Learn2Serve Food Safety Management
Principles Lesson Assessments
A food handler's duties regarding food safety include all of the following EXCEPT
Periodically test food for illness causing microorganisms.
What is the most direct cause of customer loyalty?
High food safety standards
What is the best way to prevent poor food safety?
Employee training
Which one of the following duties in management's responsibility to ensure food
safety?
Preventing infected employees from contaminating food
All of the following are the most common Critical Control Points (CCPs) EXCEPT
Customer service
Which agency publishes food code?
FDA
Which one of the followings steps is NOT one of the seven HACCP steps?
Create a cost analysis
Creation of which of the following quality programs is a management
responsibility?
Assurance
Local health codes establish requirements for all of the following EXCEPT
Price controls
Why must the manager sign the inspection document after the inspector has
completed the investigation?
To confirm that the inspection has taken place.
An organism that lives in or on another organism, often with harmful side effects
- but without benefits
Parasite
The viral infection Hepatitis A can be most effectively controlled if
All food personnel practice personal hygiene, such as thorough hand washing.
What is the easiest way to recognize food contaminated with spoilage bacteria?
Change in color and smell
Which one of the following situations would most likely promote bacterial
contamination?
Touching raw chicken and then cooked chicken without changing gloves.
One of the most important reasons for using only reliable water sources is to
reduce
The number of parasites, such as Cyclospora Cayetanesis, that can infests foods.
Which bacteria cause the greatest harm in the food industry?
Pathogenic
All of the following bacteria can cause food borne illness EXCEPT
Acidophilus Milk
Which of the following food contaminations would be suspected if the end of a
can of tomatoes had begun to swell?
, Botulism
Which one of the following food contaminations is usually associated with
undercooked chicken?
Salmonella
Which of the following food contaminations is best prevented by cooking to safe
temperatures?
E. Coli
Contamination of food items by other living organisms is known as
Biological contamination
Because they are living organisms, which one of the following methods would be
both effective and safe to help reduce biological contaminations.
Heat
Perhaps the most common vehicle of contamination in the food industry is
Hands, and so should be washed often.
The contamination that results from the spread of bacteria from meat to
vegetables is called
Cross
Which one of the following contaminates is a physical contamination?
Hair
You notice a food handler trim excess fat from a T-bone steak and then move
towards a bowl of potatoes to begin peeling them with the same knife.
Caution the food handler that she must clean and sanitize the knife.
An employee brings you a bag of oatmeal in which he has found black specks.
What is the most likely cause of those specks?
Pests have gotten into the bag and left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for the evidence of flaking
paint, broken light bulbs, and wood damage will reduce the changes of what?
Physical contimation
Toxins from seafoods, mushrooms, and mold presents the greatest potential for
Chemical contamination
Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect?
Educating employees about clean, responsible, and legal food handling.
Food preservation does all of the following except
Promote the growth of microorganisms.
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
41 to 135
Reheated food items must be heated for a minimum of 15 seconds to at least
165F.
The preservation technique that attempts to remove moisture is
Dehydration
"Chilling" is most commonly practiced by
Commercial food distributors
All of the following are Time/Temperature Control for Safety Foods (TCS) except
Processed garlic oil mixtures.
Principles Lesson Assessments
A food handler's duties regarding food safety include all of the following EXCEPT
Periodically test food for illness causing microorganisms.
What is the most direct cause of customer loyalty?
High food safety standards
What is the best way to prevent poor food safety?
Employee training
Which one of the following duties in management's responsibility to ensure food
safety?
Preventing infected employees from contaminating food
All of the following are the most common Critical Control Points (CCPs) EXCEPT
Customer service
Which agency publishes food code?
FDA
Which one of the followings steps is NOT one of the seven HACCP steps?
Create a cost analysis
Creation of which of the following quality programs is a management
responsibility?
Assurance
Local health codes establish requirements for all of the following EXCEPT
Price controls
Why must the manager sign the inspection document after the inspector has
completed the investigation?
To confirm that the inspection has taken place.
An organism that lives in or on another organism, often with harmful side effects
- but without benefits
Parasite
The viral infection Hepatitis A can be most effectively controlled if
All food personnel practice personal hygiene, such as thorough hand washing.
What is the easiest way to recognize food contaminated with spoilage bacteria?
Change in color and smell
Which one of the following situations would most likely promote bacterial
contamination?
Touching raw chicken and then cooked chicken without changing gloves.
One of the most important reasons for using only reliable water sources is to
reduce
The number of parasites, such as Cyclospora Cayetanesis, that can infests foods.
Which bacteria cause the greatest harm in the food industry?
Pathogenic
All of the following bacteria can cause food borne illness EXCEPT
Acidophilus Milk
Which of the following food contaminations would be suspected if the end of a
can of tomatoes had begun to swell?
, Botulism
Which one of the following food contaminations is usually associated with
undercooked chicken?
Salmonella
Which of the following food contaminations is best prevented by cooking to safe
temperatures?
E. Coli
Contamination of food items by other living organisms is known as
Biological contamination
Because they are living organisms, which one of the following methods would be
both effective and safe to help reduce biological contaminations.
Heat
Perhaps the most common vehicle of contamination in the food industry is
Hands, and so should be washed often.
The contamination that results from the spread of bacteria from meat to
vegetables is called
Cross
Which one of the following contaminates is a physical contamination?
Hair
You notice a food handler trim excess fat from a T-bone steak and then move
towards a bowl of potatoes to begin peeling them with the same knife.
Caution the food handler that she must clean and sanitize the knife.
An employee brings you a bag of oatmeal in which he has found black specks.
What is the most likely cause of those specks?
Pests have gotten into the bag and left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for the evidence of flaking
paint, broken light bulbs, and wood damage will reduce the changes of what?
Physical contimation
Toxins from seafoods, mushrooms, and mold presents the greatest potential for
Chemical contamination
Although all of the following methods will promote the prevention of food
contamination, which one has the most continuous effect?
Educating employees about clean, responsible, and legal food handling.
Food preservation does all of the following except
Promote the growth of microorganisms.
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
41 to 135
Reheated food items must be heated for a minimum of 15 seconds to at least
165F.
The preservation technique that attempts to remove moisture is
Dehydration
"Chilling" is most commonly practiced by
Commercial food distributors
All of the following are Time/Temperature Control for Safety Foods (TCS) except
Processed garlic oil mixtures.
