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MANAGER'S FOOD HANDLER'S LICENSE- TEXAS, LEARN2SERVE FOOD SAFETY MANAGEMENT PRINCIPLES LESSON ASSESSMENTS, FOOD MANAGER EXAM, FOOD MANAGER PRACTICE EXAM, SERVSAFE 7TH EDITION 2017, 7TH EDITION SERVSAFE EXAM, LEARN2SERVE FOOD HANDLER TRAINING

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managers food handlers license texas learn2ser

Institution MANAGER'S FOOD HANDLER'S LICENSE- TEXAS, LEARN2SER
Course MANAGER'S FOOD HANDLER'S LICENSE- TEXAS, LEARN2SER

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MANAGER'S FOOD HANDLER'S LICENSE- TEXAS,
LEARN2SERVE FOOD SAFETY MANAGEMENT
PRINCIPLES LESSON ASSESSMENTS, FOOD
MANAGER EXAM, FOOD MANAGER PRACTICE EXAM,
SERVSAFE 7TH EDITION 2017, 7TH EDITION
SERVSAFE EXAM, LEARN2SERVE FOOD HANDLER
TRAINING COURSE
A food handler's duties regarding food safety include all of the following practices
EXCEPT: - Answers- Periodically test food for illness causing microorganisms

What is the most direct cause of customer loyalty? - Answers- High food safety
standards

What is the best way to prevent poor food safety? - Answers- Employee training

Which one of the following duties is management's responsibility to ensure food safety?
- Answers- Preventing infected employees from contaminating food.

All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
Answers- Customer service

Which agency publishes the food code? - Answers- fda

Which one of the following steps is NOT one of the seven HACCP steps? - Answers-
create a cost analysis

Creation of which one of the following quality programs is a management responsibility?
- Answers- assurance

Local health codes establish requirements for all of the following subjects EXCEPT -
Answers- price controls

One of the most important reasons for using only reliable water sources is to reduce -
Answers- The number of parasites, such as Cyclospora Cayetanensis, that can infest
foods.

Which bacteria cause the greatest harm in the food industry - Answers- pathogenic

All of the following bacteria can cause foodborne illness EXCEPT: - Answers-
Acidophilus milk

,Which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell - Answers- botulism

Which one of the following food contaminations is usually associated with undercooked
chicken - Answers- salmonella

Which one of the following food contaminations is best prevented by cooking to safe
temperatures - Answers- e. coli

Contamination of food items by other living organisms is known as - Answers-
biological

Because they are living organisms, which one of the following methods would be both
effective and safe to help reduce pathogenic contaminants in food? - Answers- heat

Perhaps the most common vehicle of contamination in the food industry is - Answers-
hands, so they should be washed often

The contamination results from the spread of bacteria from meat to vegetables is called
- Answers- cross

Which one of the following contaminants is a physical contaminant? - Answers- hair

You notice a food handler trim excess fat from a T-bone steak and then move toward a
bowl of potatoes to begin peeling them with the same knife. What action should you
take - Answers- Caution the food handler that she must clean and sanitize her knife.

An employee brings you a bag of oatmeal in which he has found black specks. What is
the MOST LIKELY cause of those specks? - Answers- Pests have gotten into the bag
and left waste secretions in the oatmeal.

Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of - Answers- physical
contamination

Toxins from seafoods, mushrooms, and molds present the greatest potential for -
Answers- chemical

Although all of the following methods will promote the prevention of food contamination,
which one has the most continuous effect? - Answers- Educating employees about
clean, responsible, and legal food handling.

Food preservation does all of the following EXCEPT - Answers- promotes the growth of
microorganisms

,In degrees Fahrenheit, what is the temperature range of the Danger Zone? - Answers-
41 to 135

Reheated food items must be heated for a minimum of 15 seconds to at least -
Answers- 165

The preservation technique that attempts to remove moisture is - Answers- dehydration

"Chilling" is most commonly practiced by - Answers- commercial food distributers

All of the following are Time/Temperature Control for Safety Foods Except - Answers-
Processed garlic mixtures

Bacterial contamination can spread quickly because if the conditions are right, bacteria
can multiply in - Answers- 10 to 20 minutes

Why must the manager sign the inspection document after the inspector has completed
the investigation? - Answers- To confirm that the inspection has taken place.

An organism that lives in or on another organism, often with harmful side effects—but
without benefits is: - Answers- parasite

The viral infection Hepatitis A can be most effectively controlled if: - Answers- All food
personnel practice personal hygiene, such as thorough handwashing.

What is the easiest way to recognize foods contaminated with spoilage bacteria? -
Answers- Changes in color and smell

Which one of the following situations would MOST LIKELY promote bacterial
contamination? - Answers- Touching raw chicken and then cooked chicken without
changing gloves.

It is important that food servers are trained to know food ingredients because -
Answers- they will need to help customers who have food allergies

The best temperature for short-term refrigeration storage is - Answers- 34 to 40

Which preservation technique involves heating foods to mild temperatures and then
cooling them down immediately - Answers- Pasteurization

You see that the food handler you assigned to prepare the salad has a small cut on her
hand. You should: - Answers- Have her put a watertight bandage over the cut and wear
gloves

, Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw
chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for
impatient customers. Gabe immediately begins putting cooked chicken in boxes and on
plates. What are the hazards created by Gabe's actions, and what action should you
take? - Answers- Although he is wearing gloves, Gabe has created a cross-
contamination hazard by touching raw chicken and then touching cooked chicken. You
should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash
his hands and change gloves before continuing to fill orders.

You have a staff that is thoroughly trained in proper hand washing; however, in which
one of the following situations would you need to speak to an employee - Answers- You
are in the dining area and you see a salad bar attendant pet a service animal

If all proper hand washing steps are followed, how long should the entire process take -
Answers- at least 20 seconds

Because of the risk of spreading Staphylococus aureus, which area of their bodies
should employees be trained to avoid touching - Answers- mouth, nose, and throat

Why should you stock only brightly colored bandages for first aid supply - Answers- So
they can be easily found if they fall into food

Near the end of an interview with a person you have decided to hire, she discloses to
you that she is infected with HIV. What actions should you take? - Answers- Consider
her to be a disabled person and continue with your decision

Corrective action needs to be taken immediately if you see a food handler - Answers-
Using hand sanitizer instead of washing their hands

The most important reason for having food handlers wear hair restraints is to -
Answers- prevent food handlers from contaminating their hands by touching their hair

If an employee is properly trained, he should be able to demonstrate all of the following
competencies except - Answers- identify by price and quality the most desirable
suppliers

An effective way to choose reputable suppliers is to - Answers- visit their warehouses

Which of these food items upon receiving should be given priority in storage - Answers-
frozen items

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 - Answers- thawing and refreezing

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Exam (elaborations)

MANAGER'S FOOD HANDLER'S LICENSE- TEXAS, LEARN2SERVE FOOD SAFETY MANAGEMENT PRINCIPLES LESSON ASSESSMENTS, FOOD MANAGER EXAM, FOOD MANAGER PRACTICE EXAM, SERVSAFE 7TH EDITION 2017, 7TH EDITION SERVSAFE EXAM, LEARN2SERVE FOOD HANDLER TRAINING

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