LESSON 1: What is the most direct cause of customer loyalty? correct answers High food Safety Standards
All of the following are the most common Critical Control Points (CCPs) EXCEPT: correct answers Customer Service
A food handler's duties regarding food safety include all of the following p...
Food Safety Quiz Guide || Already Passed.
LESSON 1: What is the most direct cause of customer loyalty? correct answers High food Safety
Standards
All of the following are the most common Critical Control Points (CCPs) EXCEPT: correct
answers Customer Service
A food handler's duties regarding food safety include all of the following practices EXCEPT:
correct answers Periodically test food for illness causing microorganisms
Which one of the following steps is NOT one of the seven HACCP steps? correct answers Create
a cost analysis
Creation of which one of the following quality programs is a management responsibility? correct
answers Assurance
Local health codes establish requirements for all of the following subjects EXCEPT: correct
answers Price Controls
Which one of the following duties is management's responsibility to ensure food safety? correct
answers Preventing infected employees from contaminating food.
Why must the manager sign the inspection document after the inspector has completed the
investigation? correct answers To confirm that the inspection has taken place.
Which agency publishes the food code? correct answers FDA
What is the best way to prevent poor food safety? correct answers Employee Training
LESSON 2: Salmonella correct answers Any food item that is exposed to animal waste may
contain it. Symptoms may include fever and abdominal cramps
Hepatitis A correct answers A Liver disease that is caused by the virus and can be prevented with
proper sanitation and good personal hygiene.
Escherichia (E) Coli correct answers The primary symptom of this bacterium is diarrhea and it
can be prevented by cooking at safe temperature
Norovirus correct answers This virus is also known as "Stomach Flu" and the main symptom
include nausea, vomiting, and stomach cramps.
Shigella correct answers This bacterium has also been known to be spreaded by flies that have lit
upon contaminated materials.
, Which one of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell? correct answers Botulism
What is the easiest way to recognize foods contaminated with spoilage bacteria? correct answers
Changes in color and smell
Which one of the following food contaminations is best prevented by cooking to safe
temperatures? correct answers E. Coli
One of the most important reasons for using only reliable water sources is to reduce: correct
answers The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.
An organism that lives in or on another organism, often with harmful side effects—but without
benefits is: correct answers Parasite
All of the following bacteria can cause foodborne illness EXCEPT: correct answers
Which one of the following situations would MOST LIKELY promote bacterial contamination?
correct answers Touching raw chicken and then cooked chicken without changing gloves.
Which one of the following food contaminations is usually associated with undercooked
chicken? correct answers Salmonella
Which bacteria cause the greatest harm in the food industry? correct answers Pathogenic
All of the following bacteria can cause foodborne illness EXCEPT: correct answers Acidophilus
milk
Toxins from seafoods, mushrooms, and molds present the greatest potential for: correct answers
Chemical contamination
Because they are living organisms, which one of the following methods would be both effective
and safe to help reduce pathogenic contaminants in food? correct answers Heat
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light
bulbs, and wood damage will reduce the chances of: correct answers Physical contamination
Although all of the following methods will promote the prevention of food contamination, which
one has the most continuous effect? correct answers Educating employees about clean,
responsible, and legal food handling.
Which one of the following contaminants is a physical contaminant? correct answers Hair
An employee brings you a bag of oatmeal in which he has found black specks. What is the
MOST LIKELY cause of those specks? correct answers Pests have gotten into the bag and left
waste secretions in the oatmeal.
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