FOOD HANDLER FINAL PAPER
QUESTIONS AND CORRECT ANSWERS
GRADED A+ STUDY MATERIAL
●● Food safety tries to:
Answer: Prevent contamination. Reduce conditions that favor growth or
introduction of microorganisms that cause illness and spoilage. Handle,
transport, and store food in safe ways. Dispose of food that poses a
threat to human health.
●● High standards in Food safety help to:
Answer: reduce lawsuits and criminal prosecutions caused by poor
standards. Enable customers to feel comfortable in the safety of the
product being served. Provide an overall cleaner work environment,
among other things.
●● Poor standards in Food Safety: The problems that can result from
poor standards in food safety are:
Answer: Lawsuits, hospitalization, food waste, costly insurance, loss of
pay/ work, complaints, business closure
●● Benefits of highly maintained food safety practices:
,Answer: a few hours of employee education can save countless hours
searching for new employees or fending off lawsuits or closures due to
unsatisfactory inspection or employee violations.
●● Foodborne Illness
Answer: Each year many millions of people contract foodborne illnesses
from eating unsafe foods, and thousands die as well.
●● What forms do foodborne illnesses come in from?
Answer: stomach cramps and diarrhea
●● Food Safety Policies
Answer: that lists the manner in which an establishment will maintain a
food-safe environment. Essentially this lists the goals of the
establishment with respect to the level of food safety to be maintained.
●● Person in charge must ensure that:
Answer: all operating procedures required by the food code are
developed and implemented. All employees are informed about their
obligation to report certain health conditions that relate to the
transmission of foodborne illness. Any food establishment that receives
product after operating hours has it delivered in a manner that doesn't
create a food safety hazard.
●● Hazard Analysis critical Control Points (HAACP)
, Answer: The FDA recommends establishments to implement the
HAACP system. It's used for examining and managing the way in which
food is handled in a food establishment. HAACP estanlishes Critical
Control Points (CCP)
●● Critical Control Points
Answer: points of food handling most likely to be vulnerable to hazards.
●● Common CCP's
Answer: pests, time and temperature, cross-contamination, cleaning and
sanitization, and personal hygiene.
●● Critical Control points include:
Answer: Receiving, storing, thawing, cooking, hot holding, cooling,
reheating
●● Regulations
Answer: the goal of food safety is to provide safe, unadulterated, and
honestly presented food to consumers. Regulation and legislation of
food safety standards come from three levels.
●● 3 levels of regulations are:
Answer: Federal, state, local government agencies
QUESTIONS AND CORRECT ANSWERS
GRADED A+ STUDY MATERIAL
●● Food safety tries to:
Answer: Prevent contamination. Reduce conditions that favor growth or
introduction of microorganisms that cause illness and spoilage. Handle,
transport, and store food in safe ways. Dispose of food that poses a
threat to human health.
●● High standards in Food safety help to:
Answer: reduce lawsuits and criminal prosecutions caused by poor
standards. Enable customers to feel comfortable in the safety of the
product being served. Provide an overall cleaner work environment,
among other things.
●● Poor standards in Food Safety: The problems that can result from
poor standards in food safety are:
Answer: Lawsuits, hospitalization, food waste, costly insurance, loss of
pay/ work, complaints, business closure
●● Benefits of highly maintained food safety practices:
,Answer: a few hours of employee education can save countless hours
searching for new employees or fending off lawsuits or closures due to
unsatisfactory inspection or employee violations.
●● Foodborne Illness
Answer: Each year many millions of people contract foodborne illnesses
from eating unsafe foods, and thousands die as well.
●● What forms do foodborne illnesses come in from?
Answer: stomach cramps and diarrhea
●● Food Safety Policies
Answer: that lists the manner in which an establishment will maintain a
food-safe environment. Essentially this lists the goals of the
establishment with respect to the level of food safety to be maintained.
●● Person in charge must ensure that:
Answer: all operating procedures required by the food code are
developed and implemented. All employees are informed about their
obligation to report certain health conditions that relate to the
transmission of foodborne illness. Any food establishment that receives
product after operating hours has it delivered in a manner that doesn't
create a food safety hazard.
●● Hazard Analysis critical Control Points (HAACP)
, Answer: The FDA recommends establishments to implement the
HAACP system. It's used for examining and managing the way in which
food is handled in a food establishment. HAACP estanlishes Critical
Control Points (CCP)
●● Critical Control Points
Answer: points of food handling most likely to be vulnerable to hazards.
●● Common CCP's
Answer: pests, time and temperature, cross-contamination, cleaning and
sanitization, and personal hygiene.
●● Critical Control points include:
Answer: Receiving, storing, thawing, cooking, hot holding, cooling,
reheating
●● Regulations
Answer: the goal of food safety is to provide safe, unadulterated, and
honestly presented food to consumers. Regulation and legislation of
food safety standards come from three levels.
●● 3 levels of regulations are:
Answer: Federal, state, local government agencies
