Learn2Serve Food Safety Protection
Manager Certification
Which step is essential in the success of any HACCP? - ANS educate and train employees
Prerequisite programs provide the _______ and _______ conditions required to produce safe
food. - ANS Environmental, operating
The major elements of the FSMA can be divided into _______ key areas. - ANS 5
You should call the local regulatory authority when you run into which of the following problems?
- ANS Water service interrupted for more than two hours
You can help prevent the spread of Staphylococcus aureus by not touching which of the
following things? - ANS Mouth and nose
You open a package of frozen fish that has too much ice, and you notice that the fillets are
brown around the edges. This is evidence of which of the following things? - ANS Thawing and
refreezing
Under 9 CFR Part 320, the Food Safety and Inspection Service (FSIS) requires all retail stores
that grind raw beef products for sale: - ANS maintain specific records
You buy fresh fish and plan to cook it the next day. Where can you store it? - ANS In the fridge
Which of the following situations is an example of cross-contamination? - ANS the same gloves
are used to handle uncooked meat and then touching salad greens
How do you know when equipment has been fully cleaned and sanitized? - ANS When they've
been allowed to air dry completely
A busy restaurant kitchen is short staffed, so Tom is tasked with the duties of two people. He
has just trimmed steaks in record time and then hurries over to dice six potatoes with the same
knife. What should he do first? - ANS clean and sanitize the knife
Which of the following things is crucial for the effectiveness of a HACCP system? - ANS regular
verification activities
What is one of the following method consumer advisories must use to give information: - ANS
brochures
, You handle a lot of seafood and mushrooms on the job. The toxins you may encounter pose a
high risk of which kind of contamination? - ANS Chemical contamination
How fast can bacteria multiply in the right conditions? - ANS 10-20 min
Where should you put pest baits and bait stations to prevent chemical contamination from
rodenticides? - ANS outdoors
The HACCP management system helps prevent problems before they occur. What kind of
system is this? - ANS proactive
How can you tell if shellfish is alive? - ANS it closes up when the shell is tapped
The FDA's primary role is to: - ANS Establish strong, risk-based food safety standards
A trap has caught a mouse in your kitchen. What should you do? - ANS Check for biological
contamination from blood and dispose of any possibly contaminated foods
You are considering a number of food suppliers. How can you ensure that you've picked a
reputable company? - ANS Visit company's warehouse
What is the best way that you can prevent a pest infestation? - ANS regular cleaning and
monitoring
What type of hazard is posed by the growth of microorganisms? - ANS Biological
What is the first HACCP step? - ANS Conduct a hazard analysis
Sam grabs a can of tomatoes from the pantry and notices that the end of the can has started to
swell. Which food contamination is the likely culprit? - ANS Botulism
The HACCP team should consist of individuals who have: - ANS Specific knowledge &
expertise appropriate to the product & process
What is a requirement for all wooden utensils? - ANS Made of maple or close-grained
hardwoods
You have been told to put food in short-term refrigeration storage. What is the best
temperature? - ANS 34-40F
Where would you put grains in order to limit cross-contamination? - ANS next to canned pears
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