Learn2Serve Food Safety Protection
Manager Certification UPDATED
ACTUAL Questions and CORRECT
Answers
Which step is essential in the success of any HACCP? - CORRECT ANSWER -educate
and train employees
Prerequisite programs provide the _______ and _______ conditions required to produce safe
food. - CORRECT ANSWER -Environmental, operating
The major elements of the FSMA can be divided into _______ key areas. - CORRECT
ANSWER -5
You should call the local regulatory authority when you run into which of the following
problems? - CORRECT 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? - CORRECT 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? - CORRECT
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: - CORRECT ANSWER -maintain specific records
You buy fresh fish and plan to cook it the next day. Where can you store it? - CORRECT
ANSWER -In the fridge
,Which of the following situations is an example of cross-contamination? - CORRECT
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? - CORRECT
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? - CORRECT ANSWER -clean and sanitize the knife
Which of the following things is crucial for the effectiveness of a HACCP system? - CORRECT
ANSWER -regular verification activities
What is one of the following method consumer advisories must use to give information: -
CORRECT 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? - CORRECT ANSWER -Chemical
contamination
How fast can bacteria multiply in the right conditions? - CORRECT ANSWER -10-20 min
Where should you put pest baits and bait stations to prevent chemical contamination from
rodenticides? - CORRECT ANSWER -outdoors
The HACCP management system helps prevent problems before they occur. What kind of
system is this? - CORRECT ANSWER -proactive
How can you tell if shellfish is alive? - CORRECT ANSWER -it closes up when the shell
is tapped
, The FDA's primary role is to: - CORRECT ANSWER -Establish strong, risk-based food
safety standards
A trap has caught a mouse in your kitchen. What should you do? - CORRECT 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? - CORRECT ANSWER -Visit company's warehouse
What is the best way that you can prevent a pest infestation? - CORRECT ANSWER -
regular cleaning and monitoring
What type of hazard is posed by the growth of microorganisms? - CORRECT ANSWER -
Biological
What is the first HACCP step? - CORRECT 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? - CORRECT ANSWER -Botulism
The HACCP team should consist of individuals who have: - CORRECT ANSWER -
Specific knowledge & expertise appropriate to the product & process
What is a requirement for all wooden utensils? - CORRECT 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?
- CORRECT ANSWER -34-40F
Manager Certification UPDATED
ACTUAL Questions and CORRECT
Answers
Which step is essential in the success of any HACCP? - CORRECT ANSWER -educate
and train employees
Prerequisite programs provide the _______ and _______ conditions required to produce safe
food. - CORRECT ANSWER -Environmental, operating
The major elements of the FSMA can be divided into _______ key areas. - CORRECT
ANSWER -5
You should call the local regulatory authority when you run into which of the following
problems? - CORRECT 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? - CORRECT 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? - CORRECT
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: - CORRECT ANSWER -maintain specific records
You buy fresh fish and plan to cook it the next day. Where can you store it? - CORRECT
ANSWER -In the fridge
,Which of the following situations is an example of cross-contamination? - CORRECT
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? - CORRECT
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? - CORRECT ANSWER -clean and sanitize the knife
Which of the following things is crucial for the effectiveness of a HACCP system? - CORRECT
ANSWER -regular verification activities
What is one of the following method consumer advisories must use to give information: -
CORRECT 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? - CORRECT ANSWER -Chemical
contamination
How fast can bacteria multiply in the right conditions? - CORRECT ANSWER -10-20 min
Where should you put pest baits and bait stations to prevent chemical contamination from
rodenticides? - CORRECT ANSWER -outdoors
The HACCP management system helps prevent problems before they occur. What kind of
system is this? - CORRECT ANSWER -proactive
How can you tell if shellfish is alive? - CORRECT ANSWER -it closes up when the shell
is tapped
, The FDA's primary role is to: - CORRECT ANSWER -Establish strong, risk-based food
safety standards
A trap has caught a mouse in your kitchen. What should you do? - CORRECT 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? - CORRECT ANSWER -Visit company's warehouse
What is the best way that you can prevent a pest infestation? - CORRECT ANSWER -
regular cleaning and monitoring
What type of hazard is posed by the growth of microorganisms? - CORRECT ANSWER -
Biological
What is the first HACCP step? - CORRECT 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? - CORRECT ANSWER -Botulism
The HACCP team should consist of individuals who have: - CORRECT ANSWER -
Specific knowledge & expertise appropriate to the product & process
What is a requirement for all wooden utensils? - CORRECT 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?
- CORRECT ANSWER -34-40F
