Learn2Serve Food Safety Management Principles
Lesson Assessments: Questions & Solutions
Which one of the following food contaminations is usually associated with
undercooked chicken? Right Ans - Salmonella
Which of the following food contaminations is best prevented by cooking to
safe temperatures? Right Ans - E. Coli
Contamination of food items by other living organisms is known as Right
Ans - Biological contamination
Because they are living organisms, which one of the following methods would
be both effective and safe to help reduce biological contaminations. Right
Ans - Heat
Perhaps the most common vehicle of contamination in the food industry is
Right Ans - Hands, and so should be washed often.
The contamination that results from the spread of bacteria from meat to
vegetables is called Right Ans - Cross
Which one of the following contaminates is a physical contamination?
Right Ans - Hair
You notice a food handler trim excess fat from a T-bone steak and then move
towards a bowl of potatoes to begin peeling them with the same knife.
Right Ans - Caution the food handler that she must clean and sanitize the
knife.
An employee brings you a bag of oatmeal in which he has found black specks.
What is the most likely cause of those specks? Right Ans - Pests have gotten
into the bag and left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for the evidence of
flaking paint, broken light bulbs, and wood damage will reduce the changes of
what? Right Ans - Physical contimation
, Toxins from seafoods, mushrooms, and mold presents the greatest potential
for Right Ans - Chemical contamination
Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? Right Ans -
Educating employees about clean, responsible, and legal food handling.
Food preservation does all of the following except Right Ans - Promote the
growth of microorganisms.
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
Right Ans - 41 to 135
A food handler's duties regarding food safety include all of the following
EXCEPT Right Ans - Periodically test food for illness causing
microorganisms.
What is the most direct cause of customer loyalty? Right Ans - High food
safety standards
What is the best way to prevent poor food safety? Right Ans - Employee
training
Which one of the following duties in management's responsibility to ensure
food safety? Right Ans - Preventing infected employees from contaminating
food
All of the following are the most common Critical Control Points (CCPs)
EXCEPT Right Ans - Customer service
Which agency publishes food code? Right Ans - FDA
Which one of the followings steps is NOT one of the seven HACCP steps?
Right Ans - Create a cost analysis
Creation of which of the following quality programs is a management
responsibility? Right Ans - Assurance
Lesson Assessments: Questions & Solutions
Which one of the following food contaminations is usually associated with
undercooked chicken? Right Ans - Salmonella
Which of the following food contaminations is best prevented by cooking to
safe temperatures? Right Ans - E. Coli
Contamination of food items by other living organisms is known as Right
Ans - Biological contamination
Because they are living organisms, which one of the following methods would
be both effective and safe to help reduce biological contaminations. Right
Ans - Heat
Perhaps the most common vehicle of contamination in the food industry is
Right Ans - Hands, and so should be washed often.
The contamination that results from the spread of bacteria from meat to
vegetables is called Right Ans - Cross
Which one of the following contaminates is a physical contamination?
Right Ans - Hair
You notice a food handler trim excess fat from a T-bone steak and then move
towards a bowl of potatoes to begin peeling them with the same knife.
Right Ans - Caution the food handler that she must clean and sanitize the
knife.
An employee brings you a bag of oatmeal in which he has found black specks.
What is the most likely cause of those specks? Right Ans - Pests have gotten
into the bag and left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for the evidence of
flaking paint, broken light bulbs, and wood damage will reduce the changes of
what? Right Ans - Physical contimation
, Toxins from seafoods, mushrooms, and mold presents the greatest potential
for Right Ans - Chemical contamination
Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? Right Ans -
Educating employees about clean, responsible, and legal food handling.
Food preservation does all of the following except Right Ans - Promote the
growth of microorganisms.
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
Right Ans - 41 to 135
A food handler's duties regarding food safety include all of the following
EXCEPT Right Ans - Periodically test food for illness causing
microorganisms.
What is the most direct cause of customer loyalty? Right Ans - High food
safety standards
What is the best way to prevent poor food safety? Right Ans - Employee
training
Which one of the following duties in management's responsibility to ensure
food safety? Right Ans - Preventing infected employees from contaminating
food
All of the following are the most common Critical Control Points (CCPs)
EXCEPT Right Ans - Customer service
Which agency publishes food code? Right Ans - FDA
Which one of the followings steps is NOT one of the seven HACCP steps?
Right Ans - Create a cost analysis
Creation of which of the following quality programs is a management
responsibility? Right Ans - Assurance
