LEARN2SERVE 2026 EXAMINATION TEST QUESTIONS AND
ANSWERS RATED A+
✔✔Local health codes establish requirements for all of the following subjects EXCEPT:
- sale of unit food items
- food worker training
- price controls
- personal hygiene - ✔✔price controls
✔✔Which one of the following duties is management's responsibility to ensure food
safety? - ✔✔creating and following a policy that prohibits employees who are sick from
working
✔✔What is the best way to prevent poor food safety? - ✔✔employee training
✔✔Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ✔✔touching raw chicken and then cooked chicken without changing
gloves
✔✔An organism that lives in or on another organism, often with harmful side effects -
but without benefits is: - ✔✔parasite
✔✔Which one of the following food contaminations would be suspected if the end of a
can of tomatoes had begun to swell? - ✔✔botulism
✔✔What is the easiest way to recognize foods contaminated with spoilage bacteria? -
✔✔changes in color and smell
✔✔All of the following bacteria can cause foodborne illness EXCEPT:
- escherichia coli (e. coli)
- salmonellae (salmonella)
- acidophilus milk
- clostridium botulinum (botulism) - ✔✔acidophilus milk
✔✔The viral infection Hepatitis A can be most effectively controlled if: - ✔✔all food
personnel practice personal hygiene, such as thorough hand washing
✔✔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
, ✔✔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 -
pathogenic bacteria are bacteria that can cause diseases
✔✔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
✔✔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? - ✔✔remind the food handler that she must clean and sanitize her
knife.
✔✔The contamination that results from the spread of bacteria from meat to vegetables
is called: - ✔✔cross contamination
✔✔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:
most reliable method is to ensure that the meat or vegetable is cooked to the correct
temperature and held outside of the danger zone for less than four hours
✔✔Which one of the following contaminants is a physical contaminant? - ✔✔human or
animal hair
✔✔Which of the following is true when transporting a TCS food packaged with the sous
vide method? - ✔✔it must have an electronic time and temperature measuring device
✔✔Toxins from seafood, mushrooms, and molds present the greatest potential for: -
✔✔chemical contamination
✔✔The most common way that pathogens make their way into our food is: - ✔✔hands,
and so should be washed often.
✔✔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 their waste in the oatmeal
✔✔Contamination of food items by other living organisms is known as: - ✔✔biological
contamination
ANSWERS RATED A+
✔✔Local health codes establish requirements for all of the following subjects EXCEPT:
- sale of unit food items
- food worker training
- price controls
- personal hygiene - ✔✔price controls
✔✔Which one of the following duties is management's responsibility to ensure food
safety? - ✔✔creating and following a policy that prohibits employees who are sick from
working
✔✔What is the best way to prevent poor food safety? - ✔✔employee training
✔✔Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ✔✔touching raw chicken and then cooked chicken without changing
gloves
✔✔An organism that lives in or on another organism, often with harmful side effects -
but without benefits is: - ✔✔parasite
✔✔Which one of the following food contaminations would be suspected if the end of a
can of tomatoes had begun to swell? - ✔✔botulism
✔✔What is the easiest way to recognize foods contaminated with spoilage bacteria? -
✔✔changes in color and smell
✔✔All of the following bacteria can cause foodborne illness EXCEPT:
- escherichia coli (e. coli)
- salmonellae (salmonella)
- acidophilus milk
- clostridium botulinum (botulism) - ✔✔acidophilus milk
✔✔The viral infection Hepatitis A can be most effectively controlled if: - ✔✔all food
personnel practice personal hygiene, such as thorough hand washing
✔✔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
, ✔✔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 -
pathogenic bacteria are bacteria that can cause diseases
✔✔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
✔✔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? - ✔✔remind the food handler that she must clean and sanitize her
knife.
✔✔The contamination that results from the spread of bacteria from meat to vegetables
is called: - ✔✔cross contamination
✔✔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:
most reliable method is to ensure that the meat or vegetable is cooked to the correct
temperature and held outside of the danger zone for less than four hours
✔✔Which one of the following contaminants is a physical contaminant? - ✔✔human or
animal hair
✔✔Which of the following is true when transporting a TCS food packaged with the sous
vide method? - ✔✔it must have an electronic time and temperature measuring device
✔✔Toxins from seafood, mushrooms, and molds present the greatest potential for: -
✔✔chemical contamination
✔✔The most common way that pathogens make their way into our food is: - ✔✔hands,
and so should be washed often.
✔✔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 their waste in the oatmeal
✔✔Contamination of food items by other living organisms is known as: - ✔✔biological
contamination
