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Manager's Food Handler's License- Texas
Terms in this set (141)
A food handler's duties regarding food safety include all of the following practices EXCEPT:
Periodically test food for illness causing microorganisms
What is the most direct cause of customer loyalty?
High food safety standards
What is the best way to prevent poor food safety?
Which one of the following duties is management's responsibility to ensure food safety?
Preventing infected employees from contaminating food.
All of the following are the most common Critical Control Points (CCPs) EXCEPT:
Which agency publishes the food code?
Which one of the following steps is NOT one of the seven HACCP steps?
create a cost analysis
Creation of which one of the following quality programs is a management responsibility?
Local health codes establish requirements for all of the following subjects EXCEPT
Why must the manager sign the inspection document after the inspector has completed the investigation?
To confirm that the inspection has taken place.
An organism that lives in or on another organism, often with harmful side effects—but without benefits is:
The viral infection Hepatitis A can be most effectively controlled if:
All food personnel practice personal hygiene, such as thorough handwashing.
What is the easiest way to recognize foods contaminated with spoilage bacteria?
Changes in color and smell
Which one of the following situations would MOST LIKELY promote bacterial contamination?
Touching raw chicken and then cooked chicken without changing gloves.
One of the most important reasons for using only reliable water sources is to reduce
The number of parasites, such as Cyclospora Cayetanensis, that can infest foods.
Which bacteria cause the greatest harm in the food industry
All of the following bacteria can cause foodborne illness EXCEPT:
Which one of the following food contaminations would be suspected if the end of a can of tomatoes had begun to swell
Which one of the following food contaminations is usually associated with undercooked chicken
Which one of the following food contaminations is best prevented by cooking to safe temperatures
Contamination of food items by other living organisms is known as
Because they are living organisms, which one of the following methods would be both effective and safe to help reduce pathogenic contaminants in food?
Perhaps the most common vehicle of contamination in the food industry is
hands, so they should be washed often
The contamination results from the spread of bacteria from meat to vegetables is called
Which one of the following contaminants is a physical contaminant?
You notice a food handler trim excess fat from a T-bone steak and then move toward a bowl of potatoes to begin peeling them with the same knife. What action should you take
Caution the food handler that she must clean and sanitize her knife.
An employee brings you a bag of oatmeal in which he has found black specks. What is the MOST LIKELY cause of those specks?
Pests have gotten into the bag and left waste secretions in the oatmeal.
Checking the dining areas of an eating establishment for evidence of flaking paint, broken light bulbs, and wood damage will reduce the chances of
Toxins from seafoods, mushrooms, and molds present the greatest potential for
Although all of the following methods will promote the prevention of food contamination, which one has the most continuous effect?
Educating employees about clean, responsible, and legal food handling.
Food preservation does all of the following EXCEPT
promotes the growth of microorganisms
In degrees Fahrenheit, what is the temperature range of the Danger Zone?
41 to 135
Reheated food items must be heated for a minimum of 15 seconds to at least
The preservation technique that attempts to remove moisture is
"Chilling" is most commonly practiced by
commercial food distributers
All of the following are Time/Temperature Control for Safety Foods Except
Processed garlic mixtures
Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in
10 to 20 minutes
It is important that food servers are trained to know food ingredients because
they will need to help customers who have food allergies
The best temperature for short-term refrigeration storage is
34 to 40
Which preservation technique involves heating foods to mild temperatures and then cooling them down immediately
You see that the food handler you assigned to prepare the salad has a small cut on her hand. You should:
Have her put a watertight bandage over the cut and wear gloves
Gabe fries chicken at Country Boy Restaurant. Gabe wears gloves as he preps the raw chicken in flour. Today during the lunch rush, you tell him to fill chicken orders for impatient customers. Gabe immediately begins putting cooked chicken in boxes and on plates. What are the hazards created by Gabe's actions, and what action should you take?
