Food Safety Management – Both/Neither Practice Questions Food Safety Management - Both/Neither Practice Questions 1 / 20 Training staff is essential in Active Managerial Control (AMC). What should you train staff to do? Follow your procedures Avoid unsafe behaviors and actions Neither Both Wrong! Both are correct. Thats right! Both are correct. Training reinforces safe habits, reducing contamination and time-temperature abuse. 2 / 20 The FDA recommends storing chemicals securely and restricting access to food areas. How can you do this? Keep storage areas locked Limit access to prep areas Neither Both Wrong! Both are correct. Thats right! Both are correct. The FDA recommends training staff to spot food defense threats and handle damaged products properly. 3 / 20 In a system of active managerial control, who is responsible for controlling the five common risk factors for foodborne illness? The manager The supplier Neither Both Wrong! Thats right! Managers are responsible for enforcing controls that prevent foodborne illness. 4 / 20 When should staff receive food safety training? When first hired On an ongoing basis Neither Both Wrong! Both are correct. Thats right! Both are correct. Training at hiring and ongoing refreshers prevent unsafe practices and keep knowledge current. 5 / 20 If a crisis creates a serious food safety risk, what should be done immediately? Notify regulatory authorities Stop all food service Neither Both Wrong! Both are correct. Thats right! Both are correct. Regulatory agencies must be informed to assist with containment and corrective actions. 6 / 20 Who decides when an excluded food handler with is a Big Six Illness can return to work? The regulatory authority The medical practitioner Neither Both Wrong! Both are correct. Thats right! Both are correct. The food handlers doctor will work with regulatory authorities to determine when they can return. This is to ensure the food handler is no longer contagious. Big Six diagnoses require both medical and regulatory approval. 7 / 20 Which agency regulates food transported across state lines? Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) Neither Both Wrong! Both are correct. Thats right! Both are correct. The FDA regulates interstate food trade; the USDA covers animal-based foods. 8 / 20 Why must vomit and diarrhea cleanup procedures be in place? To ensure safe, effective cleanup They contain contagious pathogens Neither Both Wrong! Both are correct. Thats right! Both are correct. Vomit may contain norovirus, a highly contagious pathogen. Feces can also spread the Big Six Pathogens. Clean and sanitize properly after any vomit or feces incident. 9 / 20 Why should you consult the regulatory authority and medical practitioner before a food handler returns to work? They can still be contagious without symptoms They can remain contagious after symptoms end Neither Both Wrong! Both are correct. Thats right! Both are correct. Carriers spread illness without symptoms. Some illnesses are contagious before symptoms or after they end. Medical practitioners and authorities have expertise to determine safe return and prevent spreading illness. 10 / 20 What do regulatory authorities call “a significant health threat requiring immediate correction or closure”? An imminent health hazard A public health intervention Neither Both Wrong! Thats right! Imminent health hazards require immediate action or closure to protect public safety. 11 / 20 When should staff get food safety training? When hired When needed Neither Both Wrong! Both are correct. Thats right! Both are correct. New and existing staff need training at hire and as needed to maintain food safety standards. 12 / 20 If your operation is involved in a foodborne illness outbreak, how should you handle suspected products until collected for testing? Keep them separate from other food Label them “Do NOT use/Do NOT discard” and leave them alone Neither Both Wrong! Both are correct. Thats right! Both are correct. Isolate and label food until collected by authorities. Never discard suspected items. 13 / 20 What kind of food safety regulations are in the FDA Model Food Code? Recommended Science-based Neither Both Wrong! Both are correct. Thats right! Both are correct. The Food Code is science-based guidance that helps jurisdictions create food safety laws. 14 / 20 What does the FDA provide to city, county, state, and tribal agencies? Food safety guidance A science-based Model Food Code Neither Both Wrong! Both are correct. Thats right! Both are correct. The FDA provides food safety guidance and updates the Model Food Code every four years. 15 / 20 What should a food defense program focus on? Making it hard for attackers to access food Points in the flow of food that could be attacked Neither Both Wrong! Both are correct. Thats right! Both are correct. Limit access to storage and prep areas, supervise deliveries, conduct background checks on staff, and keep chemicals secure. Know who is in your facility at all times and maintain emergency contact lists. 16 / 20 What does a HACCP system need to be effective? A written plan A regulatory variance Neither Both Wrong! Thats right! A written plan ensures consistency and documentation for monitoring and corrective actions. 17 / 20 Which agency created the acronym ALERT for food defense programs? Centers for Disease Control and Prevention (CDC) Food and Drug Administration (FDA) Neither Both Wrong! Thats right! ALERT stands for Assure, Look, Employees, Reports, and Threat. This tool helps identify vulnerable points where food could be deliberately contaminated. Develop procedures for responding to suspicious activity and train staff to recognize threats. 18 / 20 Why should you monitor staff after training? To make sure they follow procedures To watch for illness Neither Both Wrong! Thats right! Monitoring ensures staff apply training properly. Follow-up reduces unsafe habits. 19 / 20 Who must be told to report illness to management? All staff in the operation New hires who haven’t started Neither Both Wrong! Both are correct. Thats right! Both are correct. All staff including new hires must know illness reporting requirements. Staff report before working if sick at home or immediately if sick at work. Document training with signed statements or completion records as proof for authorities. 20 / 20 When should you retrain staff? Retrain a group not following procedures Retrain a food handler not following procedures Neither Both Wrong! Both are correct. Thats right! Both are correct. Retraining ensures all staff correctly follow safe food handling procedures to prevent contamination. Your score is LinkedIn Facebook Twitter New Questions Continue
