Food Handler Training Course
Lessons Questions with Correct
Answers
What are the largest problems in the food industry? - Answer-pathogenic (causes
illness) and spoilage bacteria (spoil food)
How is pathogenic and spoilage bacteria detected? - Answer-Spoilage: detectable by
smell, sight, or taste. Pathogenic: proper cooking of food is necessary
How bacteria contamination occurs: - Answer-more are transported from one place to
another. Raw food can be contaminated by: being processed improperly, being handled
carelessly, cross-contamination from other foods, cross-contamination from an
improperly cleaned surface.
Foodborne Disease - Answer-are any type of illness that results from ingestion of food
contaminated by such things as pathogenic bacteria, parasites, and viruses.
Q: What is the most direct cause of customer loyalty? - Answer-high food safety
standards
Q: What is the best way to prevent poor food safety? - Answer-employee training
Q: A food safety policy is a statement that lists the manner in which an establishment
will maintain a food-safe environment. Essentially this lists the _______ of the
establishment with respect to the level of food safety to be maintained. - Answer-goals
Q: All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
Answer-customer service
Q: Which agency publishes the food code? - Answer-FDA
Q: _______ are the items of food handling most likely to be vulnerable to hazards. -
Answer-Critical control points
Q: Minor violations may be granted upwards of _______ days for correction. - Answer-
90
, Q: Local health codes establish requirements for all of the following subjects EXCEPT: -
Answer-price controls
what is food safety? - Answer-practice of eliminating harmful agents from food,
preventing food contamination, and ensuring that food is fit for consumption.
Food safety tries to: - Answer-Prevent contamination. Reduce conditions that favor
growth or introduction of microorganisms that cause illness and spoilage. Handle,
transport, and store food in safe ways. Dispose of food that poses a threat to human
health.
High standards in Food safety help to: - Answer-reduce lawsuits and criminal
prosecutions caused by poor standards. Enable customers to feel comfortable in the
safety of the product being served. Provide an overall cleaner work environment, among
other things.
Poor standards in Food Safety: The problems that can result from poor standards in
food safety are: - Answer-Lawsuits, hospitalization, food waste, costly insurance, loss of
pay/ work, complaints, business closure
Benefits of highly maintained food safety practices: - Answer-a few hours of employee
education can save countless hours searching for new employees or fending off
lawsuits or closures due to unsatisfactory inspection or employee violations.
Foodborne Illness - Answer-Each year many millions of people contract foodborne
illnesses from eating unsafe foods, and thousands die as well.
What forms do foodborne illnesses come in from? - Answer-stomach cramps and
diarrhea
Food Safety Policies - Answer-that lists the manner in which an establishment will
maintain a food-safe environment. Essentially this lists the goals of the establishment
with respect to the level of food safety to be maintained.
Person in charge must ensure that: - Answer-all operating procedures required by the
food code are developed and implemented. All employees are informed about their
obligation to report certain health conditions that relate to the transmission of foodborne
illness. Any food establishment that receives product after operating hours has it
delivered in a manner that doesn't create a food safety hazard.
Hazard Analysis critical Control Points (HAACP) - Answer-The FDA recommends
establishments to implement the HAACP system. It's used for examining and managing
the way in which food is handled in a food establishment. HAACP estanlishes Critical
Control Points (CCP)
Lessons Questions with Correct
Answers
What are the largest problems in the food industry? - Answer-pathogenic (causes
illness) and spoilage bacteria (spoil food)
How is pathogenic and spoilage bacteria detected? - Answer-Spoilage: detectable by
smell, sight, or taste. Pathogenic: proper cooking of food is necessary
How bacteria contamination occurs: - Answer-more are transported from one place to
another. Raw food can be contaminated by: being processed improperly, being handled
carelessly, cross-contamination from other foods, cross-contamination from an
improperly cleaned surface.
Foodborne Disease - Answer-are any type of illness that results from ingestion of food
contaminated by such things as pathogenic bacteria, parasites, and viruses.
Q: What is the most direct cause of customer loyalty? - Answer-high food safety
standards
Q: What is the best way to prevent poor food safety? - Answer-employee training
Q: A food safety policy is a statement that lists the manner in which an establishment
will maintain a food-safe environment. Essentially this lists the _______ of the
establishment with respect to the level of food safety to be maintained. - Answer-goals
Q: All of the following are the most common Critical Control Points (CCPs) EXCEPT: -
Answer-customer service
Q: Which agency publishes the food code? - Answer-FDA
Q: _______ are the items of food handling most likely to be vulnerable to hazards. -
Answer-Critical control points
Q: Minor violations may be granted upwards of _______ days for correction. - Answer-
90
, Q: Local health codes establish requirements for all of the following subjects EXCEPT: -
Answer-price controls
what is food safety? - Answer-practice of eliminating harmful agents from food,
preventing food contamination, and ensuring that food is fit for consumption.
Food safety tries to: - Answer-Prevent contamination. Reduce conditions that favor
growth or introduction of microorganisms that cause illness and spoilage. Handle,
transport, and store food in safe ways. Dispose of food that poses a threat to human
health.
High standards in Food safety help to: - Answer-reduce lawsuits and criminal
prosecutions caused by poor standards. Enable customers to feel comfortable in the
safety of the product being served. Provide an overall cleaner work environment, among
other things.
Poor standards in Food Safety: The problems that can result from poor standards in
food safety are: - Answer-Lawsuits, hospitalization, food waste, costly insurance, loss of
pay/ work, complaints, business closure
Benefits of highly maintained food safety practices: - Answer-a few hours of employee
education can save countless hours searching for new employees or fending off
lawsuits or closures due to unsatisfactory inspection or employee violations.
Foodborne Illness - Answer-Each year many millions of people contract foodborne
illnesses from eating unsafe foods, and thousands die as well.
What forms do foodborne illnesses come in from? - Answer-stomach cramps and
diarrhea
Food Safety Policies - Answer-that lists the manner in which an establishment will
maintain a food-safe environment. Essentially this lists the goals of the establishment
with respect to the level of food safety to be maintained.
Person in charge must ensure that: - Answer-all operating procedures required by the
food code are developed and implemented. All employees are informed about their
obligation to report certain health conditions that relate to the transmission of foodborne
illness. Any food establishment that receives product after operating hours has it
delivered in a manner that doesn't create a food safety hazard.
Hazard Analysis critical Control Points (HAACP) - Answer-The FDA recommends
establishments to implement the HAACP system. It's used for examining and managing
the way in which food is handled in a food establishment. HAACP estanlishes Critical
Control Points (CCP)
