Manager'sgFoodgHandler'sgLicense-
Management gPrinciplesgFood
Texas, Learn2Serve LessongAssessments,gFoodgManagergExam,gFoo
Safety
d
Manager gPracticegExam,gservsafeg7thgeditiong2017,g7thgEditiongSERVSAFE
gExam,gLearn2ServegFoodgHandlergTraininggCourseg(QuestionsgandgAnswers
withgCompletegSolution)gQuizgBan
k
Agfoodghandler'sgdutiesgregardinggfoodgsafetygincludegallgofgthegfollowinggpracticesgEXC
EPT:g✔✔g Periodicallygtestgfoodgforgillnessgcausinggmicroorganisms
Whatgisgthegmostgdirectgcausegofgcustomergloyalty?g✔✔g HighgfoodgsafetygstandardsgW
hatgisgthegbestgwaygtogpreventgpoorgfoodgsafety?g✔✔g Employeegtraining
Whichgonegofgthegfollowinggdutiesgisgmanagement'sgresponsibilitygtogensuregfoodgsafety?
✔✔g Preventingginfectedgemployeesgfromgcontaminatinggfood.
AllgofgthegfollowinggaregthegmostgcommongCriticalgControlgPointsg(CCPs)gEXCEPT:g✔✔
Customergservice
Whichgagencygpublishesgthegfoodgcode?g✔✔g fda
WhichgonegofgthegfollowinggstepsgisgNOTgonegofgthegsevengHACCPgsteps?g✔✔g createg
agcostganalysis
Creationgofgwhichgonegofgthegfollowinggqualitygprogramsgisgagmanagementgresponsibility?
✔✔g assurance
LocalghealthgcodesgestablishgrequirementsgforgallgofgthegfollowinggsubjectsgEXCEPTg✔✔
pricegcontrols
Whygmustgthegmanagergsigngtheginspectiongdocumentgaftergtheginspectorghasgcomplete
dgtheginvestigation?g✔✔g Togconfirmgthatgtheginspectionghasgtakengplace.
Angorganismgthatglivesgingorgonganothergorganism,goftengwithgharmfulgsidegeffects—
butgwithoutgbenefitsgis:g✔✔g parasite
ThegviralginfectiongHepatitisgAgcangbegmostgeffectivelygcontrolledgif:g✔✔g Allgfoodgperso
nnelgpracticegpersonalghygiene,gsuchgasgthoroughghandwashing.
Whatgisgthegeasiestgwaygtogrecognizegfoodsgcontaminatedgwithgspoilagegbacteria?g✔✔
Changesgingcolorgandgsmell
,WhichgonegofgthegfollowinggsituationsgwouldgMOSTgLIKELYgpromotegbacterialgcontami
nation?g✔✔g Touchinggrawgchickengandgthengcookedgchickengwithoutgchangingggloves.
