Manager's Food Handler's License- Learn2Serve_Updated and Well Graded Questions and Answers A+ 100%

Manager's Food Handler's License- Learn2Serve_Updated and Well Graded Questions and Answers A+ 100% A food handler's duties regarding food safety include all of the following practices EXCEPT: - ANS-Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? - ANS-High food safety standards What is the best way to prevent poor food safety? - ANS-Employee training Which one of the following duties is management's responsibility to ensure food safety? - ANS-Preventing infected employees from contaminating food. All of the following are the most common Critical Control Points (CCPs) EXCEPT: - ANS-Customer service Which agency publishes the food code? - ANS-fda Which one of the following steps is NOT one of the seven HACCP steps? - ANS-create a cost analysis Creation of which one of the following quality programs is a management responsibility? - ANS-assurance Local health codes establish requirements for all of the following subjects EXCEPT - ANS-price controls Why must the manager sign the inspection document after the inspector has completed the investigation? - ANS-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: - ANS-parasite The viral infection Hepatitis A can be most effectively controlled if: - ANS-All food personnel practice personal hygiene, such as thorough handwashing. What is the easiest way to recognize foods contaminated with spoilage bacteria? - ANS-Changes in color and smell Which one of the following situations would MOST LIKELY promote bacterial contamination? - ANS-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 - ANS-The number of parasites, such as Cyclospora Cayetanensis, that can infest foods. Which bacteria cause the greatest harm in the food industry - ANS-pathogenic