Learn2Serve Exam Questions and Verified Answers
100% Guarantee Pass
1. Why did the U.S. Public Health Services get involved in researching food
establishments?
Answer: Unpasteurized milk and the spread of disease
2. What type of hand drying is not necessary?
Answer: NOT Towel system that provides a clean section
3. How fast does E. coli manifest symptoms?
Answer: 3 days
4. The Fish & Fishery Product regulation does not include
Answer: NOT Include past corrective measures
5. Roundworms are what type of biohazard?
Answer: Virus/parasite
6. Bacteria can be
Answer: NOT contagious
, 7. What type of gloves are not allowed in food preparation?
Answer: NOT Cloth
8. What type of foods may have soil on them that needs to be washed?
Answer: raw fruit
9. What is not a common symptom of a foodborne illness?
Answer: bloody stool
10. Top food allergens are
Answer: Wheat & shellfish
11. What group is not involved in food/kitchen inspections/permits?
Answer: Private
12. Poor food safety can best be prevented by
Answer: NOT Experience Food Service Manager
13. What are ways pests cause food contamination?
Answer: NOT Fly across the kitchen
14. All of the following food safety hazards can cause food to become unsafe for
human consumption, except for
Answer: NOT physical
15. Where should sinks be available for food service workers?
100% Guarantee Pass
1. Why did the U.S. Public Health Services get involved in researching food
establishments?
Answer: Unpasteurized milk and the spread of disease
2. What type of hand drying is not necessary?
Answer: NOT Towel system that provides a clean section
3. How fast does E. coli manifest symptoms?
Answer: 3 days
4. The Fish & Fishery Product regulation does not include
Answer: NOT Include past corrective measures
5. Roundworms are what type of biohazard?
Answer: Virus/parasite
6. Bacteria can be
Answer: NOT contagious
, 7. What type of gloves are not allowed in food preparation?
Answer: NOT Cloth
8. What type of foods may have soil on them that needs to be washed?
Answer: raw fruit
9. What is not a common symptom of a foodborne illness?
Answer: bloody stool
10. Top food allergens are
Answer: Wheat & shellfish
11. What group is not involved in food/kitchen inspections/permits?
Answer: Private
12. Poor food safety can best be prevented by
Answer: NOT Experience Food Service Manager
13. What are ways pests cause food contamination?
Answer: NOT Fly across the kitchen
14. All of the following food safety hazards can cause food to become unsafe for
human consumption, except for
Answer: NOT physical
15. Where should sinks be available for food service workers?
