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MANAGER'S FOOD HANDLER'S LICENSE FINAL EXAM QUESTIONS & DETAILED ANSWERS (WELL VERIFIED), Exams of Nursing

MANAGER'S FOOD HANDLER'S LICENSE FINAL EXAM QUESTIONS & DETAILED ANSWERS (WELL VERIFIED) NEWEST VERSION

Typology: Exams

2024/2025

Available from 07/06/2025

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MANAGER'S FOOD HANDLER'S LICENSE FINAL EXAM
QUESTIONS & DETAILED ANSWERS (WELL VERIFIED)
NEWEST VERSION
A food handler's duties regarding food safety include all of the following practices EXCEPT: -
CORRECT ANSWER >>>Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty? - CORRECT ANSWER >>>High food safety
standards
What is the best way to prevent poor food safety? - CORRECT ANSWER >>>Employee
training
Which one of the following duties is management's responsibility to ensure food safety? -
CORRECT ANSWER >>>Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT: - CORRECT
ANSWER >>>Customer service
Which agency publishes the food code? - CORRECT ANSWER >>>fda
Which one of the following steps is NOT one of the seven HACCP steps? - CORRECT
ANSWER >>>create a cost analysis
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MANAGER'S FOOD HANDLER'S LICENSE FINAL EXAM

QUESTIONS & DETAILED ANSWERS (WELL VERIFIED)

NEWEST VERSION

A food handler's duties regarding food safety include all of the following practices EXCEPT: -

CORRECT ANSWER >>> Periodically test food for illness causing microorganisms

What is the most direct cause of customer loyalty? - CORRECT ANSWER >>> High food safety

standards

What is the best way to prevent poor food safety? - CORRECT ANSWER >>> Employee

training

Which one of the following duties is management's responsibility to ensure food safety? -

CORRECT ANSWER >>> Preventing infected employees from contaminating food.

All of the following are the most common Critical Control Points (CCPs) EXCEPT: - CORRECT

ANSWER >>> Customer service

Which agency publishes the food code? - CORRECT ANSWER >>> fda

Which one of the following steps is NOT one of the seven HACCP steps? - CORRECT

ANSWER >>> create a cost analysis

Creation of which one of the following quality programs is a management responsibility? -

CORRECT ANSWER >>> assurance

Local health codes establish requirements for all of the following subjects EXCEPT - CORRECT

ANSWER >>> price controls

Why must the manager sign the inspection document after the inspector has completed the

investigation? - CORRECT ANSWER >>> To confirm that the inspection has taken place.

An organism that lives in or on another organism, often with harmful side effects—but without

benefits is: - CORRECT ANSWER >>> parasite

The viral infection Hepatitis A can be most effectively controlled if: -^ CORRECT ANSWER

>>> All food personnel practice personal hygiene, such as thorough handwashing.

What is the easiest way to recognize foods contaminated with spoilage bacteria? - CORRECT

ANSWER >>> Changes in color and smell

Which one of the following situations would MOST LIKELY promote bacterial contamination? -

CORRECT ANSWER >>> Touching raw chicken and then cooked chicken without changing

gloves.

One of the most important reasons for using only reliable water sources is to reduce -

CORRECT ANSWER >>> The number of parasites, such as Cyclospora Cayetanensis, that can

infest foods.

CORRECT ANSWER >>> cross

Which one of the following contaminants is a physical contaminant? -^ CORRECT ANSWER

>>> hair

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 -

CORRECT ANSWER >>> Caution the food handler that she must clean and sanitize her knife.

An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST

LIKELY cause of those specks? - CORRECT ANSWER >>> Pests have gotten into the bag and

left waste secretions in the oatmeal. Checking the dining areas of an eating establishment for evidence of flaking paint, broken light

bulbs, and wood damage will reduce the chances of - CORRECT ANSWER >>> physical

contamination

Toxins from seafoods, mushrooms, and molds present the greatest potential for - CORRECT

ANSWER >>> chemical

Although all of the following methods will promote the prevention of food contamination,

which one has the most continuous effect? - CORRECT ANSWER >>> Educating employees

about clean, responsible, and legal food handling.

