Food Safety Manager Questions With
Answers
why must a manager sign the inspection document after the inspector has completed
the inspection?
a. to confirm that the inspection has taken place
b. to confirm that the manager will immediately comply with the inspectors
recommendations
c. to confirm that the manager has read and approved the inspection
d. to confirm that the manager agrees with the results of the inspection - CORRECT
ANSWER-a. to confirm that the inspection has taken place
creation of which one of the following quality programs is a management responsibility?
a. product development
b. quality assurance
c. liability insurance
d. employee assessment - CORRECT ANSWER-b. quality assurance
all of the following are the most common critical control points (CCP's) except
a. time and temperature
b. customer service
c. personal hygiene
d. cross-contamination - CORRECT ANSWER-b. customer service
a food handlers duties regarding food safety include all of the following practices except:
a. help introduce conditions that leas to the growth microorganisms
b. prevention of food contamination
c. dispose of food that poses potential threat to human health
d. handle transport and store safely - CORRECT ANSWER-a. help introduce conditions
that leas to the growth microorganisms
what is the most direct cause of customer loyalty?
a. friendly staff
b. inviting storefront
c. delicious food
d. high food safety standards - CORRECT ANSWER-d. high food safety standards
local health codes establish requirements for all the following except:
a. food worker training
b. price controls
c. personal hygiene
d. sale of unfit food items - CORRECT ANSWER-b. price controls
,which of the following duties managements responsibility to ensure food safety?
a. treatment of food-borne illness
b. the business practices of other restaurants
c. creating and following a policy that prohibits employees who are sick from working
d. the elimination of critical control points - CORRECT ANSWER-c. creating and
following a policy that prohibits employees who are sick from working
which one of the following steps is not one of the seven HACCP steps?
a. create a cost analysis
b. take corrective actions
c. identify the CCPs
d. identify hazards - CORRECT ANSWER-a. create a cost analysis
what is the best way to prevent poor food safety?
a. periodic inspections
b. employee training
c. regulation compliance
d. trusted suppliers - CORRECT ANSWER-b. employee training
what agency publishes the food code?
a. OSHA
b. FDA
c. CDC
d. USDA - CORRECT ANSWER-b. FDA
an organism that lives in or on another organism often with harmful side effects but
without benefit is
a. bacterium
b. virus
c. pest
d. parasite - CORRECT ANSWER-d. parasite
one of the most important reasons for using only reliable water sources is to reduce
a. the number of parasites such as cyclospora, cayetanesis that can infect foods
b. the cost of business expenses from dealign with disreputable behaviors
c. the incidences of viral infections such as HIV/AIDS that occur
d. the chances of service disruption at the busiest times of day. - CORRECT ANSWER-
a. the number of parasites such as cyclospora, cayetanesis that can infect foods
which one of the following food contaminations us usually associated with undercooked
chicken?
a. acidophilus
b. e.coli
c. salmonella
d. botulism - CORRECT ANSWER-c. salmonella
, what is the easiest way to recognize food contaminated with spoilage bacteria?
a. changes in color and smell
b. bad or spoiled taste
c. improper shelving
d. torn packaging - CORRECT ANSWER-a. changes in color and smell
which bacteria cause the greatest harm in the food industry?
a. digestive
b. fermenting
c. recycling
d. pathogenic - CORRECT ANSWER-d. pathogenic
all of the following bacteria can cause food borne illness except:
a. Botulism
b. salmonella
c. acidophilus milk
d. E.coli - CORRECT ANSWER-c. acidophilus milk
which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell?
a. acidophilus
b. e. coli
c. salmonella
d. botulism - CORRECT ANSWER-d. botulism
the viral infection hepatitis A can be most effectively controlled by
a. all food personnel practice personal hygiene such as hand washing
b. biological hazard inspection are schedules as part of the HACCP
c. every surface in the establishment is cleaned and sanitized throughout the shift
d. management understands the severity of this deadly bacteria - CORRECT ANSWER-
a. all food personnel practice personal hygiene such as hand washing
which one of the following situations would most likey promote bacterial contamination?
a. slicing roast beef the slicing brisket with the same knife
b. receiving a carton of fish with the temperature of 40 degrees f
c. storing a torn bag of potatoes above canned tomatoes
d. touching raw chicken and then cooked chicken without changing gloves - CORRECT
ANSWER-d. touching raw chicken and then cooked chicken without changing gloves
which one of the following food contaminations is best prevented by cooking to safe
temperatures?
a. botulism
b. spoilage
c. e. coli
d. acidophilus - CORRECT ANSWER-c. e. coli
Answers
why must a manager sign the inspection document after the inspector has completed
the inspection?
