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Learn2Serve Food Manager Certification – Notes Questions & Answers
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Learn2Serve Food Manager Certification – Notes Questions & Answers
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Learn2Serve Food Manager Certification– Notes Questions & Answers
What is most important for the HACCP program to be successful? Correct Ans-
Management's commitment
Prerequisite programs are essential to the development & implementation of the HACCP plan
because Correct Ans-they provide the environmental and operating conditions required to
produce safe foods. Whereas, HACCP is limited to ensuring the safety of food consumption.
Prerequisite programs to HACCP are based on what? Correct Ans-Good Manufacturing
Practices (cGMPs)
"Management should establish a linear product flow and traffic control to minimize cross-
contamination from raw to cooked materials" is an example of what, when related to HACCP?
Correct Ans-Prerequisite programs
Common Prerequisite Programs include Correct Ans-Facility; Supplier Control programs;
Ingredient Specifications; Production Equipment calibration schedules; Cleaning & Sanitation
procedures; Personal Hygiene requirements; Training; Chemical Control; Receiving, Storage and
Shipping; Traceability & Recall; Pest Control
When should Prerequisite programs be reviewed for effectiveness? Correct Ans-During the
design and implementation of the HACCP plan
,More than half of the seafood eaten in the U.S. is imported from how many countries?
Correct Ans-135
The NOAA stands for what? Correct Ans-National Oceanic Atmospheric Administration
The NOAA inspects for _______ & _______ Correct Ans-sanitation and quality
Eyes of fresh fish should be _____ and _____ Correct Ans-clear and bulge a little
Fresh fish have what color gills? Correct Ans-bright red, free of slime
Fresh fish must be received at what temperature? Correct Ans-41 degrees F or lower
What is the best way to thaw frozen fresh to maintain quality? Correct Ans-gradually
overnight in the refrigerator
If you must thaw frozen fish quickly, what is the best method? Correct Ans-immerse plastic
bag in cold water for about an hour, stop the defrost cycle while the fish is icy but pliable
Cooked seafood should NOT be kept unrefrigerated or unfrozen for what length of time?
Correct Ans-2 hours
, Anne has been asked to receive the food order at the loading dock from the restaurant's food
distributor. What is a good idea for Anne to have with her before she meets the delivery
person? Correct Ans-An apron to keep her clothes clean
In order for pests to feel comfortable and survive well in a food facility they need access to
Correct Ans-warmth and shelter
The most important and most effective way to control pests in a food establishment is to
Correct Ans-keep the facility clean
If a health inspector comes for a health inspection and there is no manager present, the
employee on duty should Correct Ans-allow the inspector to come in and do the inspection
What is the best kind of cleaning agent to use for cleaning burned-on grease? Correct Ans-
Abrasive cleaner
During an inspection, health inspectors will sometimes ask employees questions. They do this
because they want to know Correct Ans-if the employee is properly trained
The CDC has identified five contributors to foodborne illness. What are the top five
contributors? Correct Ans-1) improper hot/cold holding, 2) improper cooking temps, 3) dirty
and/or contaminated utensils and equipment, 4) poor employee hygiene, 5) food from unsafe
sources
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