Learn2Serve Food Manager
Certification
________ Procedures validate that the plan is accurate and the HACCP system
operates according to plan.
A) Monitoring
B) Verification
C) Documentation
D) Corrective Action
Answer: B
"All employees must wash hands under soapy water for a minimum of 10 seconds
before rinsing and drying" is an example of what? What is the Critical Control Point?
A) A Critical Limit, Handwashing
B) A monitoring procedure, Food prep
C) A corrective action, Sanitizing
D) A verification step, Cleaning
Answer: A
"Management should establish a linear product flow and traffic control to minimize
cross-contamination from raw to cooked materials" is an example of what, when
related to HACCP?
A) Critical Control Point
B) Critical Limit
C) Prerequisite programs
D) Monitoring procedure
Answer: C
A food handler's duties regarding food safety include all of the following EXCEPT
A) Washing hands properly
,B) Wearing clean uniforms
C) Periodically test food for illness causing microorganisms
D) Following storage procedures
Answer: C
According to the Food Code, proper food labels should NOT contain
A) Ingredient list
B) The date that frozen preparation-needed foods are to be consumed
C) Allergen information
D) Manufacturer name
Answer: B
All poultry products should come from facilities inspected by the
A) FDA
B) USDA
C) CDC
D) OSHA
Answer: B
Anne has been asked to receive the food order at the loading dock from the
restaurant's food distributor. What is a good idea for Anne to have with her before
she meets the delivery person?
A) A clipboard with receiving checklist
B) An apron to keep her clothes clean
C) A thermometer
D) Gloves
Answer: A
Bacteria only need _____ amount of time in the danger zone to multiply
A) 5-10 mins
,B) 10-20 mins
C) 30-40 mins
D) 1 hour
Answer: B
Building Materials - the best type of floors are those which do not have what?
A) Drainage
B) Tile
C) 90 degrees angles where the walls and floors meet; should be coved to shed
water away from the wall
D) Sealed surfaces
Answer: C
Chemicals used for sanitization must meet requirements by what two regulatory
bodies?
A) USDA and CDC
B) FDA food code and OSHA
C) EPA and USDA
D) FDA and CDC
Answer: B
Clostridium botulinum - Causes
A) undercooked meat
B) raw eggs
C) occurs in badly packaged or damaged canned and vacuum-sealed foods
including canned vegetables
D) contaminated water
Answer: C
Clostridium botulinum - Infection
, A) immediate onset
B) onset 4-6 hours, targets the nervous system and may cause permanent damage if
not treated immediately
C) develops within 24 hours
D) develops within 2-3 days
Answer: B
Clostridium botulinum - Prevention
A) cook thoroughly
B) wash hands
C) canned and packaged items are in good condition upon receipt, even small dents
can be potentially dangerous
D) refrigerate properly
Answer: C
Clostridium botulinum - Symptoms
A) Diarrhea and fever
B) Nausea and vomiting
C) Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty,
progressive paralysis of respiratory system, can be fatal
D) Abdominal cramps
Answer: C
Conditions that cause disease causing bacteria to multiply include
A) 3 factors
B) 5 factors
C) 7 factors
D) 10 factors
Answer: B
Certification
________ Procedures validate that the plan is accurate and the HACCP system
operates according to plan.
A) Monitoring
B) Verification
C) Documentation
D) Corrective Action
Answer: B
"All employees must wash hands under soapy water for a minimum of 10 seconds
before rinsing and drying" is an example of what? What is the Critical Control Point?
A) A Critical Limit, Handwashing
B) A monitoring procedure, Food prep
C) A corrective action, Sanitizing
D) A verification step, Cleaning
Answer: A
"Management should establish a linear product flow and traffic control to minimize
cross-contamination from raw to cooked materials" is an example of what, when
related to HACCP?
A) Critical Control Point
B) Critical Limit
C) Prerequisite programs
D) Monitoring procedure
Answer: C
A food handler's duties regarding food safety include all of the following EXCEPT
A) Washing hands properly
,B) Wearing clean uniforms
C) Periodically test food for illness causing microorganisms
D) Following storage procedures
Answer: C
According to the Food Code, proper food labels should NOT contain
A) Ingredient list
B) The date that frozen preparation-needed foods are to be consumed
C) Allergen information
D) Manufacturer name
Answer: B
All poultry products should come from facilities inspected by the
A) FDA
B) USDA
C) CDC
D) OSHA
Answer: B
Anne has been asked to receive the food order at the loading dock from the
restaurant's food distributor. What is a good idea for Anne to have with her before
she meets the delivery person?
A) A clipboard with receiving checklist
B) An apron to keep her clothes clean
C) A thermometer
D) Gloves
Answer: A
Bacteria only need _____ amount of time in the danger zone to multiply
A) 5-10 mins
,B) 10-20 mins
C) 30-40 mins
D) 1 hour
Answer: B
Building Materials - the best type of floors are those which do not have what?
A) Drainage
B) Tile
C) 90 degrees angles where the walls and floors meet; should be coved to shed
water away from the wall
D) Sealed surfaces
Answer: C
Chemicals used for sanitization must meet requirements by what two regulatory
bodies?
A) USDA and CDC
B) FDA food code and OSHA
C) EPA and USDA
D) FDA and CDC
Answer: B
Clostridium botulinum - Causes
A) undercooked meat
B) raw eggs
C) occurs in badly packaged or damaged canned and vacuum-sealed foods
including canned vegetables
D) contaminated water
Answer: C
Clostridium botulinum - Infection
, A) immediate onset
B) onset 4-6 hours, targets the nervous system and may cause permanent damage if
not treated immediately
C) develops within 24 hours
D) develops within 2-3 days
Answer: B
Clostridium botulinum - Prevention
A) cook thoroughly
B) wash hands
C) canned and packaged items are in good condition upon receipt, even small dents
can be potentially dangerous
D) refrigerate properly
Answer: C
Clostridium botulinum - Symptoms
A) Diarrhea and fever
B) Nausea and vomiting
C) Botulism, neurotoxicity - double vision, inability to swallow, speech difficulty,
progressive paralysis of respiratory system, can be fatal
D) Abdominal cramps
Answer: C
Conditions that cause disease causing bacteria to multiply include
A) 3 factors
B) 5 factors
C) 7 factors
D) 10 factors
Answer: B
