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MANAGER'S FOOD HANDLER'S LICENSE- LEARN2SERVE EXAM QUESTIONS AND ANSWERS
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MANAGER'S FOOD HANDLER'S LICENSE- LEARN2SERVE EXAM QUESTIONS AND ANSWERS
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MANAGER'S FOOD HANDLER'SLICENSE- LEARN2SERVE EXAM
QUESTIONS AND ANSWERS
A food handler's duties regarding food safety include all of the following practices
EXCEPT: - Answer-Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? - Answer-High food safety standards
What is the best way to prevent poor food safety? - Answer-Employee training
Which one of the following duties is management's responsibility to ensure food safety?
- Answer-Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
Answer-Customer service
Which agency publishes the food code? - Answer-fda
Which one of the following steps is NOT one of the seven HACCP steps? - Answer-
create a cost analysis
Creation of which one of the following quality programs is a management responsibility?
- Answer-assurance
Local health codes establish requirements for all of the following subjects EXCEPT -
Answer-price controls
Why must the manager sign the inspection document after the inspector has completed
the investigation? - Answer-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: - Answer-parasite
The viral infection Hepatitis A can be most effectively controlled if: - Answer-All food
personnel practice personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria? -
Answer-Changes in color and smell
Which one of the following situations would MOST LIKELY promote bacterial
contamination? - Answer-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 -
Answer-The number of parasites, such as Cyclospora Cayetanensis, that can infest
foods.
Which bacteria cause the greatest harm in the food industry - Answer-pathogenic
All of the following bacteria can cause foodborne illness EXCEPT: - Answer-Acidophilus
milk
Which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell - Answer-botulism
Which one of the following food contaminations is usually associated with undercooked
chicken - Answer-salmonella
Which one of the following food contaminations is best prevented by cooking to safe
temperatures - Answer-e. coli
Contamination of food items by other living organisms is known as - Answer-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? - Answer-heat
Perhaps the most common vehicle of contamination in the food industry is - Answer-
hands, so they should be washed often
The contamination results from the spread of bacteria from meat to vegetables is called
- Answer-cross
Which one of the following contaminants is a physical contaminant? - Answer-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 - Answer-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? - Answer-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 - Answer-physical
contamination
Toxins from seafoods, mushrooms, and molds present the greatest potential for -
Answer-chemical
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