Manager's Food Handler's License- Exam Questions with 100% Complete Solutions, Rated A+

Which one of the following contaminants is a physical contaminant? - 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 - 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? - 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 - physical contamination Toxins from seafoods, mushrooms, and molds present the greatest potential for - chemical A food handler's duties regarding food safety include all of the following practices EXCEPT: - Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - High food safety standards What is the best way to prevent poor food safety? - Employee training Which one of the following duties is management's responsibility to ensure food safety? - Preventing infected employees from contaminating food. All of the following are the most common Critical Control Points (CCPs) EXCEPT: - Customer service Which agency publishes the food code? - fda Which one of the following steps is NOT one of the seven HACCP steps? - create a cost analysis Creation of which one of the following quality programs is a management responsibility? - assurance Local health codes establish requirements for all of the following subjects EXCEPT - price controls Why must the manager sign the inspection document after the inspector has completed the investigation? - 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: - parasite The viral infection Hepatitis A can be most effectively controlled if: - All food personnel practice personal hygiene, such as thorough handwashing. What is the easiest way to recognize foods contaminated with spoilage bacteria? - Changes in color and smell Which one of the following situations would MOST LIKELY promote bacterial contamination? - 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 - The number of parasites, such as Cyclospora Cayetanensis, that can infest foods. Which bacteria cause the greatest harm in the food industry - pathogenic All of the following bacteria can cause foodborne illness EXCEPT: - Acidophilus milk Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell - botulism Which one of the following food contaminations is usually associated with undercooked chicken - salmonella Which one of the following food contaminations is best prevented by cooking to safe temperatures - e. coli Contamination of food items by other living organisms is known as - 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? - heat Perhaps the most common vehicle of contamination in the food industry is - hands, so they should be washed often The contamination results from the spread of bacteria from meat to vegetables is called - cross Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect? - Educating employees about clean, responsible, and legal food handling. Food preservation does all of the following EXCEPT - promotes the growth of microorganisms In degrees Fahrenheit, what is the temperature range of the Danger Zone? - 41 to 135 Reheated food items must be heated for a minimum of 15 seconds to at least - 165 The preservation technique that attempts to remove moisture is - dehydration "Chilling" is most commonly practiced by - commercial food distributers All of the following are Time/Temperature Control for Safety Foods Except - Processed garlic mixtures Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in - 10 to 20 minutes It is important that food servers are trained to know food ingredients because - they will need to help customers who have food allergies The best temperature for short-term refrigeration storage is - 34 to 40 Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately - Pasteurization You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should: - Have her put a watertight bandage over the cut and wear gloves