1|Page
LEARN 2 SERVE FOOD SAFETY PROTECTION
MANAGER CERTIFICATION EXAM LATEST WITH
ACTUAL QUESTIONS AND CORRECT VERIFIED
ANSWERS/ALREADY GRADED A+
Which step is essential in the success of any HACCP? -
.....ANSWER ...✔✔ educate and train employees
Prerequisite programs provide the _______ and
_______ conditions required to produce safe food. -
.....ANSWER ...✔✔ Environmental, operating
The major elements of the FSMA can be divided into
_______ key areas. - .....ANSWER ...✔✔ 5
You should call the local regulatory authority when you
run into which of the following problems? - .....ANSWER
...✔✔ Water service interrupted for more than two
hours
,2|Page
You can help prevent the spread of Staphyloccocus
aureus by not touching which of the following things? -
.....ANSWER ...✔✔ Mouth and nose
You open a package of frozen fish that has too much
ice, and you notice that the fillets are brown around the
edges. This is evidence of which of the following things? -
.....ANSWER ...✔✔ Thawing and refreezing
Under 9 CFR Part 320, the Food Safety and Inspection
Service (FSIS) requires all retail stores that grind raw
beef products for sale: - .....ANSWER ...✔✔ maintain
specific records
You buy fresh fish and plan to cook it the next day.
Where can you store it? - .....ANSWER ...✔✔ In the
fridge
Which of the following situations is an example of cross-
contamination? - .....ANSWER ...✔✔ the same gloves
are used to handle uncooked meat and then touching
salad greens
,3|Page
How do you know when equipment has been fully
cleaned and sanitized? - .....ANSWER ...✔✔ When
they've been allowed to air dry completely
A busy restaurant kitchen is short staffed, so Tom is
tasked with the duties of two people. He has just
trimmed steaks in record time and then hurries over to
dice six potatoes with the same knife. What should he
do first? - .....ANSWER ...✔✔ clean and sanitize the
knife
Which of the following things is crucial for the
effectiveness of a HACCP system? - .....ANSWER
...✔✔ regular verification activities
What is one of the following method consumer
advisories must use to give information: - .....ANSWER
...✔✔ brochures
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? - .....ANSWER ...✔✔ Chemical
contamination
, 4|Page
How fast can bacteria multiply in the right conditions? -
.....ANSWER ...✔✔ 10-20 min
Where should you put pest baits and bait stations to
prevent chemical contamination from rodenticides? -
.....ANSWER ...✔✔ outdoors
The HACCP management system helps prevent problems
before they occur. What kind of system is this? -
.....ANSWER ...✔✔ proactive
How can you tell if shellfish is alive? - .....ANSWER
...✔✔ it closes up when the shell is tapped
The FDA's primary role is to: - .....ANSWER ...✔✔
Establish strong, risk-based food safety standards
A trap has caught a mouse in your kitchen. What should
you do? - .....ANSWER ...✔✔ Check for biological
contamination from blood and dispose of any possibly
contaminated foods
You are considering a number of food suppliers. How
can you ensure that you've picked a reputable
LEARN 2 SERVE FOOD SAFETY PROTECTION
MANAGER CERTIFICATION EXAM LATEST WITH
ACTUAL QUESTIONS AND CORRECT VERIFIED
ANSWERS/ALREADY GRADED A+
Which step is essential in the success of any HACCP? -
.....ANSWER ...✔✔ educate and train employees
Prerequisite programs provide the _______ and
_______ conditions required to produce safe food. -
.....ANSWER ...✔✔ Environmental, operating
The major elements of the FSMA can be divided into
_______ key areas. - .....ANSWER ...✔✔ 5
You should call the local regulatory authority when you
run into which of the following problems? - .....ANSWER
...✔✔ Water service interrupted for more than two
hours
,2|Page
You can help prevent the spread of Staphyloccocus
aureus by not touching which of the following things? -
.....ANSWER ...✔✔ Mouth and nose
You open a package of frozen fish that has too much
ice, and you notice that the fillets are brown around the
edges. This is evidence of which of the following things? -
.....ANSWER ...✔✔ Thawing and refreezing
Under 9 CFR Part 320, the Food Safety and Inspection
Service (FSIS) requires all retail stores that grind raw
beef products for sale: - .....ANSWER ...✔✔ maintain
specific records
You buy fresh fish and plan to cook it the next day.
Where can you store it? - .....ANSWER ...✔✔ In the
fridge
Which of the following situations is an example of cross-
contamination? - .....ANSWER ...✔✔ the same gloves
are used to handle uncooked meat and then touching
salad greens
,3|Page
How do you know when equipment has been fully
cleaned and sanitized? - .....ANSWER ...✔✔ When
they've been allowed to air dry completely
A busy restaurant kitchen is short staffed, so Tom is
tasked with the duties of two people. He has just
trimmed steaks in record time and then hurries over to
dice six potatoes with the same knife. What should he
do first? - .....ANSWER ...✔✔ clean and sanitize the
knife
Which of the following things is crucial for the
effectiveness of a HACCP system? - .....ANSWER
...✔✔ regular verification activities
What is one of the following method consumer
advisories must use to give information: - .....ANSWER
...✔✔ brochures
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? - .....ANSWER ...✔✔ Chemical
contamination
, 4|Page
How fast can bacteria multiply in the right conditions? -
.....ANSWER ...✔✔ 10-20 min
Where should you put pest baits and bait stations to
prevent chemical contamination from rodenticides? -
.....ANSWER ...✔✔ outdoors
The HACCP management system helps prevent problems
before they occur. What kind of system is this? -
.....ANSWER ...✔✔ proactive
How can you tell if shellfish is alive? - .....ANSWER
...✔✔ it closes up when the shell is tapped
The FDA's primary role is to: - .....ANSWER ...✔✔
Establish strong, risk-based food safety standards
A trap has caught a mouse in your kitchen. What should
you do? - .....ANSWER ...✔✔ Check for biological
contamination from blood and dispose of any possibly
contaminated foods
You are considering a number of food suppliers. How
can you ensure that you've picked a reputable
