FOOD HANDLERS LEARN2SERVE
Questions and Verified Answers
100% Guarantee Pass
1. Food safety
Answer: the practice of eliminating harmful agents from food, preventing food contamination, and
ensuring that food is fit for consumption
2. Common goals for food safety
Answer: -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that causes illnesses and spoilage
-dispose of food that poses a threat to human health
3. benefits of high standards in food safety
Answer: - reduce lawsuits and criminal prosecutions caused by poor standards
- enable customers to feel comfortable about the safety of the product being served
- provide an overall cleaner work environment, among other things
,4. Neglecting sanitary practices cost by
Answer: - lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
- business closure
5. foodborne illness
Answer: - hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
6. food safety policy
, Answer: lists the manner in which an establishment will maintain a food-safe environment
7. most important goal of any food establishment
Answer: following the food safety guidelines
8. Hazard Analysis Critical Control Points (HACCP)
Answer: this system is used for examining and managing the ways in which food is handled in a food
establishment
9. common CCPs
Answer: -pest
-time
-temp
-quality of prepped foods
-inventory management while decreasing product waste
10. other criteria control points
Answer: -receiving
-storing
-thawing
-cooking
-hot holding
, -cooling
-reheating
11. what does the FDA regulate
Answer: -food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
12. Food code marked "Priority item"
Answer: contribute most directly to the elimination, reduction, or prevention of foodborne
illnesses or injuries
13. The health codes do not cover
Answer: issues related to food export
14. Items covered by food codes
Answer: - labeling requirements
- sanitizing the food establishment
- training food service employees
15. what do state agencies conduct
Questions and Verified Answers
100% Guarantee Pass
1. Food safety
Answer: the practice of eliminating harmful agents from food, preventing food contamination, and
ensuring that food is fit for consumption
2. Common goals for food safety
Answer: -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that causes illnesses and spoilage
-dispose of food that poses a threat to human health
3. benefits of high standards in food safety
Answer: - reduce lawsuits and criminal prosecutions caused by poor standards
- enable customers to feel comfortable about the safety of the product being served
- provide an overall cleaner work environment, among other things
,4. Neglecting sanitary practices cost by
Answer: - lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
- business closure
5. foodborne illness
Answer: - hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
6. food safety policy
, Answer: lists the manner in which an establishment will maintain a food-safe environment
7. most important goal of any food establishment
Answer: following the food safety guidelines
8. Hazard Analysis Critical Control Points (HACCP)
Answer: this system is used for examining and managing the ways in which food is handled in a food
establishment
9. common CCPs
Answer: -pest
-time
-temp
-quality of prepped foods
-inventory management while decreasing product waste
10. other criteria control points
Answer: -receiving
-storing
-thawing
-cooking
-hot holding
, -cooling
-reheating
11. what does the FDA regulate
Answer: -food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
12. Food code marked "Priority item"
Answer: contribute most directly to the elimination, reduction, or prevention of foodborne
illnesses or injuries
13. The health codes do not cover
Answer: issues related to food export
14. Items covered by food codes
Answer: - labeling requirements
- sanitizing the food establishment
- training food service employees
15. what do state agencies conduct
