LEARN2SERVE LATEST 2026 STUDY GUIDE QUESTIONS
AND ANSWERS RATED A+
✔✔Items covered by food codes - ✔✔- labeling requirements
- sanitizing the food establishment
- training food service employees
✔✔what do state agencies conduct - ✔✔- inspections
- give advice
- enforce food safety laws
- issue permits
✔✔federal agencies - ✔✔FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
National Marine Fisheries Service
OSHA
Consumer Product Safety Commission
Association of Food and Drug Officials
✔✔how often are inspections done - ✔✔6 months or more as needed
✔✔inspections are focused on - ✔✔food safety practices, personal hygiene, time temp
control, food flow, preventions against contamination, sanitation, equipment and
utensils, storage, pests, water and waste, toxic materials, and HACCP conformity
✔✔Permits and inspections need to take place - ✔✔before a food establishment opens
✔✔signing the inspection - ✔✔means that you've confirmed the inspection has taken
place not that you agree with it, findings may be contested
✔✔10 days - ✔✔correct detected violations
✔✔90 days - ✔✔minor violations corrections
✔✔Food inspections - ✔✔food safety practices, time and temperature controls, hazard
analysis critical control points continity, prevention against contamination, personal
hygiene
✔✔biohazard - ✔✔a toxic or infectious agent posing a threat to humans or to the
environment, living organisms, need food and a place to live
MAIN CAUSE of foodborne disease
, ✔✔biohazard types include - ✔✔- viruses and parasites
- pathogenic bacteria
- spoilage bacteria
- molds and yeasts
✔✔viruses - ✔✔extremely small and simple organism
a parasite that needs a host to survive, acts as a home and supplier of food for the virus
✔✔most common cause of food borne illness - ✔✔viruses and bacteria
✔✔virus - ✔✔hep. A
- associated with the human intestinal tract
- reduces risk by handwashing
✔✔parasites - ✔✔plants or species that use other animals as hosts or feed on other
animals
✔✔roundworms - ✔✔trichina
trichinella spiralis
problem in hogs and causes thrichinosis in humans who eat the infected prok
anisakis can be found in fish like cod and herring
✔✔flatworms - ✔✔beef, pork, and fish tapeworms, and flukes such as liver fluke
✔✔protozoa - ✔✔Giardia lamblia and cryptosporidium parvum often infect water
✔✔reduces exposure to water or foodborne parasites - ✔✔use of reliable water sources
and clean working environments
✔✔Bacteria - ✔✔single celled microorganisms that can exist as independent or as
parasites
✔✔listeria` - ✔✔bacteria found in soil and water and some animals
present in raw milk and foods
grow in cold temperatures
KILLED by cooking and pasteurization
✔✔Botulism - ✔✔targets nervous system and must be treated promptly to avoid
permanent damage
- prevented by ensuring packaged and canned items are good
✔✔hep A - ✔✔- liver disease caused by a virus
symptoms: less than 2 months, relapses in 6 months
fever
AND ANSWERS RATED A+
✔✔Items covered by food codes - ✔✔- labeling requirements
- sanitizing the food establishment
- training food service employees
✔✔what do state agencies conduct - ✔✔- inspections
- give advice
- enforce food safety laws
- issue permits
✔✔federal agencies - ✔✔FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
National Marine Fisheries Service
OSHA
Consumer Product Safety Commission
Association of Food and Drug Officials
✔✔how often are inspections done - ✔✔6 months or more as needed
✔✔inspections are focused on - ✔✔food safety practices, personal hygiene, time temp
control, food flow, preventions against contamination, sanitation, equipment and
utensils, storage, pests, water and waste, toxic materials, and HACCP conformity
✔✔Permits and inspections need to take place - ✔✔before a food establishment opens
✔✔signing the inspection - ✔✔means that you've confirmed the inspection has taken
place not that you agree with it, findings may be contested
✔✔10 days - ✔✔correct detected violations
✔✔90 days - ✔✔minor violations corrections
✔✔Food inspections - ✔✔food safety practices, time and temperature controls, hazard
analysis critical control points continity, prevention against contamination, personal
hygiene
✔✔biohazard - ✔✔a toxic or infectious agent posing a threat to humans or to the
environment, living organisms, need food and a place to live
MAIN CAUSE of foodborne disease
, ✔✔biohazard types include - ✔✔- viruses and parasites
- pathogenic bacteria
- spoilage bacteria
- molds and yeasts
✔✔viruses - ✔✔extremely small and simple organism
a parasite that needs a host to survive, acts as a home and supplier of food for the virus
✔✔most common cause of food borne illness - ✔✔viruses and bacteria
✔✔virus - ✔✔hep. A
- associated with the human intestinal tract
- reduces risk by handwashing
✔✔parasites - ✔✔plants or species that use other animals as hosts or feed on other
animals
✔✔roundworms - ✔✔trichina
trichinella spiralis
problem in hogs and causes thrichinosis in humans who eat the infected prok
anisakis can be found in fish like cod and herring
✔✔flatworms - ✔✔beef, pork, and fish tapeworms, and flukes such as liver fluke
✔✔protozoa - ✔✔Giardia lamblia and cryptosporidium parvum often infect water
✔✔reduces exposure to water or foodborne parasites - ✔✔use of reliable water sources
and clean working environments
✔✔Bacteria - ✔✔single celled microorganisms that can exist as independent or as
parasites
✔✔listeria` - ✔✔bacteria found in soil and water and some animals
present in raw milk and foods
grow in cold temperatures
KILLED by cooking and pasteurization
✔✔Botulism - ✔✔targets nervous system and must be treated promptly to avoid
permanent damage
- prevented by ensuring packaged and canned items are good
✔✔hep A - ✔✔- liver disease caused by a virus
symptoms: less than 2 months, relapses in 6 months
fever