Although he is wearing gloves, Gabe has created a cross-contamination hazard by touching raw chicken and then touching cooked chicken. You should stop Gabe, dispose of any orders he has just filled, and then have Gabe wash his hands and change gloves before continuing to fill orders.
You have a staff that is thoroughly trained in proper hand washing; however, in which one of the following situations would you need to speak to an employee
You are in the dining area and you see a salad bar attendant pet a service animal
If all proper hand washing steps are followed, how long should the entire process take
at least 20 seconds
Because of the risk of spreading Staphylococus aureus, which area of their bodies should employees be trained to avoid touching
mouth, nose, and throat
Why should you stock only brightly colored bandages for first aid supply
So they can be easily found if they fall into food
Near the end of an interview with a person you have decided to hire, she discloses to you that she is infected with HIV. What actions should you take?
Consider her to be a disabled person and continue with your decision
Corrective action needs to be taken immediately if you see a food handler
Using hand sanitizer instead of washing their hands
The most important reason for having food handlers wear hair restraints is to
prevent food handlers from contaminating their hands by touching their hair
If an employee is properly trained, he should be able to demonstrate all of the following competencies except
identify by price and quality the most desirable suppliers
An effective way to choose reputable suppliers is to
visit their warehouses
Which of these food items upon receiving should be given priority in storage
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
thawing and refreezing
Employees trained to receive foods properly will complete all of the following steps except
not- check order completion
Your latest shipment of chicken has some items with USDA stickers and some items with USDA GRADE stamps. What is the difference in these items
Stamps mean the chicken's quality has been rated
The best place to store grains to reduce the risk of cross-contamination is
Next to the canned peaches
Rotating stock so that the oldest items move first is often referred to as
FIFO- first in, first out
Labels should include all of the following except
not- the best way to store the food item
To ensure proper protection for foods during storage, the bottom shelf should be
At least six inches off the floor
According to the Food Code, proper food labels should NOT contain
not- the period of time ready-to-eat foods were refrigerated before being frozen
Cross-contamination has occurred when
the same unwashed gloves are used to handle different meats
Sanitization can be done by all of the following except
Which of the following steps comes last
If steam is used to sanitize, it must be at
200 for 5 minutes
It is very important to sanitize all of the following items except
The presence or growth of microorganisms is a type of
To prevent cross-contamination, you should take immediate corrective action if you notice a receiving employee did not
wash off rubber boots before entering food storage areas
Food surfaces and equipment are not fully cleaned and sanitized until
they have been allowed to air dry completely
Most of your cooking equipment is copper and your utensils are silver, so which sanitizer would you not want to use
Which one of the following conditions in an outside waste disposal area needs to be corrected immediately
containers without covers
Pest infestations must be controlled for all of the following reasons EXCEPT:
They tend to be overlooked by loyal employees who know the food is good.
A food preparer brings you a bag of rice with a few black things among the grains. You suspect mouse droppings, but you are not sure. What should you do?
Dispose of the bag and check all other bags in storage.
The best eradication method for a major infestation is
Which method is the best for the prevention of pest infestations?
Regular cleaning and monitoring
Since pests are living organisms requiring four basic needs for survival, which one of these needs, if their access to it is eliminated, will drastically reduce pests in your establishment
Employees must be trained to notice signs of pests, which include all of the following EXCEPT:
Traps that have not been tripped, bait that has not been eaten, but it might.
Whenever a trap has sprung and caught a pest, you will want to:
Check for biological contamination from blood and dispose of any possibly contaminated foods.
Where should you put pest baits and bait stations to prevent chemical contamination from rodenticides
Maintaining an integrated pest management program (IPM) best serves
Should you become aware of a pest problem in your establishment, all of your measures to eradicate the pests should conclude with
Schedule regular, routine visits from the pest control operators (PCOs).
Which one of the following situations requires management to contact the local regulatory authority?
