LEARN2SERVE FOOD FINAL EXAM ACTUAL QUESTIONS
AND ANSWERS RATED A+
✔✔How many preliminary tasks are required in the development of the HACCP Plan? -
✔✔5
✔✔What is the BEST way to prevent E. coli? - ✔✔cooking to safe temps
✔✔What is the mission of the FSIS Food Defense Program? - ✔✔To protect us food
supply from dynamic and evolving threats
✔✔What is the best way to help reduce pathogenic contaminants in food? - ✔✔Heat
✔✔What is the most effective way to control Hepatitis A? - ✔✔Personal hygiene
✔✔What is the primary concern for HACCP team members conducting a hazard
analysis? - ✔✔Safety
✔✔As part of the HACCP team, you conduct a hazard evaluation to decide which
potential hazards must be addressed in the HACCP plan. Which of the following factors
is among the criteria that you'd use to make this decision? - ✔✔Likelihood of hazard
occuring
✔✔You should keep hot food at which temperature? - ✔✔135
✔✔What temp must you heat food to when you are reheating? - ✔✔165
✔✔What is a sign of cooked shellfish? - ✔✔Shell opens
✔✔Retailers that sell ground beef need to keep records for _______ after initial
grinding. - ✔✔1 year
✔✔How does pasteurization preserve foods? - ✔✔Heating and then cooling
immediately
✔✔What is the correct temperature and time for when steam is used to sanitize? -
✔✔200 F for 5 sec
✔✔Which of the following things is an example of cross-contamination? - ✔✔spread of
bacteria from meat to veg
✔✔What is the last step in the sanitizing process? - ✔✔Air dry
, ✔✔What is the purpose of an effective ventilation system? - ✔✔- maintain proper
humidity
- minimizes excessive heat
- minimize odors
✔✔You pull a large bag of rice from dry storage, and when you open it, you see little
specks in the rice. What's the likely cause? - ✔✔Pest got in and left secretions
✔✔What's the difference between USDA stickers and USDA GRADE stamps? -
✔✔Stickers meet food safety standards stamps mean quality is graded and paid for by
manufacturer
✔✔What is the best eradication method for a major pest infestation? - ✔✔Chemical
✔✔What of the following is not part of the top food allergens? - ✔✔Rice
✔✔What is the first step in the preliminary tasks management process completed
before implementing a HACCP plan? - ✔✔Assembling an HACCP team
✔✔What will be missing from a HACCP plan developed totally by outside experts -
✔✔Employee support
✔✔For how long should you wash your hands? - ✔✔At least 20 seconds
✔✔What is the last step in the warewashing process - ✔✔Air dry
✔✔A well-designed building should have all of the following
EXCEPT:
- self-closing doors
- labeled exits
- designated food prep area
- locker rooms with showers - ✔✔locker rooms with showers
✔✔Which area is not required to have a conveniently located handwashing facility -
✔✔Food storage
✔✔Which of the following types of floors are best suited for food prep areas?
- floors with beveled areas where the floor and wall meet
- all of these are suitable for food prep areas
- floors with ample drainage
- floors made of hard, non-porous material - ✔✔All of these are suitable for food prep
areas
AND ANSWERS RATED A+
✔✔How many preliminary tasks are required in the development of the HACCP Plan? -
✔✔5
✔✔What is the BEST way to prevent E. coli? - ✔✔cooking to safe temps
✔✔What is the mission of the FSIS Food Defense Program? - ✔✔To protect us food
supply from dynamic and evolving threats
✔✔What is the best way to help reduce pathogenic contaminants in food? - ✔✔Heat
✔✔What is the most effective way to control Hepatitis A? - ✔✔Personal hygiene
✔✔What is the primary concern for HACCP team members conducting a hazard
analysis? - ✔✔Safety
✔✔As part of the HACCP team, you conduct a hazard evaluation to decide which
potential hazards must be addressed in the HACCP plan. Which of the following factors
is among the criteria that you'd use to make this decision? - ✔✔Likelihood of hazard
occuring
✔✔You should keep hot food at which temperature? - ✔✔135
✔✔What temp must you heat food to when you are reheating? - ✔✔165
✔✔What is a sign of cooked shellfish? - ✔✔Shell opens
✔✔Retailers that sell ground beef need to keep records for _______ after initial
grinding. - ✔✔1 year
✔✔How does pasteurization preserve foods? - ✔✔Heating and then cooling
immediately
✔✔What is the correct temperature and time for when steam is used to sanitize? -
✔✔200 F for 5 sec
✔✔Which of the following things is an example of cross-contamination? - ✔✔spread of
bacteria from meat to veg
✔✔What is the last step in the sanitizing process? - ✔✔Air dry
, ✔✔What is the purpose of an effective ventilation system? - ✔✔- maintain proper
humidity
- minimizes excessive heat
- minimize odors
✔✔You pull a large bag of rice from dry storage, and when you open it, you see little
specks in the rice. What's the likely cause? - ✔✔Pest got in and left secretions
✔✔What's the difference between USDA stickers and USDA GRADE stamps? -
✔✔Stickers meet food safety standards stamps mean quality is graded and paid for by
manufacturer
✔✔What is the best eradication method for a major pest infestation? - ✔✔Chemical
✔✔What of the following is not part of the top food allergens? - ✔✔Rice
✔✔What is the first step in the preliminary tasks management process completed
before implementing a HACCP plan? - ✔✔Assembling an HACCP team
✔✔What will be missing from a HACCP plan developed totally by outside experts -
✔✔Employee support
✔✔For how long should you wash your hands? - ✔✔At least 20 seconds
✔✔What is the last step in the warewashing process - ✔✔Air dry
✔✔A well-designed building should have all of the following
EXCEPT:
- self-closing doors
- labeled exits
- designated food prep area
- locker rooms with showers - ✔✔locker rooms with showers
✔✔Which area is not required to have a conveniently located handwashing facility -
✔✔Food storage
✔✔Which of the following types of floors are best suited for food prep areas?
- floors with beveled areas where the floor and wall meet
- all of these are suitable for food prep areas
- floors with ample drainage
- floors made of hard, non-porous material - ✔✔All of these are suitable for food prep
areas
