Food handler course - Study guides, Class notes & Summaries

Food Handler Course questions with correct answers

Food Manager Exam | Learn2Serve Food Manager Exam Study Guide-All of the following are the most common Critical Control Points (CCPs) except: - time and temperature - personal hygiene - cross-contamination - customer service - customer service Creation of which one of the following quality programs is a management responsibility? - Quality Assurance A food handler's duties regarding food safety include all of the following practices EXCEPT: - dispose of food that poses a potential ...

ServSafe Manager Exam, ServSafe Manager Course 2023 ( A+ GRADED 100% VERIFIED) COMPLETE SOLUTION Which food item has been associated with Salmonella Typhi? - ANS Beverages What symptom requires a food handler to be excluded from the operation? - ANS Jaundice Which is an example of physical contamination? A. Sneezing on food. B. Touching dirty food-contact surfaces C. Bones in fish. D. Cooking tomato sauce in a copper pan. - ANS C. Bones in fish What practice is usefu...

The preservation technique that attempts to remove moisture is: - Dehydration Before you prepare a new raw animal food on a cutting board, you must - clean, rinse and sanitize High standards for food safety will improve the quality of food served. It will also improve tips, bring repeat customers, and - reduce the chance for lawsuits It is a good idea to learn about a food supplier's warehouse practices. The best way to gather the information is to - visit and inspect the warehouse Why is...

bacteria that cause foodborne illness - Answer are tasteless The Hazard Analysis Critical Control Point (HACCP) system will help to: - Answer find problems with food handling correct problems in food handling before food-borne illness occurs educate your staff in safe food handling methods the microorganisms which cause most foodborne illness are - Answer bacteria a pathogen is - Answer a disease causing mircoorganism Mechanical ventilation is necessary to - Answer preven...

Good Personal Hygiene - ANSWER-What is a critical preventative measure against foodborne illness? 1. Establishing specific personal hygiene products 2. Training food handlers on those policies and retraining them regularly 3. Modeling correct behavior for food handlers at all times. 4. Supervising food safety practices at all times 5. Revising policies according to changes in law and food safety science - ANSWER-As a manager, what are the different ways that you can minimize the risk of f...

Food Handler Course

Learn2Serve Food Handler Training Course (ANSI Accredited)/Q and A