LEARN2SERVE FOOD MANAGER 2024 NEWEST EXAM
150 QUESTIONS WITH DETAILED VERIFIED ANSWERS
(100% CORRECT) /ALREADY GRADED A+
All of the following are the most common Critical Control Points (CCPs) except:
- time and temperature
- personal hygiene
- cross-contamination
- customer service - ANSWER: customer service
Creation of which one of the following quality programs is a management
responsibility? - ANSWER: Quality Assurance
A food handler's duties regarding food safety include all of the following practices
EXCEPT:
- dispose of food that poses a potential threat to human health
- handle, transport, and store food safely
- prevention of food contamination
- help introduce conditions that lead to the growth microorganisms - ANSWER: help
introduce conditions that lead to growth microorganisms
Which agency publishes the food code? - ANSWER: FDA
Why must the manager sign the inspection document after the inspector has
completed the investigation? - ANSWER: to confirm that the inspection has taken
place
What is the most direct cause of customer loyalty? - ANSWER: High food safety
standards
Which one of the following steps is NOT one of the seven HACCP steps? - ANSWER:
create a cost analysis
Local health codes establish requirements for all of the following subjects EXCEPT:
- sale of unit food items
- food worker training
- price controls
- personal hygiene - ANSWER: price controls
Which one of the following duties is management's responsibility to ensure food
safety? - ANSWER: creating and following a policy that prohibits employees who are
sick from working
What is the best way to prevent poor food safety? - ANSWER: employee training
, Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ANSWER: touching raw chicken and then cooked chicken without
changing gloves
An organism that lives in or on another organism, often with harmful side effects -
but without benefits is: - ANSWER: parasite
Which one of the following food contaminations would be suspected if the end of a
can of tomatoes had begun to swell? - ANSWER: botulism
What is the easiest way to recognize foods contaminated with spoilage bacteria? -
ANSWER: changes in color and smell
All of the following bacteria can cause foodborne illness EXCEPT:
- escherichia coli (e. coli)
- salmonellae (salmonella)
- acidophilus milk
- clostridium botulinum (botulism) - ANSWER: acidophilus milk
The viral infection Hepatitis A can be most effectively controlled if: - ANSWER: all
food personnel practice personal hygiene, such as thorough hand washing
Which one of the following food contaminations is usually associated with
undercooked chicken? - ANSWER: salmonella
Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - ANSWER: e. coli
One of the most important reasons for using only reliable water sources is to reduce:
- ANSWER: the number of parasites, such as cyclospora cayetanensis, that can infest
foods
Which bacteria cause the greatest harm in the food industry? - ANSWER: pathogenic
- pathogenic bacteria are bacteria that can cause diseases
Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of: - ANSWER: physical
contamination
You notice a food handler trim excess fat from a T-bone steak and then move toward
a bowl of potatoes to begin peeling them with the same knife. What action should
you take? - ANSWER: remind the food handler that she must clean and sanitize her
knife.
The contamination that results from the spread of bacteria from meat to vegetables
is called: - ANSWER: cross contamination
150 QUESTIONS WITH DETAILED VERIFIED ANSWERS
(100% CORRECT) /ALREADY GRADED A+
All of the following are the most common Critical Control Points (CCPs) except:
- time and temperature
- personal hygiene
- cross-contamination
- customer service - ANSWER: customer service
Creation of which one of the following quality programs is a management
responsibility? - ANSWER: Quality Assurance
A food handler's duties regarding food safety include all of the following practices
EXCEPT:
- dispose of food that poses a potential threat to human health
- handle, transport, and store food safely
- prevention of food contamination
- help introduce conditions that lead to the growth microorganisms - ANSWER: help
introduce conditions that lead to growth microorganisms
Which agency publishes the food code? - ANSWER: FDA
Why must the manager sign the inspection document after the inspector has
completed the investigation? - ANSWER: to confirm that the inspection has taken
place
What is the most direct cause of customer loyalty? - ANSWER: High food safety
standards
Which one of the following steps is NOT one of the seven HACCP steps? - ANSWER:
create a cost analysis
Local health codes establish requirements for all of the following subjects EXCEPT:
- sale of unit food items
- food worker training
- price controls
- personal hygiene - ANSWER: price controls
Which one of the following duties is management's responsibility to ensure food
safety? - ANSWER: creating and following a policy that prohibits employees who are
sick from working
What is the best way to prevent poor food safety? - ANSWER: employee training
, Which one of the following situations would MOST LIKELY promote bacterial
contamination? - ANSWER: touching raw chicken and then cooked chicken without
changing gloves
An organism that lives in or on another organism, often with harmful side effects -
but without benefits is: - ANSWER: parasite
Which one of the following food contaminations would be suspected if the end of a
can of tomatoes had begun to swell? - ANSWER: botulism
What is the easiest way to recognize foods contaminated with spoilage bacteria? -
ANSWER: changes in color and smell
All of the following bacteria can cause foodborne illness EXCEPT:
- escherichia coli (e. coli)
- salmonellae (salmonella)
- acidophilus milk
- clostridium botulinum (botulism) - ANSWER: acidophilus milk
The viral infection Hepatitis A can be most effectively controlled if: - ANSWER: all
food personnel practice personal hygiene, such as thorough hand washing
Which one of the following food contaminations is usually associated with
undercooked chicken? - ANSWER: salmonella
Which one of the following food contaminations is best prevented by cooking to safe
temperatures? - ANSWER: e. coli
One of the most important reasons for using only reliable water sources is to reduce:
- ANSWER: the number of parasites, such as cyclospora cayetanensis, that can infest
foods
Which bacteria cause the greatest harm in the food industry? - ANSWER: pathogenic
- pathogenic bacteria are bacteria that can cause diseases
Checking the dining areas of an eating establishment for evidence of flaking paint,
broken light bulbs, and wood damage will reduce the chances of: - ANSWER: physical
contamination
You notice a food handler trim excess fat from a T-bone steak and then move toward
a bowl of potatoes to begin peeling them with the same knife. What action should
you take? - ANSWER: remind the food handler that she must clean and sanitize her
knife.
The contamination that results from the spread of bacteria from meat to vegetables
is called: - ANSWER: cross contamination
