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

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 (... A food handler's duties regarding food safety include all of the following practices EXCEPT: Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? High food safety standards What is the best way to prevent poor food safety? Employee training Which one of the following duties is management's responsibility to ensure food safety? Preventing infected employees from contaminating food. All of the following are the most common Critical Control Points (CCPs) EXCEPT: Customer service Which agency publishes the food code? fda Which one of the following steps is NOT one of the seven HACCP steps? create a cost analysis Creation of which one of the following quality programs is a management responsibility? assurance Local health codes establish requirements for all of the following subjects EXCEPT price controls Why must the manager sign the inspection document after the inspector has completed the investigation? 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: parasite The viral infection Hepatitis A can be most effectively controlled if: All food personnel practice personal hygiene, such as thorough handwashing. What is the easiest way to recognize foods contaminated with spoilage bacteria? Changes in color and smell Which one of the following situations would MOST LIKELY promote bacterial contamination? 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 The number of parasites, such as Cyclospora Cayetanensis, that can infest foods. Which bacteria cause the greatest harm in the food industry pathogenic All of the following bacteria can cause foodborne illness EXCEPT: Acidophilus milk Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell botulism Which one of the following food contaminations is usually associated with undercooked chicken salmonella Which one of the following food contaminations is best prevented by cooking to safe temperatures e. coli Contamination of food items by other living organisms is known as 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? heat Perhaps the most common vehicle of contamination in the food industry is hands, so they should be washed often The contamination results from the spread of bacteria from meat to vegetables is called cross Which one of the following contaminants is a physical contaminant? 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 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? 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 physical contamination Toxins from seafoods, mushrooms, and molds present the greatest potential for chemical Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect? Educating employees about clean, responsible, and legal food handling. Food preservation does all of the following EXCEPT promotes the growth of microorganisms In degrees Fahrenheit, what is the temperature range of the Danger Zone? 41 to 135 Reheated food items must be heated for a minimum of 15 seconds to at least 165 The preservation technique that attempts to remove moisture is dehydration "Chilling" is most commonly practiced by commercial food distributers All of the following are Time/Temperature Control for Safety Foods Except Processed garlic mixtures Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in 10 to 20 minutes It is important that food servers are trained to know food ingredients because they will need to help customers who have food allergies The best temperature for short-term refrigeration storage is 34 to 40 Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately Pasteurization You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should: Have her put a watertight bandage over the cut and wear gloves Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take? Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and change gloves before continuing to fill orders. You have a staff that is thoroughly trained in proper hand washing; however, in which one of the following situations would you need to speak to an employee You are in the dining area and you see a salad bar attendant pet a service animal If all proper hand washing steps are followed, how long should the entire process take at least 20 seconds Because of the risk of spreading Staphylococus aureus, which area of their bodies should employees be trained to avoid touching mouth, nose, and throat Why should you stock only brightly colored bandages for first aid supply So they can be easily found if they fall into food Near the end of an interview with a person you have decided to hire, she discloses to you that she is infected with HIV. What actions should you take? Consider her to be a disabled person and continue with your decision Corrective action needs to be taken immediately if you see a food handler Using hand sanitizer instead of washing their hands The most important reason for having food handlers wear hair restraints is to prevent food handlers from contaminating their hands by touching their hair If an employee is properly trained, he should be able to demonstrate all of the following competencies except identify by price and quality the most desirable suppliers An effective way to choose reputable suppliers is to visit their warehouses Which of these food items upon receiving should be given priority in storage frozen items A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown edges. These are signs of thawing and refreezing Employees trained to receive foods properly will complete all of the following steps except not- check order completion Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items Stamps mean the chicken's quality has been rated The best place to store grains to reduce the risk of cross-contamination is Next to the canned peaches Rotating stock so that the oldest items move first is often referred to as FIFO- first in, first out Labels should include all of the following except not- the best way to store the food item To ensure proper protection for foods during storage, the bottom shelf should be At least six inches off the floor According to the Food Code, proper food labels should NOT contain not- the period of time ready-to-eat foods were refrigerated before being frozen Cross-contamination has occurred when the same unwashed gloves are used to handle different meats Sanitization can be done by all of the following except air drying Which of the following steps comes last air dry If steam is used to sanitize, it must be at 200 for 5 minutes It is very important to sanitize all of the following items except hair The presence or growth of microorganisms is a type of biological hazard To prevent cross-contamination, you should take immediate corrective action if you notice a receiving employee did not wash off rubber boots before entering food storage areas Food surfaces and equipment are not fully cleaned and sanitized until they have been allowed to air dry completely Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you not want to use iodine-based Which one of the following conditions in an outside waste disposal area needs to be corrected immediately containers without covers Pest infestations must be controlled for all of the following reasons EXCEPT: They tend to be overlooked by loyal employees who know the food is good. 