Learn2Serve /
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/ /
Safety
/ /
Protection
/ /
Manager
/ /
Certification Exam Questions With Correct Answers
/ // // // // //
Which /
/step /
/is /
/essential /
/in //the //success //of //any //HACCP? //- //CORRECT //ANSWERS(S)✔✔educate //and //train //employees
Prerequisite /
/programs /
/provide //the //_______ //and //_______ //conditions //required //to //produce //safe //food. //- //CORRECT
//ANSWERS(S)✔✔Environmental, //operating
The /
/major /
/elements /
/of //the //FSMA //can //be //divided //into //_______ //key //areas. //- //CORRECT //ANSWERS(S)✔✔5
You /
/should /
/call /
/the /
/local /
/regulatory /
,/authority /
/when /
/you /
/run /
/into /
/which /
/of /
/the /
/following /
/problems? //- /
/CORRECT //ANSWERS(S)✔✔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 //ANSWERS(S)✔✔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 //ANSWERS(S)✔✔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 //ANSWERS(S)✔✔maintain //specific //records
You /
/buy /
/fresh /
/fish /
/and /
/plan /
/to /
/cook //it //the //next //day. //Where //can //you //store //it? //- //CORRECT //ANSWERS(S)✔✔In //the //fridge
Which //of //the //following //situations //is //an //example //of //cross-
contamination? //- /
/CORRECT /
, /ANSWERS(S)✔✔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 //ANSWERS(S)✔✔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
Food
/ /
Safety
/ /
Protection
/ /
Manager
/ /
Certification Exam Questions With Correct Answers
/ // // // // //
Which /
/step /
/is /
/essential /
/in //the //success //of //any //HACCP? //- //CORRECT //ANSWERS(S)✔✔educate //and //train //employees
Prerequisite /
/programs /
/provide //the //_______ //and //_______ //conditions //required //to //produce //safe //food. //- //CORRECT
//ANSWERS(S)✔✔Environmental, //operating
The /
/major /
/elements /
/of //the //FSMA //can //be //divided //into //_______ //key //areas. //- //CORRECT //ANSWERS(S)✔✔5
You /
/should /
/call /
/the /
/local /
/regulatory /
,/authority /
/when /
/you /
/run /
/into /
/which /
/of /
/the /
/following /
/problems? //- /
/CORRECT //ANSWERS(S)✔✔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 //ANSWERS(S)✔✔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 //ANSWERS(S)✔✔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 //ANSWERS(S)✔✔maintain //specific //records
You /
/buy /
/fresh /
/fish /
/and /
/plan /
/to /
/cook //it //the //next //day. //Where //can //you //store //it? //- //CORRECT //ANSWERS(S)✔✔In //the //fridge
Which //of //the //following //situations //is //an //example //of //cross-
contamination? //- /
/CORRECT /
, /ANSWERS(S)✔✔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 //ANSWERS(S)✔✔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
