LEARN2SERVE FOOD SAFETY PROTECTION MANAGER CERTIFICATION COMPLETE QUESTIONS WITH

LEARN2SERVE FOOD SAFETY PROTECTION MANAGER CERTIFICATION COMPLETE QUESTIONS WITH CORRECTAN ASWERS
Which one of the following materials must not be used in the construction of food preparation
and storage areas? - Answer>>> Indoor/Outdoor carpeting.
The purpose of a hazard analysis is to - Answer>>> Examine processes for quality
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
Pest infestations must be controlled for all of the following reasons EXCEPT:
- they are disgusting to customers, you will lose business and revenue
- they tend to be overlooked by loyal employees who know the food is good
- they are one of the first things inspectors look for, and they can shut you down
- they cause physical, chemical, and biological contaminations of foods - Answer>>> they tend
to be overlooked by loyal employees who know the food is good
Employees must be trained to notice signs of pests, which include all of the following EXCEPT:
- dead carcasses on shelving, on the floor, and on stored food packaging
- bits of paper and cardboard that might be used for nesting
- traps that have not been tripped, bait that has not been eaten, but it might
- sacks of grains with corners or seams open and spillage - Answer>>> traps that have not been
tripped, bait that has not been eaten, but it might
- You pull a large bag of rice from dry storage, and when you open it, you see little specks in the
rice. What's the likely cause? - Answer>>> Pest got in and left secretions
- What's the difference between USDA stickers and USD stamps? - Answer>>>
Stickers meet food safety standards stamps mean quality is nd paid for by manufacturer
- What is the best eradication method for a major pest infestation? - Answer>>> Chemical
What of the following is not part of the top food allergens? - Answer>>> Rice
- What is the first step in the preliminary tasks management process completed before
implementing a HACCP plan? - Answer>>> Assembling an HACCP team
- What will be missing from a HACCP plan developed totally by outside experts - Answer>>>
Employee support
- For how long should you wash your hands? - Answer>>> At least 20 seconds
Maintaining an integ pest management program (IPM) best serves - Answer>>> business