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? Dispose of the bag and check all other bags in storage. The best eradication method for a major infestation is chemical Which method is the best for the prevention of pest infestations? Regular cleaning and monitoring Since pests are living organisms requiring four basic needs for survival, which one of these needs, if their access to it is eliminated, will drastically reduce pests in your establishment food Employees must be trained to notice signs of pests, which include all of the following EXCEPT: Traps that have not been tripped, bait that has not been eaten, but it might. Whenever a trap has sprung and caught a pest, you will want to: Check for biological contamination from blood and dispose of any possibly contaminated foods. Where should you put pest baits and bait stations to prevent chemical contamination from rodenticides outside Maintaining an integrated pest management program (IPM) best serves Business interests Should you become aware of a pest problem in your establishment, all of your measures to eradicate the pests should conclude with Schedule regular, routine visits from the pest control operators (PCOs). Which one of the following situations requires management to contact the local regulatory authority? Water service interrupted for two hours All toilets in a food service establishment must have hot running water A well-designed building should have all the following except locker rooms with showers Which one of the following materials must not be used in the construction of food preparation and storage areas indoor/outdoor carpeting Which of the following types of floors are least suited for food prep areas floors made of hard, non-porous material For which one of the following purposes is non potable water approved mopping floors Which area is not required to have a conveniently located hand washing facility food storage If all of the following items were stored on the same rack on the same wall, which item would be stored closest to the ground beef Effective ventilation systems minimize odor It is important that all wooden utensils be made of maple or close-grained hardwoods The HACCP system has seven principles 1. Conduct a hazard analysis 2. Determine the CCPs 3. Establish critical limits 4. Establish monitoring procedures 5. Establish corrective actions 6. Establish verification procedures 7. Establish record keeping and documentation procedures Which of the following steps is one of the seven HACCP principles determine the CCPs The purpose of a hazard analysis is to examine work areas for potential dangers Critical control points are hazards that can be controlled or eliminated Critical limits set minimum standards for processes Once CCP limits have been determined, the next step is to establish a monitoring procedure To ensure the success of any HACCP, management must educate employees What is the first line of defense against all contaminations prevention To reduce dramatically all potential contamination, the most highly critical training for all employees is personal hygiene The best method for training employees how to clean a slicer is to show the skill and then have them do it for you The best supervisors set personal examples The FDA's food safety system is known as Hazard Analysis Critical Control Point The HACCP management system is a ____ system that helps prevent problems before they occur Proactive How can a HACCP plan best be implemented By the commitment of the management to the plan and by training employees Prerequisite programs, the foundation of a successful HACCP system, include all of the following except personnel control A properly implemented linear product flow and traffic control process is most effective in minimizing cross-contamination Of the five preliminary tasks management should complete before implementing a HACCP plan, the first task is assembling an HACCP team A HACCP plan that is developed totally by outside experts runs the risk of lacking employee support When designing a diagram of the work flow process, it is important that the diagram be clear, proving a simple outline of each major step in the process The success of HACCP implementation depends most heavily upon employee training Before the HACCP team is ready to implement the seven principles of an HACCP plan, they should verify the accuracy and completeness of the flow diagram by performing an on-site review What are the initial responsibilities of the HACCP team develop and initial plan and coordinate its implementation When developing and implementing a successful HACCP Plan, teams never ignore training Before implementing the HACCP plan, the team should develop an initial implementation time line Implementation of a HACCP plan involves all of the following EXCEPT voting on procedures Effectiveness of a HACCP system depends on regular verification activities HACCP team members conducting a hazard analysis must be concerned mainly with safety 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 dietary effects of the potential hazard The term "control measure" refers to the fact that Most food-related hazards should be controlled. When is a CCP decision tree used After a hazard analysis All of the following records are part of a HACCP except employee hiring records Bacteria, viruses, parasites, natural toxins, and chemical contaminants are identified as hazards Which of the following vendors must follow additional rules? Molluscan shellfish How many countries import seafood into the U.S.? 135 NOAA stands for National Oceanic and Atmospheric Administration Seafood plants that receive NOAA certification have good: quality Seafood processors with official marks on products are federally inspected Histamine, which causes scombroid poisoning, is a(n) chemical Decomposition of fish is identified by organoleptic techniques A safe seafood seller should be Wearing disposable gloves, hair covering, and clean clothes. A load of fish arrives, and after a quick inspection, you know it is not fresh because Its flesh doesn't spring back when pressed. Where should you consider buying seafood reputable sources If cooked fish is displayed next to raw fish cross-contamination can occur What guidelines should recreational fishers follow in order to prevent food-related hazards Fish in areas where the fish is safe for consumption. A shipment of frozen seafood arrives and there are frost and ice crystals on the outside of the packaging. What do you know immediately? The fish has been thawed and re-frosted. Fresh fish bought to cook the next day can be safely kept _______. in the refrigerator If shellfish is alive it: Will close up when the shell is tapped. Unless it is to be cooked immediately, the best way to prepare frozen fish prior to cooking is to defrost it: overnight in the refrigerator. What happens when cooked and uncooked seafood come in contact cross-contamination A cooked shellfish's shell ____ opens Hot food should be kept at ____ 135