Food Handlers Learn2serve: Questions With Correct
Solutions
Food safety Right Ans - the practice of eliminating harmful agents from
food, preventing food contamination, and ensuring that food is fit for
consumption
Common goals for food safety Right Ans - -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that
causes illnesses and spoilage
-dispose of food that poses a threat to human health
Benefits of high standards in food safety Right Ans - - reduce lawsuits and
criminal prosecutions caused by poor standards
- enable customers to feel comfortable about the safety of the product being
served
- provide an overall cleaner work environment, among other things
Food safety policy Right Ans - lists the manner in which an establishment
will maintain a food-safe environment
Most important goal of any food establishment Right Ans - following the
food safety guidelines
Hazard Analysis Critical Control Points (HACCP) Right Ans - this system is
used for examining and managing the ways in which food is handled in a food
establishment
Neglecting sanitary practices cost by Right Ans - - lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
- business closure
Foodborne illness Right Ans - - hard to diagnose
- stomach cramps
,- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
Common CCPs Right Ans - -pest
-time
-temp
-quality of prepped foods
-inventory management while decreasing product waste
other criteria control points Right Ans - -receiving
-storing
-thawing
-cooking
-hot holding
-cooling
-reheating
what does the FDA regulate Right Ans - -food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
Food code marked "Priority item" Right Ans - contribute most directly to
the elimination, reduction, or prevention of foodborne illnesses or injuries
The health codes do not cover Right Ans - issues related to food export
Items covered by food codes Right Ans - - labeling requirements
- sanitizing the food establishment
- training food service employees
what do state agencies conduct Right Ans - - inspections
- give advice
- enforce food safety laws
, - issue permits
federal agencies Right Ans - FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
National Marine Fisheries Service
OSHA
Consumer Product Safety Commission
Association of Food and Drug Officials
how often are inspections done Right Ans - 6 months or more as needed
inspections are focused on Right Ans - food safety practices, personal
hygiene, time temp control, food flow, preventions against contamination,
sanitation, equipment and utensils, storage, pests, water and waste, toxic
materials, and HACCP conformity
Permits and inspections need to take place Right Ans - before a food
establishment opens
signing the inspection Right Ans - means that you've confirmed the
inspection has taken place not that you agree with it, findings may be
contested
10 days Right Ans - correct detected violations
90 days Right Ans - minor violations corrections
Food inspections Right Ans - food safety practices, time and temperature
controls, hazard analysis critical control points continity, prevention against
contamination, personal hygiene
biohazard Right Ans - a toxic or infectious agent posing a threat to humans
or to the environment, living organisms, need food and a place to live
MAIN CAUSE of foodborne disease
biohazard types include Right Ans - - viruses and parasites
- pathogenic bacteria
Solutions
Food safety Right Ans - the practice of eliminating harmful agents from
food, preventing food contamination, and ensuring that food is fit for
consumption
Common goals for food safety Right Ans - -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that
causes illnesses and spoilage
-dispose of food that poses a threat to human health
Benefits of high standards in food safety Right Ans - - reduce lawsuits and
criminal prosecutions caused by poor standards
- enable customers to feel comfortable about the safety of the product being
served
- provide an overall cleaner work environment, among other things
Food safety policy Right Ans - lists the manner in which an establishment
will maintain a food-safe environment
Most important goal of any food establishment Right Ans - following the
food safety guidelines
Hazard Analysis Critical Control Points (HACCP) Right Ans - this system is
used for examining and managing the ways in which food is handled in a food
establishment
Neglecting sanitary practices cost by Right Ans - - lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
- business closure
Foodborne illness Right Ans - - hard to diagnose
- stomach cramps
,- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
Common CCPs Right Ans - -pest
-time
-temp
-quality of prepped foods
-inventory management while decreasing product waste
other criteria control points Right Ans - -receiving
-storing
-thawing
-cooking
-hot holding
-cooling
-reheating
what does the FDA regulate Right Ans - -food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
Food code marked "Priority item" Right Ans - contribute most directly to
the elimination, reduction, or prevention of foodborne illnesses or injuries
The health codes do not cover Right Ans - issues related to food export
Items covered by food codes Right Ans - - labeling requirements
- sanitizing the food establishment
- training food service employees
what do state agencies conduct Right Ans - - inspections
- give advice
- enforce food safety laws
, - issue permits
federal agencies Right Ans - FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
National Marine Fisheries Service
OSHA
Consumer Product Safety Commission
Association of Food and Drug Officials
how often are inspections done Right Ans - 6 months or more as needed
inspections are focused on Right Ans - food safety practices, personal
hygiene, time temp control, food flow, preventions against contamination,
sanitation, equipment and utensils, storage, pests, water and waste, toxic
materials, and HACCP conformity
Permits and inspections need to take place Right Ans - before a food
establishment opens
signing the inspection Right Ans - means that you've confirmed the
inspection has taken place not that you agree with it, findings may be
contested
10 days Right Ans - correct detected violations
90 days Right Ans - minor violations corrections
Food inspections Right Ans - food safety practices, time and temperature
controls, hazard analysis critical control points continity, prevention against
contamination, personal hygiene
biohazard Right Ans - a toxic or infectious agent posing a threat to humans
or to the environment, living organisms, need food and a place to live
MAIN CAUSE of foodborne disease
biohazard types include Right Ans - - viruses and parasites
- pathogenic bacteria
