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Food Handlers: Questions With Complete & Detailed Answers
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Food Handlers: Questions With Complete & Detailed Answers
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Food Handlers: Questions WithComplete & 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
, _______ 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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