a. to confirm that the inspection has taken place
b. to confirm that the manager will immediately comply with the inspectors
recommendations
c. to confirm that the manager has read and approved the inspection
d. to confirm that the manager agrees with the results of the inspection - CORRECT
ANSWER-a. to confirm that the inspection has taken place
creation of which one of the following quality programs is a management responsibility?
a. product development
b. quality assurance
c. liability insurance
d. employee assessment - CORRECT ANSWER-b. quality assurance
all of the following are the most common critical control points (CCP's) except
a. time and temperature
b. customer service
c. personal hygiene
d. cross-contamination - CORRECT ANSWER-b. customer service
a food handlers duties regarding food safety include all of the following practices except:
a. help introduce conditions that leas to the growth microorganisms
b. prevention of food contamination
c. dispose of food that poses potential threat to human health
d. handle transport and store safely - CORRECT ANSWER-a. help introduce conditions
that leas to the growth microorganisms
what is the most direct cause of customer loyalty?
a. friendly staff
b. inviting storefront
c. delicious food
d. high food safety standards - CORRECT ANSWER-d. high food safety standards
local health codes establish requirements for all the following except:
a. food worker training
b. price controls
c. personal hygiene
d. sale of unfit food items - CORRECT ANSWER-b. price controls
,which of the following duties managements responsibility to ensure food safety?
a. treatment of food-borne illness
b. the business practices of other restaurants
c. creating and following a policy that prohibits employees who are sick from working
d. the elimination of critical control points - CORRECT ANSWER-c. creating and
following a policy that prohibits employees who are sick from working
which one of the following steps is not one of the seven HACCP steps?
a. create a cost analysis
b. take corrective actions
c. identify the CCPs
d. identify hazards - CORRECT ANSWER-a. create a cost analysis
what is the best way to prevent poor food safety?
a. periodic inspections
b. employee training
c. regulation compliance
d. trusted suppliers - CORRECT ANSWER-b. employee training
what agency publishes the food code?
a. OSHA
b. FDA
c. CDC
d. USDA - CORRECT ANSWER-b. FDA
an organism that lives in or on another organism often with harmful side effects but
without benefit is
a. bacterium
b. virus
c. pest
d. parasite - CORRECT ANSWER-d. parasite
one of the most important reasons for using only reliable water sources is to reduce
a. the number of parasites such as cyclospora, cayetanesis that can infect foods
b. the cost of business expenses from dealign with disreputable behaviors
c. the incidences of viral infections such as HIV/AIDS that occur
d. the chances of service disruption at the busiest times of day. - CORRECT ANSWER-
a. the number of parasites such as cyclospora, cayetanesis that can infect foods
which one of the following food contaminations us usually associated with undercooked
chicken?
a. acidophilus
b. e.coli
c. salmonella
d. botulism - CORRECT ANSWER-c. salmonella
, what is the easiest way to recognize food contaminated with spoilage bacteria?
a. changes in color and smell
b. bad or spoiled taste
c. improper shelving
d. torn packaging - CORRECT ANSWER-a. changes in color and smell
which bacteria cause the greatest harm in the food industry?
a. digestive
b. fermenting
c. recycling
d. pathogenic - CORRECT ANSWER-d. pathogenic
all of the following bacteria can cause food borne illness except:
a. Botulism
b. salmonella
c. acidophilus milk
d. E.coli - CORRECT ANSWER-c. acidophilus milk
which one of the following food contaminations would be suspected if the end of a can
of tomatoes had begun to swell?
a. acidophilus
b. e. coli
c. salmonella
d. botulism - CORRECT ANSWER-d. botulism
the viral infection hepatitis A can be most effectively controlled by
a. all food personnel practice personal hygiene such as hand washing
b. biological hazard inspection are schedules as part of the HACCP
c. every surface in the establishment is cleaned and sanitized throughout the shift
d. management understands the severity of this deadly bacteria - CORRECT ANSWER-
a. all food personnel practice personal hygiene such as hand washing
which one of the following situations would most likey promote bacterial contamination?
a. slicing roast beef the slicing brisket with the same knife
b. receiving a carton of fish with the temperature of 40 degrees f
c. storing a torn bag of potatoes above canned tomatoes
d. touching raw chicken and then cooked chicken without changing gloves - CORRECT
ANSWER-d. touching raw chicken and then cooked chicken without changing gloves
which one of the following food contaminations is best prevented by cooking to safe
temperatures?
a. botulism
b. spoilage
c. e. coli
d. acidophilus - CORRECT ANSWER-c. e. coli
