LEARN2SERVE FOOD MANAGER CERTIFICATION EXAM

LEARN2SERVE FOOD MANAGER CERTIFICATION EXAM If cooked fish is displayed next to raw fish - ANSWER>>Cross-contamination can occur Fresh fish brought to cook the next day can be safely kept - ANSWER>>In the refrigerator You receive an order from a seafood processor whose products have official marks. What does this mean? - ANSWER>>The seafood has been federally inspected. You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER>>34-40F Which step is essential in the success of any HACCP? - ANSWER>>educate and train employees Prerequisite programs provide the _______ and _______ conditions required to produce safe food. - ANSWER>>Environmental, operating The major elements of the FSMA can be divided into _______ key areas. - ANSWER>>5 You should call the local regulatory authority when you run into which of the following problems? - ANSWER>>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? - ANSWER>>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? - ANSWER>>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: - ANSWER>>maintain specific records You buy fresh fish and plan to cook it the next day. Where can you store it? - ANSWER>>In the fridge Which of the following situations is an example of cross-contamination? - ANSWER>>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? - ANSWER>>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? - ANSWER>>clean and sanitize the knife Which of the following things is crucial for the effectiveness of a HACCP system? - ANSWER>>regular verification activities What is one of the following method consumer advisories must use to give information: - ANSWER>>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? - ANSWER>>Chemical contamination How fast can bacteria multiply in the right conditions? - ANSWER>>10-20 min Where should you put pest baits and bait stations to prevent chemical contamination from rodenticides? - ANSWER>>outdoors The HACCP management system helps prevent problems before they occur. What kind of system is this? - ANSWER>>proactive How can you tell if shellfish is alive? - ANSWER>>it closes up when the shell is tapped The FDA's primary role is to: - ANSWER>>Establish strong, risk-based food safety standards A trap has caught a mouse in your kitchen. What should you do? - ANSWER>>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? - ANSWER>>Visit company's warehouse What is the best way that you can prevent a pest infestation? - ANSWER>>regular cleaning and monitoring What type of hazard is posed by the growth of microorganisms? - ANSWER>>Biological What is the first HACCP step? - ANSWER>>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? - ANSWER>>Botulism The HACCP team should consist of individuals who have: - ANSWER>>Specific knowledge & expertise appropriate to the product & process What is a requirement for all wooden utensils? - ANSWER>>Made of maple or close-grained hardwoods You have been told to put food in short-term refrigeration storage. What is the best temperature? - ANSWER>>34-40F Where would you put grains in order to limit cross-contamination? - ANSWER>>next to canned pears The chef hands Amy a plate of sautéed chicken that looks undercooked. Which food contamination is a likely danger here? - ANSWER>>salmonella It is imperative that you remember which of the following things when you're developing and implementing a successful HACCP Plan? - ANSWER>>Training What is the most important part of a HACCP implementation? - ANSWER>>employee training What would you do if you were implementing HACCP principles? - ANSWER>>Determine the CCPs Which of the following things is a common Critical Control Point? - ANSWER>>Time and temperature The lower end of the Danger Zone temperature range is 41 degrees. What is the upper temp (in degrees Fahrenheit)? - ANSWER>>140 What is the next step after CCP limits have been determined? - ANSWER>>Monitoring procedures You can use non-potable water for which of the following tasks? - ANSWER>>Mopping floors What is HACCP? - ANSWER>>a food management system What is a Critical Control Point? - ANSWER>>Point where food is most vulnerable to hazards What should the HACCP team create before implementing the HACCP plan? - ANSWER>>CCP Plan Many cases of foodborne illnesses are sometimes hard to diagnose. What is a common symptom of foodborne illness? - ANSWER>>stomach cramps You are on the HACCP team. Which of the following tasks is the initial responsibility? - ANSWER>>Develop initial plan and it's implementation What is the last step in the pest eradication process? - ANSWER>>Schedule regular, routine visits form the pest control operators Eliminating which survival need can drastically reduce pests in your establishment? - ANSWER>>Food How far from the floor should a bottom shelf be to ensure proper protection for foods during storage? - ANSWER>>6 inches The new regulations concerning raw ground beef records require that these records must be kept for _______ after the initial grinding. - ANSWER>>one year How many preliminary tasks are required in the development of the HACCP Plan? - ANSWER>>5 What is the BEST way to prevent E. coli? - ANSWER>>cooking to safe temps What is the mission of the FSIS Food Defense Program? - ANSWER>>To protect us food supply from dynamic and evolving threats What is the best way to help reduce pathogenic contaminants in food? - ANSWER>>Heat What is the most effective way to control Hepatitis A? - ANSWER>>Personal hygiene What is the primary concern for HACCP team members conducting a hazard analysis? - ANSWER>>Safety As part of the HACCP team, you conduct a hazard