FOOD SAFETY CERTIFICATION
QUESTIONS AND ANSWERS
Which of the following demonstrates one of the essential steps of active managerial control?
A. giving a food worker a raise
B. Hanging a poster that lists cooking temperatures
C. Training staff on the procedure for receiving shipments
D. Having a work party for your staff when you pass a regulatory inspection - ANSWER-C.
Training staff on the procedure for receiving shipments
Which risk factor is common to all foos establishments?
A. Poor personal hygiene among food workers
B. Customer contamination in self-service areas
C. Pesticides from unwashed fruits and vegetables
D. Bacterial growth and toxin formation during cooling - ANSWER-A. Poor personal hygiene
among food workers
Which of the following is true about creating policies?
A. Policies should be created all at the same time
B. Policies must work perfectly the first time they are presented
C. Policies should be created by the manager and select workers.
D. Policies in small "Mom and Pop" establishments must be written, they cannot be verbal. -
ANSWER-C. Policies should be created by the manager and select workers
Which of the following is an example of indirect monitoring?
A. Requiring food workers to record temperatures on a log
B. Observing as a food worker completes a Standard Operating Procedure
C. Asking a food worker to explain a safety principle they were recently taught
, d. Asking a shift manager if they are making sure a log is being filled out correctly - ANSWER-A.
Requiring food workers to record temperatures on a log
Which is an example of positive reinforcement?
A. Politely asking a food worker to correct a problem
B. Repeatedly explaining why a food safety policy is important
C. Recognizing exceptional performance in front of other food workers
D. Requiring a food worker to redo a task whenever it is not done correctly - ANSWER-C.
Recognizing exceptional performance in front of other food workers
Which is the most effective way to train your staff?
A. Teach only difficult food safety principles
B. Let food workers figure out processes on their own and offer help only if they ask
C. Give each employee one training session when they are hired that covers everything.
D. Establish an ongoing training program to help workers stay up to date with best practices -
ANSWER-D. Establish an ongoing training program to help workers stay up to date with best
practices
What is likely to result from implementing a HACCP plan in a food service establishment?
A. Increase in product loss
B. Decrease in net revenue
C. Increase in product safety
D. Decrease in product quality - ANSWER-C. Increase in product safety
Which of the following is most likely to lead to a violation in a future inspection?
A. Implementing necessary changes immediately
B. Keeping careful records of your received shipments
C. Creating a good working relationship with your inspector
D. Not writing down the inspector's food safety suggestions - ANSWER-D. Not writing down the
inspector's food safety suggestions
A manager has determined that a risk still exists even after implementing a new policy to
control the risk. What should the manager do?
QUESTIONS AND ANSWERS
Which of the following demonstrates one of the essential steps of active managerial control?
A. giving a food worker a raise
B. Hanging a poster that lists cooking temperatures
C. Training staff on the procedure for receiving shipments
D. Having a work party for your staff when you pass a regulatory inspection - ANSWER-C.
Training staff on the procedure for receiving shipments
Which risk factor is common to all foos establishments?
A. Poor personal hygiene among food workers
B. Customer contamination in self-service areas
C. Pesticides from unwashed fruits and vegetables
D. Bacterial growth and toxin formation during cooling - ANSWER-A. Poor personal hygiene
among food workers
Which of the following is true about creating policies?
A. Policies should be created all at the same time
B. Policies must work perfectly the first time they are presented
C. Policies should be created by the manager and select workers.
D. Policies in small "Mom and Pop" establishments must be written, they cannot be verbal. -
ANSWER-C. Policies should be created by the manager and select workers
Which of the following is an example of indirect monitoring?
A. Requiring food workers to record temperatures on a log
B. Observing as a food worker completes a Standard Operating Procedure
C. Asking a food worker to explain a safety principle they were recently taught
, d. Asking a shift manager if they are making sure a log is being filled out correctly - ANSWER-A.
Requiring food workers to record temperatures on a log
Which is an example of positive reinforcement?
A. Politely asking a food worker to correct a problem
B. Repeatedly explaining why a food safety policy is important
C. Recognizing exceptional performance in front of other food workers
D. Requiring a food worker to redo a task whenever it is not done correctly - ANSWER-C.
Recognizing exceptional performance in front of other food workers
Which is the most effective way to train your staff?
A. Teach only difficult food safety principles
B. Let food workers figure out processes on their own and offer help only if they ask
C. Give each employee one training session when they are hired that covers everything.
D. Establish an ongoing training program to help workers stay up to date with best practices -
ANSWER-D. Establish an ongoing training program to help workers stay up to date with best
practices
What is likely to result from implementing a HACCP plan in a food service establishment?
A. Increase in product loss
B. Decrease in net revenue
C. Increase in product safety
D. Decrease in product quality - ANSWER-C. Increase in product safety
Which of the following is most likely to lead to a violation in a future inspection?
A. Implementing necessary changes immediately
B. Keeping careful records of your received shipments
C. Creating a good working relationship with your inspector
D. Not writing down the inspector's food safety suggestions - ANSWER-D. Not writing down the
inspector's food safety suggestions
A manager has determined that a risk still exists even after implementing a new policy to
control the risk. What should the manager do?
