LEARN2SERVE FOOD MANAGER 2024 NEWEST EXAM
150 QUESTIONS WITH DETAILED VERIFIED ANSWERS
(100% CORRECT) /ALREADY GRADED A+
Food safety - ANSWER: the practice of eliminating harmful agents from food,
preventing food contamination, and ensuring that food is fit for consumption
Common goals for food safety - ANSWER: -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that causes
illnesses and spoilage
-dispose of food that poses a threat to human health
benefits of high standards in food safety - ANSWER: - reduce lawsuits and criminal
prosecutions caused by poor standards
- enable customers to feel comfortable about the safety of the product being served
- provide an overall cleaner work environment, among other things
Neglecting sanitary practices cost by - ANSWER: - lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
- business closure
foodborne illness - ANSWER: - hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
food safety policy - ANSWER: lists the manner in which an establishment will
maintain a food-safe environment
most important goal of any food establishment - ANSWER: following the food safety
guidelines
Hazard Analysis Critical Control Points (HACCP) - ANSWER: this system is used for
examining and managing the ways in which food is handled in a food establishment
common CCPs - ANSWER: -pest
-time
-temp
,-quality of prepped foods
-inventory management while decreasing product waste
other criteria control points - ANSWER: -receiving
-storing
-thawing
-cooking
-hot holding
-cooling
-reheating
what does the FDA regulate - ANSWER: -food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
Food code marked "Priority item" - ANSWER: contribute most directly to the
elimination, reduction, or prevention of foodborne illnesses or injuries
The health codes do not cover - ANSWER: issues related to food export
Items covered by food codes - ANSWER: - labeling requirements
- sanitizing the food establishment
- training food service employees
what do state agencies conduct - ANSWER: - inspections
- give advice
- enforce food safety laws
- issue permits
federal agencies - ANSWER: FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
National Marine Fisheries Service
OSHA
Consumer Product Safety Commission
Association of Food and Drug Officials
how often are inspections done - ANSWER: 6 months or more as needed
inspections are focused on - ANSWER: food safety practices, personal hygiene, time
temp control, food flow, preventions against contamination, sanitation, equipment
and utensils, storage, pests, water and waste, toxic materials, and HACCP conformity
, Permits and inspections need to take place - ANSWER: before a food establishment
opens
signing the inspection - ANSWER: means that you've confirmed the inspection has
taken place not that you agree with it, findings may be contested
10 days - ANSWER: correct detected violations
90 days - ANSWER: minor violations corrections
Food inspections - ANSWER: food safety practices, time and temperature controls,
hazard analysis critical control points continity, prevention against contamination,
personal hygiene
biohazard - ANSWER: a toxic or infectious agent posing a threat to humans or to the
environment, living organisms, need food and a place to live
MAIN CAUSE of foodborne disease
biohazard types include - ANSWER: - viruses and parasites
- pathogenic bacteria
- spoilage bacteria
- molds and yeasts
viruses - ANSWER: extremely small and simple organism
a parasite that needs a host to survive, acts as a home and supplier of food for the
virus
most common cause of food borne illness - ANSWER: viruses and bacteria
virus - ANSWER: hep. A
- associated with the human intestinal tract
- reduces risk by handwashing
parasites - ANSWER: plants or species that use other animals as hosts or feed on
other animals
roundworms - ANSWER: trichina
trichinella spiralis
problem in hogs and causes thrichinosis in humans who eat the infected prok
anisakis can be found in fish like cod and herring
flatworms - ANSWER: beef, pork, and fish tapeworms, and flukes such as liver fluke
protozoa - ANSWER: Giardia lamblia and cryptosporidium parvum often infect water
reduces exposure to water or foodborne parasites - ANSWER: use of reliable water
sources and clean working environments
150 QUESTIONS WITH DETAILED VERIFIED ANSWERS
(100% CORRECT) /ALREADY GRADED A+
Food safety - ANSWER: the practice of eliminating harmful agents from food,
