Food Safety and Handling Practices
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Questions and Answers

A food handler's duties regarding food safety include all of the following practices EXCEPT:

  • Periodically test food for illness causing microorganisms (correct)
  • Regularly wash hands
  • Use gloves when handling ready-to-eat food
  • Store food at safe temperatures
  • 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.

    <p>Goals</p> Signup and view all the answers

    All of the following are the most common Critical Control Points (CCPs) EXCEPT:

    <p>Customer service</p> Signup and view all the answers

    Which agency publishes the food code?

    <p>FDA</p> Signup and view all the answers

    _______ are the items of food handling most likely to be vulnerable to hazards.

    <p>Critical Control Points</p> Signup and view all the answers

    Minor violations may be granted upwards of _______ days for correction.

    <p>90</p> Signup and view all the answers

    Local health codes establish requirements for all of the following subjects EXCEPT:

    <p>Price Controls</p> Signup and view all the answers

    Normally the establishment has up to _______ days to correct detected violations.

    <p>10</p> Signup and view all the answers

    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.

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