Question:

Answer: 140

130-190F

70

70F

34-40F

41F

Question: Which one of the foloowing steps is not one of the 7 HACCP steps

1. Take corrective actions

2. b. Create cost analysis

3. c. Identify hazards

4. d. Identify the CCPs

5. Answer: b

6. Question: A food handler’s duties regarding food safety include all of the following EXCEPT

7. a. Prevention of food contamination

8. b. Handle, transport, and store food safely

9. c. Periodically test food for illness causing microorganisms

10. d. Dispose of food that poses a potential threat to human health

11. Answer: c

12. Question: Which one of the following durites is management’s responsibility to ensure food safety

13. a. The elimination of critical control points

14. b. Treatment of food borne illnesses

15. c. The business practices of other restaurants

16. d. Preventing infected employees from contaminating food

17. Answer: d

18. Question: Local health codes establish requirements for all of the following subjects EXCEPT

19. Sale of unfit food items

20. Personal hygiene

21. Price controls

22. Food worker training

23. Answer: c

24. Question: All of the following are the most common critical control points except

25. Customer service

26. Personal hygiene

27. Time and temperature

28. Cross contamination

29. Answer: a

30. Question: What is the most direct cause of customer loyalty

31. Delicious food

32. Good record

33. Friendly staff

34. High food safety standards

35. Answer: d

36. Question: What is the best way to prevent poor food safety

37. Regulation compliance

38. Trusted suppliers

39. Employee training

40. Periodic inspections

41. Answer: c

42. Question: Creation of which one of the quality programs is a management responsibility…..

43. Insurance

44. Product

45. Assurance

46. Assessment

47. Answer: c

48. Question:

49. Answer: b