FOOD SAFETY CERTIFICATION EXAM
Questions and Answers
1.Which of the following demonstrates one of the essential
steps of active managerial control?
A. giving a food worker a raise
B. Hanging a poster that lists cooking temperatures
C. Training staff on the procedure for receiving shipments
D. Having a work party for your staff when you pass a regulatory
inspection
Answer C. Training staff on the procedure for receiving shipments
2.Which risk factor is common to all foos establishments?
A. Poor personal hygiene among food workers
B. Customer contamination in self-service areas
C. Pesticides from unwashed fruits and vegetables
D. Bacterial growth and toxin formation during cooling
Answer A. Poor personal hygiene among food workers
3.Which of the following is true about creating policies?
A. Policies should be created all at the same time
B. Policies must work perfectly the first time they are presented
C. Policies should be created by the manager and select workers.
D. Policies in small "Mom and Pop" establishments must be
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,written, they cannot be verbal.
Answer C. Policies should be created by the manager and select
workers
4.Which of the following is an example of indirect monitoring?
A. Requiring food workers to record temperatures on a log
B. Observing as a food worker completes a Standard Operating
Procedure
C. Asking a food worker to explain a safety principle they were
recently taught
d. Asking a shift manager if they are making sure a log is being
filled out correctly
Answer A. Requiring food workers to record temperatures on a log
5.Which is an example of positive reinforcement?
A. Politely asking a food worker to correct a problem
B. Repeatedly explaining why a food safety policy is important
C. Recognizing exceptional performance in front of other food
workers
D. Requiring a food worker to redo a task whenever it is not
done correctly
Answer C. Recognizing exceptional performance in front of other food
workers
6.Which is the most effective way to train your staff?
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, A. Teach only difficult food safety principles
B. Let food workers figure out processes on their own and offer
help only if they ask
C. Give each employee one training session when they are
hired that covers everything.
D. Establish an ongoing training program to help workers stay up
to date with
best practices
Answer D. Establish an ongoing training program to help workers stay up
to date with best practices
7.What is likely to result from implementing a HACCP plan in a
food service establishment?
A. Increase in product loss
B. Decrease in net revenue
C. Increase in product safety
D. Decrease in product quality
Answer C. Increase in product safety
8.Which of the following is most likely to lead to a
violation in a future inspection?
A. Implementing necessary changes immediately
B. Keeping careful records of your received shipments
C. Creating a good working relationship with your inspector
D. Not writing down the inspector's food safety suggestions
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20
Questions and Answers
1.Which of the following demonstrates one of the essential
steps of active managerial control?
A. giving a food worker a raise
B. Hanging a poster that lists cooking temperatures
C. Training staff on the procedure for receiving shipments
D. Having a work party for your staff when you pass a regulatory
inspection
Answer C. Training staff on the procedure for receiving shipments
2.Which risk factor is common to all foos establishments?
A. Poor personal hygiene among food workers
B. Customer contamination in self-service areas
C. Pesticides from unwashed fruits and vegetables
D. Bacterial growth and toxin formation during cooling
Answer A. Poor personal hygiene among food workers
3.Which of the following is true about creating policies?
A. Policies should be created all at the same time
B. Policies must work perfectly the first time they are presented
C. Policies should be created by the manager and select workers.
D. Policies in small "Mom and Pop" establishments must be
1/
20
,written, they cannot be verbal.
Answer C. Policies should be created by the manager and select
workers
4.Which of the following is an example of indirect monitoring?
A. Requiring food workers to record temperatures on a log
B. Observing as a food worker completes a Standard Operating
Procedure
C. Asking a food worker to explain a safety principle they were
recently taught
d. Asking a shift manager if they are making sure a log is being
filled out correctly
Answer A. Requiring food workers to record temperatures on a log
5.Which is an example of positive reinforcement?
A. Politely asking a food worker to correct a problem
B. Repeatedly explaining why a food safety policy is important
C. Recognizing exceptional performance in front of other food
workers
D. Requiring a food worker to redo a task whenever it is not
done correctly
Answer C. Recognizing exceptional performance in front of other food
workers
6.Which is the most effective way to train your staff?
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20
, A. Teach only difficult food safety principles
B. Let food workers figure out processes on their own and offer
help only if they ask
C. Give each employee one training session when they are
hired that covers everything.
D. Establish an ongoing training program to help workers stay up
to date with
best practices
Answer D. Establish an ongoing training program to help workers stay up
to date with best practices
7.What is likely to result from implementing a HACCP plan in a
food service establishment?
A. Increase in product loss
B. Decrease in net revenue
C. Increase in product safety
D. Decrease in product quality
Answer C. Increase in product safety
8.Which of the following is most likely to lead to a
violation in a future inspection?
A. Implementing necessary changes immediately
B. Keeping careful records of your received shipments
C. Creating a good working relationship with your inspector
D. Not writing down the inspector's food safety suggestions
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20
