360 Training Prep Questions with Correct Answers
& Explanations
What is the most direct cause of customer loyalty? - Answer High food safety standards
Why must the manager sign the inspection document after the inspector has completed the
investigation - Answer To confirm that the inspection has taken place
All of the following are the most common Critical Control Points (CCPS) EXCEPT: - Answer Customer
service
What is the best way to prevent poor food safety - Answer Employee training
A food handler's duties regarding food safety include all of the following practices EXCEPT - Answer Help
introduce conditions that lead to the growth microorganisms
Creation of which one of the following quality programs is a management responsibilities - Answer
Quality Assurance
1. Which one of the following duties is management's responsibility to ensure food safety - Answer a.
creating and following a policy that prohibits employees who are sick from working
1. The viral infection Hepatitis A can be most effectively controlled if: - Answer a. All food personnel
practice personal hygiene, such as thorough hand washing
An organism that lives in or on another organism, often with harmful side effects-but without benefits is
- Answer a. Parasite
1. All of the following bacteria can cause food borne illness EXCEPT - Answer a. Acidophilus milk
1. Which one of the following food contaminations is best prevented by cooking to safe temperatures? -
Answer a. E. coli
, 1. Which bacteria cause the greatest harm in the food industry? - Answer a. Pathogenic bacteria are
bacteria that can cause diseases.
1. Which one of the following situations would MOST LIKELY promote bacterial contamination? - Answer
a. Touching raw chicken and then cooked chicken without changing gloves
1. One of the most important reasons for using only reliable water sources is to reduce - Answer a.
Number of parasites, such as Cyclospora Cayetanensis that can infest foods
1. Which one of the following contaminants is a physical contaminant? - Answer a. Human or animal hair
1. 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 a. Remind the food handier that she must clean and sanitize her
knife.
1. The most common way that pathogens make their way into our food is: - Answer Hands, and so
should be washed often
1. The contamination that results from the spread of bacteria from meat to vegetables is called: -
Answer a. Cross contamination
1. Contamination of food items by other living organisms is known as: - Answer a. Biological
contamination
1. The following methods promote the prevention of food contamination, which one has the most
continuous effect? - Answer a. Educating employees about clean, responsible, and legal food handling
1. Prohibiting employees from drinking open beverages near exposed food helps to prevent which type
of contamination? - Answer a. Physical
& Explanations
What is the most direct cause of customer loyalty? - Answer High food safety standards
Why must the manager sign the inspection document after the inspector has completed the
investigation - Answer To confirm that the inspection has taken place
All of the following are the most common Critical Control Points (CCPS) EXCEPT: - Answer Customer
service
What is the best way to prevent poor food safety - Answer Employee training
A food handler's duties regarding food safety include all of the following practices EXCEPT - Answer Help
introduce conditions that lead to the growth microorganisms
Creation of which one of the following quality programs is a management responsibilities - Answer
Quality Assurance
1. Which one of the following duties is management's responsibility to ensure food safety - Answer a.
creating and following a policy that prohibits employees who are sick from working
1. The viral infection Hepatitis A can be most effectively controlled if: - Answer a. All food personnel
practice personal hygiene, such as thorough hand washing
An organism that lives in or on another organism, often with harmful side effects-but without benefits is
- Answer a. Parasite
1. All of the following bacteria can cause food borne illness EXCEPT - Answer a. Acidophilus milk
1. Which one of the following food contaminations is best prevented by cooking to safe temperatures? -
Answer a. E. coli
, 1. Which bacteria cause the greatest harm in the food industry? - Answer a. Pathogenic bacteria are
bacteria that can cause diseases.
1. Which one of the following situations would MOST LIKELY promote bacterial contamination? - Answer
a. Touching raw chicken and then cooked chicken without changing gloves
1. One of the most important reasons for using only reliable water sources is to reduce - Answer a.
Number of parasites, such as Cyclospora Cayetanensis that can infest foods
1. Which one of the following contaminants is a physical contaminant? - Answer a. Human or animal hair
1. 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 a. Remind the food handier that she must clean and sanitize her
knife.
1. The most common way that pathogens make their way into our food is: - Answer Hands, and so
should be washed often
1. The contamination that results from the spread of bacteria from meat to vegetables is called: -
Answer a. Cross contamination
1. Contamination of food items by other living organisms is known as: - Answer a. Biological
contamination
1. The following methods promote the prevention of food contamination, which one has the most
continuous effect? - Answer a. Educating employees about clean, responsible, and legal food handling
1. Prohibiting employees from drinking open beverages near exposed food helps to prevent which type
of contamination? - Answer a. Physical
