Manager's Food Handler's License- Texas
questions with correct answers
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.
An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks? - Answer Pests have gotten into the bag and left waste secretions in the oatmeal.
questions with correct answers
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.
An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks? - Answer Pests have gotten into the bag and left waste secretions in the oatmeal.
