1
LEARN 2 SERVE FOOD SAFETY PROTECTION
MANAGER CERTIFICATION EXAM LATEST WITH
ACTUAL QUESTIONS AND CORRECT VERIFIED
ANSWERS/ALREADY GRADED A+
Which step is essential in the success of any HACCP? - (answers)educate and train employees
Prerequisite programs provide the _______ and _______ conditions required to produce safe food. -
(answers)Environmental, operating
The major elements of the FSMA can be divided into _______ key areas. - (answers)5
You should call the local regulatory authority when you run into which of the following problems? -
(answers)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? - (answers)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? - (answers)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: - (answers)maintain specific records
You buy fresh fish and plan to cook it the next day. Where can you store it? - (answers)In the fridge
Which of the following situations is an example of cross-contamination? - (answers)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? - (answers)When they've
been allowed to air dry completely
, 2
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? - (answers)clean and sanitize the knife
Which of the following things is crucial for the effectiveness of a HACCP system? - (answers)regular
verification activities
What is one of the following method consumer advisories must use to give information: -
(answers)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? - (answers)Chemical contamination
How fast can bacteria multiply in the right conditions? - (answers)10-20 min
Where should you put pest baits and bait stations to prevent chemical contamination from
rodenticides? - (answers)outdoors
The HACCP management system helps prevent problems before they occur. What kind of system is
this? - (answers)proactive
How can you tell if shellfish is alive? - (answers)it closes up when the shell is tapped
The FDA's primary role is to: - (answers)Establish strong, risk-based food safety standards
A trap has caught a mouse in your kitchen. What should you do? - (answers)Check for biological
contamination from blood and dispose of any possibly contaminated foods
You are considering a number of food suppliers. How can you ensure that you've picked a reputable
company? - (answers)Visit company's warehouse
What is the best way that you can prevent a pest infestation? - (answers)regular cleaning and
monitoring
, 3
What type of hazard is posed by the growth of microorganisms? - (answers)Biological
What is the first HACCP step? - (answers)Conduct a hazard analysis
Sam grabs a can of tomatoes from the pantry and notices that the end of the can has started to
swell. Which food contamination is the likely culprit? - (answers)Botulism
The HACCP team should consist of individuals who have: - (answers)Specific knowledge & expertise
appropriate to the product & process
What is a requirement for all wooden utensils? - (answers)Made of maple or close-grained
hardwoods
You have been told to put food in short-term refrigeration storage. What is the best temperature? -
(answers)34-40F
Where would you put grains in order to limit cross-contamination? - (answers)next to canned pears
The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is
a likely danger here? - (answers)salmonella
It is imperative that you remember which of the following things when you're developing and
implementing a successful HACCP Plan? - (answers)Training
What is the most important part of a HACCP implementation? - (answers)employee training
What would you do if you were implementing HACCP principles? - (answers)Determine the CCPs
Which of the following things is a common Critical Control Point? - (answers)Time and temperature
The lower end of the Danger Zone temperature range is 41 degrees. What is the upper temp (in
degrees Fahrenheit)? - (answers)140
LEARN 2 SERVE FOOD SAFETY PROTECTION
MANAGER CERTIFICATION EXAM LATEST WITH
ACTUAL QUESTIONS AND CORRECT VERIFIED
ANSWERS/ALREADY GRADED A+
Which step is essential in the success of any HACCP? - (answers)educate and train employees
Prerequisite programs provide the _______ and _______ conditions required to produce safe food. -
(answers)Environmental, operating
The major elements of the FSMA can be divided into _______ key areas. - (answers)5
You should call the local regulatory authority when you run into which of the following problems? -
(answers)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? - (answers)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? - (answers)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: - (answers)maintain specific records
You buy fresh fish and plan to cook it the next day. Where can you store it? - (answers)In the fridge
Which of the following situations is an example of cross-contamination? - (answers)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? - (answers)When they've
been allowed to air dry completely
, 2
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? - (answers)clean and sanitize the knife
Which of the following things is crucial for the effectiveness of a HACCP system? - (answers)regular
verification activities
What is one of the following method consumer advisories must use to give information: -
(answers)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? - (answers)Chemical contamination
How fast can bacteria multiply in the right conditions? - (answers)10-20 min
Where should you put pest baits and bait stations to prevent chemical contamination from
rodenticides? - (answers)outdoors
The HACCP management system helps prevent problems before they occur. What kind of system is
this? - (answers)proactive
How can you tell if shellfish is alive? - (answers)it closes up when the shell is tapped
The FDA's primary role is to: - (answers)Establish strong, risk-based food safety standards
A trap has caught a mouse in your kitchen. What should you do? - (answers)Check for biological
contamination from blood and dispose of any possibly contaminated foods
You are considering a number of food suppliers. How can you ensure that you've picked a reputable
company? - (answers)Visit company's warehouse
What is the best way that you can prevent a pest infestation? - (answers)regular cleaning and
monitoring
, 3
What type of hazard is posed by the growth of microorganisms? - (answers)Biological
What is the first HACCP step? - (answers)Conduct a hazard analysis
Sam grabs a can of tomatoes from the pantry and notices that the end of the can has started to
swell. Which food contamination is the likely culprit? - (answers)Botulism
The HACCP team should consist of individuals who have: - (answers)Specific knowledge & expertise
appropriate to the product & process
What is a requirement for all wooden utensils? - (answers)Made of maple or close-grained
hardwoods
You have been told to put food in short-term refrigeration storage. What is the best temperature? -
(answers)34-40F
Where would you put grains in order to limit cross-contamination? - (answers)next to canned pears
The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is
a likely danger here? - (answers)salmonella
It is imperative that you remember which of the following things when you're developing and
implementing a successful HACCP Plan? - (answers)Training
What is the most important part of a HACCP implementation? - (answers)employee training
What would you do if you were implementing HACCP principles? - (answers)Determine the CCPs
Which of the following things is a common Critical Control Point? - (answers)Time and temperature
The lower end of the Danger Zone temperature range is 41 degrees. What is the upper temp (in
degrees Fahrenheit)? - (answers)140