Onegofgthegmostgimportantgreasonsgforgusinggonlygreliablegwatergsourcesgisgtogreduceg✔✔
Thegnumbergofgparasites,gsuchgasgCyclosporagCayetanensis,gthatgcanginfestgfoods.gWh
ichgbacteriagcausegtheggreatestgharmgingthegfoodgindustryg✔✔g pathogenic
AllgofgthegfollowinggbacteriagcangcausegfoodbornegillnessgEXCEPT:g✔✔g Acidophilusgmilk
Whichgonegofgthegfollowinggfoodgcontaminationsgwouldgbegsuspectedgifgthegendgofgagca
ngofgtomatoesghadgbegungtogswellg✔✔g botulism
Whichgonegofgthegfollowinggfoodgcontaminationsgisgusuallygassociatedgwithgundercooke
dgchickeng✔✔g salmonella
Whichgonegofgthegfollowinggfoodgcontaminationsgisgbestgpreventedgbygcookinggtogsafegte
mperaturesg✔✔g e.gcoli
Contaminationgofgfoodgitemsgbygotherglivinggorganismsgisgknowngasg✔✔g biological
Becausegtheygareglivinggorganisms,gwhichgonegofgthegfollowinggmethodsgwouldgbegboth
geffectivegandgsafegtoghelpgreducegpathogenicgcontaminantsgingfood?g✔✔g heat
Perhapsgthegmostgcommongvehiclegofgcontaminationgingthegfoodgindustrygisg✔✔g hands,
gsogtheygshouldgbegwashedgoften
Thegcontaminationgresultsgfromgthegspreadgofgbacteriagfromgmeatgtogvegetablesgisgcalled
✔✔g cross
Whichgonegofgthegfollowinggcontaminantsgisgagphysicalgcontaminant?g✔✔g hair
YougnoticegagfoodghandlergtrimgexcessgfatgfromgagT-
bonegsteakgandgthengmovegtowardgagbowlgofgpotatoesgtogbegingpeelinggthemgwithgthegs
amegknife.gWhatgactiongshouldgyougtakeg✔✔g Cautiongthegfoodghandlergthatgshegmustg
cleangandgsanitizeghergknife.
Angemployeegbringsgyougagbaggofgoatmealgingwhichgheghasgfoundgblackgspecks.gWhatg
isgthegMOSTgLIKELYgcausegofgthosegspecks?g✔✔g Pestsghaveggottengintogthegbaggand
gleftgwastegsecretionsgingthegoatmeal.
Checkinggthegdininggareasgofgangeatinggestablishmentgforgevidencegofgflakinggpaint,gbro
kenglightgbulbs,gandgwoodgdamagegwillgreducegthegchancesgofg✔✔g physicalgcontamina
tion
,Toxinsgfromgseafoods,gmushrooms,gandgmoldsgpresentgtheggreatestgpotentialgforg✔✔
chemical
Althoughgallgofgthegfollowinggmethodsgwillgpromotegthegpreventiongofgfoodgcontamination,gw
hichgoneghasgthegmostgcontinuousgeffect?g✔✔g Educatinggemployeesgaboutgclean,gresponsi
ble,gandglegalgfoodghandling.
FoodgpreservationgdoesgallgofgthegfollowinggEXCEPTg✔✔g promotesgtheggrowthgofgmicr
oorganisms
IngdegreesgFahrenheit,gwhatgisgthegtemperaturegrangegofgthegDangergZone?g✔✔g 41gtog
135
Reheatedgfoodgitemsgmustgbegheatedgforgagminimumgofg15gsecondsgtogatgleastg✔✔g 16
5gThegpreservationgtechniquegthatgattemptsgtogremovegmoisturegisg✔✔g dehydrationg"C
hilling"gisgmostgcommonlygpracticedgbyg✔✔g commercialgfoodgdistributers
AllgofgthegfollowinggaregTime/TemperaturegControlgforgSafetygFoodsgExceptg✔✔
Processedggarlicgmixtures
Bacterialgcontaminationgcangspreadgquicklygbecausegifgthegconditionsgaregright,gbacteri
agcangmultiplyging✔✔g 10gtog20gminutes
Itgisgimportantgthatgfoodgserversgaregtrainedgtogknowgfoodgingredientsgbecauseg✔✔g the
ygwillgneedgtoghelpgcustomersgwhoghavegfoodgallergies
Thegbestgtemperaturegforgshort-termgrefrigerationgstoragegisg✔✔g 34gtog40
Whichgpreservationgtechniqueginvolvesgheatinggfoodsgtogmildgtemperaturesgandgthengc
oolinggthemgdowngimmediatelyg✔✔g Pasteurization
Yougseegthatgthegfoodghandlergyougassignedgtogpreparegthegsaladghasgagsmallgcutgonghergh
and.gYougshould:g✔✔g Haveghergputgagwatertightgbandagegovergthegcutgandgwearggloves
GabegfriesgchickengatgCountrygBoygRestaurant.gGabegwearsgglovesgasghegprepsgthegra
wgchickengingflour.gTodaygduringgtheglunchgrush,gyougtellghimgtogfillgchickengordersgforgi
mpatientgcustomers.gGabegimmediatelygbeginsgputtinggcookedgchickengingboxesgandgon
gplates.gWhatgaregtheghazardsgcreatedgbygGabe'sgactions,gandgwhatgactiongshouldgyoug
take?g✔✔g Althoughghegisgwearingggloves,gGabeghasgcreatedgagcross-
contaminationghazardgbygtouchinggrawgchickengandgthengtouchinggcookedgchicken.gYo
ugshouldgstop
, Gabe,gdisposegofganygordersgheghasgjustgfilled,gandgthenghavegGabegwashghisghandsgandgc
hangegglovesgbeforegcontinuinggtogfillgorders.
