FST COURSE EXAM QUESTIONS WITH
100% CORRECT ANSWERS
\.what are the benefits of serving safe food? a. Improved food quality
b. Increased profitability
c. Reduced liability
d. Marketing
e. All of the above*- ANSWERS✔
\.Building a strong food safety culture is a shared responsibility of: - ANSWERS✔-
the entire team
\.An organizations most valuable assets are: - ANSWERS✔-their employees
\.Food safety culture is: - ANSWERS✔-The collection of choices that are made by
all the organization's team
\.Effective food strategies will help: - ANSWERS✔-a. 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: - ANSWERS✔-a. Emerging pathogens
b. Cash flow
c. High employee turnover
d. All of the above*
\.Risk Assessment of menus and products includes: - ANSWERS✔-c. How the risks
will be effectively managed
\.Most jurisdictions require by law that operators develop a strong food safety
culture. - ANSWERS✔-False
\.Building trust is easy to do; breaking trust takes time. - ANSWERS✔-False
\.During the inspection you should: - ANSWERS✔-Answer questions and provide
the requested records
\.2.) Which one of the following must obey food safety laws? - ANSWERS✔-a.
Food processors
b. Hot dog stands
c. Convenience store managers
d. All of the above*
, \.Public Health Inspectors: - ANSWERS✔-Conduct 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: - ANSWERS✔-Operational
inspections
\.If a restaurant does not meet the deadline for correcting violations: -
ANSWERS✔-A restaurant may be fined or closed
\.What are some of the common areas inspected? - ANSWERS✔-a. Pest-control
b. Food handling
c. Personnel
d. All of the above*
\.The frequency of inspections of a food establishment is based on: - ANSWERS✔-
a. 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: - ANSWERS✔-Walk
with him or her during the inspection
100% CORRECT ANSWERS
\.what are the benefits of serving safe food? a. Improved food quality
b. Increased profitability
c. Reduced liability
d. Marketing
e. All of the above*- ANSWERS✔
\.Building a strong food safety culture is a shared responsibility of: - ANSWERS✔-
the entire team
\.An organizations most valuable assets are: - ANSWERS✔-their employees
\.Food safety culture is: - ANSWERS✔-The collection of choices that are made by
all the organization's team
\.Effective food strategies will help: - ANSWERS✔-a. 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: - ANSWERS✔-a. Emerging pathogens
b. Cash flow
c. High employee turnover
d. All of the above*
\.Risk Assessment of menus and products includes: - ANSWERS✔-c. How the risks
will be effectively managed
\.Most jurisdictions require by law that operators develop a strong food safety
culture. - ANSWERS✔-False
\.Building trust is easy to do; breaking trust takes time. - ANSWERS✔-False
\.During the inspection you should: - ANSWERS✔-Answer questions and provide
the requested records
\.2.) Which one of the following must obey food safety laws? - ANSWERS✔-a.
Food processors
b. Hot dog stands
c. Convenience store managers
d. All of the above*
, \.Public Health Inspectors: - ANSWERS✔-Conduct 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: - ANSWERS✔-Operational
inspections
\.If a restaurant does not meet the deadline for correcting violations: -
ANSWERS✔-A restaurant may be fined or closed
\.What are some of the common areas inspected? - ANSWERS✔-a. Pest-control
b. Food handling
c. Personnel
d. All of the above*
\.The frequency of inspections of a food establishment is based on: - ANSWERS✔-
a. 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: - ANSWERS✔-Walk
with him or her during the inspection
