Food Safety Management – Both/Neither Practice Questions Food Safety Management - Both/Neither Practice Questions 1 / 20 Which agency inspects food to ensure its safety? Food and Drug Administration (FDA) U.S. Department of Agriculture (USDA) Neither Both Wrong! Both are correct. Thats right! Both are correct. The FDA inspects most foods, while the USDA inspects meat, poultry, and eggs. 2 / 20 How does a manager control the risk factors for foodborne illness? By anticipating and preparing for them By eliminating or reducing them Neither Both Wrong! Both are correct. Thats right! Both are correct. Managers prevent illness by reducing contamination, time-temperature abuse, and poor hygiene. 3 / 20 According to the FDA, how can a food service manager show food safety knowledge to an inspector? By answering food safety questions correctly By presenting a ServSafe Food Protection Manager certificate Neither Both Wrong! Both are correct. Thats right! Both are correct. Knowledge and certification show managers can apply safe food handling practices. 4 / 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. 5 / 20 Which agency regulates food that crosses state lines or involves more than one state? 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 most interstate foods; the USDA oversees animal products. 6 / 20 Why can your local food codes differ from the FDA Model Food Code? The Model Food Code is recommended, not required Local authorities can create their own regulations Neither Both Wrong! Both are correct. Thats right! Both are correct. Local agencies may adjust FDA guidance to meet regional food safety needs. 7 / 20 Identifying risks is the first step in active managerial control. How can you identify food safety risks in the Flow of Food? Find and document potential risks Identify hazards and how to control or eliminate them Neither Both Wrong! Both are correct. Thats right! Both are correct. Identifying and recording hazards helps managers apply control measures and prevent outbreaks. 8 / 20 When can juice be packaged on-site without a variance? When labeled with a proper warning When packaged using ROP Neither Both Wrong! Thats right! Juice can only be packaged on-site without a variance if it has a proper warning label that states the juice has not been pasteurized. This is a special FDA requirement to inform the consumer of the risk. 9 / 20 What is a Reasonable Care Defense? A legal defense against a lawsuit A healthy immune system Neither Both Wrong! Thats right! Reasonable Care is a legal defense showing that a foodservice operation took all reasonable steps to keep food safe. 10 / 20 How is a Hazard Analysis done? Find hazards at each step and assess risk Create ways to prevent, remove, or reduce risk Neither Both Wrong! Both are correct. Thats right! Both are correct. Once hazards and risks are identified, control measures can be developed to prevent or reduce them to safe levels. 11 / 20 How does the CDC help protect people from foodborne illness? By researching causes of outbreaks By helping authorities investigate outbreaks Neither Both Wrong! Both are correct. Thats right! Both are correct. The CDC studies outbreak causes and works with agencies to control foodborne illness. 12 / 20 What areas should have restricted access for unauthorized people? Storage areas Food prep areas Neither Both Wrong! Both are correct. Thats right! Both are correct. Limiting access to food and storage areas helps prevent contamination and tampering. 13 / 20 What should you do when a food handler finishes training? Keep a record of their training Watch to make sure they follow procedures Neither Both Wrong! Both are correct. Thats right! Both are correct. Record training completion and observe staff to ensure they apply food safety correctly. 14 / 20 When does smoking food require a variance? When used to preserve food When done for flavor Neither Both Wrong! Thats right! Smoking food requires a variance only when it is done to preserve the food rather than just to add flavor. Smoking as a preservation method is considered a high-risk process. 15 / 20 What document allows a regulatory rule to be waived or changed? Regulatory variance HACCP plan Neither Both Wrong! Thats right! A regulatory variance is a document from the local health department that permits an operation to waive or change a food safety rule. It is typically required for high-risk procedures like ROP packaging. 16 / 20 Monitoring is essential in active managerial control. What activities should be monitored? Handwashing and cleaning routines Critical activities Neither Both Wrong! Both are correct. Thats right! Both are correct. Monitoring verifies staff follow procedures and prevents unsafe conditions from developing. 17 / 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. 18 / 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. 19 / 20 What are examples of Principle 6, verifying the system works? Review temperature logs weekly Check procedures every shift Neither Both Wrong! Both are correct. Thats right! Both are correct. Verification confirms HACCP procedures are effective through regular review and monitoring. 20 / 20 What can happen during a power or refrigeration failure? Unable to control food temperature Pathogens will begin growing Neither Both Wrong! Both are correct. Thats right! Both are correct. Loss of temperature control allows TCS food to enter the danger zone quickly. Your score is LinkedIn Facebook Twitter New Questions Continue