Youghavegagstaffgthatgisgthoroughlygtrainedgingproperghandgwashing;ghowever,gingwhich
gonegofgthegfollowinggsituationsgwouldgyougneedgtogspeakgtogangemployeeg✔✔g Yougare
gingthegdininggareagandgyougseegagsaladgbargattendantgpetgagserviceganimal
Ifgallgproperghandgwashinggstepsgaregfollowed,ghowglonggshouldgthegentiregprocessgtake
✔✔g atgleastg20gseconds
BecausegofgthegriskgofgspreadinggStaphylococusgaureus,gwhichgareagofgtheirgbodiesgsh
ouldgemployeesgbegtrainedgtogavoidgtouchingg✔✔g mouth,gnose,gandgthroat
Whygshouldgyougstockgonlygbrightlygcoloredgbandagesgforgfirstgaidgsupplyg✔✔g Sogtheygc
angbegeasilygfoundgifgtheygfallgintogfood
Neargthegendgofganginterviewgwithgagpersongyoughavegdecidedgtoghire,gshegdisclosesgt
ogyougthatgshegisginfectedgwithgHIV.gWhatgactionsgshouldgyougtake?g✔✔g Considerghe
rgtogbegagdisabledgpersongandgcontinuegwithgyourgdecision
Correctivegactiongneedsgtogbegtakengimmediatelygifgyougseegagfoodghandlerg✔✔g Usin
gghandgsanitizerginsteadgofgwashinggtheirghands
Thegmostgimportantgreasongforghavinggfoodghandlersgwearghairgrestraintsgisgtog✔✔
preventgfoodghandlersgfromgcontaminatinggtheirghandsgbygtouchinggtheirghair
Ifgangemployeegisgproperlygtrained,ghegshouldgbegablegtogdemonstrategallgofgthegfollowin
ggcompetenciesgexceptg✔✔g identifygbygpricegandgqualitygthegmostgdesirablegsuppliers
Angeffectivegwaygtogchoosegreputablegsuppliersgisgtog✔✔g visitgtheirgwarehouses
Whichgofgthesegfoodgitemsgupongreceivinggshouldgbeggivengprioritygingstorageg✔✔g frozengite
ms
Agshipmentgofgfrozengfishgarrivesgatgyourgfoodgestablishment.gYougseegthatgthegoutsideg
bottomsgofgthegshippinggcartonsghavegtoogmuchgicegandgthegfishgfilletsgheldgwithingthegc
artonsghavegbrowngedges.gThesegaregsignsgofg✔✔g thawinggandgrefreezing
Employeesgtrainedgtogreceivegfoodsgproperlygwillgcompletegallgofgthegfollowinggstepsgex
ceptg✔✔g not-gcheckgordergcompletion
YourglatestgshipmentgofgchickenghasgsomegitemsgwithgUSDAgstickersgandgsomegitem
sgwithgUSDAgGRADEgstamps.gWhatgisgthegdifferencegingthesegitemsg✔✔g Stampsgm
eangthegchicken'sgqualityghasgbeengrated
Management gPrinciplesgFood
Texas, Learn2Serve LessongAssessments,gFoodgManagergExam,gFoo
Safety
d
Manager gPracticegExam,gservsafeg7thgeditiong2017,g7thgEditiongSERVSAFE
gExam,gLearn2ServegFoodgHandlergTraininggCourseg(QuestionsgandgAnswers
withgCompletegSolution)gQuizgBan
k
Agfoodghandler'sgdutiesgregardinggfoodgsafetygincludegallgofgthegfollowinggpracticesgEXC
EPT:g✔✔g Periodicallygtestgfoodgforgillnessgcausinggmicroorganisms
Whatgisgthegmostgdirectgcausegofgcustomergloyalty?g✔✔g HighgfoodgsafetygstandardsgW
hatgisgthegbestgwaygtogpreventgpoorgfoodgsafety?g✔✔g Employeegtraining
Whichgonegofgthegfollowinggdutiesgisgmanagement'sgresponsibilitygtogensuregfoodgsafety?
