{"id":119480,"date":"2023-09-10T19:05:33","date_gmt":"2023-09-10T19:05:33","guid":{"rendered":"https:\/\/learnexams.com\/blog\/?p=119480"},"modified":"2023-09-10T19:05:39","modified_gmt":"2023-09-10T19:05:39","slug":"learn2serve-ultimate-bundle-latest-2023-2024-this-bundle-contains-questions-answers-from-managers-food-handlers-license-texas-learn2serve-food-safety-management-principles-lesson-assessments","status":"publish","type":"post","link":"https:\/\/www.learnexams.com\/blog\/2023\/09\/10\/learn2serve-ultimate-bundle-latest-2023-2024-this-bundle-contains-questions-answers-from-managers-food-handlers-license-texas-learn2serve-food-safety-management-principles-lesson-assessments\/","title":{"rendered":"Learn2Serve ULTIMATE BUNDLE – Latest 2023 \/ 2024"},"content":{"rendered":"\n

This BUNDLE Contains Questions & Answers from Manager’s Food Handler’s License- Texas, Learn2Serve Food Safety Management Principles Lesson Assessments, Food Manager Exam, Food Manager Practice Exam, Servsafe 7th edition 2017, 7th Edition SERVSAFE Exam, Learn2Serve Food Handler Training Course<\/p>\n\n\n\n

Learn2Serve Food Safety Management Principles
Lesson Assessments
A food handler’s duties regarding food safety include all of the following 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?
Employee training
Which one of the following duties in 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?
Customer service
Which agency publishes food code?
FDA
Which one of the followings steps is NOT one of the seven HACCP steps?
Create a cost analysis<\/p>\n\n\n\n

Creation of which of the following quality programs is a management
responsibility?
Assurance
Local health codes establish requirements for all of the following EXCEPT?
Price controls
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?
Parasite
The viral infection Hepatitis A can be most effectively controlled if?
All food personnel practice personal hygiene, such as thorough hand washing.
What is the easiest way to recognize food contaminated with spoilage bacteria?
Change 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 Cayetanesis, that can infests foods.<\/p>\n\n\n\n

Which bacteria cause the greatest harm in the food industry?
Pathogenic
All of the following bacteria can cause food borne illness EXCEPT?
Acidophilus Milk
Which of the following food contaminations would be suspected if the end of a can of
tomatoes had begun to swell?
Botulism
Which one of the following food contaminations is usually associated with
undercooked chicken?
Salmonella
Which of the following food contaminations is best prevented by cooking to safe
temperatures?
E. Coli
Contamination of food items by other living organisms is known as?
Biological contamination
Because they are living organisms, which one of the following methods would be
both effective and safe to help reduce biological contaminations?
Heat
Perhaps the most common vehicle of contamination in the food industry is?
Hands, and so should be washed often.<\/p>\n\n\n\n

Learn2Serve Food Handler
Training Course Test –
(ANSI Accredited)
During an inspection, health inspectors will sometimes ask employees questions.
They do this because they want to know
Answer:
If the employee is properly trained
When storing raw meat and poultry in a cooler, they should be stored _<\/em><\/strong> other
foods.
Answer:
Below
Why is it important to change the sanitizing water when it gets dirty or has organic
matter like food debris in it?
Answer:
The effectiveness of the sanitizer can be lessened.
Food debris in the water can cross-contaminate.<\/p>\n\n\n\n

Pests can cause what kind of contamination?
Answer:
Physical
Bio
Cross
Proper lighting is very important for all parts of a food operation. Which of the
following is approved to keep light bulbs from shattering and contaminating a
kitchen?
Answer:
Shatter proof glass
Tubes
Diffusers
In order to make sure it is possible to clean the floors under shelving units in food
establishments, the shelves must be at least _<\/em><\/strong> above the floor.
Answer:
Six inches
All of the following bacteria can cause foodborne illness EXCEPT:
Answer:
Acidophilus milk<\/p>\n\n\n\n

