Learn2Serve Food Safety Protection Manager
Certification with 100% correct solutions (latest
update)
1. Which step is essential in the success of any HACCP? educate and train
employ-
ees
2. Prerequisite programs provide the and Environmental,
operating
conditions required to produce safe food.
3. The major elements of the FSMA can be divided 5
into
key areas.
Water service
4. You should call the local regulatory authority interrupted for more
when you run into which of the following
problems? than two hours
5. You can help prevent the spread of Mouth and nose
Staphyloccocus aureus by not touching which of
the following things?
6. You open a package of frozen fish that has too Thawing and refreezing
much ice, and you notice that the fillets are
brown around the edges. This is evidence of
which of the following things?
7. Under 9 CFR Part 320, the Food Safety and Inspection maintain specific
records
Service (FSIS) requires all retail stores that grind raw
beef products for sale:
8. You buy fresh fish and plan to cook it the next fully
day. Where can you store it? cleaned and
sanitized?
9. Which of the following situations is an example
of cross-contamination?
10. How do you know when equipment has been
1/
36
,Learn2Serve Food Safety Protection Manager
Certification with 100% correct solutions (latest
update)
In the fridge
the same gloves are used to handle uncooked meat and then
touching salad greens
2/
36
,Learn2Serve Food Safety Protection Manager
Certification with 100% correct solutions (latest
update) When they've been
al- lowed to air dry
complete- ly
11. A busy restaurant kitchen is short staffed, so clean and sanitize the
Tom is tasked with the duties of two people. He knife
has just
trimmed steaks in record time and then hurries
over to dice six potatoes with the same knife.
What should he do first?
12. Which of the following things is crucial for the
effec- tiveness of a HACCP system? regular verification activi-
ties
13. What is one of the following method consumer
advi- sories must use to give information: brochures
14. You handle a lot of seafood and mushrooms on
the job. The toxins you may encounter pose a
high risk of which kind of contamination? Chemical
contamination
15. How fast can bacteria multiply in the right conditions? 10-20 min
16. Where should you put pest baits and bait
stations to prevent chemical contamination from outdoors
rodenticides?
17. The HACCP management system helps prevent proactive
prob- lems before they occur. What kind of
system is this?
18. How can you tell if shellfish is alive? it closes up when the
shell is tapped
19. The FDA's primary role is to: Establish strong,
risk-based food safety
standards
3/
36
, Learn2Serve Food Safety Protection Manager
Certification
Study online at https://quizlet.com/_c0pjl6
20. A trap has caught a mouse in your kitchen.
What should you do? Check for biological
cont- amination from
blood and dispose of
any possibly
contaminated foods
21. You are considering a number of food suppliers. How Visit company's
ware-
can you ensure that you've picked a reputable compa- house
ny?
22. What is the best way that you can prevent a
pest infestation? regular cleaning and
monitoring
23. What type of hazard is posed by the growth of
mi- croorganisms? Biological
24. What is the first HACCP step? Conduct a hazard
analysis
25. Sam grabs a can of tomatoes from the pantry
and notices that the end of the can has started Botulism
to swell. Which food contamination is the likely
culprit?
26. The HACCP team should consist of individuals
who have: Specific knowledge &
ex- pertise appropriate to
the product & process
27. What is a requirement for all wooden utensils? Made of maple or
close-grained hardwoods
28. You have been told to put food in short-term refriger- 34-40F
ation storage. What is the best temperature?
4/
36
Certification with 100% correct solutions (latest
update)
1. Which step is essential in the success of any HACCP? educate and train
employ-
ees
2. Prerequisite programs provide the and Environmental,
operating
conditions required to produce safe food.
3. The major elements of the FSMA can be divided 5
into
key areas.
Water service
4. You should call the local regulatory authority interrupted for more
when you run into which of the following
problems? than two hours
5. You can help prevent the spread of Mouth and nose
Staphyloccocus aureus by not touching which of
the following things?
6. You open a package of frozen fish that has too Thawing and refreezing
much ice, and you notice that the fillets are
brown around the edges. This is evidence of
which of the following things?
7. Under 9 CFR Part 320, the Food Safety and Inspection maintain specific
records
Service (FSIS) requires all retail stores that grind raw
beef products for sale:
8. You buy fresh fish and plan to cook it the next fully
day. Where can you store it? cleaned and
sanitized?
9. Which of the following situations is an example
of cross-contamination?
10. How do you know when equipment has been
1/
36
,Learn2Serve Food Safety Protection Manager
Certification with 100% correct solutions (latest
update)
In the fridge
the same gloves are used to handle uncooked meat and then
touching salad greens
2/
36
,Learn2Serve Food Safety Protection Manager
Certification with 100% correct solutions (latest
update) When they've been
al- lowed to air dry
complete- ly
11. A busy restaurant kitchen is short staffed, so clean and sanitize the
Tom is tasked with the duties of two people. He knife
has just
trimmed steaks in record time and then hurries
over to dice six potatoes with the same knife.
What should he do first?
12. Which of the following things is crucial for the
effec- tiveness of a HACCP system? regular verification activi-
ties
13. What is one of the following method consumer
advi- sories must use to give information: brochures
14. You handle a lot of seafood and mushrooms on
the job. The toxins you may encounter pose a
high risk of which kind of contamination? Chemical
contamination
15. How fast can bacteria multiply in the right conditions? 10-20 min
16. Where should you put pest baits and bait
stations to prevent chemical contamination from outdoors
rodenticides?
17. The HACCP management system helps prevent proactive
prob- lems before they occur. What kind of
system is this?
18. How can you tell if shellfish is alive? it closes up when the
shell is tapped
19. The FDA's primary role is to: Establish strong,
risk-based food safety
standards
3/
36
, Learn2Serve Food Safety Protection Manager
Certification
Study online at https://quizlet.com/_c0pjl6
20. A trap has caught a mouse in your kitchen.
What should you do? Check for biological
cont- amination from
blood and dispose of
any possibly
contaminated foods
21. You are considering a number of food suppliers. How Visit company's
ware-
can you ensure that you've picked a reputable compa- house
ny?
22. What is the best way that you can prevent a
pest infestation? regular cleaning and
monitoring
23. What type of hazard is posed by the growth of
mi- croorganisms? Biological
24. What is the first HACCP step? Conduct a hazard
analysis
25. Sam grabs a can of tomatoes from the pantry
and notices that the end of the can has started Botulism
to swell. Which food contamination is the likely
culprit?
26. The HACCP team should consist of individuals
who have: Specific knowledge &
ex- pertise appropriate to
the product & process
27. What is a requirement for all wooden utensils? Made of maple or
close-grained hardwoods
28. You have been told to put food in short-term refriger- 34-40F
ation storage. What is the best temperature?
4/
36
