An employee is required to have a medication at work.
What must the Food Manager do to comply with the Food
Code and the employee's needs?
a) No medication is allowed in the workplace.
b) No medication is allowed in the workplace without a
written letter from a doctor.
c) The medication must be kept on a shelf in the food prep
area so everyone can see what it is.
d) The medication must be clearly labeled and stored
away from food and food prep areas. Correct Answer d)
The medication must be clearly labeled and stored away
from food and food prep areas.
A recall was announced for a specific food. The Food
Manager gathers up all that they have and keeps this food
for return to the vendor in
a) the cooler
b) the dry storage area
c) a location away from any other food
,d) the freezer Correct Answer c) a location away from any
other food
All of the following animals are allowed in a retail food
establishment except
a) a service animal under the control of a disabled person
b) a small dog being kept in a dog carrier
c) fish in an aquarium
d) a patrol dog accompanying police Correct Answer b) a
small dog being kept in a dog carrier
A ventilation unit is located in the kitchen to prevent
a) A fire
b) The chef from getting too hot
c) Grease collecting on the walls
d) The employees talking too much Correct Answer c)
Grease collecting on the walls
A pest infestation is found in a facility. After resolving the
problem, the Food Manager establishes procedures for all
of the following except
a) maintaining clean work areas
b) training employees on using pesticides
c) inspecting deliveries upon arrival
d) checking all areas for cracks or crevices and sealing
them if found Correct Answer b) training employees on
using pesticides
,There are ____ principles in a HACCP Plan.
a) 10
b) 7
c) 5
d) 4 Correct Answer b) 7
An example of a Critical Control Point (CCP) is
a) Checking a cooking temperature
b) Cleaning procedures
c) Effective pest control
d) Inventory control Correct Answer a) Checking a cooking
temperature
The Food Manager uses a calibrated thermometer to
check the temperature of fish when it is finished cooking.
This is an example of which principle in a HACCP Plan?
a) Hazard Analysis
b) Monitoring the Critical Control Point
c) Corrective Action
d) Verification Correct Answer b) Monitoring the Critical
Control Point
The value that must be met to ensure the food's safety is
which principle in a HACCP plan?
a) Critical Limit
b) Corrective Action
c) Hazard Analysis
, d) Documentation Correct Answer b) Corrective Action
The Food Manager checks the ham as it cools in the
cooler. After an hour he notices the ham has only cooled a
few degrees. He cuts the ham into smaller portions and
places them back into the cooler to cool quicker. This is an
example of which HACCP principle?
a) Hazard Analysis
b) Critical Control Point
c) Verification
d) Corrective Action Correct Answer b) Critical Control
Point
After checking the cooler to make sure it is the correct
temperature, the Food Manager will mark a chart with the
date, temperature and their initials. The Food Manager is
completing which step in a HACCP plan?
a) Verification
b) Documentation
c) Corrective Action
d) Critical Control Point Correct Answer b) Documentation
A HACCP plan will assist in all of the following except
a) Decrease incidents of food borne illness
b) Increase food safety
c) Reduce liability
d) Increase profitability Correct Answer d) Increase
profitability
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