Learn2Serve Manager’s
Food Handler’s License
Test
Pest infestations must be controlled for all of the following reasons EXCEPT:
Answer:
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?
Answer:
Dispose of the bag and check all other bags in storage.
The best eradication method for a major infestation is
Answer:
Chemical
Which method is the best for the prevention of pest infestations?
Answer:
Regular cleaning and monitoring<\/p>\n\n\n\n

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
Answer:
Food
Employees must be trained to notice signs of pests, which include all of the
following EXCEPT:
Answer:
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:
Answer:
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
Answer:
Outside
Maintaining an integrated pest management program (IPM) best serves
Answer:
Business interests<\/p>\n\n\n\n

Should you become aware of a pest problem in your establishment, all of your
measures to eradicate the pests should conclude with
Answer:
Schedule regular, routine visits from the pest control operators (PCOs).
Which one of the following situations requires management to contact the local
regulatory authority?
Answer:
Water service interrupted for two hours
All toilets in a food service establishment must have
Answer:
Hot running water
A well-designed building should have all the following except
Answer:
Locker rooms with showers
Which one of the following materials must not be used in the construction of food
preparation and storage areas?
Answer:
Indoor\/outdoor carpeting<\/p>\n\n\n\n

Learn2Serve Food Safety
Management Principles
Lesson Assessments
To ensure proper protection for foods during storage, the bottom shelf should be.
Answer:
At least six inches off the floor.
According to the Food Code, proper food labels should NOT contain
Answer:
The date that frozen preparation-needed foods are to be consumed.
Cross-contamination occurred when
Answer:
The same unwashed gloves are used to handle different meats.
Sanitation can be done by all of the following except
Answer:
Air drying<\/p>\n\n\n\n

Which of the following steps comes last?
Answer:
Rinse
If steam is used to sanitize, it must be at
Answer:
145F for 30 seconds
It is very important to sanitize all of the following except
Answer:
Handles
The presence of growth of microorganism is a type of
Answer:
Biological hazard
To prevent cross-contamination, you should take corrective action if you notice a
receiving employee did not
Answer:
Wash off rubber boots before entering storage areas.<\/p>\n\n\n\n

Food surfaces and equipment are not fully cleaned and sanitized until
Answer:
They have been treated with heat or chemicals.
Most of your cooking equipment is copper and your utensils are silver, so which
sanitizer would you not want to use
Answer:
Iodine-based
Which one of the following conditions in an outside waste disposal area needs to be
corrected immediately?
Answer:
Containers without lids.
Pest infestations must be controlled for all of the following reasons except
Answer:
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?
Answer:
Dispose of the bag and check all other bags in store.<\/p>\n\n\n\n

The best eradication method for a major infestation is
Answer:
Chemical
Which method is the best for the prevention of pest infestation?
Answer:
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.
Answer:
Food
Employees must be trained to notice signs of pests, which include all of the
following except
Answer:
Traps that have not been tripped, bait that has not been eaten, but it might.
Whenever a trap has spring and caught a pest, you will want to
Answer:
Check for biological contamination from blood and dispose of any possibly
contaminated foods.<\/p>\n\n\n\n

Learn2Serve Food Management
Exam
The chef hands Amy a plate of saut\u00e9ed chicken that looks undercooked. Which food
contamination is a likely danger here?
Answer:
Salmonella
What is the most important part of a HACCP implementation?
Answer:
Employee training
What would you do if you were implementing HACCP principles?
Answer:
Determine the CCPs
Which of the following things is a common Critical Control Point?
Answer:
Time and temp<\/p>\n\n\n\n

The lower end of the Danger Zone temperature range is 41 degrees. What is the
upper temp (in degrees Fahrenheit)?
Answer:
135?
What is the next step after CCP limits have been determined?
Answer:
Monitoring procedures
You can use non-potable water for which of the following tasks?
Answer:
Mopping floors
What is HACCP?
Answer:
A food management system
What is a Critical Control Point?
Answer:
Point where food is most vulnerable to hazards<\/p>\n\n\n\n

Learn2Serve Food
Manager
Certification \u2013 Exam
Notes
Using the FIFO principle, how should foods be stored?<\/p>\n\n\n\n