Learn2Serve Food Safety Management Principles Lesson Assessments
A food handler's duties regarding food safety include all of the following 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 in 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 food code? - Answer- FDA
Which one of the followings steps is NOT one of the seven HACCP steps? - Answer- Create a cost analysis
Creation of which of the following quality programs is a management responsibility? - Answer- Assurance
Local health codes establish requirements for all of the following 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 - Answer- Parasite
The viral infection Hepatitis A can be most effectively controlled if - Answer- All food personnel practice personal hygiene, such as thorough hand washing.
What is the easiest way to recognize food contaminated with spoilage bacteria? - Answer- Change 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 Cayetanesis, that can infests foods.
Which bacteria cause the greatest harm in the food industry? - Answer- Pathogenic
All of the following bacteria can cause food borne illness EXCEPT - Answer- Acidophilus Milk
Which 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 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 contamination
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce biological contaminations. - Answer- Heat
Perhaps the most common vehicle of contamination in the food industry is - Answer- Hands, and so should be washed often.
The contamination that results from the spread of bacteria from meat to vegetables is called - Answer- Cross
Which one of the following contaminates is a physical contamination? - Answer- Hair
You notice a food handler trim excess fat from a T-bone steak and then move towards a
bowl of potatoes to begin peeling them with the same knife. - Answer- Caution the food handler that she must clean and sanitize the 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 the evidence of flaking paint, broken light bulbs, and wood damage will reduce the changes of what? - Answer- Physical contimation
Toxins from seafoods, mushrooms, and mold presents the greatest potential for - Answer- Chemical contamination
A food handler's duties regarding food safety include all of the following 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 in 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 food code? - Answer- FDA
Which one of the followings steps is NOT one of the seven HACCP steps? - Answer- Create a cost analysis
Creation of which of the following quality programs is a management responsibility? - Answer- Assurance
Local health codes establish requirements for all of the following 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 - Answer- Parasite
The viral infection Hepatitis A can be most effectively controlled if - Answer- All food personnel practice personal hygiene, such as thorough hand washing.
What is the easiest way to recognize food contaminated with spoilage bacteria? - Answer- Change 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 Cayetanesis, that can infests foods.
Which bacteria cause the greatest harm in the food industry? - Answer- Pathogenic
All of the following bacteria can cause food borne illness EXCEPT - Answer- Acidophilus Milk
Which 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 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 contamination
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce biological contaminations. - Answer- Heat
Perhaps the most common vehicle of contamination in the food industry is - Answer- Hands, and so should be washed often.
The contamination that results from the spread of bacteria from meat to vegetables is called - Answer- Cross
Which one of the following contaminates is a physical contamination? - Answer- Hair
You notice a food handler trim excess fat from a T-bone steak and then move towards a
bowl of potatoes to begin peeling them with the same knife. - Answer- Caution the food handler that she must clean and sanitize the 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 the evidence of flaking paint, broken light bulbs, and wood damage will reduce the changes of what? - Answer- Physical contimation
Toxins from seafoods, mushrooms, and mold presents the greatest potential for - Answer- Chemical contamination
