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Manager's Food Handler's License- Learn2Serve Questions And Answers!!!

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Manager's Food Handler's License- Learn2Serve Questions And Answers!!!

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  • September 10, 2024
  • 47
  • 2024/2025
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141 Multiple choice questions

Term 1 of 141
Before the HACCP team is ready to implement the seven principles of an HACCP plan, they
should verify the accuracy and completeness of the flow diagram by

assembling an haccp team


monitoring procedure

high food safety standards

performing an on-site review

Term 2 of 141
Which of the following vendors must follow additional rules?

Botulism

Crustacea

Molluscan shellfish

Fomites

Term 3 of 141
All of the following bacteria can cause foodborne illness EXCEPT:

Rice milk

Acidophilus milk


Almond milk

Fortified soy milk

,Definition 4 of 141
not- the period of time ready-to-eat foods were refrigerated before being frozen

According to the Food Code, proper food labels should NOT contain

Before implementing the HACCP plan, the team should develop an initial implementation


Most of your cooking equipment is copper and your utensils are silver, so which sanitizer
would you not want to use


All toilets in a food service establishment must have

Definition 5 of 141
the same unwashed gloves are used to handle different meats

If shellfish is alive it:

Cross-contamination has occurred when

Which one of the following situations would MOST LIKELY promote bacterial
contamination?


Food surfaces and equipment are not fully cleaned and sanitized until

Definition 6 of 141
mouth, nose, and throat

Because of the risk of spreading Staphylococus aureus, which area of their bodies should
employees be trained to avoid touching


Which method is the best for the prevention of pest infestations?

Which one of the following conditions in an outside waste disposal area needs to be
corrected immediately

Which one of the following situations requires management to contact the local regulatory
authority?

,Term 7 of 141
A shipment of frozen fish arrives at your food establishment. You see that the outside bottoms of
the shipping cartons have too much ice and the fish fillets held within the cartons have brown
edges. These are signs of

flash freezing


thawed and refrozen

processed at too high of a temperature

thawing and refreezing

Term 8 of 141
Of the five preliminary tasks management should complete before implementing a HACCP plan,
the first task is

describing the product and processes

assembling an HACCP team

training


developing a process flow diagram

Term 9 of 141
Which one of the following contaminants is a physical contaminant?

skin

hair


urine

nails

, Term 10 of 141
A shipment of frozen seafood arrives and there are frost and ice crystals on the outside of the
packaging. What do you know immediately?

The frost enhances the seafood's flavor.

The fish has been thawed and re-frosted.

The ice crystals indicate superior freezing techniques.

The fish is fresh and of high quality.

Definition 11 of 141
200 for 5 minutes

All toilets in a food service establishment must have

If steam is used to sanitize, it must be at

Bacterial contamination can spread quickly because if the conditions are right, bacteria can
multiply in

Seafood processors with official marks on products are

Term 12 of 141
Which one of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell

e. coli

anthrax

botulism


tetanus

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