Food preservation does all of the following EXCEPT - CORRECT ANSWER >>> promotes the

growth of microorganisms

In degrees Fahrenheit, what is the temperature range of the Danger Zone? - CORRECT

ANSWER >>> 41 to 135

Reheated food items must be heated for a minimum of 15 seconds to at least - CORRECT

ANSWER >>> 165

The preservation technique that attempts to remove moisture is -^ CORRECT ANSWER

>>> dehydration

"Chilling" is most commonly practiced by - CORRECT ANSWER >>> commercial food

distributers

All of the following are Time/Temperature Control for Safety Foods Except - CORRECT

ANSWER >>> Processed garlic mixtures

Bacterial contamination can spread quickly because if the conditions are right, bacteria can

multiply in - CORRECT ANSWER >>> 10 to 20 minutes

It is important that food servers are trained to know food ingredients because - CORRECT

ANSWER >>> they will need to help customers who have food allergies

The best temperature for short-term refrigeration storage is - CORRECT ANSWER >>> 34 to

Which preservation technique involves heating foods to mild temperatures and then cooling

them down immediately - CORRECT ANSWER >>> Pasteurization

Corrective action needs to be taken immediately if you see a food handler - CORRECT

ANSWER >>> Using hand sanitizer instead of washing their hands

The most important reason for having food handlers wear hair restraints is to - CORRECT

ANSWER >>> prevent food handlers from contaminating their hands by touching their hair

If an employee is properly trained, he should be able to demonstrate all of the following

competencies except - CORRECT ANSWER >>> identify by price and quality the most

desirable suppliers

An effective way to choose reputable suppliers is to - CORRECT ANSWER >>> visit their

warehouses

Which of these food items upon receiving should be given priority in storage - CORRECT

ANSWER >>> frozen items

A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of the shipping cartons have too much ice and the fish fillets held within the cartons have brown

edges. These are signs of - CORRECT ANSWER >>> thawing and refreezing

Employees trained to receive foods properly will complete all of the following steps except -

CORRECT ANSWER >>> not- check order completion

Your latest shipment of chicken has some items with USDA stickers and some items with USDA

GRADE stamps. What is the difference in these items - CORRECT ANSWER >>> Stamps mean

the chicken's quality has been rated

The best place to store grains to reduce the risk of cross-contamination is - CORRECT

ANSWER >>> Next to the canned peaches

Rotating stock so that the oldest items move first is often referred to as - CORRECT ANSWER

>>> FIFO- first in, first out

Labels should include all of the following except - CORRECT ANSWER >>> not- the best way

to store the food item

To ensure proper protection for foods during storage, the bottom shelf should be - CORRECT

ANSWER >>> At least six inches off the floor

According to the Food Code, proper food labels should NOT contain -^ CORRECT ANSWER

>>> not- the period of time ready-to-eat foods were refrigerated before being frozen

Cross-contamination has occurred when - CORRECT ANSWER >>> the same unwashed

gloves are used to handle different meats

Sanitization can be done by all of the following except - CORRECT ANSWER >>> air drying

Which of the following steps comes last - CORRECT ANSWER >>> air dry

If steam is used to sanitize, it must be at - CORRECT ANSWER >>> 200 for 5 minutes

It is very important to sanitize all of the following items except -^ CORRECT ANSWER^ >>> hair

Which method is the best for the prevention of pest infestations? -^ CORRECT ANSWER

>>> Regular cleaning and monitoring

Since pests are living organisms requiring four basic needs for survival, which one of these

needs, if their access to it is eliminated, will drastically reduce pests in your establishment -

CORRECT ANSWER >>> food

Employees must be trained to notice signs of pests, which include all of the following EXCEPT: -

CORRECT ANSWER >>> Traps that have not been tripped, bait that has not been eaten, but it

might.

