food handler training course UPDATED
ACTUAL Exam Questions and CORRECT
Answers
what is food safety? - CORRECT ANSWER - practice of eliminating harmful agents from
food, preventing food contamination, and ensuring that food is fit for consumption.
Food safety tries to: - CORRECT ANSWER - Prevent contamination. Reduce conditions that
favor growth or introduction of microorganisms that cause illness and spoilage. Handle,
transport, and store food in safe ways. Dispose of food that poses a threat to human health.
High standards in Food safety help to: - CORRECT ANSWER - reduce lawsuits and criminal
prosecutions caused by poor standards. Enable customers to feel comfortable in the safety of the
product being served. Provide an overall cleaner work environment, among other things.
Poor standards in Food Safety: The problems that can result from poor standards in food safety
are: - CORRECT ANSWER - Lawsuits, hospitalization, food waste, costly insurance, loss of
pay/ work, complaints, business closure
Benefits of highly maintained food safety practices: - CORRECT ANSWER - a few hours of
employee education can save countless hours searching for new employees or fending off
lawsuits or closures due to unsatisfactory inspection or employee violations.
Foodborne Illness - CORRECT ANSWER - Each year many millions of people contract
foodborne illnesses from eating unsafe foods, and thousands die as well.
What forms do foodborne illnesses come in from? - CORRECT ANSWER - stomach cramps
and diarrhea
Food Safety Policies - CORRECT ANSWER - that lists the manner in which an establishment
will maintain a food-safe environment. Essentially this lists the goals of the establishment with
respect to the level of food safety to be maintained.
, Person in charge must ensure that: - CORRECT ANSWER - all operating procedures required
by the food code are developed and implemented. All employees are informed about their
obligation to report certain health conditions that relate to the transmission of foodborne illness.
Any food establishment that receives product after operating hours has it delivered in a manner
that doesn't create a food safety hazard.
Hazard Analysis critical Control Points (HAACP) - CORRECT ANSWER - The FDA
recommends establishments to implement the HAACP system. It's used for examining and
managing the way in which food is handled in a food establishment. HAACP estanlishes Critical
Control Points (CCP)
Critical Control Points - CORRECT ANSWER - points of food handling most likely to be
vulnerable to hazards.
Common CCP's - CORRECT ANSWER - pests, time and temperature, cross-contamination,
cleaning and sanitization, and personal hygiene.
Critical Control points include: - CORRECT ANSWER - Receiving, storing, thawing,
cooking, hot holding, cooling, reheating
Regulations - CORRECT ANSWER - the goal of food safety is to provide safe, unadulterated,
and honestly presented food to consumers. Regulation and legislation of food safety standards
come from three levels.
3 levels of regulations are: - CORRECT ANSWER - Federal, state, local government agencies
Most important federal agency regarding food safety is: - CORRECT ANSWER - Food and
Drug Administration. Regulates most food processing, regulates shipping and manufacturing,
issues recalls of potentially dangerous foods, sets labeling standards, and publishes and updates
the Food Code.
ACTUAL Exam Questions and CORRECT
Answers
what is food safety? - CORRECT ANSWER - practice of eliminating harmful agents from
food, preventing food contamination, and ensuring that food is fit for consumption.
Food safety tries to: - CORRECT ANSWER - Prevent contamination. Reduce conditions that
favor growth or introduction of microorganisms that cause illness and spoilage. Handle,
transport, and store food in safe ways. Dispose of food that poses a threat to human health.
High standards in Food safety help to: - CORRECT ANSWER - reduce lawsuits and criminal
prosecutions caused by poor standards. Enable customers to feel comfortable in the safety of the
product being served. Provide an overall cleaner work environment, among other things.
Poor standards in Food Safety: The problems that can result from poor standards in food safety
are: - CORRECT ANSWER - Lawsuits, hospitalization, food waste, costly insurance, loss of
pay/ work, complaints, business closure
Benefits of highly maintained food safety practices: - CORRECT ANSWER - a few hours of
employee education can save countless hours searching for new employees or fending off
lawsuits or closures due to unsatisfactory inspection or employee violations.
Foodborne Illness - CORRECT ANSWER - Each year many millions of people contract
foodborne illnesses from eating unsafe foods, and thousands die as well.
What forms do foodborne illnesses come in from? - CORRECT ANSWER - stomach cramps
and diarrhea
Food Safety Policies - CORRECT ANSWER - that lists the manner in which an establishment
will maintain a food-safe environment. Essentially this lists the goals of the establishment with
respect to the level of food safety to be maintained.
, Person in charge must ensure that: - CORRECT ANSWER - all operating procedures required
by the food code are developed and implemented. All employees are informed about their
obligation to report certain health conditions that relate to the transmission of foodborne illness.
Any food establishment that receives product after operating hours has it delivered in a manner
that doesn't create a food safety hazard.
Hazard Analysis critical Control Points (HAACP) - CORRECT ANSWER - The FDA
recommends establishments to implement the HAACP system. It's used for examining and
managing the way in which food is handled in a food establishment. HAACP estanlishes Critical
Control Points (CCP)
Critical Control Points - CORRECT ANSWER - points of food handling most likely to be
vulnerable to hazards.
Common CCP's - CORRECT ANSWER - pests, time and temperature, cross-contamination,
cleaning and sanitization, and personal hygiene.
Critical Control points include: - CORRECT ANSWER - Receiving, storing, thawing,
cooking, hot holding, cooling, reheating
Regulations - CORRECT ANSWER - the goal of food safety is to provide safe, unadulterated,
and honestly presented food to consumers. Regulation and legislation of food safety standards
come from three levels.
3 levels of regulations are: - CORRECT ANSWER - Federal, state, local government agencies
Most important federal agency regarding food safety is: - CORRECT ANSWER - Food and
Drug Administration. Regulates most food processing, regulates shipping and manufacturing,
issues recalls of potentially dangerous foods, sets labeling standards, and publishes and updates
the Food Code.
