Learn2Serve Food Safety Management Principles Lesson Assessments

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Learn2Serve Food Safety Management Principles Lesson Assessments A food handler's duties regarding food safety include all of the following EXCEPT - ANS - Periodically test food for illness causing... microorganisms. What is the most direct cause of customer loyalty? - ANS - High food safety standards What is the best way to prevent poor food safety? - ANS - Employee training Which one of the following duties in management's responsibility to ensure food safety? - ANS - Preventing infected employees from contaminating food All of the following are the most common Critical Control Points (CCPs) EXCEPT - ANS - Customer service Which agency publishes food code? - ANS - FDA Which one of the followings steps is NOT one of the seven HACCP steps? - ANS - Create a cost analysis Creation of which of the following quality programs is a management responsibility? - ANS - Assurance Local health codes establish requirements for all of the following EXCEPT - ANS - Price controls Why must the manager sign the inspection document after the inspector has completed the investigation? - ANS - 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 - ANS - Parasite The viral infection Hepatitis A can be most effectively controlled if - ANS - All food personnel practice personal hygiene, such as thorough hand washing. What is the easiest way to recognize food contaminated with spoilage bacteria? - ANS - Change in color and smell Which one of the following situations would most likely promote bacterial contamination? - ANS - 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 - ANS - The number of parasites, such as Cyclospora Cayetanesis, that can infests foods. Which bacteria cause the greatest harm in the food industry? - ANS - Pathogenic All of the following bacteria can cause food borne illness EXCEPT - ANS - Acidophilus Milk Which of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell? - ANS - Botulism Which one of the following food contaminations is usually associated with undercooked chicken? - ANS - Salmonella Which of the following food contaminations is best prevented by cooking to safe temperatures? - ANS - E. Coli Contamination of food items by other living organisms is known as - ANS - Biological contamination Because they are living organisms, which one of the following methods would be both effective and safe to help reduce biological contaminations. - ANS - Heat Perhaps the most common vehicle of contamination in the food industry is - ANS - Hands, and so should be washed often. The contamination that results from the spread of bacteria from meat to vegetables is called - ANS - Cross Which one of the following contaminates is a physical contamination? - ANS - Hair You notice a food handler trim excess fat from a T-bone steak and then move towards a bowl of potatoes to begin peeling them with the same knife. - ANS - Caution the food handler that she must clean and sanitize the 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? - ANS - Pests have gotten into the bag and left waste secretions in the oatmeal. Checking the dining areas of an eating establishment for the evidence of flaking paint, broken light bulbs, and wood damage will reduce the changes of what? - ANS - Physical contimation Toxins from seafoods, mushrooms, and mold presents the greatest potential for - ANS - Chemical contamination Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect? - ANS - Educating employees about clean, responsible, and legal food handling. Food preservation does all of the following except - ANS - Promote the growth of microorganisms. In degrees Fahrenheit, what is the temperature range of the Danger Zone? - ANS - 41 to 135 Reheated food items must be heated for a minimum of 15 seconds to at least - ANS - 165F. The preservation technique that attempts to remove moisture is - ANS - Dehydration "Chilling" is most commonly practiced by - ANS - Commercial food distributors All of the following are Time/Temperature Control for Safety Foods (TCS) except - ANS - Processed garlic oil mixtures. Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in - ANS - 10 to 20 minutes It is important for the food servers are trained to know food ingredients because - ANS - They will need to help customers who have food allergies. The best temperature for short-term refrigeration storage is - ANS - 34F to 40F Which preservation technique involves heating foods to mid temperatures and then cooling them down immediately. - ANS - Pasterization You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should - ANS - Have her put a watertight bandage over t [Show More]

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