Manager Exam 1 (2) Flashcards

A food handler returns from the restroom and goes directly back to food prep without washing hands. This is an example of:

Answer: Poor personal hygiene

Failing to wash hands after using the restroom is a personal hygiene failure that can transfer pathogens to food.

Which pathogen is most associated with improperly home-canned, low-acid foods?

Answer: Clostridium botulinum

Clostridium botulinum thrives in the anaerobic, low-acid environment of improperly canned foods, producing a deadly toxin.

Which of the following best describes the purpose of a HACCP plan?

Answer: To identify and control hazards in the food production process

A HACCP (Hazard Analysis Critical Control Points) plan systematically identifies biological, chemical, and physical hazards and establishes controls to prevent them.

Raw chicken should be stored in a cooler on a shelf that is:

Answer: Below all other foods including seafood

Raw poultry must be stored on the bottom shelf of a cooler because it requires the highest cooking temperature (165°F) and can contaminate foods below it.

A manager finds that a food handler has been diagnosed with Hepatitis A. The manager should:

Answer: Exclude the handler from the operation and notify the regulatory authority

Hepatitis A is a reportable illness that requires full exclusion of the food handler from the operation and notification of the local regulatory authority.

Which of the following is a physical food safety hazard?

Answer: A piece of bone fragment in a fish fillet

A bone fragment is a physical hazard — a foreign object that can cause injury when ingested.

An operation must have a written food safety management system when:

Answer: It is required by the local regulatory authority

A written food safety management system (such as HACCP) is required when mandated by the local regulatory authority, not based solely on operation size.