Manager learn2serve – Exam With Updated Questions and Answers 100% Already Graded A+

Manager learn2serve – Exam With Updated Questions and Answers 100% Already Graded A+ All of the following are the most common Critical Control Points (CCPs) except: - time and temperature - personal hygiene - cross-contamination - customer service - CORRECT ANSWER-customer service Creation of which one of the following quality programs is a management responsibility? - CORRECT ANSWER-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 - CORRECT ANSWER-help introduce conditions that lead to growth microorganisms Which agency publishes the food code? - CORRECT ANSWER-FDA Why must the manager sign the inspection document after the inspector has completed the investigation? - CORRECT ANSWER-to confirm that the inspection has taken place What is the most direct cause of customer loyalty? - CORRECT ANSWER-High food safety standards Which one of the following steps is NOT one of the seven HACCP steps? - CORRECT ANSWER-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 - CORRECT ANSWER-price controls Which one of the following duties is management's responsibility to ensure food safety? - CORRECT ANSWER-creating and following a policy that prohibits employees who are sick from working What is the best way to prevent poor food safety? - CORRECT ANSWER-employee training Which one of the following situations would MOST LIKELY promote bacterial contamination? - CORRECT ANSWER-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: - CORRECT ANSWER-parasite Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? - CORRECT ANSWER-botulism What is the easiest way to recognize foods contaminated with spoilage bacteria? - CORRECT ANSWER-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) - CORRECT ANSWER-acidophilus milk The viral infection Hepatitis A can be most effectively controlled if: - CORRECT ANSWER-all food personnel practice personal hygiene, such as thorough hand washing Which one of the following food contaminations is usually associated with undercooked chicken? - CORRECT ANSWER-salmonella Which one of the following food contaminations is best prevented by cooking to safe temperatures? - CORRECT ANSWER-e. coli One of the most important reasons for using only reliable water sources is to reduce: - CORRECT ANSWER-the number of parasites, such as cyclospora cayetanensis, that can infest foods Which bacteria cause the greatest harm in the food industry? - CORRECT ANSWER-pathogenic - pathogenic bacteria are bacteria that can cause diseases Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of: - CORRECT ANSWER-physical contamination 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? - CORRECT ANSWER-remind the food handler that she must clean and sanitize her knife. The contamination that results from the spread of bacteria from meat to vegetables is called: - CORRECT ANSWER-cross contamination