Water service interrupted for two hours
All toilets in a food service establishment must have
hot running water
A well-designed building should have all the following except
locker rooms with showers
Which one of the following materials must not be used in the construction of food preparation and storage areas
Which of the following types of floors are least suited for food prep areas
floors made of hard, non-porous material
For which one of the following purposes is non potable water approved
Which area is not required to have a conveniently located hand washing facility
If all of the following items were stored on the same rack on the same wall, which item would be stored closest to the ground
Effective ventilation systems
It is important that all wooden utensils be
made of maple or close-grained hardwoods
The HACCP system has seven principles
1. Conduct a hazard analysis
2. Determine the CCPs
3. Establish critical limits
4. Establish monitoring procedures
5. Establish corrective actions
6. Establish verification procedures
7. Establish record keeping and documentation procedures
Which of the following steps is one of the seven HACCP principles
determine the CCPs
The purpose of a hazard analysis is to
examine work areas for potential dangers
Critical control points are hazards that can be
controlled or eliminated
Critical limits set
minimum standards for processes
Once CCP limits have been determined, the next step is to establish a
To ensure the success of any HACCP, management must
What is the first line of defense against all contaminations
To reduce dramatically all potential contamination, the most highly critical training for all employees is
The best method for training employees how to clean a slicer is to show the skill and then
have them do it for you
The best supervisors set
The FDA's food safety system is known as
Hazard Analysis Critical Control Point
The HACCP management system is a ____ system that helps prevent problems before they occur
How can a HACCP plan best be implemented
By the commitment of the management to the plan and by training employees
Prerequisite programs, the foundation of a successful HACCP system, include all of the following except
A properly implemented linear product flow and traffic control process is most effective in minimizing
Of the five preliminary tasks management should complete before implementing a HACCP plan, the first task is
assembling an HACCP team
A HACCP plan that is developed totally by outside experts runs the risk of lacking
When designing a diagram of the work flow process, it is important that the diagram be
clear, proving a simple outline of each major step in the process
The success of HACCP implementation depends most heavily upon
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
performing an on-site review
What are the initial responsibilities of the HACCP team
develop and initial plan and coordinate its implementation
When developing and implementing a successful HACCP Plan, teams never ignore
Before implementing the HACCP plan, the team should develop an initial implementation
Implementation of a HACCP plan involves all of the following EXCEPT
voting on procedures
Effectiveness of a HACCP system depends on
regular verification activities
HACCP team members conducting a hazard analysis must be concerned mainly with
After identifying potential hazards, the HACCP team conducts a hazard evaluation to decide which potential hazards must be addressed in the HACCP plan based on all of the following criteria EXCEPT
dietary effects of the potential hazard
The term "control measure" refers to the fact that
Most food-related hazards should be controlled.
When is a CCP decision tree used
After a hazard analysis
All of the following records are part of a HACCP except
employee hiring records
Bacteria, viruses, parasites, natural toxins, and chemical contaminants are identified as
Which of the following vendors must follow additional rules?
How many countries import seafood into the U.S.?
NOAA stands for
National Oceanic and Atmospheric Administration
Seafood plants that receive NOAA certification have good:
Seafood processors with official marks on products are
Histamine, which causes scombroid poisoning, is a(n)
Decomposition of fish is identified by
A safe seafood seller should be
Wearing disposable gloves, hair covering, and clean clothes.
A load of fish arrives, and after a quick inspection, you know it is not fresh because
Its flesh doesn't spring back when pressed.
Where should you consider buying seafood
If cooked fish is displayed next to raw fish
cross-contamination can occur
What guidelines should recreational fishers follow in order to prevent food-related hazards
Fish in areas where the fish is safe for consumption.
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 fish has been thawed and re-frosted.
Fresh fish bought to cook the next day can be safely kept _______.
in the refrigerator
If shellfish is alive it:
Will close up when the shell is tapped.
Unless it is to be cooked immediately, the best way to prepare frozen fish prior to cooking is to defrost it:
overnight in the refrigerator.
What happens when cooked and uncooked seafood come in contact
A cooked shellfish's shell ____
Hot food should be kept at ____
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