Podcast
Questions and Answers
A food handler's duties regarding food safety include all of the following practices EXCEPT:
What is the most direct cause of customer loyalty?
High food safety standards
What is the best way to prevent poor food safety?
Employee Training
A food safety policy lists the _______ of the establishment with respect to the level of food safety to be maintained.
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All of the following are the most common Critical Control Points (CCPs) EXCEPT:
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Which agency publishes the food code?
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_______ are the items of food handling most likely to be vulnerable to hazards.
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Minor violations may be granted upwards of _______ days for correction.
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Local health codes establish requirements for all of the following subjects EXCEPT:
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Normally the establishment has up to _______ days to correct detected violations.
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Study Notes
Food Handler Duties and Responsibilities
- Food handlers are not responsible for periodically testing food for illness-causing microorganisms.
- Maintaining high food safety standards is the most direct cause of customer loyalty.
Best Practices for Food Safety
- Employee training is essential to prevent poor food safety practices.
Food Safety Policy
- A food safety policy outlines how an establishment will maintain a food-safe environment.
- The policy defines the goals related to the level of food safety to be maintained.
Critical Control Points (CCPs)
- Common Critical Control Points (CCPs) include aspects of food safety except for customer service.
- CCPs are items of food handling highly susceptible to hazards.
Regulatory Guidelines
- The FDA is the agency responsible for publishing the food code.
- Local health codes dictate requirements except for pricing controls.
Violation Correction Guidelines
- Minor violations may be corrected within a maximum of 90 days.
- Establishments typically have up to 10 days to rectify detected violations.
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Description
This quiz explores essential duties and responsibilities of food handlers, including best practices for maintaining food safety. It covers critical control points, regulatory guidelines, and the importance of employee training in creating a safe food environment.
