Food Manager Exam | Learn2Serve Food Manager Exam Study Guide-All of the following are the most common Critical Control Points (CCPs) except:
- time and temperature
- personal hygiene
- cross-contamination
- customer service - customer service
Creation of which one of the following quality...
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Food Manager Exam | Learn2Serve Food Manager
Exam Study Guide
All of the following are the most common Critical Control Points (CCPs) except:
- time and temperature
- personal hygiene
- cross-contamination
- customer service - customer service
Creation of which one of the following quality programs is a management responsibility? -
Quality Assurance
A food handler's duties regarding food safety include all of the following practices EXCEPT:
- dispose of food that poses a potential threat to human health
- handle, transport, and store food safely
- prevention of food contamination
- help introduce conditions that lead to the growth microorganisms - help introduce conditions
that lead to growth microorganisms
Which agency publishes the food code? - FDA
Why must the manager sign the inspection document after the inspector has completed the
investigation? - to confirm that the inspection has taken place
What is the most direct cause of customer loyalty? - High food safety standards
Which one of the following steps is NOT one of the seven HACCP steps? - create a cost analysis
Local health codes establish requirements for all of the following subjects EXCEPT:
- sale of unit food items
- food worker training
- price controls
- personal hygiene - price controls
Which one of the following duties is management's responsibility to ensure food safety? -
creating and following a policy that prohibits employees who are sick from working
What is the best way to prevent poor food safety? - employee training
Which one of the following situations would MOST LIKELY promote bacterial contamination?
- touching raw chicken and then cooked chicken without changing gloves
An organism that lives in or on another organism, often with harmful side effects - but without
benefits is: - parasite
, Which one of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell? - botulism
What is the easiest way to recognize foods contaminated with spoilage bacteria? - changes in
color and smell
All of the following bacteria can cause foodborne illness EXCEPT:
- escherichia coli (e. coli)
- salmonellae (salmonella)
- acidophilus milk
- clostridium botulinum (botulism) - acidophilus milk
The viral infection Hepatitis A can be most effectively controlled if: - all food personnel practice
personal hygiene, such as thorough hand washing
Which one of the following food contaminations is usually associated with undercooked
chicken? - salmonella
Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - e. coli
One of the most important reasons for using only reliable water sources is to reduce: - the
number of parasites, such as cyclospora cayetanensis, that can infest foods
Which bacteria cause the greatest harm in the food industry? - pathogenic - pathogenic bacteria
are bacteria that can cause diseases
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light
bulbs, and wood damage will reduce the chances of: - physical contamination
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? - remind the
food handler that she must clean and sanitize her knife.
The contamination that results from the spread of bacteria from meat to vegetables is called: -
cross contamination
Because they are living organisms, which one of the following methods would be both effective
and safe to help reduce pathogenic contaminants in food? - heat: most reliable method is to
ensure that the meat or vegetable is cooked to the correct temperature and held outside of the
danger zone for less than four hours
Which one of the following contaminants is a physical contaminant? - human or animal hair
Which of the following is true when transporting a TCS food packaged with the sous vide
method? - it must have an electronic time and temperature measuring device
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