Food Safety Manager
______ is the protection of food products form contamination or international adulteration with the
goal of causing public health harm or economic disruption
a. allergen control
b. food defense
c. HACCP
d. FDA - ✔✔b. food defense
"Chilling" is most commonly practiced by
a. professional refrigerators
b. commercial food distributors
c. restaurants
d. bars - ✔✔b. commercial food distributors
10 Of the five preliminary tasks management should complete before implementing a HACCP plan, the
first task is:
a. identifying the product use and consumers
b. developing a process flow diagram
c. assembling a HACCP team
d. describing the product and processes - ✔✔c. assembling a HACCP team
a food handlers duties regarding food safety include all of the following practices except:
a. help introduce conditions that leas to the growth microorganisms
b. prevention of food contamination
c. dispose of food that poses potential threat to human health
d. handle transport and store safely - ✔✔a. help introduce conditions that leas to the growth
microorganisms
a lot of ground beef is defines as the ground beef made from the same source materials documented
from
,a. the time the equipment was last cleaned to the next time the equipment is cleaned
b. the first of the month through the last day of the month
c. the first of the month following the first of the following month
d. sunday morning through the following Saturday night - ✔✔a. the time the equipment was last
cleaned to the next time the equipment is cleaned
a properly trained employee should be able to demonstrate all of the following competencies except
a. proper cooling methods and temperatures
b. identify by price and quality the most desirable products
c. how to clean and sanitize food contact surfaces
d. confirm the end cooking temperature and time are according to food code - ✔✔b. identify by price
and quality the most desirable products
A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the
shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These
are signs of:
a. thawing and refreezing
b. being kept in frozen storage too long
c. being sage high quality
d. blast chilling - ✔✔a. thawing and refreezing
According to the Food Code, proper food labels should NOT contain
a. the type of food contained in the package
b. the use by date to ensure that the item is not freezer burned
c. the date frozen item was removed from the freezer to thaw
d. the name and address of the facility that distributes the item - ✔✔d. the name and address of the
facility that distributes the item
after preliminary tasks, what will the HACCP team need to work on the initial plan
a. certification
, b. education and training
c. support from top management
d. follow the HACCP principles - ✔✔d. follow the HACCP principles
all of the following are the most common critical control points (CCP's) except
a. time and temperature
b. customer service
c. personal hygiene
d. cross-contamination - ✔✔b. customer service
all of the following are time/ temperature control for safety foods (TCS) Except:
a. cooked vegetavle and pasta
b. beef jerky
c. raw seed sprouts and soy products
d. eggs and most dishes made with them - ✔✔b. beef jerky
all of the following bacteria can cause food borne illness except:
a. Botulism
b. salmonella
c. acidophilus milk
d. E.coli - ✔✔c. acidophilus milk
an effective way to choose reputable suppliers is to
a. talk to other food service establishment owners to find their opinion
b. compare their prices
c. visit their warehouse
d. read online reviews - ✔✔c. visit their warehouse
______ is the protection of food products form contamination or international adulteration with the
goal of causing public health harm or economic disruption
a. allergen control
b. food defense
c. HACCP
d. FDA - ✔✔b. food defense
"Chilling" is most commonly practiced by
a. professional refrigerators
b. commercial food distributors
c. restaurants
d. bars - ✔✔b. commercial food distributors
10 Of the five preliminary tasks management should complete before implementing a HACCP plan, the
first task is:
a. identifying the product use and consumers
b. developing a process flow diagram
c. assembling a HACCP team
d. describing the product and processes - ✔✔c. assembling a HACCP team
a food handlers duties regarding food safety include all of the following practices except:
a. help introduce conditions that leas to the growth microorganisms
b. prevention of food contamination
c. dispose of food that poses potential threat to human health
d. handle transport and store safely - ✔✔a. help introduce conditions that leas to the growth
microorganisms
a lot of ground beef is defines as the ground beef made from the same source materials documented
from
,a. the time the equipment was last cleaned to the next time the equipment is cleaned
b. the first of the month through the last day of the month
c. the first of the month following the first of the following month
d. sunday morning through the following Saturday night - ✔✔a. the time the equipment was last
cleaned to the next time the equipment is cleaned
a properly trained employee should be able to demonstrate all of the following competencies except
a. proper cooling methods and temperatures
b. identify by price and quality the most desirable products
c. how to clean and sanitize food contact surfaces
d. confirm the end cooking temperature and time are according to food code - ✔✔b. identify by price
and quality the most desirable products
A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the
shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These
are signs of:
a. thawing and refreezing
b. being kept in frozen storage too long
c. being sage high quality
d. blast chilling - ✔✔a. thawing and refreezing
According to the Food Code, proper food labels should NOT contain
a. the type of food contained in the package
b. the use by date to ensure that the item is not freezer burned
c. the date frozen item was removed from the freezer to thaw
d. the name and address of the facility that distributes the item - ✔✔d. the name and address of the
facility that distributes the item
after preliminary tasks, what will the HACCP team need to work on the initial plan
a. certification
, b. education and training
c. support from top management
d. follow the HACCP principles - ✔✔d. follow the HACCP principles
all of the following are the most common critical control points (CCP's) except
a. time and temperature
b. customer service
c. personal hygiene
d. cross-contamination - ✔✔b. customer service
all of the following are time/ temperature control for safety foods (TCS) Except:
a. cooked vegetavle and pasta
b. beef jerky
c. raw seed sprouts and soy products
d. eggs and most dishes made with them - ✔✔b. beef jerky
all of the following bacteria can cause food borne illness except:
a. Botulism
b. salmonella
c. acidophilus milk
d. E.coli - ✔✔c. acidophilus milk
an effective way to choose reputable suppliers is to
a. talk to other food service establishment owners to find their opinion
b. compare their prices
c. visit their warehouse
d. read online reviews - ✔✔c. visit their warehouse
