice and the fish fillets held within the cartons have brown
edges. These are signs of
flash freezing
thawed and refrozen
processed at too high of a temperature
thawing and refreezing
Term 8 of 141
Of the five preliminary tasks management should complete before implementing a HACCP plan,
the first task is
describing the product and processes
assembling an HACCP team
training
developing a process flow diagram
Term 9 of 141
Which one of the following contaminants is a physical contaminant?
skin
hair
urine
nails
, Term 10 of 141
A shipment of frozen seafood arrives and there are frost and ice crystals on the outside of the
packaging. What do you know immediately?
The frost enhances the seafood's flavor.
The fish has been thawed and re-frosted.
The ice crystals indicate superior freezing techniques.
The fish is fresh and of high quality.
Definition 11 of 141
200 for 5 minutes
All toilets in a food service establishment must have
If steam is used to sanitize, it must be at
Bacterial contamination can spread quickly because if the conditions are right, bacteria can
multiply in
Seafood processors with official marks on products are
Term 12 of 141
Which one of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell
e. coli
anthrax
botulism
tetanus
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