Food Handlers: Questions With
Complete & Detailed Answers A food handler's duties regarding food safety include all of the following
practices EXCEPT:
Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Prevention of food contamination Dispose of food that poses a potential threat to human health Handle, transport, and store food safely Periodically test food for illness causing microorganisms Correct Ans - Periodically test food for illness causing microorganisms What is the most direct cause of customer loyalty? Correct Ans - High food safety standards What is the best way to prevent poor food safety? Correct Ans - Employee Training Minor violations may be granted upwards of _______ days for correction.Correct Ans - 90 Which agency publishes the food code? Correct Ans - FDA All of the following are the most common Critical Control Points (CCPs)
EXCEPT:
Personal hygiene Time and temperature Cross-contamination Customer service Correct Ans - Customer service A food safety policy is a statement that lists the manner in which an establishment will maintain a food-safe environment. Essentially this lists the 1 / 2
_______ of the establishment with respect to the level of food safety to be maintained. Correct Ans - Goals _______ are the items of food handling most likely to be vulnerable to hazards.Correct Ans - Critical Control Points Normally the establishment has up to _______ days to correct detected violations. Correct Ans - 10 Local health codes establish requirements for all of the following subjects
EXCEPT:
Price controls Personal hygiene Food worker training Sale of unfit food items Correct Ans - Price Controls Which bacteria cause the greatest harm in the food industry? Correct Ans
- Pathogenic
All of the following bacteria can cause foodborne illness EXCEPT:
Acidophilus milk Salmonellae (Salmonella) Clostridium botulinum (Botulism) Escherichia coli (E. coli) Correct Ans - Acidophilus milk Which one of the following food contaminations is usually associated with undercooked chicken? Correct Ans - Salmonella Which one of the following situations would MOST LIKELY promote bacterial contamination?Receiving a carton of fish with a temperature of 40° F Touching raw chicken and then cooked chicken without changing gloves Storing a torn bag of potatoes above canned tomatoes Slicing roast beef and then slicing brisket with the same knife Correct Ans
- Touching raw chicken and then cooked chicken without changing gloves
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