evaluation to decide which potential hazards must be addressed in the HACCP plan. Which of the following factors is among the criteria that you'd use to make this decision? - ANSWER>>Likelihood of hazard occuring You should keep hot food at which temperature? - ANSWER>>135 What temp must you heat food to when you are reheating? - ANSWER>>165 What is a sign of cooked shellfish? - ANSWER>>Shell opens Retailers that sell ground beef need to keep records for _______ after initial grinding. - ANSWER>>1 year How does pasteurization preserve foods? - ANSWER>>Heating and then cooling immediately What is the correct temperature and time for when steam is used to sanitize? - ANSWER>>200 F for 5 sec Which of the following things is an example of cross-contamination? - ANSWER>>spread of bacteria from meat to veg What is the last step in the sanitizing process? - ANSWER>>Air dry What is the purpose of an effective ventilation system? - ANSWER>>- maintain proper humidity - minimizes excessive heat - minimize odors You pull a large bag of rice from dry storage, and when you open it, you see little specks in the rice. What's the likely cause? - ANSWER>>Pest got in and left secretions What's the difference between USDA stickers and USDA GRADE stamps? - ANSWER>>Stickers meet food safety standards stamps mean quality is graded and paid for by manufacturer What is the best eradication method for a major pest infestation? - ANSWER>>Chemical What of the following is not part of the top food allergens? - ANSWER>>Rice What is the first step in the preliminary tasks management process completed before implementing a HACCP plan? - ANSWER>>Assembling an HACCP team What will be missing from a HACCP plan developed totally by outside experts - ANSWER>>Employee support For how long should you wash your hands? - ANSWER>>At least 20 seconds What is the last step in the warewashing process - ANSWER>>Air dry A well-designed building should have all of the following EXCEPT: - self-closing doors - labeled exits - designated food prep area - locker rooms with showers - ANSWER>>locker rooms with showers Which area is not required to have a conveniently located handwashing facility - ANSWER>>Food storage Which of the following types of floors are best suited for food prep areas? - floors with beveled areas where the floor and wall meet - all of these are suitable for food prep areas - floors with ample drainage - floors made of hard, non-porous material - ANSWER>>All of these are suitable for food prep areas How can a HACCP plan best be implemented - ANSWER>>By the commitment of the management to the plan and by training employees Who is the food protection manager certification program for? - ANSWER>>person in charge The foundational concepts that are essential for the ___ and ___ of a successful HACCP Plan - ANSWER>>Development, implementation Which of the following steps is one of the seven HACCP principles - ANSWER>>Determine the CCPs The HACCP Principles have successfully helped food industries to: - ANSWER>>set up food safety systems All of the following are the most common Critical Control Points (CCPs) except: - time and temperature - personal hygiene - cross-contamination - customer service - ANSWER>>Customer service Creation of which one of the following quality programs is a management responsibility? - 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 - ANSWER>>Help introduce conditions that lead to growth microorganisms Which agency publishes the food code? - ANSWER>>FDA Why must the manager sign the inspection document after the inspector has completed the investigation? - ANSWER>>To confirm that the inspection has taken place What is the most direct cause of customer loyalty? - ANSWER>>High food safety standards Which one of the following steps is NOT one of the seven HACCP steps? - 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 - ANSWER>>Price controls Which one of the following duties is management's responsibility to ensure food safety? - ANSWER>>Creating and following a policy that prohibits employees who are sick from working What is the best way to prevent poor food safety? - ANSWER>>Employee training Which one of the following situations would MOST LIKELY promote bacterial contamination? - 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: - ANSWER>>Parasite What is the easiest way to recognize foods contaminated with spoilage bacteria? - 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) - ANSWER>>Acidophilus milk The viral infection Hepatitis A can be most effectively controlled if: - 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? - ANSWER>>Salmonella Which one of the following food contaminations is best prevented by cooking to safe temperatures? - ANSWER>>E. Coli One of the most important reasons for using only reliable water sources is to reduce: - ANSWER>>The number of parasites, such as cyclospora cayetanensis, that can infest foods Which bacteria cause the greatest harm in the food industry? - 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: - 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? - ANSWER>>Remind the food handler that she must clean and sanitize her knife. Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food? - ANSWER>>Heat: most reliable method is to ensure that the meat or vegetable is cooked to the correct temperature and held outside of the danger zone for less than four hours Which one of the following contaminants is a physical contaminant? - ANSWER>>Human or animal hair Which of the following is true when transporting a TCS food packaged with the sous vide method? - ANSWER>>It must have an electronic time and temperature measuring device The most common way that pathogens make their way into our food is: - ANSWER>>Hands, and so should be washed often. An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks? - ANSWER>>Pests have gotten into the bag and left their waste in the oatmeal Contamination of food items by other living organisms is known as: - ANSWER>>Biological contamination It is important that food servers are trained to know food ingredients because: - ANSWER>>They will need to help customers who have food allergies The preservation technique that attempts to remove moisture is - ANSWER>>Dehydration Which preservation technique involves heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat? - ANSWER>>Pasteurization "Chilling" is most commonly practiced by: - ANSWER>>Commercial food distributors Which of the following foods should not be served in an establishment that caters to the medically fragile and elderly? - ANSWER>>Steak tartare Food preservation does all of the following EXCEPT: - ANSWER>>promotes the growth of microorganisms In order to help prevent allergic reactions, you should: - ANSWER>>maintain ingredient lists for all recipes Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, his manager asks him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions? - ANSWER>>Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and change gloves before continuing to fill orders. The most important reason for having food handlers wear hair restraints is to: - ANSWER>>prevent food handlers from contaminating food when unrestrained hair falls into the food that they are preparing. Corrective action needs to be taken IMMEDIATELY if you see a food handler: - ANSWER>>using hand sanitizer instead of washing their hands Near the end of an interview with a person you have decided to hire, she discloses to you that she is infected with HIV. What actions should you take? - ANSWER>>Consider her to be a disabled person and continue with your decision. You have a staff that is thoroughly trained in proper hand washing; however, in which one of the following situations would you need to speak to an employee - ANSWER>>You are in the dining area and you. see a salad bar attendant sneeze into her hand and return to work. Why should you stock only brightly colored bandages for first aid supplies? - ANSWER>>So that the bandage can be more easily be found if it falls into food. You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should: - ANSWER>>Have her put on a watertight bandage over the cut and wear gloves. A properly trained employee should be able to demonstrate all of the following competencies EXCEPT: - confirm the end cooking temperature and time are according to Food Code - Proper cooling methods and temperatures - how to clean and sanitize food contact surfaces. - Identify by price and quality the most desirable suppliers. - ANSWER>>Identify by price and quality the most desirable suppliers. Rotating stock so that the oldest items move first is often referred to as: - ANSWER>>FIFO: first in, first out Upon receiving your wholesale order, which of these food items should be given priority in storage? - ANSWER>>frozen items According to the Food Code, proper food labels do not have to contain - ANSWER>>The name and address of the facility that distributes the item Which of the following would indicate a pest has infected the food you are receiving? - ANSWER>>an ammonia-like smell Which of the following is an indicator of temperature abuse? - ANSWER>>Large ice crystals on frozen food Employees trained to receive foods properly will complete all of the following steps EXCEPT: - inspect deliveries promptly - check order completion - store deliveries quickly - label and date rejected items - ANSWER>>label and date rejected items The best place to store grains to reduce the risk of cross-contamination is: - ANSWER>>next to the canned peached An effective way to choose reputable suppliers is to - ANSWER>>Visit their warehouse Sanitization can be done by all of the following except: - using bleach mixed with hot water to mop the dish room - using food grade sanitizer to clean work surfaces - air drying pots and pans after cleaning - heat flatware to the recommended temperature for the prescribed amount of time - ANSWER>>air drying pots and pans after cleaning Which of the following should be considered effectively sanitizing utensils and surfaces in your food service establishment? - the temperature of the sanitizing solution - the type of surface that will be cleaned - the amount of sanitizer needed to eliminate microorganisms - ANSWER>>all of these should be considered Which one of the following conditions in an outside waste disposal area needs to be corrected IMMEDIATELY? - ANSWER>>containers without covers It is very important to sanitize all of the following items EXCEPT: - light switches in the bathrooms - handles on the equipment in the food prep area - employee hair and fingernails - utensils that are intended to be reused - ANSWER>>employee hair and fingernails Food surfaces and reusable utensils are not fully cleaned and sanitized until - ANSWER>>they have been allowed to air dry completely To prevent cross-contamination, you should take immediate corrective action if you notice a receiving employee DID NOT - ANSWER>>remove a case raw hamburger from on top of a case of lettuce Since pests are living organisms requiring four basic needs for survival, which one of these needs, if their access to it is eliminated, will drastically reduce pests in your establishment? - ANSWER>>Food Should you become aware of a pest problem in your establishment, all