Learn2Serve Food Safety Protection Manager
Certification Questions and Verified Answers
100% Guarantee Pass
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
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
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
Certification Questions and Verified Answers
100% Guarantee Pass
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
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
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
