food handlers learn2serve UPDATED ACTUAL Exam
Questions and CORRECT Answers
Food safety - (ANSWERS)the practice of eliminating harmful agents from food,!@#$%%%%%
preventing food
contamination, and ensuring that food is fit for consumption %%%%%%
Common goals for food safety - (ANSWERS)-prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that causes illnesses and
spoilage
-dispose of food that poses a threat to human health
Benefits of high standards in food safety - (ANSWERS)- reduce lawsuits and criminal
prosecutions caused by poor standards
- enable customers to feel comfortable about the safety of the product being served
- provide an overall cleaner work environment, among other things
Neglecting sanitary practices cost by - (ANSWERS)- lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
- business closure
Foodborne illness - (ANSWERS)- hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
Food safety policy - (ANSWERS)lists the manner in which an establishment will maintain a
food-safe environment
Most important goal of any food establishment - (ANSWERS)following the food safety
guidelines
Hazard Analysis Critical Control Points (HACCP) - (ANSWERS)this system is used for examining
and managing the ways in which food is handled in a food establishment
Common ccps - (ANSWERS)-pest
-time
-temp
,food handlers learn2serve UPDATED ACTUAL Exam
Questions and CORRECT Answers
-quality of prepped foods !@#$%%%%%
-inventory management while decreasing product waste %%%%%%
Other criteria control points - (ANSWERS)-receiving
-storing
-thawing
-cooking
-hot holding
-cooling
-reheating
What does the FDA regulate - (ANSWERS)-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" - (ANSWERS)contribute most directly to the elimination,
reduction, or prevention of foodborne illnesses or injuries
The health codes do not cover - (ANSWERS)issues related to food export
Items covered by food codes - (ANSWERS)- labeling requirements
- sanitizing the food establishment
- training food service employees
What do state agencies conduct - (ANSWERS)- inspections
- give advice
- enforce food safety laws
- issue permits
Federal agencies - (ANSWERS)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 - (ANSWERS)6 months or more as needed
, food handlers learn2serve UPDATED ACTUAL Exam
Questions and CORRECT Answers
!@#$%%%%%
Inspections are focused on - (ANSWERS)food safety practices, personal hygiene, time temp
%%%%%%
control, food flow, preventions against contamination, sanitation, equipment and utensils,
storage, pests, water and waste, toxic materials, and HACCP conformity
Permits and inspections need to take place - (ANSWERS)before a food establishment opens
Signing the inspection - (ANSWERS)means that you've confirmed the inspection has taken
place not that you agree with it, findings may be contested
10 days - (ANSWERS)correct detected violations
90 days - (ANSWERS)minor violations corrections
Food inspections - (ANSWERS)food safety practices, time and temperature controls, hazard
analysis critical control points continity, prevention against contamination, personal hygiene
Biohazard - (ANSWERS)a toxic or infectious agent posing a threat to humans or to the
environment, living organisms, need food and a place to live
MAIN CAUSE of foodborne disease
Biohazard types include - (ANSWERS)- viruses and parasites
- pathogenic bacteria
- spoilage bacteria
- molds and yeasts
Viruses - (ANSWERS)extremely small and simple organism
A parasite that needs a host to survive, acts as a home and supplier of food for the virus
Most common cause of food borne illness - (ANSWERS)viruses and bacteria
Virus - (ANSWERS)hep. A
- associated with the human intestinal tract
- reduces risk by handwashing
Parasites - (ANSWERS)plants or species that use other animals as hosts or feed on other
animals
Roundworms - (ANSWERS)trichina
Trichinella spiralis
Problem in hogs and causes thrichinosis in humans who eat the infected prok
Anisakis can be found in fish like cod and herring
Questions and CORRECT Answers
Food safety - (ANSWERS)the practice of eliminating harmful agents from food,!@#$%%%%%
preventing food
contamination, and ensuring that food is fit for consumption %%%%%%
Common goals for food safety - (ANSWERS)-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 - (ANSWERS)- 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
Neglecting sanitary practices cost by - (ANSWERS)- lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
- business closure
Foodborne illness - (ANSWERS)- hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
Food safety policy - (ANSWERS)lists the manner in which an establishment will maintain a
food-safe environment
Most important goal of any food establishment - (ANSWERS)following the food safety
guidelines
Hazard Analysis Critical Control Points (HACCP) - (ANSWERS)this system is used for examining
and managing the ways in which food is handled in a food establishment
Common ccps - (ANSWERS)-pest
-time
-temp
,food handlers learn2serve UPDATED ACTUAL Exam
Questions and CORRECT Answers
-quality of prepped foods !@#$%%%%%
-inventory management while decreasing product waste %%%%%%
Other criteria control points - (ANSWERS)-receiving
-storing
-thawing
-cooking
-hot holding
-cooling
-reheating
What does the FDA regulate - (ANSWERS)-food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
Food code marked "Priority item" - (ANSWERS)contribute most directly to the elimination,
reduction, or prevention of foodborne illnesses or injuries
The health codes do not cover - (ANSWERS)issues related to food export
Items covered by food codes - (ANSWERS)- labeling requirements
- sanitizing the food establishment
- training food service employees
What do state agencies conduct - (ANSWERS)- inspections
- give advice
- enforce food safety laws
- issue permits
Federal agencies - (ANSWERS)FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
National Marine Fisheries Service
OSHA
Consumer Product Safety Commission
Association of Food and Drug Officials
How often are inspections done - (ANSWERS)6 months or more as needed
, food handlers learn2serve UPDATED ACTUAL Exam
Questions and CORRECT Answers
!@#$%%%%%
Inspections are focused on - (ANSWERS)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 - (ANSWERS)before a food establishment opens
Signing the inspection - (ANSWERS)means that you've confirmed the inspection has taken
place not that you agree with it, findings may be contested
10 days - (ANSWERS)correct detected violations
90 days - (ANSWERS)minor violations corrections
Food inspections - (ANSWERS)food safety practices, time and temperature controls, hazard
analysis critical control points continity, prevention against contamination, personal hygiene
Biohazard - (ANSWERS)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 - (ANSWERS)- viruses and parasites
- pathogenic bacteria
- spoilage bacteria
- molds and yeasts
Viruses - (ANSWERS)extremely small and simple organism
A parasite that needs a host to survive, acts as a home and supplier of food for the virus
Most common cause of food borne illness - (ANSWERS)viruses and bacteria
Virus - (ANSWERS)hep. A
- associated with the human intestinal tract
- reduces risk by handwashing
Parasites - (ANSWERS)plants or species that use other animals as hosts or feed on other
animals
Roundworms - (ANSWERS)trichina
Trichinella spiralis
Problem in hogs and causes thrichinosis in humans who eat the infected prok
Anisakis can be found in fish like cod and herring