Whenever a trap has sprung and caught a pest, you will want to: -^ CORRECT ANSWER

>>> Check for biological contamination from blood and dispose of any possibly contaminated

foods. Where should you put pest baits and bait stations to prevent chemical contamination from

rodenticides - CORRECT ANSWER >>> outside

Maintaining an integrated pest management program (IPM) best serves - CORRECT ANSWER

>>> Business interests

Should you become aware of a pest problem in your establishment, all of your measures to

eradicate the pests should conclude with - CORRECT ANSWER >>> Schedule regular, routine

visits from the pest control operators (PCOs). Which one of the following situations requires management to contact the local regulatory

authority? - CORRECT ANSWER >>> Water service interrupted for two hours

All toilets in a food service establishment must have - CORRECT ANSWER >>> hot running

water

  1. Determine the CCPs
  2. Establish critical limits
  3. Establish monitoring procedures
  4. Establish corrective actions
  5. Establish verification procedures
  6. Establish record keeping and documentation procedures

Which of the following steps is one of the seven HACCP principles -^ CORRECT ANSWER

>>> determine the CCPs

The purpose of a hazard analysis is to - CORRECT ANSWER >>> examine work areas for

potential dangers

Critical control points are hazards that can be - CORRECT ANSWER >>> controlled or

eliminated

Critical limits set - CORRECT ANSWER >>> minimum standards for processes

Once CCP limits have been determined, the next step is to establish a - CORRECT

ANSWER >>> monitoring procedure

To ensure the success of any HACCP, management must - CORRECT ANSWER >>> educate

employees

What is the first line of defense against all contaminations -^ CORRECT ANSWER

>>> prevention

To reduce dramatically all potential contamination, the most highly critical training for all

employees is - CORRECT ANSWER >>> personal hygiene

The best method for training employees how to clean a slicer is to show the skill and then -

CORRECT ANSWER >>> have them do it for you

The best supervisors set - CORRECT ANSWER >>> personal examples

The FDA's food safety system is known as - CORRECT ANSWER >>> Hazard Analysis

Critical Control Point The HACCP management system is a ____ system that helps prevent problems before they

occur - CORRECT ANSWER >>> Proactive

How can a HACCP plan best be implemented - CORRECT ANSWER >>> By the commitment

of the management to the plan and by training employees Prerequisite programs, the foundation of a successful HACCP system, include all of the following

except - CORRECT ANSWER >>> personnel control

A properly implemented linear product flow and traffic control process is most effective in

minimizing - CORRECT ANSWER >>> cross-contamination

Implementation of a HACCP plan involves all of the following EXCEPT -^ CORRECT ANSWER

>>> voting on procedures

Effectiveness of a HACCP system depends on - CORRECT ANSWER >>> regular verification

activities

HACCP team members conducting a hazard analysis must be concerned mainly with -

CORRECT ANSWER >>> safety

After identifying potential hazards, the HACCP team conducts a hazard evaluation to decide which potential hazards must be addressed in the HACCP plan based on all of the following

criteria EXCEPT - CORRECT ANSWER >>> dietary effects of the potential hazard

The term "control measure" refers to the fact that - CORRECT ANSWER >>> Most

foodrelated hazards should be controlled.

When is a CCP decision tree used - CORRECT ANSWER >>> After a hazard analysis

All of the following records are part of a HACCP except -^ CORRECT ANSWER^ >>> employee

hiring records

Bacteria, viruses, parasites, natural toxins, and chemical contaminants are identified as -

CORRECT ANSWER >>> hazards

Which of the following vendors must follow additional rules? -^ CORRECT ANSWER

>>> Molluscan shellfish

How many countries import seafood into the U.S.? - CORRECT ANSWER >>> 135

NOAA stands for - CORRECT ANSWER >>> National Oceanic and Atmospheric Administration

Seafood plants that receive NOAA certification have good: -^ CORRECT ANSWER^ >>> quality

Seafood processors with official marks on products are - CORRECT ANSWER >>> federally

inspected

Histamine, which causes scombroid poisoning, is a(n) - CORRECT ANSWER >>> chemical

Decomposition of fish is identified by - CORRECT ANSWER >>> organoleptic techniques

A safe seafood seller should be - CORRECT ANSWER >>> Wearing disposable gloves, hair

covering, and clean clothes.

A load of fish arrives, and after a quick inspection, you know it is not fresh because - CORRECT

ANSWER >>> Its flesh doesn't spring back when pressed.

Where should you consider buying seafood - CORRECT ANSWER >>> reputable sources