CH. 15: STAFF FOOD SAFETY TRAINING SERVSAFE

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CH. 15: STAFF FOOD SAFETY TRAINING (SERVSAFE

COURSEBOOK 8TH ED.) EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -30 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is general food safety knowledge that all employees of a foodservice operation should know?

• How to inspect deliveries
• How to order cleaning supplies
• How to store food in a cooler
• How to properly wash hands

Answer:

• How to properly wash hands

Question 2: When should staff be trained on food safety?

• After the first year
• After their first six months
• After a few weeks on the job
• Immediately after being hired

Answer:

• Immediately after being hired

Question 3: What can instructors do to make videos an effective training tool?

• Show videos that are at least 30 minutes in length.
• Assign videos only as homework.
• Provide questions for the learners to consider as they watch.
• Reprimand learners who aren't paying attention.

Answer:

• Provide questions for the learners to consider as they watch.

Question 4: What should a manager do after a staff member completes food safety training?

• Document it.
• Consider their training complete.
• Cross-train them on other job functions.
• Provide them with a certificate.

Answer:

• Document it.

Question 5: When is technology-based training most appropriate?

• When budget does not matter
• When teaching millennials
• When staff members need to learn at their own pace
• When instructors are not available to teach the information

Answer:

• When staff members need to learn at their own pace

Question 6: Which food safety topic is it critical for staff to receive training on?

• How to conduct a self-inspection
• How to identify an approved supplier

• How to identify specific foodborne illnesses
• How to label food for storage

Answer:

• How to label food for storage

Question 7: What can make classroom training more effective?

• Using a lecture style format
• Using an activity-based approach
• Relying on telling rather than doing
• Penalizing mistakes made in class

Answer:

• Using an activity-based approach

Question 8: How can training needs be identified in a new hire?

• By asking them
• By talking to their coworkers
• By observing job performance
• By talking to their previous employer

Answer:

• By observing job performance

Question 9: How can training needs be identified for an employee who has worked at an operation for over a year?

• Ask the employee to self-assess their food safety knowledge.
• Ask the regulatory authority to conduct an inspection while the employee is working.
• Observe the employee's performance on the job.
• Observe how other staff members interact with the employee.

Answer:

• Observe the employee's performance on the job.

Question 10: After watching employees incorrectly wash their hands during dinner service, a manager decides to retrain staff on proper handwashing procedures. What is this an example of?

• Monitoring on the job performance
• Documenting training opportunities
• Selecting appropriate training methods
• Disciplining employees

Answer:

• Monitoring on the job performance

Question 11: What does the success of on-the-job training depend on?

• The skill of the trainer
• The learning style of the learner
• The skill level of the learner
• The humor of the trainer

Answer:

• The skill of the trainer

Question 12: What does a food handler certification represent?

• Permission to operate a foodservice operation
• Proof that an operation has passed their regulatory authority's inspections
• Proof that an employee has received proper food safety training
• Immunity from a foodborne-illness outbreak

Answer:

• Proof that an employee has received proper food safety training