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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
- Determine the CCPs
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- 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
