Learn2Serve Food Safety Protection
Manager Certification. Newest Edition
2025-2026. Questions & Correct
Answers. Graded A
"Chilling" is most commonly practiced by: - ANSCommercial food
distributors
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? -
ANSclean and sanitize the knife
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 -
ANSHelp introduce conditions that lead to growth microorganisms
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? - ANSdispose of the bag and check all other bags in storage
,A load of fish arrives, and after a quick inspection, you know it is not fresh
because - ANSIt's flesh doesn't spring back when pressed.
A properly implemented linear product flow and traffic control process is
most effective in minimizing - ANSCross-Contamination
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. - ANSIdentify by
price and quality the most desirable suppliers.
A safe seafood seller should be - ANSWearing disposable gloves, hair
covering, and clean clothes.
A trap has caught a mouse in your kitchen. What should you do? -
ANSCheck for biological contamination from blood and dispose of any
possibly contaminated foods
A well-designed building should have all of the following
EXCEPT:
- self-closing doors
- labeled exits
, - designated food prep area
- locker rooms with showers - ANSlocker rooms with showers
A well-designed building should have all of the following EXCEPT:
- self-closing doors
- labeled exits
- designated food prep area
- locker rooms with showers - ANSlocker rooms with showers
According to the Food Code, proper food labels do not have to contain -
ANSThe name and address of the facility that distributes the item
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 - ANSDietary
effects of the potential hazard
All of the following are the most common Critical Control Points (CCPs)
except:
- time and temperature
- personal hygiene
- cross-contamination
- customer service - ANSCustomer service
All of the following bacteria can cause foodborne illness EXCEPT:
- escherichia coli (e. coli)
- salmonellae (salmonella)
Manager Certification. Newest Edition
2025-2026. Questions & Correct
Answers. Graded A
"Chilling" is most commonly practiced by: - ANSCommercial food
distributors
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? -
ANSclean and sanitize the knife
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 -
ANSHelp introduce conditions that lead to growth microorganisms
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? - ANSdispose of the bag and check all other bags in storage
,A load of fish arrives, and after a quick inspection, you know it is not fresh
because - ANSIt's flesh doesn't spring back when pressed.
A properly implemented linear product flow and traffic control process is
most effective in minimizing - ANSCross-Contamination
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. - ANSIdentify by
price and quality the most desirable suppliers.
A safe seafood seller should be - ANSWearing disposable gloves, hair
covering, and clean clothes.
A trap has caught a mouse in your kitchen. What should you do? -
ANSCheck for biological contamination from blood and dispose of any
possibly contaminated foods
A well-designed building should have all of the following
EXCEPT:
- self-closing doors
- labeled exits
, - designated food prep area
- locker rooms with showers - ANSlocker rooms with showers
A well-designed building should have all of the following EXCEPT:
- self-closing doors
- labeled exits
- designated food prep area
- locker rooms with showers - ANSlocker rooms with showers
According to the Food Code, proper food labels do not have to contain -
ANSThe name and address of the facility that distributes the item
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 - ANSDietary
effects of the potential hazard
All of the following are the most common Critical Control Points (CCPs)
except:
- time and temperature
- personal hygiene
- cross-contamination
- customer service - ANSCustomer service
All of the following bacteria can cause foodborne illness EXCEPT:
- escherichia coli (e. coli)
- salmonellae (salmonella)
