Manager's Food Handler's License- Texas,
Learn2Serve Food Safety Management
Principles Lesson Assessments, Food
Manager Exam, Food Manager Practice
Exam, servsafe 7th edition 2017, 7th
Edition SERVSAFE Exam, Learn2Serve
Food Handler Training Course (Complete
solution )
A food handler's duties regarding food safety include all of the following practices
EXCEPT: - ANSWER-Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? - ANSWER-High food safety
standards
What is the best way to prevent poor food safety? - ANSWER-Employee training
Which one of the following duties is management's responsibility to ensure food
safety? - ANSWER-Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT:
- ANSWER-Customer service
Which agency publishes the food code? - ANSWER-fda
Which one of the following steps is NOT one of the seven HACCP steps? -
ANSWER-create a cost analysis
,Creation of which one of the following quality programs is a management
responsibility? - ANSWER-assurance
Local health codes establish requirements for all of the following subjects
EXCEPT - ANSWER-price controls
Why must the manager sign the inspection document after the inspector has
completed the investigation? - ANSWER-To confirm that the inspection has taken
place.
An organism that lives in or on another organism, often with harmful side
effects—but without benefits is: - ANSWER-parasite
The viral infection Hepatitis A can be most effectively controlled if: - ANSWER-All
food personnel practice personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria?
- ANSWER-Changes in color and smell
Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ANSWER-Touching raw chicken and then cooked chicken
without changing gloves.
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
All of the following bacteria can cause foodborne illness EXCEPT: -
ANSWER-Acidophilus milk
Which one of the following food contaminations would be suspected if the end of
a can of tomatoes had begun to swell - ANSWER-botulism
,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
Contamination of food items by other living organisms is known as -
ANSWER-biological
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
Perhaps the most common vehicle of contamination in the food industry is -
ANSWER-hands, so they should be washed often
The contamination results from the spread of bacteria from meat to vegetables is
called - ANSWER-cross
Which one of the following contaminants is a physical contaminant? -
ANSWER-hair
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-Caution the food handler that she must clean and
sanitize her knife.
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 waste secretions in the oatmeal.
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
Toxins from seafoods, mushrooms, and molds present the greatest potential for -
ANSWER-chemical
, Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ANSWER-Educating
employees about clean, responsible, and legal food handling.
Food preservation does all of the following EXCEPT - ANSWER-promotes the
growth of microorganisms
In degrees Fahrenheit, what is the temperature range of the Danger Zone? -
ANSWER-41 to 135
Reheated food items must be heated for a minimum of 15 seconds to at least -
ANSWER-165
The preservation technique that attempts to remove moisture is -
ANSWER-dehydration
"Chilling" is most commonly practiced by - ANSWER-commercial food
distributers
All of the following are Time/Temperature Control for Safety Foods Except -
ANSWER-Processed garlic mixtures
Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in - ANSWER-10 to 20 minutes
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 best temperature for short-term refrigeration storage is - ANSWER-34 to 40
Which preservation technique involves heating foods to mild temperatures and
then cooling them down immediately - ANSWER-Pasteurization
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 a watertight bandage over the
cut and wear gloves
Learn2Serve Food Safety Management
Principles Lesson Assessments, Food
Manager Exam, Food Manager Practice
Exam, servsafe 7th edition 2017, 7th
Edition SERVSAFE Exam, Learn2Serve
Food Handler Training Course (Complete
solution )
A food handler's duties regarding food safety include all of the following practices
EXCEPT: - ANSWER-Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? - ANSWER-High food safety
standards
What is the best way to prevent poor food safety? - ANSWER-Employee training
Which one of the following duties is management's responsibility to ensure food
safety? - ANSWER-Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT:
- ANSWER-Customer service
Which agency publishes the food code? - ANSWER-fda
Which one of the following steps is NOT one of the seven HACCP steps? -
ANSWER-create a cost analysis
,Creation of which one of the following quality programs is a management
responsibility? - ANSWER-assurance
Local health codes establish requirements for all of the following subjects
EXCEPT - ANSWER-price controls
Why must the manager sign the inspection document after the inspector has
completed the investigation? - ANSWER-To confirm that the inspection has taken
place.
An organism that lives in or on another organism, often with harmful side
effects—but without benefits is: - ANSWER-parasite
The viral infection Hepatitis A can be most effectively controlled if: - ANSWER-All
food personnel practice personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria?
- ANSWER-Changes in color and smell
Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ANSWER-Touching raw chicken and then cooked chicken
without changing gloves.
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
All of the following bacteria can cause foodborne illness EXCEPT: -
ANSWER-Acidophilus milk
Which one of the following food contaminations would be suspected if the end of
a can of tomatoes had begun to swell - ANSWER-botulism
,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
Contamination of food items by other living organisms is known as -
ANSWER-biological
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
Perhaps the most common vehicle of contamination in the food industry is -
ANSWER-hands, so they should be washed often
The contamination results from the spread of bacteria from meat to vegetables is
called - ANSWER-cross
Which one of the following contaminants is a physical contaminant? -
ANSWER-hair
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-Caution the food handler that she must clean and
sanitize her knife.
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 waste secretions in the oatmeal.
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
Toxins from seafoods, mushrooms, and molds present the greatest potential for -
ANSWER-chemical
, Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect? - ANSWER-Educating
employees about clean, responsible, and legal food handling.
Food preservation does all of the following EXCEPT - ANSWER-promotes the
growth of microorganisms
In degrees Fahrenheit, what is the temperature range of the Danger Zone? -
ANSWER-41 to 135
Reheated food items must be heated for a minimum of 15 seconds to at least -
ANSWER-165
The preservation technique that attempts to remove moisture is -
ANSWER-dehydration
"Chilling" is most commonly practiced by - ANSWER-commercial food
distributers
All of the following are Time/Temperature Control for Safety Foods Except -
ANSWER-Processed garlic mixtures
Bacterial contamination can spread quickly because if the conditions are right,
bacteria can multiply in - ANSWER-10 to 20 minutes
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 best temperature for short-term refrigeration storage is - ANSWER-34 to 40
Which preservation technique involves heating foods to mild temperatures and
then cooling them down immediately - ANSWER-Pasteurization
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 a watertight bandage over the
cut and wear gloves