✔✔g Preventingginfectedgemployeesgfromgcontaminatinggfood.
AllgofgthegfollowinggaregthegmostgcommongCriticalgControlgPointsg(CCPs)gEXCEPT:g✔✔
Customergservice
Whichgagencygpublishesgthegfoodgcode?g✔✔g fda
WhichgonegofgthegfollowinggstepsgisgNOTgonegofgthegsevengHACCPgsteps?g✔✔g createg
agcostganalysis
Creationgofgwhichgonegofgthegfollowinggqualitygprogramsgisgagmanagementgresponsibility?
✔✔g assurance
LocalghealthgcodesgestablishgrequirementsgforgallgofgthegfollowinggsubjectsgEXCEPTg✔✔
pricegcontrols
Whygmustgthegmanagergsigngtheginspectiongdocumentgaftergtheginspectorghasgcomplete
dgtheginvestigation?g✔✔g Togconfirmgthatgtheginspectionghasgtakengplace.
Angorganismgthatglivesgingorgonganothergorganism,goftengwithgharmfulgsidegeffects—
butgwithoutgbenefitsgis:g✔✔g parasite
ThegviralginfectiongHepatitisgAgcangbegmostgeffectivelygcontrolledgif:g✔✔g Allgfoodgperso
nnelgpracticegpersonalghygiene,gsuchgasgthoroughghandwashing.
Whatgisgthegeasiestgwaygtogrecognizegfoodsgcontaminatedgwithgspoilagegbacteria?g✔✔
Changesgingcolorgandgsmell
,WhichgonegofgthegfollowinggsituationsgwouldgMOSTgLIKELYgpromotegbacterialgcontami
nation?g✔✔g Touchinggrawgchickengandgthengcookedgchickengwithoutgchangingggloves.
