Learn2Serve Food Safety Protection Manager
Certification – Questions With Solutions
Which of the following things is crucial for the effectiveness of a HACCP
system? Right Ans - regular verification activities
What is one of the following method consumer advisories must use to give
information: Right Ans - brochures
You handle a lot of seafood and mushrooms on the job. The toxins you may
encounter pose a high risk of which kind of contamination? Right Ans -
Chemical contamination
How fast can bacteria multiply in the right conditions? Right Ans - 10-20
min
Where should you put pest baits and bait stations to prevent chemical
contamination from rodenticides? Right Ans - outdoors
The HACCP management system helps prevent problems before they occur.
What kind of system is this? Right Ans - proactive
Which step is essential in the success of any HACCP? Right Ans - educate
and train employees
Prerequisite programs provide the _______ and _______ conditions required to
produce safe food. Right Ans - Environmental, operating
The major elements of the FSMA can be divided into _______ key areas. Right
Ans - 5
You should call the local regulatory authority when you run into which of the
following problems? Right Ans - Water service interrupted for more than
two hours
You can help prevent the spread of Staphyloccocus aureus by not touching
which of the following things? Right Ans - Mouth and nose
,You open a package of frozen fish that has too much ice, and you notice that
the fillets are brown around the edges. This is evidence of which of the
following things? Right Ans - Thawing and refreezing
Under 9 CFR Part 320, the Food Safety and Inspection Service (FSIS) requires
all retail stores that grind raw beef products for sale: Right Ans - maintain
specific records
You buy fresh fish and plan to cook it the next day. Where can you store it?
Right Ans - In the fridge
Which of the following situations is an example of cross-contamination?
Right Ans - the same gloves are used to handle uncooked meat and then
touching salad greens
How do you know when equipment has been fully cleaned and sanitized?
Right Ans - When they've been allowed to air dry completely
A busy restaurant kitchen is short staffed, so Tom is tasked with the duties of
two people. He has just trimmed steaks in record time and then hurries over
to dice six potatoes with the same knife. What should he do first? Right Ans
- clean and sanitize the knife
How can you tell if shellfish is alive? Right Ans - it closes up when the shell
is tapped
The FDA's primary role is to: Right Ans - Establish strong, risk-based food
safety standards
A trap has caught a mouse in your kitchen. What should you do? Right Ans
- Check for biological contamination from blood and dispose of any possibly
contaminated foods
You are considering a number of food suppliers. How can you ensure that
you've picked a reputable company? Right Ans - Visit company's
warehouse
, What is the best way that you can prevent a pest infestation? Right Ans -
regular cleaning and monitoring
What type of hazard is posed by the growth of microorganisms? Right Ans -
Biological
What is the first HACCP step? Right Ans - Conduct a hazard analysis
Sam grabs a can of tomatoes from the pantry and notices that the end of the
can has started to swell. Which food contamination is the likely culprit?
Right Ans - Botulism
The HACCP team should consist of individuals who have: Right Ans -
Specific knowledge & expertise appropriate to the product & process
What is a requirement for all wooden utensils? Right Ans - Made of maple
or close-grained hardwoods
You have been told to put food in short-term refrigeration storage. What is the
best temperature? Right Ans - 34-40F
Where would you put grains in order to limit cross-contamination? Right
Ans - next to canned pears
The chef hands Amy a plate of sautéed chicken that looks undercooked. Which
food contamination is a likely danger here? Right Ans - salmonella
It is imperative that you remember which of the following things when you're
developing and implementing a successful HACCP Plan? Right Ans -
Training
What is the most important part of a HACCP implementation? Right Ans -
employee training
What would you do if you were implementing HACCP principles? Right Ans
- Determine the CCPs
Which of the following things is a common Critical Control Point? Right Ans
- Time and temperature
Certification – Questions With Solutions
Which of the following things is crucial for the effectiveness of a HACCP
system? Right Ans - regular verification activities
What is one of the following method consumer advisories must use to give
information: Right Ans - brochures
You handle a lot of seafood and mushrooms on the job. The toxins you may
encounter pose a high risk of which kind of contamination? Right Ans -
Chemical contamination
How fast can bacteria multiply in the right conditions? Right Ans - 10-20
min
Where should you put pest baits and bait stations to prevent chemical
contamination from rodenticides? Right Ans - outdoors
The HACCP management system helps prevent problems before they occur.
What kind of system is this? Right Ans - proactive
Which step is essential in the success of any HACCP? Right Ans - educate
and train employees
Prerequisite programs provide the _______ and _______ conditions required to
produce safe food. Right Ans - Environmental, operating
The major elements of the FSMA can be divided into _______ key areas. Right
Ans - 5
You should call the local regulatory authority when you run into which of the
following problems? Right Ans - Water service interrupted for more than
two hours
You can help prevent the spread of Staphyloccocus aureus by not touching
which of the following things? Right Ans - Mouth and nose
,You open a package of frozen fish that has too much ice, and you notice that
the fillets are brown around the edges. This is evidence of which of the
following things? Right Ans - Thawing and refreezing
Under 9 CFR Part 320, the Food Safety and Inspection Service (FSIS) requires
all retail stores that grind raw beef products for sale: Right Ans - maintain
specific records
You buy fresh fish and plan to cook it the next day. Where can you store it?
Right Ans - In the fridge
Which of the following situations is an example of cross-contamination?
Right Ans - the same gloves are used to handle uncooked meat and then
touching salad greens
How do you know when equipment has been fully cleaned and sanitized?
Right Ans - When they've been allowed to air dry completely
A busy restaurant kitchen is short staffed, so Tom is tasked with the duties of
two people. He has just trimmed steaks in record time and then hurries over
to dice six potatoes with the same knife. What should he do first? Right Ans
- clean and sanitize the knife
How can you tell if shellfish is alive? Right Ans - it closes up when the shell
is tapped
The FDA's primary role is to: Right Ans - Establish strong, risk-based food
safety standards
A trap has caught a mouse in your kitchen. What should you do? Right Ans
- Check for biological contamination from blood and dispose of any possibly
contaminated foods
You are considering a number of food suppliers. How can you ensure that
you've picked a reputable company? Right Ans - Visit company's
warehouse
, What is the best way that you can prevent a pest infestation? Right Ans -
regular cleaning and monitoring
What type of hazard is posed by the growth of microorganisms? Right Ans -
Biological
What is the first HACCP step? Right Ans - Conduct a hazard analysis
Sam grabs a can of tomatoes from the pantry and notices that the end of the
can has started to swell. Which food contamination is the likely culprit?
Right Ans - Botulism
The HACCP team should consist of individuals who have: Right Ans -
Specific knowledge & expertise appropriate to the product & process
What is a requirement for all wooden utensils? Right Ans - Made of maple
or close-grained hardwoods
You have been told to put food in short-term refrigeration storage. What is the
best temperature? Right Ans - 34-40F
Where would you put grains in order to limit cross-contamination? Right
Ans - next to canned pears
The chef hands Amy a plate of sautéed chicken that looks undercooked. Which
food contamination is a likely danger here? Right Ans - salmonella
It is imperative that you remember which of the following things when you're
developing and implementing a successful HACCP Plan? Right Ans -
Training
What is the most important part of a HACCP implementation? Right Ans -
employee training
What would you do if you were implementing HACCP principles? Right Ans
- Determine the CCPs
Which of the following things is a common Critical Control Point? Right Ans
- Time and temperature
