LEARN2SERVE TABC FINAL PAPER
QUESTIONS AND CORRECT ANSWERS FULL
SOLUTION GUIDE
●● Common goals for food safety
Answer: -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms
that causes illnesses and spoilage
-dispose of food that poses a threat to human health
●● benefits of high standards in food safety
Answer: - reduce lawsuits and criminal prosecutions caused by poor
standards
- enable customers to feel comfortable about the safety of the product
being served
- provide an overall cleaner work environment, among other things
●● Neglecting sanitary practices cost by
Answer: - lawsuits
- hospitalizations
- food waste
- costly insurance
,- loss of pay/work
- complaints
- business closure
●● foodborne illness
Answer: - hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
●● food safety policy
Answer: lists the manner in which an establishment will maintain a
food-safe environment
●● most important goal of any food establishment
Answer: following the food safety guidelines
●● Hazard Analysis Critical Control Points (HACCP)
,Answer: this system is used for examining and managing the ways in
which food is handled in a food establishment
●● common CCPs
Answer: -pest
-time
-temp
-quality of prepped foods
-inventory management while decreasing product waste
●● other criteria control points
Answer: -receiving
-storing
-thawing
-cooking
-hot holding
-cooling
-reheating
●● what does the FDA regulate
Answer: -food processing
-shipping and manufacturing
, -issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
●● Food code marked "Priority item"
Answer: contribute most directly to the elimination, reduction, or
prevention of foodborne illnesses or injuries
●● The health codes do not cover
Answer: issues related to food export
●● Items covered by food codes
Answer: - labeling requirements
- sanitizing the food establishment
- training food service employees
●● what do state agencies conduct
Answer: - inspections
- give advice
- enforce food safety laws
- issue permits
QUESTIONS AND CORRECT ANSWERS FULL
SOLUTION GUIDE
●● Common goals for food safety
Answer: -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms
that causes illnesses and spoilage
-dispose of food that poses a threat to human health
●● benefits of high standards in food safety
Answer: - reduce lawsuits and criminal prosecutions caused by poor
standards
- enable customers to feel comfortable about the safety of the product
being served
- provide an overall cleaner work environment, among other things
●● Neglecting sanitary practices cost by
Answer: - lawsuits
- hospitalizations
- food waste
- costly insurance
,- loss of pay/work
- complaints
- business closure
●● foodborne illness
Answer: - hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
●● food safety policy
Answer: lists the manner in which an establishment will maintain a
food-safe environment
●● most important goal of any food establishment
Answer: following the food safety guidelines
●● Hazard Analysis Critical Control Points (HACCP)
,Answer: this system is used for examining and managing the ways in
which food is handled in a food establishment
●● common CCPs
Answer: -pest
-time
-temp
-quality of prepped foods
-inventory management while decreasing product waste
●● other criteria control points
Answer: -receiving
-storing
-thawing
-cooking
-hot holding
-cooling
-reheating
●● what does the FDA regulate
Answer: -food processing
-shipping and manufacturing
, -issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
●● Food code marked "Priority item"
Answer: contribute most directly to the elimination, reduction, or
prevention of foodborne illnesses or injuries
●● The health codes do not cover
Answer: issues related to food export
●● Items covered by food codes
Answer: - labeling requirements
- sanitizing the food establishment
- training food service employees
●● what do state agencies conduct
Answer: - inspections
- give advice
- enforce food safety laws
- issue permits