Onegofgthegmostgimportantgreasonsgforgusinggonlygreliablegwatergsourcesgisgtogreduceg✔✔
Thegnumbergofgparasites,gsuchgasgCyclosporagCayetanensis,gthatgcanginfestgfoods.gWh
ichgbacteriagcausegtheggreatestgharmgingthegfoodgindustryg✔✔g pathogenic
AllgofgthegfollowinggbacteriagcangcausegfoodbornegillnessgEXCEPT:g✔✔g Acidophilusgmilk
Whichgonegofgthegfollowinggfoodgcontaminationsgwouldgbegsuspectedgifgthegendgofgagca
ngofgtomatoesghadgbegungtogswellg✔✔g botulism
Whichgonegofgthegfollowinggfoodgcontaminationsgisgusuallygassociatedgwithgundercooke
dgchickeng✔✔g salmonella
Whichgonegofgthegfollowinggfoodgcontaminationsgisgbestgpreventedgbygcookinggtogsafegte
mperaturesg✔✔g e.gcoli
Contaminationgofgfoodgitemsgbygotherglivinggorganismsgisgknowngasg✔✔g biological
Becausegtheygareglivinggorganisms,gwhichgonegofgthegfollowinggmethodsgwouldgbegboth
geffectivegandgsafegtoghelpgreducegpathogenicgcontaminantsgingfood?g✔✔g heat
Perhapsgthegmostgcommongvehiclegofgcontaminationgingthegfoodgindustrygisg✔✔g hands,
gsogtheygshouldgbegwashedgoften
Thegcontaminationgresultsgfromgthegspreadgofgbacteriagfromgmeatgtogvegetablesgisgcalled
✔✔g cross
Whichgonegofgthegfollowinggcontaminantsgisgagphysicalgcontaminant?g✔✔g hair
YougnoticegagfoodghandlergtrimgexcessgfatgfromgagT-
bonegsteakgandgthengmovegtowardgagbowlgofgpotatoesgtogbegingpeelinggthemgwithgthegs
amegknife.gWhatgactiongshouldgyougtakeg✔✔g Cautiongthegfoodghandlergthatgshegmustg
cleangandgsanitizeghergknife.
Angemployeegbringsgyougagbaggofgoatmealgingwhichgheghasgfoundgblackgspecks.gWhatg
isgthegMOSTgLIKELYgcausegofgthosegspecks?g✔✔g Pestsghaveggottengintogthegbaggand
gleftgwastegsecretionsgingthegoatmeal.
Checkinggthegdininggareasgofgangeatinggestablishmentgforgevidencegofgflakinggpaint,gbro
kenglightgbulbs,gandgwoodgdamagegwillgreducegthegchancesgofg✔✔g physicalgcontamina
tion
,Toxinsgfromgseafoods,gmushrooms,gandgmoldsgpresentgtheggreatestgpotentialgforg✔✔
chemical
Althoughgallgofgthegfollowinggmethodsgwillgpromotegthegpreventiongofgfoodgcontamination,gw
hichgoneghasgthegmostgcontinuousgeffect?g✔✔g Educatinggemployeesgaboutgclean,gresponsi
ble,gandglegalgfoodghandling.
FoodgpreservationgdoesgallgofgthegfollowinggEXCEPTg✔✔g promotesgtheggrowthgofgmicr
oorganisms
IngdegreesgFahrenheit,gwhatgisgthegtemperaturegrangegofgthegDangergZone?g✔✔g 41gtog
135
Reheatedgfoodgitemsgmustgbegheatedgforgagminimumgofg15gsecondsgtogatgleastg✔✔g 16
5gThegpreservationgtechniquegthatgattemptsgtogremovegmoisturegisg✔✔g dehydrationg"C
hilling"gisgmostgcommonlygpracticedgbyg✔✔g commercialgfoodgdistributers
AllgofgthegfollowinggaregTime/TemperaturegControlgforgSafetygFoodsgExceptg✔✔
Processedggarlicgmixtures
Bacterialgcontaminationgcangspreadgquicklygbecausegifgthegconditionsgaregright,gbacteri
agcangmultiplyging✔✔g 10gtog20gminutes
Itgisgimportantgthatgfoodgserversgaregtrainedgtogknowgfoodgingredientsgbecauseg✔✔g the
ygwillgneedgtoghelpgcustomersgwhoghavegfoodgallergies
Thegbestgtemperaturegforgshort-termgrefrigerationgstoragegisg✔✔g 34gtog40
Whichgpreservationgtechniqueginvolvesgheatinggfoodsgtogmildgtemperaturesgandgthengc
oolinggthemgdowngimmediatelyg✔✔g Pasteurization
Yougseegthatgthegfoodghandlergyougassignedgtogpreparegthegsaladghasgagsmallgcutgonghergh
and.gYougshould:g✔✔g Haveghergputgagwatertightgbandagegovergthegcutgandgwearggloves
GabegfriesgchickengatgCountrygBoygRestaurant.gGabegwearsgglovesgasghegprepsgthegra
wgchickengingflour.gTodaygduringgtheglunchgrush,gyougtellghimgtogfillgchickengordersgforgi
mpatientgcustomers.gGabegimmediatelygbeginsgputtinggcookedgchickengingboxesgandgon
gplates.gWhatgaregtheghazardsgcreatedgbygGabe'sgactions,gandgwhatgactiongshouldgyoug
take?g✔✔g Althoughghegisgwearingggloves,gGabeghasgcreatedgagcross-
contaminationghazardgbygtouchinggrawgchickengandgthengtouchinggcookedgchicken.gYo
ugshouldgstop
, Gabe,gdisposegofganygordersgheghasgjustgfilled,gandgthenghavegGabegwashghisghandsgandgc
hangegglovesgbeforegcontinuinggtogfillgorders.
