Manager
,A food handler's duties regarding food safety include all of the following practices EXCEPT: ✔✔
Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? ✔✔ High food safety standards What is the best
way to prevent poor food safety? ✔✔ Employee training
Which one of the following duties is management's responsibility to ensure food safety?
✔✔ Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT: ✔✔
Customer service
Which agency publishes the food code? ✔✔ fda
Which one of the following steps is NOT one of the seven HACCP steps? ✔✔ create a cost analysis
Creation of which one of the following quality programs is a management responsibility?
✔✔ assurance
Local health codes establish requirements for all of the following subjects EXCEPT ✔✔
price controls
Why must the manager sign the inspection document after the inspector has completed the
investigation? ✔✔ To confirm that the inspection has taken place.
An organism that lives in or on another organism, often with harmful side effects but without benefits
is: ✔✔ parasite
The viral infection Hepatitis A can be most effectively controlled if: ✔✔ All food personnel practice
personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria? ✔✔
Changes in color and smell
,Which one of the following situations would MOST LIKELY promote bacterial contamination? ✔✔
Touching raw chicken and then cooked chicken without changing gloves.
One of the most important reasons for using only reliable water sources is to reduce ✔✔
The number of parasites, such as Cyclospora Cayetanensis, that can infest foods. Which bacteria cause
the greatest harm in the food industry ✔✔ pathogenic
All of the following bacteria can cause foodborne illness EXCEPT: ✔✔ Acidophilus milk
Which one of the following food contaminations would be suspected if the end of a can of tomatoes had
begun to swell ✔✔ botulism
Which one of the following food contaminations is usually associated with undercooked chicken ✔✔
salmonella
Which one of the following food contaminations is best prevented by cooking to safe temperatures ✔✔
e. coli
Contamination of food items by other living organisms is known as ✔✔ biological
Because they are living organisms, which one of the following methods would be both effective and safe
to help reduce pathogenic contaminants in food? ✔✔ heat
Perhaps the most common vehicle of contamination in the food industry is ✔✔ hands, so they should
be washed often
The contamination results from the spread of bacteria from meat to vegetables is called
✔✔ cross
Which one of the following contaminants is a physical contaminant? ✔✔ hair
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes
to begin peeling them with the same knife. What action should you take ✔✔ Caution the food handler
that she must clean and sanitize her 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? ✔✔ Pests have gotten into the bag and left waste secretions in the
oatmeal.
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs,
, and wood damage will reduce the chances of ✔✔ physical contamination
,A food handler's duties regarding food safety include all of the following practices EXCEPT: ✔✔
Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? ✔✔ High food safety standards What is the best
way to prevent poor food safety? ✔✔ Employee training
Which one of the following duties is management's responsibility to ensure food safety?
✔✔ Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT: ✔✔
Customer service
Which agency publishes the food code? ✔✔ fda
Which one of the following steps is NOT one of the seven HACCP steps? ✔✔ create a cost analysis
Creation of which one of the following quality programs is a management responsibility?
✔✔ assurance
Local health codes establish requirements for all of the following subjects EXCEPT ✔✔
price controls
Why must the manager sign the inspection document after the inspector has completed the
investigation? ✔✔ To confirm that the inspection has taken place.
An organism that lives in or on another organism, often with harmful side effects but without benefits
is: ✔✔ parasite
The viral infection Hepatitis A can be most effectively controlled if: ✔✔ All food personnel practice
personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria? ✔✔
Changes in color and smell
,Which one of the following situations would MOST LIKELY promote bacterial contamination? ✔✔
Touching raw chicken and then cooked chicken without changing gloves.
One of the most important reasons for using only reliable water sources is to reduce ✔✔
The number of parasites, such as Cyclospora Cayetanensis, that can infest foods. Which bacteria cause
the greatest harm in the food industry ✔✔ pathogenic
All of the following bacteria can cause foodborne illness EXCEPT: ✔✔ Acidophilus milk
Which one of the following food contaminations would be suspected if the end of a can of tomatoes had
begun to swell ✔✔ botulism
Which one of the following food contaminations is usually associated with undercooked chicken ✔✔
salmonella
Which one of the following food contaminations is best prevented by cooking to safe temperatures ✔✔
e. coli
Contamination of food items by other living organisms is known as ✔✔ biological
Because they are living organisms, which one of the following methods would be both effective and safe
to help reduce pathogenic contaminants in food? ✔✔ heat
Perhaps the most common vehicle of contamination in the food industry is ✔✔ hands, so they should
be washed often
The contamination results from the spread of bacteria from meat to vegetables is called
✔✔ cross
Which one of the following contaminants is a physical contaminant? ✔✔ hair
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes
to begin peeling them with the same knife. What action should you take ✔✔ Caution the food handler
that she must clean and sanitize her 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? ✔✔ Pests have gotten into the bag and left waste secretions in the
oatmeal.
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs,
, and wood damage will reduce the chances of ✔✔ physical contamination
