Learn2Serve Exam Test Bank - Over 100+ Questions ; Correct Answers
Question 1: Which step is essential in the success of any
HACCP?
CORRECT ANSWER: educate and train employees
Question 2: Prerequisite programs provide the _______ and
_______ conditions required to produce safe food.
CORRECT ANSWER: Environmental, operating
Question 3: The major elements of the FSMA can be divided
into _______ key areas.
CORRECT ANSWER: 5
Question 4: You should call the local regulatory authority
when you run into which of the following problems?
CORRECT ANSWER: Water service interrupted for more
than two hours
Question 5: You can help prevent the spread of
Staphyloccocus aureus by not touching which of the following things?
CORRECT ANSWER: Mouth and nose
Question 6: 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?
CORRECT ANSWER: Thawing and refreezing
Question 7: Under 9 CFR Part 320, the Food Safety and
Inspection Service (FSIS) requires all retail stores that grind
raw beef products for sale:
CORRECT ANSWER: maintain specific records
Question 8: You buy fresh fish and plan to cook it the next
day. Where can you store it?
CORRECT ANSWER: In the fridge
Question 9: Which of the following situations is an example
of cross-contamination?
CORRECT ANSWER: the same gloves are used to handle
uncooked meat and then touching salad greens
Question 10: How do you know when equipment has been
fully cleaned and sanitized?
CORRECT ANSWER: When they've been allowed to air dry
completely
Question 11: 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?
CORRECT ANSWER: clean and sanitize the knife
Question 12: Which of the following things is crucial for the
effectiveness of a HACCP system?
CORRECT ANSWER: regular verification activities
Question 13: What is one of the following method consumer
advisories must use to give information:
CORRECT ANSWER: brochures
Question 14: 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?