Youghavegagstaffgthatgisgthoroughlygtrainedgingproperghandgwashing;ghowever,gingwhich
gonegofgthegfollowinggsituationsgwouldgyougneedgtogspeakgtogangemployeeg✔✔g Yougare
gingthegdininggareagandgyougseegagsaladgbargattendantgpetgagserviceganimal
Ifgallgproperghandgwashinggstepsgaregfollowed,ghowglonggshouldgthegentiregprocessgtake
✔✔g atgleastg20gseconds
BecausegofgthegriskgofgspreadinggStaphylococusgaureus,gwhichgareagofgtheirgbodiesgsh
ouldgemployeesgbegtrainedgtogavoidgtouchingg✔✔g mouth,gnose,gandgthroat
Whygshouldgyougstockgonlygbrightlygcoloredgbandagesgforgfirstgaidgsupplyg✔✔g Sogtheygc
angbegeasilygfoundgifgtheygfallgintogfood
Neargthegendgofganginterviewgwithgagpersongyoughavegdecidedgtoghire,gshegdisclosesgt
ogyougthatgshegisginfectedgwithgHIV.gWhatgactionsgshouldgyougtake?g✔✔g Considerghe
rgtogbegagdisabledgpersongandgcontinuegwithgyourgdecision
Correctivegactiongneedsgtogbegtakengimmediatelygifgyougseegagfoodghandlerg✔✔g Usin
gghandgsanitizerginsteadgofgwashinggtheirghands
Thegmostgimportantgreasongforghavinggfoodghandlersgwearghairgrestraintsgisgtog✔✔
preventgfoodghandlersgfromgcontaminatinggtheirghandsgbygtouchinggtheirghair
Ifgangemployeegisgproperlygtrained,ghegshouldgbegablegtogdemonstrategallgofgthegfollowin
ggcompetenciesgexceptg✔✔g identifygbygpricegandgqualitygthegmostgdesirablegsuppliers
Angeffectivegwaygtogchoosegreputablegsuppliersgisgtog✔✔g visitgtheirgwarehouses
Whichgofgthesegfoodgitemsgupongreceivinggshouldgbeggivengprioritygingstorageg✔✔g frozengite
ms
Agshipmentgofgfrozengfishgarrivesgatgyourgfoodgestablishment.gYougseegthatgthegoutsideg
bottomsgofgthegshippinggcartonsghavegtoogmuchgicegandgthegfishgfilletsgheldgwithingthegc
artonsghavegbrowngedges.gThesegaregsignsgofg✔✔g thawinggandgrefreezing
Employeesgtrainedgtogreceivegfoodsgproperlygwillgcompletegallgofgthegfollowinggstepsgex
ceptg✔✔g not-gcheckgordergcompletion
YourglatestgshipmentgofgchickenghasgsomegitemsgwithgUSDAgstickersgandgsomegitem
sgwithgUSDAgGRADEgstamps.gWhatgisgthegdifferencegingthesegitemsg✔✔g Stampsgm
eangthegchicken'sgqualityghasgbeengrated
