Learn2Serve Manager's Food Handler's License Practice Questions with Verified Answers | Latest 2024/2025

Learn2Serve Manager's Food Handler's License Practice Questions with Verified Answers | Latest 2024/2025 All of the following are the most common Critical Control Points (CCPs) except: - time and temperature - personal hygiene - cross-contamination - customer service ️ customer service Creation of which one of the following quality programs is a management responsibility? ️ Quality Assurance A food handler's duties regarding food safety include all of the following practices EXCEPT: - dispose of food that poses a potential threat to human health - handle, transport, and store food safely - prevention of food contamination - help introduce conditions that lead to the growth microorganisms ️ help introduce conditions that lead to growth microorganisms Which agency publishes the food code? ️ FDA Why must the manager sign the inspection document after the inspector has completed the investigation? ️ to confirm that the inspection has taken place What is the most direct cause of customer loyalty? ️ High food safety standards Which one of the following steps is NOT one of the seven HACCP steps? ️ create a cost analysis Local health codes establish requirements for all of the following subjects EXCEPT: - sale of unit food items - food worker training - price controls - personal hygiene ️ price controls Which one of the following duties is management's responsibility to ensure food safety? ️ creating and following a policy that prohibits employees who are sick from working What is the best way to prevent poor food safety? ️ employee training Which one of the following situations would MOST LIKELY promote bacterial contamination? ️ touching raw chicken and then cooked chicken without changing gloves An organism that lives in or on another organism, often with harmful side effects - but without benefits is: ️ parasite Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? ️ botulism What is the easiest way to recognize foods contaminated with spoilage bacteria? ️ changes in color and smell All of the following bacteria can cause foodborne illness EXCEPT: - escherichia coli (e. coli) - salmonellae (salmonella) - acidophilus milk - clostridium botulinum (botulism) ️ acidophilus milk