Learn2Serve Food Safety Protection Manager Certification Exam Questions and Answers

Which step is essential in the success of any HACCP? - ANSWER -educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER -Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - ANSWER -5 You should call the local regulatory authority when you run into which of the following problems? - ANSWER -Water service interrupted for more than two hours You can help prevent the spread of Staphyloccocus aureus by not touching which of the following things? - ANSWER -Mouth and nose You open a package of frozen fish that has too much ice, and you notice that the fillets are brown around the edges. This is evidence of which of the following things? - ANSWER -Thawing and refreezing Under 9 CFR Part 320, the Food Safety and Inspection Service (FSIS) requires all retail stores that grind raw beef products for sale: - ANSWER -maintain specific records You buy fresh fish and plan to cook it the next day. Where can you store it? - ANSWER -In the fridge Which of the following situations is an example of cross-contamination? - ANSWER -the same gloves are used to handle uncooked meat and then touching salad greens How do you know when equipment has been fully cleaned and sanitized? - ANSWER -When they've been allowed to air dry completely A busy restaurant kitchen is short staffed, so Tom is tasked with the duties of two people. He has just trimmed steaks in record time and then hurries over to dice six potatoes with the same knife. What should he do first? - ANSWER -clean and sanitize the knife Which of the following things is crucial for the effectiveness of a HACCP system? - ANSWER -regular verification activities What is one of the following method consumer advisories must use to give information: - ANSWER -brochures You handle a lot of seafood and mushrooms on the job. The toxins you may encounter pose a high risk of which kind of contamination? - ANSWER -Chemical contamination How fast can bacteria multiply in the right conditions? - ANSWER -10-20 min Where should you put pest baits and bait stations to prevent chemical contamination from rodenticides? - ANSWER -outdoors The HACCP management system helps prevent problems before they occur. What kind of system is this? - ANSWER -proactive How can you tell if shellfish is alive? - ANSWER -it closes up when the