of your measures to eradicate the pests should conclude with - ANSWER>>schedule regular, routine visits from the pest control operators (PCOs) A food preparer brings you a bag of rice with a few black things among the grains. You suspect mouse droppings, but you are not sure. What should you do? - ANSWER>>dispose of the bag and check all other bags in storage Pest infestations must be controlled for all of the following reasons EXCEPT: - they are disgusting to customers, you will lose business and revenue - they tend to be overlooked by loyal employees who know the food is good - they are one of the first things inspectors look for, and they can shut you down - they cause physical, chemical, and biological contaminations of foods - ANSWER>>they tend to be overlooked by loyal employees who know the food is good Employees must be trained to notice signs of pests, which include all of the following EXCEPT: - dead carcasses on shelving, on the floor, and on stored food packaging - bits of paper and cardboard that might be used for nesting - traps that have not been tripped, bait that has not been eaten, but it might - sacks of grains with corners or seams open and spillage - ANSWER>>traps that have not been tripped, bait that has not been eaten, but it might Maintaining an integrated pest management program (IPM) best serves - ANSWER>>business interests To prevent chemical contamination from rodenticides, always - ANSWER>>place pest baits and bait stations outdoors When it comes to your ventilation system, what sort of maintenance is required? - ANSWER>>cleansing intake and exhaustion ducts Which method is the best for prevention of pest infestations? - ANSWER>>Regular cleaning, regular maintenance and monitoring All restrooms in a food service establishment must have: - ANSWER>>hot and cold running water in the handwashing sink When storing a variety of foods on the same rack in the walk in cooler or fridge, which item should be placed on the lowest shelf? - ANSWER>>beef A well-designed building should have all of the following EXCEPT: - self-closing doors - labeled exits - designated food prep area - locker rooms with showers - ANSWER>>locker rooms with showers The Prerequisite programs have traditionally been based on: - ANSWER>>Manufacturing practices HACCP plans should be developed after considering - company guidelines - existing HACCP guidelines - unique conditions within each facility - ANSWER>>unique conditions within each facility Employees must receive education and training in: - ANSWER>>purpose and function of the HACCP system The HACCP Principles have successfully helped food industries to: - ANSWER>>set up food safety systems Which of the following types of floor are least suited for food prep areas. - ANSWER>>Floors that are leveled and flat. Which one of the following materials must not be used in the construction of food preparation and storage areas? - ANSWER>>Indoor/Outdoor carpeting. The purpose of a hazard analysis is to - ANSWER>>Examine processes for quality Critical controls points are hazards that can be - ANSWER>>controlled or eliminated Critical limits set - ANSWER>>minimum standards for processes Once CCP limits have been determined, the next step is to establish - ANSWER>>Monitoring procedure What is the first line of defense against all contaminations? - ANSWER>>Prevention To reduce dramatically all potential contamination, the most highly critical training for all employees is - ANSWER>>Personal Hygiene The FDA's food safety system is known as - ANSWER>>Hazard Analysis Critical Control Point The HACCP management system is a ___ system that helps prevent problems before they occur - ANSWER>>Proactive Prerequisite programs, the foundation of a successful HACCP system, include all of the following except - ANSWER>>Personnel Control A properly implemented linear product flow and traffic control process is most effective in minimizing - ANSWER>>Cross-Contamination When designing a diagram of the work flow process, it is important that the diagram be - ANSWER>>Clear, providing a simple outline of each major step in the process. Before the HACCP team is ready to implement the seven principles of an HACCP plan, they should verify the accuracy and completeness of the flow diagram by - ANSWER>>Performing an on-site review. What are the initial responsibilities of the HACCP team? - ANSWER>>Develop an initial plan and coordinate its implementation. Before implementing the HACCP plan, the team should develop an initial implementation - ANSWER>>Flow Chart After identifying potential hazards, the HACCP team conducts a hazard evaluation to decide which potential hazards must be addressed in the HACCP plan based on all of the following criteria except - ANSWER>>Dietary effects of the potential hazard The term "control measure" refers to the fact that - ANSWER>>Most food-related hazards should be controlled. When is a CCP decision tree used? - ANSWER>>After a hazard analysis All of the following records are part of a HACCP except - ANSWER>>Employee training records. Bacteria, viruses, parasites, natural toxins, and chemical contaminants are identified as - ANSWER>>Hazards Which of the following vendors must follow additional rules? - ANSWER>>Molluscan Shellfish Seafood plans that receive NOAA certification have good - ANSWER>>Quality Histamine, which causes scombroid poisoning, is a(n) - ANSWER>>Chemical A safe seafood seller should be - ANSWER>>Wearing disposable gloves, hair covering, and clean clothes. A load of fish arrives, and after a quick inspection, you know it is not fresh because - ANSWER>>It's flesh doesn't spring back when pressed.