FOOD HANDLERS LEARN2SERVE
EXAM QUESTIONS AND ANSWERS
GRADED A+ 2025/2026
Food safety - ANS the practice of eliminating harmful agents from food, preventing food
contamination, and ensuring that food is fit for consumption
Common goals for food safety - ANS -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that causes illnesses and
spoilage
-dispose of food that poses a threat to human health
benefits of high standards in food safety - ANS - reduce lawsuits and criminal prosecutions
caused by poor standards
- enable customers to feel comfortable about the safety of the product being served
- provide an overall cleaner work environment, among other things
Neglecting sanitary practices cost by - ANS - lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
,- business closure
foodborne illness - ANS - hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
food safety policy - ANS lists the manner in which an establishment will maintain a food-safe
environment
most important goal of any food establishment - ANS following the food safety guidelines
Hazard Analysis Critical Control Points (HACCP) - ANS this system is used for examining and
managing the ways in which food is handled in a food establishment
common CCPs - ANS -pest
-time
-temp
-quality of prepped foods
-inventory management while decreasing product waste
other criteria control points - ANS -receiving
-storing
-thawing
-cooking
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, -hot holding
-cooling
-reheating
what does the FDA regulate - ANS -food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
Food code marked "Priority item" - ANS contribute most directly to the elimination,
reduction, or prevention of foodborne illnesses or injuries
The health codes do not cover - ANS issues related to food export
Items covered by food codes - ANS - labeling requirements
- sanitizing the food establishment
- training food service employees
what do state agencies conduct - ANS - inspections
- give advice
- enforce food safety laws
- issue permits
federal agencies - ANS FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
3 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
EXAM QUESTIONS AND ANSWERS
GRADED A+ 2025/2026
Food safety - ANS the practice of eliminating harmful agents from food, preventing food
contamination, and ensuring that food is fit for consumption
Common goals for food safety - ANS -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that causes illnesses and
spoilage
-dispose of food that poses a threat to human health
benefits of high standards in food safety - ANS - reduce lawsuits and criminal prosecutions
caused by poor standards
- enable customers to feel comfortable about the safety of the product being served
- provide an overall cleaner work environment, among other things
Neglecting sanitary practices cost by - ANS - lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
1 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
,- business closure
foodborne illness - ANS - hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
food safety policy - ANS lists the manner in which an establishment will maintain a food-safe
environment
most important goal of any food establishment - ANS following the food safety guidelines
Hazard Analysis Critical Control Points (HACCP) - ANS this system is used for examining and
managing the ways in which food is handled in a food establishment
common CCPs - ANS -pest
-time
-temp
-quality of prepped foods
-inventory management while decreasing product waste
other criteria control points - ANS -receiving
-storing
-thawing
-cooking
2 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
, -hot holding
-cooling
-reheating
what does the FDA regulate - ANS -food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
Food code marked "Priority item" - ANS contribute most directly to the elimination,
reduction, or prevention of foodborne illnesses or injuries
The health codes do not cover - ANS issues related to food export
Items covered by food codes - ANS - labeling requirements
- sanitizing the food establishment
- training food service employees
what do state agencies conduct - ANS - inspections
- give advice
- enforce food safety laws
- issue permits
federal agencies - ANS FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
3 @COPYRIGHT 2025/2026 ALLRIGHTS RESERVED.
