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Learn2Serve Food Safety Protection Manager Certification Exam Questions & Answers
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Which step is essential in the success of any HACCP? - ANSWER-educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER-Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - A...

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  • May 21, 2024
  • 19
  • 2023/2024
  • Exam (elaborations)
  • Questions & answers

Subjects

  • learn2serve food safety protection manager certifi
  • learn2serve food safety protection stuvia
  • which step is essential in the success of any hacc

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  • Learn2Serve Food Safety

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Learn2Serve Food Safety Protection
Manager Certification Exam Questions &
Answers

Which step is essential in the success of any HACCP? - ANSWER-educate and train
employees



Prerequisite programs provide the _______ and _______ conditions required to
produce safe food. - ANSWER-Environmental, operating



The major elements of the FSMA can be divided into _______ key areas. - ANSWER-5



You should call the local regulatory authority when you run into which of the following
problems? - ANSWER-Water service interrupted for more than two hours



You can help prevent the spread of Staphyloccocus aureus by not touching which of the
following things? - ANSWER-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? -
ANSWER-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: - ANSWER-maintain specific records



You buy fresh fish and plan to cook it the next day. Where can you store it? - ANSWER-
In the fridge



Which of the following situations is an example of cross-contamination? - ANSWER-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? - ANSWER-
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? - ANSWER-clean and sanitize
the knife



Which of the following things is crucial for the effectiveness of a HACCP system? -
ANSWER-regular verification activities



What is one of the following method consumer advisories must use to give information: -
ANSWER-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? - ANSWER-Chemical contamination



How fast can bacteria multiply in the right conditions? - ANSWER-10-20 min



Where should you put pest baits and bait stations to prevent chemical contamination
from rodenticides? - ANSWER-outdoors



The HACCP management system helps prevent problems before they occur. What kind
of system is this? - ANSWER-proactive



How can you tell if shellfish is alive? - ANSWER-it closes up when the shell is tapped



The FDA's primary role is to: - ANSWER-Establish strong, risk-based food safety
standards



A trap has caught a mouse in your kitchen. What should you do? - ANSWER-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? - ANSWER-Visit company's warehouse

, What is the best way that you can prevent a pest infestation? - ANSWER-regular
cleaning and monitoring



What type of hazard is posed by the growth of microorganisms? - ANSWER-Biological



What is the first HACCP step? - ANSWER-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? - ANSWER-Botulism



The HACCP team should consist of individuals who have: - ANSWER-Specific
knowledge & expertise appropriate to the product & process



What is a requirement for all wooden utensils? - ANSWER-Made of maple or close-
grained hardwoods



You have been told to put food in short-term refrigeration storage. What is the best
temperature? - ANSWER-34-40F



Where would you put grains in order to limit cross-contamination? - ANSWER-next to
canned pears



The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food
contamination is a likely danger here? - ANSWER-salmonella



It is imperative that you remember which of the following things when you're developing
and implementing a successful HACCP Plan? - ANSWER-Training



What is the most important part of a HACCP implementation? - ANSWER-employee
training

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