LEARN2SERVE FOOD SAFETY PROTECTION
MANAGER CERTIFICATION | TEST READY? ALWAYS.
WITH OUR ACCURATE ANSWERS!
1. Which step is essential in the success of any HACCP? - Answer: educate and
train employees
2. Prerequisite programs provide the _______ and _______ conditions required to
produce safe food. - Answer: Environmental, operating
3. The major elements of the FSMA can be divided into _______ key areas. -
Answer: 5
4. You should call the local regulatory authority when you run into which of the
following problems? - Answer: Water service interrupted for more than two hours
5. You can help prevent the spread of Staphyloccocus aureus by not touching which
of the following things? - Answer: Mouth and nose
6. You open a package of frozen fish that has too much ice, and you notice that the
fillets are brown around the edges. This is evidence of which of the following
things? - Answer: Thawing and refreezing
7. Under 9 CFR Part 320, the Food Safety and Inspection Service (FSIS) requires
all retail stores that grind raw beef products for sale: - Answer: maintain specific
records
8. You buy fresh fish and plan to cook it the next day. Where can you store it? -
Answer: In the fridge
1
APPHIA - Crafted with Care and Precision for Academic Excellence.
,9. Which of the following situations is an example of cross-contamination? -
Answer: the same gloves are used to handle uncooked meat and then touching
salad greens
10. How do you know when equipment has been fully cleaned and sanitized? -
Answer: When they've been allowed to air dry completely
11. A busy restaurant kitchen is short staffed, so Tom is tasked with the duties of two
people. He has just trimmed steaks in record time and then hurries over to dice
six potatoes with the same knife. What should he do first? - Answer: clean and
sanitize the knife
12. Which of the following things is crucial for the effectiveness of a HACCP system?
- Answer: regular verification activities
13. What is one of the following method consumer advisories must use to give
information: - Answer: brochures
14. You handle a lot of seafood and mushrooms on the job. The toxins you may
encounter pose a high risk of which kind of contamination? - Answer: Chemical
contamination
15. How fast can bacteria multiply in the right conditions? - Answer: 10-20 min
16. Where should you put pest baits and bait stations to prevent chemical
contamination from rodenticides? - Answer: outdoors
17. The HACCP management system helps prevent problems before they occur.
What kind of system is this? - Answer: proactive
2
APPHIA - Crafted with Care and Precision for Academic Excellence.
, 18. How can you tell if shellfish is alive? - Answer: it closes up when the shell is
tapped
19. The FDA's primary role is to: - Answer: Establish strong, risk-based food safety
standards
20. A trap has caught a mouse in your kitchen. What should you do? - Answer:
Check for biological contamination from blood and dispose of any possibly
contaminated foods
21. You are considering a number of food suppliers. How can you ensure that you've
picked a reputable company? - Answer: Visit company's warehouse
22. What is the best way that you can prevent a pest infestation? - Answer: regular
cleaning and monitoring
23. What type of hazard is posed by the growth of microorganisms? - Answer:
Biological
24. What is the first HACCP step? - Answer: Conduct a hazard analysis
25. Sam grabs a can of tomatoes from the pantry and notices that the end of the can
has started to swell. Which food contamination is the likely culprit? - Answer:
Botulism
26. The HACCP team should consist of individuals who have: - Answer: Specific
knowledge & expertise appropriate to the product & process
27. What is a requirement for all wooden utensils? - Answer: Made of maple or close-
grained hardwoods
3
APPHIA - Crafted with Care and Precision for Academic Excellence.
MANAGER CERTIFICATION | TEST READY? ALWAYS.
WITH OUR ACCURATE ANSWERS!
1. Which step is essential in the success of any HACCP? - Answer: educate and
train employees
2. Prerequisite programs provide the _______ and _______ conditions required to
produce safe food. - Answer: Environmental, operating
3. The major elements of the FSMA can be divided into _______ key areas. -
Answer: 5
4. You should call the local regulatory authority when you run into which of the
following problems? - Answer: Water service interrupted for more than two hours
5. You can help prevent the spread of Staphyloccocus aureus by not touching which
of the following things? - Answer: Mouth and nose
6. You open a package of frozen fish that has too much ice, and you notice that the
fillets are brown around the edges. This is evidence of which of the following
things? - Answer: Thawing and refreezing
7. Under 9 CFR Part 320, the Food Safety and Inspection Service (FSIS) requires
all retail stores that grind raw beef products for sale: - Answer: maintain specific
records
8. You buy fresh fish and plan to cook it the next day. Where can you store it? -
Answer: In the fridge
1
APPHIA - Crafted with Care and Precision for Academic Excellence.
,9. Which of the following situations is an example of cross-contamination? -
Answer: the same gloves are used to handle uncooked meat and then touching
salad greens
10. How do you know when equipment has been fully cleaned and sanitized? -
Answer: When they've been allowed to air dry completely
11. A busy restaurant kitchen is short staffed, so Tom is tasked with the duties of two
people. He has just trimmed steaks in record time and then hurries over to dice
six potatoes with the same knife. What should he do first? - Answer: clean and
sanitize the knife
12. Which of the following things is crucial for the effectiveness of a HACCP system?
- Answer: regular verification activities
13. What is one of the following method consumer advisories must use to give
information: - Answer: brochures
14. You handle a lot of seafood and mushrooms on the job. The toxins you may
encounter pose a high risk of which kind of contamination? - Answer: Chemical
contamination
15. How fast can bacteria multiply in the right conditions? - Answer: 10-20 min
16. Where should you put pest baits and bait stations to prevent chemical
contamination from rodenticides? - Answer: outdoors
17. The HACCP management system helps prevent problems before they occur.
What kind of system is this? - Answer: proactive
2
APPHIA - Crafted with Care and Precision for Academic Excellence.
, 18. How can you tell if shellfish is alive? - Answer: it closes up when the shell is
tapped
19. The FDA's primary role is to: - Answer: Establish strong, risk-based food safety
standards
20. A trap has caught a mouse in your kitchen. What should you do? - Answer:
Check for biological contamination from blood and dispose of any possibly
contaminated foods
21. You are considering a number of food suppliers. How can you ensure that you've
picked a reputable company? - Answer: Visit company's warehouse
22. What is the best way that you can prevent a pest infestation? - Answer: regular
cleaning and monitoring
23. What type of hazard is posed by the growth of microorganisms? - Answer:
Biological
24. What is the first HACCP step? - Answer: Conduct a hazard analysis
25. Sam grabs a can of tomatoes from the pantry and notices that the end of the can
has started to swell. Which food contamination is the likely culprit? - Answer:
Botulism
26. The HACCP team should consist of individuals who have: - Answer: Specific
knowledge & expertise appropriate to the product & process
27. What is a requirement for all wooden utensils? - Answer: Made of maple or close-
grained hardwoods
3
APPHIA - Crafted with Care and Precision for Academic Excellence.
