Facilities and Equipment – True or False Practice Questions

Random food defense self-inspections are part of good reporting.

Active managerial control is reactive rather than proactive.

Holding food at the correct temperature helps prevent foodborne illness.

Consumer advisories are optional when serving raw or undercooked foods.

Food tampering can involve biological, chemical, or physical contaminants.

An establishment that cures food must have a HACCP plan.

HACCP identifies biological, chemical, and physical hazards.

It is the manager's responsibility to provide staff with food safety training.

Food defense programs should identify points where food is at risk.

The purpose of a food safety management system is to prevent foodborne illness.

Eggs are inspected by the USDA.

You should accompany the health inspector during an inspection of your operation.

Establishments that cure their own meat must have a HACCP plan.

Caesar salad dressing made with contaminated eggs can cause foodborne illness.

An emergency contact list should be maintained for food defense.

Food safety programs form the base of a food safety management system.

Terrorists or former employees could attempt to contaminate food.

Monitoring employees helps ensure procedures are followed.

Visitors should be identified and verified before entering prep areas.

The movement of food from purchasing and receiving through cooking and serving is called the flow of food.