Learn2Serve Food Manager Certification – Questions
With Well Detailed Solutions
According to the Food Code, proper food labels should NOT contain Right
Ans - The date that frozen preparation-needed foods are to be consumed
Effective ventilation systems Right Ans - Maintain proper humidity
To reduce dramatically all potential contamination, the most highly critical
training for all employees is Right Ans - personal hygeine
Prerequisite programs are the ______ of a successful HACCP system Right
Ans - foundation
When deigning a diagram of the work flow process, it is important that the
diagram be Right Ans - employee training
Effectiveness of a HACCP system depends on Right Ans - regular
verification activities
Thawing food can be part of the cooking process if Right Ans - cooked to
the requirements of the FDA food code
Which one of the following food contaminations is usually associated with
undercooked chicken? Right Ans - Salmonella
Which of the following food contaminations is best prevented by cooking to
safe temperatures? Right Ans - E. Coli
Which method has the most continuous effect in promoting prevention of food
contamination? Right Ans - Educating employees about clean, responsible,
and legal food handling.
Food preservation does not prevent Right Ans - the growth of
microorganisms
, Reheated food items must be heated for a minimum of 15 seconds to at least
Right Ans - 165 degrees F
Foodborne Pathogens easily transmitted through food Right Ans -
Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause Right Ans - Can be found on any food item exposed to
animal waste
Salmonella - Infection Right Ans - immediate, develops within 12-72 hours
and lasts 4-7 days
Salmonella - Symptoms Right Ans - food poisoining
Salmonella - Prevention Right Ans - avoid cross contamination, maintain
personal hygiene, clean workspaces, cook foods properly
Shigella - Cause Right Ans - Pests or human-to-human by infected feces.
Shigella is a bacteria found in the digestive tract of humans
Shigella - Infection Right Ans - develops within 2-3 days of exposure
Shigella - Symptoms Right Ans - loose, watery stool. Dysentery in severe
cases
Shigella - Prevention Right Ans - may spread to others through
contaminated stool up to 4 weeks after symptoms have passed
Norovirus - Cause Right Ans - food items or water sources contaminated
with infected feces or fluids
Norovirus - Infection Right Ans - sudden onset, 1-2 days, extremely
contagious
Norovirus - Symptoms Right Ans - gastroenteritis or "stomach flu"
Norovirus - Prevention Right Ans - can be infectious three days - two
weeks after recovery
With Well Detailed Solutions
According to the Food Code, proper food labels should NOT contain Right
Ans - The date that frozen preparation-needed foods are to be consumed
Effective ventilation systems Right Ans - Maintain proper humidity
To reduce dramatically all potential contamination, the most highly critical
training for all employees is Right Ans - personal hygeine
Prerequisite programs are the ______ of a successful HACCP system Right
Ans - foundation
When deigning a diagram of the work flow process, it is important that the
diagram be Right Ans - employee training
Effectiveness of a HACCP system depends on Right Ans - regular
verification activities
Thawing food can be part of the cooking process if Right Ans - cooked to
the requirements of the FDA food code
Which one of the following food contaminations is usually associated with
undercooked chicken? Right Ans - Salmonella
Which of the following food contaminations is best prevented by cooking to
safe temperatures? Right Ans - E. Coli
Which method has the most continuous effect in promoting prevention of food
contamination? Right Ans - Educating employees about clean, responsible,
and legal food handling.
Food preservation does not prevent Right Ans - the growth of
microorganisms
, Reheated food items must be heated for a minimum of 15 seconds to at least
Right Ans - 165 degrees F
Foodborne Pathogens easily transmitted through food Right Ans -
Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium Botulinum
Salmonella - Cause Right Ans - Can be found on any food item exposed to
animal waste
Salmonella - Infection Right Ans - immediate, develops within 12-72 hours
and lasts 4-7 days
Salmonella - Symptoms Right Ans - food poisoining
Salmonella - Prevention Right Ans - avoid cross contamination, maintain
personal hygiene, clean workspaces, cook foods properly
Shigella - Cause Right Ans - Pests or human-to-human by infected feces.
Shigella is a bacteria found in the digestive tract of humans
Shigella - Infection Right Ans - develops within 2-3 days of exposure
Shigella - Symptoms Right Ans - loose, watery stool. Dysentery in severe
cases
Shigella - Prevention Right Ans - may spread to others through
contaminated stool up to 4 weeks after symptoms have passed
Norovirus - Cause Right Ans - food items or water sources contaminated
with infected feces or fluids
Norovirus - Infection Right Ans - sudden onset, 1-2 days, extremely
contagious
Norovirus - Symptoms Right Ans - gastroenteritis or "stomach flu"
Norovirus - Prevention Right Ans - can be infectious three days - two
weeks after recovery
