LEARN2SERVE FOOD UPDATED EXAM SCRIPT QUESTIONS
AND ANSWERS RATED A+
✔✔Where should you put pest baits and bait stations to prevent chemical contamination
from rodenticides? - ✔✔outdoors
✔✔The HACCP management system helps prevent problems before they occur. What
kind of system is this? - ✔✔proactive
✔✔How can you tell if shellfish is alive? - ✔✔it closes up when the shell is tapped
✔✔The FDA's primary role is to: - ✔✔Establish strong, risk-based food safety standards
✔✔A trap has caught a mouse in your kitchen. What should you do? - ✔✔Check for
biological contamination from blood and dispose of any possibly contaminated foods
✔✔You are considering a number of food suppliers. How can you ensure that you've
picked a reputable company? - ✔✔Visit company's warehouse
✔✔What is the best way that you can prevent a pest infestation? - ✔✔regular cleaning
and monitoring
✔✔What type of hazard is posed by the growth of microorganisms? - ✔✔Biological
✔✔What is the first HACCP step? - ✔✔Conduct a hazard analysis
✔✔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? - ✔✔Botulism
✔✔The HACCP team should consist of individuals who have: - ✔✔Specific knowledge
& expertise appropriate to the product & process
✔✔What is a requirement for all wooden utensils? - ✔✔Made of maple or close-grained
hardwoods
✔✔You have been told to put food in short-term refrigeration storage. What is the best
temperature? - ✔✔34-40F
✔✔Where would you put grains in order to limit cross-contamination? - ✔✔next to
canned pears
✔✔The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food
contamination is a likely danger here? - ✔✔salmonella
, ✔✔It is imperative that you remember which of the following things when you're
developing and implementing a successful HACCP Plan? - ✔✔Training
✔✔What is the most important part of a HACCP implementation? - ✔✔employee
training
✔✔What would you do if you were implementing HACCP principles? - ✔✔Determine
the CCPs
✔✔Which of the following things is a common Critical Control Point? - ✔✔Time and
temperature
✔✔The lower end of the Danger Zone temperature range is 41 degrees. What is the
upper temp (in degrees Fahrenheit)? - ✔✔140
✔✔What is the next step after CCP limits have been determined? - ✔✔Monitoring
procedures
✔✔You can use non-potable water for which of the following tasks? - ✔✔Mopping floors
✔✔What is HACCP? - ✔✔a food management system
✔✔What is a Critical Control Point? - ✔✔Point where food is most vulnerable to hazards
✔✔What should the HACCP team create before implementing the HACCP plan? -
✔✔CCP Plan
✔✔Many cases of foodborne illnesses are sometimes hard to diagnose. What is a
common symptom of foodborne illness? - ✔✔stomach cramps
✔✔You are on the HACCP team. Which of the following tasks is the initial
responsibility? - ✔✔Develop initial plan and it's implementation
✔✔What is the last step in the pest eradication process? - ✔✔Schedule regular, routine
visits form the pest control operators
✔✔Eliminating which survival need can drastically reduce pests in your establishment?
- ✔✔Food
✔✔How far from the floor should a bottom shelf be to ensure proper protection for foods
during storage? - ✔✔6 inches
AND ANSWERS RATED A+
✔✔Where should you put pest baits and bait stations to prevent chemical contamination
from rodenticides? - ✔✔outdoors
✔✔The HACCP management system helps prevent problems before they occur. What
kind of system is this? - ✔✔proactive
✔✔How can you tell if shellfish is alive? - ✔✔it closes up when the shell is tapped
✔✔The FDA's primary role is to: - ✔✔Establish strong, risk-based food safety standards
✔✔A trap has caught a mouse in your kitchen. What should you do? - ✔✔Check for
biological contamination from blood and dispose of any possibly contaminated foods
✔✔You are considering a number of food suppliers. How can you ensure that you've
picked a reputable company? - ✔✔Visit company's warehouse
✔✔What is the best way that you can prevent a pest infestation? - ✔✔regular cleaning
and monitoring
✔✔What type of hazard is posed by the growth of microorganisms? - ✔✔Biological
✔✔What is the first HACCP step? - ✔✔Conduct a hazard analysis
✔✔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? - ✔✔Botulism
✔✔The HACCP team should consist of individuals who have: - ✔✔Specific knowledge
& expertise appropriate to the product & process
✔✔What is a requirement for all wooden utensils? - ✔✔Made of maple or close-grained
hardwoods
✔✔You have been told to put food in short-term refrigeration storage. What is the best
temperature? - ✔✔34-40F
✔✔Where would you put grains in order to limit cross-contamination? - ✔✔next to
canned pears
✔✔The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food
contamination is a likely danger here? - ✔✔salmonella
, ✔✔It is imperative that you remember which of the following things when you're
developing and implementing a successful HACCP Plan? - ✔✔Training
✔✔What is the most important part of a HACCP implementation? - ✔✔employee
training
✔✔What would you do if you were implementing HACCP principles? - ✔✔Determine
the CCPs
✔✔Which of the following things is a common Critical Control Point? - ✔✔Time and
temperature
✔✔The lower end of the Danger Zone temperature range is 41 degrees. What is the
upper temp (in degrees Fahrenheit)? - ✔✔140
✔✔What is the next step after CCP limits have been determined? - ✔✔Monitoring
procedures
✔✔You can use non-potable water for which of the following tasks? - ✔✔Mopping floors
✔✔What is HACCP? - ✔✔a food management system
✔✔What is a Critical Control Point? - ✔✔Point where food is most vulnerable to hazards
✔✔What should the HACCP team create before implementing the HACCP plan? -
✔✔CCP Plan
✔✔Many cases of foodborne illnesses are sometimes hard to diagnose. What is a
common symptom of foodborne illness? - ✔✔stomach cramps
✔✔You are on the HACCP team. Which of the following tasks is the initial
responsibility? - ✔✔Develop initial plan and it's implementation
✔✔What is the last step in the pest eradication process? - ✔✔Schedule regular, routine
visits form the pest control operators
✔✔Eliminating which survival need can drastically reduce pests in your establishment?
- ✔✔Food
✔✔How far from the floor should a bottom shelf be to ensure proper protection for foods
during storage? - ✔✔6 inches