preventing food contamination, and ensuring that food is fit for consumption
Common goals for food safety - ANSWER: -prevent contamination
- reduce conditions that favor growth/introduction of microorganisms that causes
illnesses and spoilage
-dispose of food that poses a threat to human health
benefits of high standards in food safety - ANSWER: - reduce lawsuits and criminal
prosecutions caused by poor standards
- enable customers to feel comfortable about the safety of the product being served
- provide an overall cleaner work environment, among other things
Neglecting sanitary practices cost by - ANSWER: - lawsuits
- hospitalizations
- food waste
- costly insurance
- loss of pay/work
- complaints
- business closure
foodborne illness - ANSWER: - hard to diagnose
- stomach cramps
- diarrhea
- vomiting
- no true number of cases, 1 in 6
128000 hospitalized, 3000 die
-poor personal hygiene
- contaminated equipment
food safety policy - ANSWER: lists the manner in which an establishment will
maintain a food-safe environment
most important goal of any food establishment - ANSWER: following the food safety
guidelines
Hazard Analysis Critical Control Points (HACCP) - ANSWER: this system is used for
examining and managing the ways in which food is handled in a food establishment
common CCPs - ANSWER: -pest
-time
-temp
,-quality of prepped foods
-inventory management while decreasing product waste
other criteria control points - ANSWER: -receiving
-storing
-thawing
-cooking
-hot holding
-cooling
-reheating
what does the FDA regulate - ANSWER: -food processing
-shipping and manufacturing
-issues recalls of potentially dangerous food
-set labeling standard
-publishes and updates and the Food Code
Food code marked "Priority item" - ANSWER: contribute most directly to the
elimination, reduction, or prevention of foodborne illnesses or injuries
The health codes do not cover - ANSWER: issues related to food export
Items covered by food codes - ANSWER: - labeling requirements
- sanitizing the food establishment
- training food service employees
what do state agencies conduct - ANSWER: - inspections
- give advice
- enforce food safety laws
- issue permits
federal agencies - ANSWER: FDA
United states Department of Agriculture
Environmental Protection Agency
CDC
National Marine Fisheries Service
OSHA
Consumer Product Safety Commission
Association of Food and Drug Officials
how often are inspections done - ANSWER: 6 months or more as needed
inspections are focused on - ANSWER: food safety practices, personal hygiene, time
temp control, food flow, preventions against contamination, sanitation, equipment
and utensils, storage, pests, water and waste, toxic materials, and HACCP conformity
, Permits and inspections need to take place - ANSWER: before a food establishment
opens
signing the inspection - ANSWER: means that you've confirmed the inspection has
taken place not that you agree with it, findings may be contested
10 days - ANSWER: correct detected violations
90 days - ANSWER: minor violations corrections
Food inspections - ANSWER: food safety practices, time and temperature controls,
hazard analysis critical control points continity, prevention against contamination,
personal hygiene
biohazard - ANSWER: a toxic or infectious agent posing a threat to humans or to the
environment, living organisms, need food and a place to live
MAIN CAUSE of foodborne disease
biohazard types include - ANSWER: - viruses and parasites
- pathogenic bacteria
- spoilage bacteria
- molds and yeasts
viruses - ANSWER: extremely small and simple organism
a parasite that needs a host to survive, acts as a home and supplier of food for the
virus
most common cause of food borne illness - ANSWER: viruses and bacteria
virus - ANSWER: hep. A
- associated with the human intestinal tract
- reduces risk by handwashing
parasites - ANSWER: plants or species that use other animals as hosts or feed on
other animals
roundworms - ANSWER: trichina
trichinella spiralis
problem in hogs and causes thrichinosis in humans who eat the infected prok
anisakis can be found in fish like cod and herring
flatworms - ANSWER: beef, pork, and fish tapeworms, and flukes such as liver fluke
protozoa - ANSWER: Giardia lamblia and cryptosporidium parvum often infect water
reduces exposure to water or foodborne parasites - ANSWER: use of reliable water
sources and clean working environments
