Food Manager Certification(question n answers)

Food Manager Certification When a problem arises, a plan that focuses on preparation, response and recovery is known as: a. Crisis Management Program b. Active Managerial Control c. Hazard Analysis d. Critical Control Points a. Crisis Management Program Which of the following is NOT considered as one of the "highly susceptible populations" (HSPs): a. young children b. people with immune problems c. pregnant women d. the elderly c. pregnant women If a food worker is ill, you must always decide to either: a. restrict them from handling food or exclude them from operation b. give them medication or send them to a doctor c. pay or not pay the employee d. report or not to report them to the health authorities a. restrict them from handling food or exclude them from operation Which pathogen would require a food handler to be excluded from work: a. cold virus b. bacillus cereus c. non-typhoidal salmonella d. campylobacter coli c. non-typhoidal salmonella The five risk factors identified by the CDC: purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene, are the foundations of the system known as: a. HACCP b. a crisis management program c. active managerial control d. pest control program c. active managerial control Principle four of developing a HACCP plan is one way of checking if the HACCP system is working and is called: a. conducting a hazard analysis b. monitoring procedures c. establishing critical limits d. taking correcting actions b. monitoring procedures Which food item may be handled with bare hands? a. raw chicken b. ready-to-eat foods c. cut lettuce for a salad d. chopped green onions used in a dip a. raw chicken