FST COURSE QUESTIONS &
ANSWERS(VERIFIED CORRECT!)
what are the benefits of serving safe food? - ANSWERa. Improved food quality
b. Increased profitability
c. Reduced liability
d. Marketing
e. All of the above*
Building a strong food safety culture is a shared responsibility of: - ANSWERthe
entire team
An organizations most valuable assets are: - ANSWERtheir employees
Food safety culture is: - ANSWERThe collection of choices that are made by all the
organization's team
Effective food strategies will help: - ANSWERa. Protect the public from foodborne
illnesses.
b. Build a loyal clientele.
c. Develop employee trust, loyalty and "buy-in".
d. All of the above.*
Managers face many challenges including: - ANSWERa. Emerging pathogens
b. Cash flow
c. High employee turnover
d. All of the above*
Risk Assessment of menus and products includes: - ANSWERc. How the risks will
be effectively managed
Most jurisdictions require by law that operators develop a strong food safety culture.
- ANSWERFalse
Building trust is easy to do; breaking trust takes time. - ANSWERFalse
During the inspection you should: - ANSWERAnswer questions and provide the
requested records
2.) Which one of the following must obey food safety laws? - ANSWERa. Food
processors
b. Hot dog stands
c. Convenience store managers
d. All of the above*
Public Health Inspectors: - ANSWERConduct inspections for the local health unit
, On-site visits by the local Public Health Inspector to check if a restaurant's food
handling practices meet the local legislature are called: - ANSWEROperational
inspections
If a restaurant does not meet the deadline for correcting violations: - ANSWERA
restaurant may be fined or closed
What are some of the common areas inspected? - ANSWERa. Pest-control
b. Food handling
c. Personnel
d. All of the above*
The frequency of inspections of a food establishment is based on: - ANSWERa. The
type of food prepared
b. The volume of food prepared
c. Who the food is prepared for
d. All of the above*
When the Public Health Inspector arrives for an inspection: - ANSWERWalk with him
or her during the inspection
People who are very young, or are already weak or ill, are seriously threatened by
foodborne illness because they: - ANSWERCannot fight off the disease very well
Contamination refers to the: - ANSWERUnintended presence of harmful substances
or microorganisms in food
Cross-contamination is the: - ANSWERTransfer of harmful substances or
microorganisms to food from food or from a non-food contact surface, such as
equipment, utensils, or hands
The factors most often linked to unsafe food are: - ANSWERTime and temperature
abuse
Cross-contamination
Poor personal hygiene
*All of the above
Sanitary can be defined as: - ANSWERFree of harmful levels of contamination
Foodborne illnesses are diseases that are: - ANSWERCarried or transmitted to
people by food
Dirt, broken glass and staples from packaging are classified as: - ANSWERPhysical
hazards
From receiving to storing, preparing, cooking, holding, serving, cooling and reheating
is called the: - ANSWERFlow of food
ANSWERS(VERIFIED CORRECT!)
what are the benefits of serving safe food? - ANSWERa. Improved food quality
b. Increased profitability
c. Reduced liability
d. Marketing
e. All of the above*
Building a strong food safety culture is a shared responsibility of: - ANSWERthe
entire team
An organizations most valuable assets are: - ANSWERtheir employees
Food safety culture is: - ANSWERThe collection of choices that are made by all the
organization's team
Effective food strategies will help: - ANSWERa. Protect the public from foodborne
illnesses.
b. Build a loyal clientele.
c. Develop employee trust, loyalty and "buy-in".
d. All of the above.*
Managers face many challenges including: - ANSWERa. Emerging pathogens
b. Cash flow
c. High employee turnover
d. All of the above*
Risk Assessment of menus and products includes: - ANSWERc. How the risks will
be effectively managed
Most jurisdictions require by law that operators develop a strong food safety culture.
- ANSWERFalse
Building trust is easy to do; breaking trust takes time. - ANSWERFalse
During the inspection you should: - ANSWERAnswer questions and provide the
requested records
2.) Which one of the following must obey food safety laws? - ANSWERa. Food
processors
b. Hot dog stands
c. Convenience store managers
d. All of the above*
Public Health Inspectors: - ANSWERConduct inspections for the local health unit
, On-site visits by the local Public Health Inspector to check if a restaurant's food
handling practices meet the local legislature are called: - ANSWEROperational
inspections
If a restaurant does not meet the deadline for correcting violations: - ANSWERA
restaurant may be fined or closed
What are some of the common areas inspected? - ANSWERa. Pest-control
b. Food handling
c. Personnel
d. All of the above*
The frequency of inspections of a food establishment is based on: - ANSWERa. The
type of food prepared
b. The volume of food prepared
c. Who the food is prepared for
d. All of the above*
When the Public Health Inspector arrives for an inspection: - ANSWERWalk with him
or her during the inspection
People who are very young, or are already weak or ill, are seriously threatened by
foodborne illness because they: - ANSWERCannot fight off the disease very well
Contamination refers to the: - ANSWERUnintended presence of harmful substances
or microorganisms in food
Cross-contamination is the: - ANSWERTransfer of harmful substances or
microorganisms to food from food or from a non-food contact surface, such as
equipment, utensils, or hands
The factors most often linked to unsafe food are: - ANSWERTime and temperature
abuse
Cross-contamination
Poor personal hygiene
*All of the above
Sanitary can be defined as: - ANSWERFree of harmful levels of contamination
Foodborne illnesses are diseases that are: - ANSWERCarried or transmitted to
people by food
Dirt, broken glass and staples from packaging are classified as: - ANSWERPhysical
hazards
From receiving to storing, preparing, cooking, holding, serving, cooling and reheating
is called the: - ANSWERFlow of food
