Food Manager Exam A+ Grade Assured Complete Solutions And Verified Answers

EXAM

Exam Solution
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Learn2Serve Manager's Food Handler's License EXAM f +t +t +t +t +t +t




ully solved & updated (latest version verified for accura
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cy) Latest!! 2026 A+ GRADE ASSURED COMPLETE SOLU
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TIONS AND VERIFIED ANSWERS (64E19) +t +t +t +t




QUESTION 1 +t




A food handler's duties regarding food safety include all of the following practices EXCEP
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T:
ANSWER

Periodically test food for illness causing microorganisms
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QUESTION 2 +t




What is the most direct cause of customer loyalty?
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ANSWER

High food safety standards
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QUESTION 3 +t




What is the best way to prevent poor food safety?
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ANSWER

Employee training +t




QUESTION 4 +t




Which one of the following duties is management's responsibility to ensure food safety?
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ANSWER

Preventing infected employees from contaminating food.
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,QUESTION 5 +t




All of the following are the most common Critical Control Points (CCPs) EXCEPT:
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ANSWER

Customer service +t




QUESTION 6 +t




Which agency publishes the food code?
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ANSWER

fda



QUESTION 7 +t




Which one of the following steps is NOT one of the seven HACCP steps?
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ANSWER

create a cost analysis
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QUESTION 8 +t




Creation of which one of the following quality programs is a management responsibility?
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ANSWER

assurance



QUESTION 9 +t




Local health codes establish requirements for all of the following subjects EXCEPT
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ANSWER

price controls
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QUESTION 10 +t




Why must the manager sign the inspection document after the inspector has completed t
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he investigation?
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ANSWER

To confirm that the inspection has taken place.
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,QUESTION 11 +t




An organism that lives in or on another organism, often with harmful side effects—
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but without benefits is:
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ANSWER

parasite



QUESTION 12 +t




The viral infection Hepatitis A can be most effectively controlled if:
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ANSWER

All food personnel practice personal hygiene, such as thorough handwashing.
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QUESTION 13 +t




What is the easiest way to recognize foods contaminated with spoilage bacteria?
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ANSWER

Changes in color and smell +t +t +t +t




QUESTION 14 +t




Which one of the following situations would MOST LIKELY promote bacterial contaminat
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ion?
ANSWER

Touching raw chicken and then cooked chicken without changing gloves.
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QUESTION 15 +t




One of the most important reasons for using only reliable water sources is to reduce
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ANSWER

The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.
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QUESTION 16 +t




Which bacteria cause the greatest harm in the food industry
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ANSWER

, pathogenic



QUESTION 17 +t




All of the following bacteria can cause foodborne illness EXCEPT:
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ANSWER

Acidophilus milk +t




QUESTION 18 +t




Which one of the following food contaminations would be suspected if the end of a can o
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f tomatoes had begun to swell
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ANSWER

botulism



QUESTION 19 +t




Which one of the following food contaminations is usually associated with undercooked
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chicken
ANSWER

salmonella



QUESTION 20 +t




Contamination of food items by other living organisms is known as
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ANSWER

biological



QUESTION 21 +t




Because they are living organisms, which one of the following methods would be both eff
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ective and safe to help reduce pathogenic contaminants in food?
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ANSWER

heat



QUESTION 22 +t