Facilities and Equipment – True or False Practice Questions

“Threat” in ALERT means knowing what to do if suspicious activity occurs.

The FDA created the ALERT tool to help build food defense programs.

Receiving staff should know how to inspect produce deliveries.

Conducting staff background checks helps prevent food tampering.

The PHS conducts research on foodborne illness causes.

It is important to remember that active managerial control is reactive rather than proactive.

All employees need the same food safety knowledge.

Giving tours of the kitchen to the general public is a food defense risk.

A foodborne illness outbreak can raise an establishment's insurance premium.

Food defense programs make it harder for anyone to tamper with food.

Food safety training records should be documented after completion.

Poor personal hygiene is not a risk factor for foodborne illness.

Purchasing fish directly from a local fisherman is considered a risk in an active managerial control system.

The FDA provides public health interventions to control risk factors for foodborne illness.

All documentation related to the suspected product should be logged.

Buying food from local unapproved vendors increases risk.

The “A” in ALERT stands for “Assure.”

When a foodborne illness outbreak occurs, managers should discard the suspected product.

Monitoring temperature is unnecessary when food is held hot.

Pest-control programs are not part of food safety management systems.