food handler training course UPDATED ACTUAL Exam
Questions and CORRECT Answers
What is food safety? - (ANSWERS)practice of eliminating harmful agents from !@#$%%%%%
food, preventing
food contamination, and ensuring that food is fit for consumption. %%%%%%
Food safety tries to: - (ANSWERS)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: - (ANSWERS)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: - (ANSWERS)lawsuits, hospitalization, food waste, costly insurance, loss of pay/ work,
complaints, business closure
Benefits of highly maintained food safety practices: - (ANSWERS)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 - (ANSWERS)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? - (ANSWERS)stomach cramps and diarrhea
Food safety policies - (ANSWERS)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: - (ANSWERS)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) - (ANSWERS)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 - (ANSWERS)points of food handling most likely to be vulnerable to
hazards.
, food handler training course UPDATED ACTUAL Exam
Questions and CORRECT Answers
!@#$%%%%%
Common ccp's - (ANSWERS)pests, time and temperature, cross-contamination, cleaning and
sanitization, and personal hygiene. %%%%%%
Critical control points include: - (ANSWERS)receiving, storing, thawing, cooking, hot holding,
cooling, reheating
Regulations - (ANSWERS)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: - (ANSWERS)federal, state, local government agencies
Most important federal agency regarding food safety is: - (ANSWERS)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.
Fda food code - (ANSWERS)sets the nationwide standard for food safety, and most state and
local requirements are based on the recommendations of this publication.
Other fed. Agencies involved in food safety - (ANSWERS)usda, epa, cdc, nmfs, osha, cpsc
State and local - (ANSWERS)state and local agencies have varying requirements. These
agencies conduct inspections, give advice, enforce food safety laws, and issue permits. Every
food establishment should have a good understanding of state and local codes.
Health codes differ from place to place, but usually cover these subjects: - (ANSWERS)sale of
unfit food items, food contamination and adulteration, importing and interstate commerce,
honest presentation of foods (labeling), controlling foodborne illness, issuing operating
permits, sanitization of premises and equipment, personal hygiene, temperature and time
control, worker's health and safety, operations inspection, action against violations and non-
compliance, complaint investigation, education of food industry workers
Permits and inspections - (ANSWERS)establishments must obtain a permit to operate. In order
to receive the permits, the establishment is required to pay fees, allow inspections, comply w/
set standards, provide any required information, and often to operate under a haacp plan.
Permits must be maintained, getting the permit doesn't relieve an establishment from the
responsibility of maintaining its standards.
Permit holder - (ANSWERS)must be the food establishment's person in charge or must appoint
a person in charge. Permit holders must ensure that during all hours of operation a person in
charge is present at the establishment.
Questions and CORRECT Answers
What is food safety? - (ANSWERS)practice of eliminating harmful agents from !@#$%%%%%
food, preventing
food contamination, and ensuring that food is fit for consumption. %%%%%%
Food safety tries to: - (ANSWERS)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: - (ANSWERS)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: - (ANSWERS)lawsuits, hospitalization, food waste, costly insurance, loss of pay/ work,
complaints, business closure
Benefits of highly maintained food safety practices: - (ANSWERS)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 - (ANSWERS)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? - (ANSWERS)stomach cramps and diarrhea
Food safety policies - (ANSWERS)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: - (ANSWERS)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) - (ANSWERS)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 - (ANSWERS)points of food handling most likely to be vulnerable to
hazards.
, food handler training course UPDATED ACTUAL Exam
Questions and CORRECT Answers
!@#$%%%%%
Common ccp's - (ANSWERS)pests, time and temperature, cross-contamination, cleaning and
sanitization, and personal hygiene. %%%%%%
Critical control points include: - (ANSWERS)receiving, storing, thawing, cooking, hot holding,
cooling, reheating
Regulations - (ANSWERS)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: - (ANSWERS)federal, state, local government agencies
Most important federal agency regarding food safety is: - (ANSWERS)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.
Fda food code - (ANSWERS)sets the nationwide standard for food safety, and most state and
local requirements are based on the recommendations of this publication.
Other fed. Agencies involved in food safety - (ANSWERS)usda, epa, cdc, nmfs, osha, cpsc
State and local - (ANSWERS)state and local agencies have varying requirements. These
agencies conduct inspections, give advice, enforce food safety laws, and issue permits. Every
food establishment should have a good understanding of state and local codes.
Health codes differ from place to place, but usually cover these subjects: - (ANSWERS)sale of
unfit food items, food contamination and adulteration, importing and interstate commerce,
honest presentation of foods (labeling), controlling foodborne illness, issuing operating
permits, sanitization of premises and equipment, personal hygiene, temperature and time
control, worker's health and safety, operations inspection, action against violations and non-
compliance, complaint investigation, education of food industry workers
Permits and inspections - (ANSWERS)establishments must obtain a permit to operate. In order
to receive the permits, the establishment is required to pay fees, allow inspections, comply w/
set standards, provide any required information, and often to operate under a haacp plan.
Permits must be maintained, getting the permit doesn't relieve an establishment from the
responsibility of maintaining its standards.
Permit holder - (ANSWERS)must be the food establishment's person in charge or must appoint
a person in charge. Permit holders must ensure that during all hours of operation a person in
charge is present at the establishment.
