MANAGER'S FOOD HANDLER'S LICENSE- TEXAS, LEARN2SERVE
FOOD SAFETY MANAGEMENT PRINCIPLES LESSON ASSESSMENTS,
FOOD MANAGER EXAM, FOOD MANAGER PRACTICE EXAM,
SERVSAFE 7TH EDITION | COMPLETE QUESTIONS WITH EXPERT
SOLUTION | 2026 LATEST UPDATED GET A+
A food handler's duties regarding food safety include all of the following practices EXCEPT: -
(Answer)Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? - (Answer)High food safety standards
What is the best way to prevent poor food safety? - (Answer)Employee training
Which one of the following duties is management's responsibility to ensure food safety? -
(Answer)Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
(Answer)Customer service
Which agency publishes the food code? - (Answer)fda
,Which one of the following steps is NOT one of the seven HACCP steps? - (Answer)create a
cost analysis
Creation of which one of the following quality programs is a management responsibility? -
(Answer)assurance
Local health codes establish requirements for all of the following subjects EXCEPT -
(Answer)price controls
Why must the manager sign the inspection document after the inspector has completed the
investigation? - (Answer)To confirm that the inspection has taken place.
An organism that lives in or on another organism, often with harmful side effects—but without
benefits is: - (Answer)parasite
The viral infection Hepatitis A can be most effectively controlled if: - (Answer)All food
personnel practice personal hygiene, such as thorough handwashing.
,What is the easiest way to recognize foods contaminated with spoilage bacteria? -
(Answer)Changes in color and smell
Which one of the following situations would MOST LIKELY promote bacterial contamination? -
(Answer)Touching raw chicken and then cooked chicken without changing gloves.
One of the most important reasons for using only reliable water sources is to reduce -
(Answer)The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.
Which bacteria cause the greatest harm in the food industry - (Answer)pathogenic
All of the following bacteria can cause foodborne illness EXCEPT: - (Answer)Acidophilus milk
Which one of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell - (Answer)botulism
Which one of the following food contaminations is usually associated with undercooked chicken
- (Answer)salmonella
, Which one of the following food contaminations is best prevented by cooking to safe
temperatures - (Answer)e. coli
Contamination of food items by other living organisms is known as - (Answer)biological
Because they are living organisms, which one of the following methods would be both effective
and safe to help reduce pathogenic contaminants in food? - (Answer)heat
Perhaps the most common vehicle of contamination in the food industry is - (Answer)hands, so
they should be washed often
The contamination results from the spread of bacteria from meat to vegetables is called -
(Answer)cross
Which one of the following contaminants is a physical contaminant? - (Answer)hair
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of
potatoes to begin peeling them with the same knife. What action should you take -
(Answer)Caution the food handler that she must clean and sanitize her knife.
FOOD SAFETY MANAGEMENT PRINCIPLES LESSON ASSESSMENTS,
FOOD MANAGER EXAM, FOOD MANAGER PRACTICE EXAM,
SERVSAFE 7TH EDITION | COMPLETE QUESTIONS WITH EXPERT
SOLUTION | 2026 LATEST UPDATED GET A+
A food handler's duties regarding food safety include all of the following practices EXCEPT: -
(Answer)Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? - (Answer)High food safety standards
What is the best way to prevent poor food safety? - (Answer)Employee training
Which one of the following duties is management's responsibility to ensure food safety? -
(Answer)Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
(Answer)Customer service
Which agency publishes the food code? - (Answer)fda
,Which one of the following steps is NOT one of the seven HACCP steps? - (Answer)create a
cost analysis
Creation of which one of the following quality programs is a management responsibility? -
(Answer)assurance
Local health codes establish requirements for all of the following subjects EXCEPT -
(Answer)price controls
Why must the manager sign the inspection document after the inspector has completed the
investigation? - (Answer)To confirm that the inspection has taken place.
An organism that lives in or on another organism, often with harmful side effects—but without
benefits is: - (Answer)parasite
The viral infection Hepatitis A can be most effectively controlled if: - (Answer)All food
personnel practice personal hygiene, such as thorough handwashing.
,What is the easiest way to recognize foods contaminated with spoilage bacteria? -
(Answer)Changes in color and smell
Which one of the following situations would MOST LIKELY promote bacterial contamination? -
(Answer)Touching raw chicken and then cooked chicken without changing gloves.
One of the most important reasons for using only reliable water sources is to reduce -
(Answer)The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.
Which bacteria cause the greatest harm in the food industry - (Answer)pathogenic
All of the following bacteria can cause foodborne illness EXCEPT: - (Answer)Acidophilus milk
Which one of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell - (Answer)botulism
Which one of the following food contaminations is usually associated with undercooked chicken
- (Answer)salmonella
, Which one of the following food contaminations is best prevented by cooking to safe
temperatures - (Answer)e. coli
Contamination of food items by other living organisms is known as - (Answer)biological
Because they are living organisms, which one of the following methods would be both effective
and safe to help reduce pathogenic contaminants in food? - (Answer)heat
Perhaps the most common vehicle of contamination in the food industry is - (Answer)hands, so
they should be washed often
The contamination results from the spread of bacteria from meat to vegetables is called -
(Answer)cross
Which one of the following contaminants is a physical contaminant? - (Answer)hair
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of
potatoes to begin peeling them with the same knife. What action should you take -
(Answer)Caution the food handler that she must clean and sanitize her knife.
