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:
Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty?
High food safety standards
What is the best way to prevent poor food safety?
Employee training
Which one of the following duties is management's responsibility to ensure food
safety?
Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT:
Customer service
Which agency publishes the food code?
fda
Which one of the following steps is NOT one of the seven HACCP steps?
create a cost analysis
Creation of which one of the following quality programs is a management
responsibility?
assurance
Local health codes establish requirements for all of the following subjects
EXCEPT
price controls
Why must the manager sign the inspection document after the inspector has
completed the investigation?
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:
parasite
The viral infection Hepatitis A can be most effectively controlled if:
All food personnel practice personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria?
Changes in color and smell
Which one of the following situations would MOST LIKELY promote bacterial
contamination?
Touching raw chicken and then cooked chicken without changing gloves.
,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
All of the following bacteria can cause foodborne illness EXCEPT:
Acidophilus milk
Which one of the following food contaminations would be suspected if the end of
a can of tomatoes had begun to swell
botulism
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
Contamination of food items by other living organisms is known as
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?
heat
Perhaps the most common vehicle of contamination in the food industry is
hands, so they should be washed often
The contamination results from the spread of bacteria from meat to vegetables is
called
cross
Which one of the following contaminants is a physical contaminant?
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
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?
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
physical contamination
Toxins from seafoods, mushrooms, and molds present the greatest potential for
chemical
Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect?
Educating employees about clean, responsible, and legal food handling.
Food preservation does all of the following EXCEPT
promotes the growth of microorganisms
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
,41 to 135
Reheated food items must be heated for a minimum of 15 seconds to at least
165
The preservation technique that attempts to remove moisture is
dehydration
"Chilling" is most commonly practiced by
commercial food distributers
All of the following are Time/Temperature Control for Safety Foods Except
Processed garlic mixtures
Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in
10 to 20 minutes
It is important that food servers are trained to know food ingredients because
they will need to help customers who have food allergies
The best temperature for short-term refrigeration storage is
34 to 40
Which preservation technique involves heating foods to mild temperatures and
then cooling them down immediately
Pasteurization
You see that the food handler you assigned to prepare the salad has a small cut
on her hand. You should:
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?
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
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
at least 20 seconds
Because of the risk of spreading Staphylococus aureus, which area of their
bodies should employees be trained to avoid touching
mouth, nose, and throat
Why should you stock only brightly colored bandages for first aid supply
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?
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
, Using hand sanitizer instead of washing their hands
The most important reason for having food handlers wear hair restraints is to
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
identify by price and quality the most desirable suppliers
An effective way to choose reputable suppliers is to
visit their warehouses
Which of these food items upon receiving should be given priority in storage
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
thawing and refreezing
Employees trained to receive foods properly will complete all of the following
steps except
not- check order completion
Your latest shipment of chicken has some items with USDA stickers and some
items with USDA GRADE stamps. What is the difference in these items
Stamps mean the chicken's quality has been rated
The best place to store grains to reduce the risk of cross-contamination is
Next to the canned peaches
Rotating stock so that the oldest items move first is often referred to as
FIFO- first in, first out
Labels should include all of the following except
not- the best way to store the food item
To ensure proper protection for foods during storage, the bottom shelf should be
At least six inches off the floor
According to the Food Code, proper food labels should NOT contain
not- the period of time ready-to-eat foods were refrigerated before being frozen
Cross-contamination has occurred when
the same unwashed gloves are used to handle different meats
Sanitization can be done by all of the following except
air drying
Which of the following steps comes last
air dry
If steam is used to sanitize, it must be at
200 for 5 minutes
It is very important to sanitize all of the following items except
hair
The presence or growth of microorganisms is a type of
biological hazard
To prevent cross-contamination, you should take immediate corrective action if
you notice a receiving employee did not
wash off rubber boots before entering food storage areas
Food surfaces and equipment are not fully cleaned and sanitized until
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